Brownie Caramel Cake

A gluten free, diabetic friendly Brownie Caramel Cake that fits into a Trim and Healthy Lifestyle.

I came up with this really special Brownie Caramel Cake. Today is my husband’s birthday!!

YAY!!! WOOHHOOOO!!! (streamers and noise makers)…

 

Yeah okay, he doesn’t like me to make a big deal out of his day…So instead we spent a quiet morning with coffee, egg sandwiches and surfing the internet. U mm, yep we are getting older… and wiser… and starting to act like it….

Which meant that I had to bake something EXTRA special because Rick loves brownies and I love caramel… This cake is on plan for my Trim Healthy Mama life style.

I used  this recipe from Simply Healthy Home for the caramel sauce. It does use xylitol and really only works with that sweetener, erythritol and blends containing it tend to recrystallize when heated to the temperatures needed for caramel. (Xylitol is toxic to household pets even in small amounts, so I use it very sparingly in recipes)

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This brownie caramel cake is amazingly yummy… it has the texture of a “pudding in the mix cake” and is my go to recipe since I made it the first time a couple of weeks ago. It is gluten-free and is diabetic friendly as well as Low Carb and fits into a Satisfying meal on THM.Brownie Caramel Cake (THM~S, Low Carb)

This Brownie Carmel Cake is made with a mixture of coconut flour, oat fiber and golden flax meal. The chocolate ganache and cake are made with plan approved sweetener blends. I have been being really stingy with my new THM Baking Blend waiting for it to come back into stock. 

 

A gluten free, diabetic friendly Brownie Caramel Cake that fits into a Trim and Healthy Lifestyle. (Gluten Free, Diabetic Friendly)

The first time I made this recipe I tried to short cut my way around putting parchment or a coffee filter into the cake pan and yes it did stick really bad…

cake fail

So this time I grabbed my silicone Bundt pan like this one (this is an affiliate link). This is a (10″) pan.
.

 if you are using a traditional bundt pan like this…

Your cake may not appear to have filled the pan appropriately, and if it is a metal one make sure you grease the pan REALLY well or it will stick. I absolutely love the silicone pans.

5 from 1 reviews
Brownie Carmel Cake
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 12
  • Calories: 172
  • Fat: 12g
  • Saturated fat: 3g
  • Unsaturated fat: 8g
  • Trans fat: 1g
  • Carbohydrates: 8g
  • Sugar: 0
  • Sodium: 235mg
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 93mg
Recipe type: Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup coconut flour, sifted
  • ¼ cup cocoa powder, sifted
  • ¼ cup oat fiber or psyillium husks
  • ¼ cup golden flax seed meal
  • 1 teaspoon celtic salt
  • 2 teaspoons baking powder
  • ⅓ cup Pyure Organic Stevia, All purpose sweetener (Erythritol, Stevia blend)
  • 6 eggs
  • ⅓ cup palm shortening or coconut oil
  • 1 Tablespoon unflavored gelatin
  • 1 Tablespoon vanilla extract
  • 1 cup almond milk
Instructions
  1. Preheat oven to 325^.
  2. Sift coconut flour, cocoa, oat fiber, flax, salt, baking powder, sweetener and gelatin into a small bowl.
  3. In a large bowl blend eggs, oil and vanilla,
  4. Add dry ingredients to wet and continue to blend, adding the almond milk.
  5. Grease bundt pan and pour batter into pan.
  6. Bake for 35-40 minutes
  7. Remove from oven and allow cake to cool completely before removing from the pan.
  8. Top with ganache and drizzle with caramel sauce
It seems that the Caramel sauce link broke due to a technical issue — so this is another on plan Caramel Sauce recipe that can be used — Caramel Sauce from Nana’s Little Kitchen

 

 

33 thoughts on “Brownie Caramel Cake

    1. It was amazing… probably my new “go to” recipe when I need to bring something to share 🙂

  1. This sounds amazing. I have a baking stone bundt pan rather than silicone, which I hope works as well. I am sharing this link tonight on Year Round Homeschooling’s facebook page.

    1. Thank you so very much 🙂 … Just make sure you grease the pan really well, and please let me know how it works out… I’ve had a difficult time with metal pans and coconut flour… everything else comes out really well but for some reason coconut flour tend to stick really bad.

      1. Thanks, I saw the link for the caramel sauce but didn’t see one for the ganache. Is the link in the blog post?

    1. I only use the pyure organic stevia all purpose blend. The baking blend is not approved for THM 🙂

    1. I haven’t done that but I’m sure it would be at least 12 maybe 18 depending on how full you fill the muffin cups.

  2. Hi Judy.
    Thanks so much for the cake recipe! I baked it in a 9×9 glass pan with parchment and it worked great! 🙂

    It tastes super yummy..but it is pretty oily. I used 1 cup softened coconut oil. Is it supposed to be greasy to the touch, or did I do something wrong along the way? I like moist cake, and I love coconut oil (so this is a great source), but it seemed a bit much.

    Thanks. 🙂

    1. Hi Jackie,
      I’m sorry it took so long for my reply, we had grandkids visiting from out of town 🙂 … I made one of mine with 1/2 coconut oil and 1/2 palm oil and it was more oily than when I made the other with all palm oil, so I think we may need to lower the oil amount by about 1/2 if using coconut oil. I will make a note of that in the recipe. Thanks so much for your feed back and I’m so glad your family is enjoying the cake 🙂

    1. Hi Amanda,
      Thanks so much for stopping by :). I love linking up at #MeetUp Monday! I’ll be working on some new things later today so that I have something to link up with 🙂

    1. Using oat four will make this a crossover. Oat fiber can be replaced with psyillium husks. You can get the psyillium husks at walmart in the pharmacy, near the Metamucil 🙂

  3. This cake is AMAZING!! I’ve been doing THM for several years now and I’ve made many, many THM desserts. I’m dairy-free and gluten-free so that limits some of my options and also lowers my expectations of ever having dessert truly taste “normal” again. This cake is by far one of the best I’ve ever had. The texture is perfect — it tastes and feels just like a “normal” (non-THM) pound cake. I subbed 2x Gentle Sweet for the Pyure Stevia mix. I personally ate it without any toppings. My kids/hubby added a squirt of whipped cream and loved it and asked for more. Thank you for this wonderful recipe.

    1. I’m so Happy that you and your family enjoyed this!! It is one of our family favorites. I get requests from non THM for this one 🙂 Thanks so much for letting me know how it turned out for you.

  4. How is the sweetness on this? I find that many of the THM desserts are much too set for me. If I used quarter cup of Pyure would it still be sweet enough? This looks delicious! Thank you for sharing!

    1. you may want to lower the sweetener because it is layered through out, with the caramel and the ganache … 1/4 cup may be just the ticket 🙂

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