I created a special Brownie Caramel Cake to celebrate my husband’s birthday.
We kept the day low-key with coffee, egg sandwiches and some internet time. He prefers quiet celebrations, so I made something extra special since he loves brownies and I love caramel. This cake fits my Trim Healthy Mama lifestyle.
I used a caramel sauce adapted from a trusted recipe that calls for xylitol. Note that xylitol, erythritol and some blends behave differently when heated; xylitol works best for this caramel. Be cautious: xylitol is toxic to pets, so use it sparingly and keep it away from animals.
This brownie caramel cake has a moist, pudding-like texture and quickly became a favorite the first time I made it. It’s gluten-free, diabetic-friendly, low carb and compatible with a Satisfying meal on Trim Healthy Mama.
The cake uses a blend of coconut flour, oat fiber and golden flax meal. The chocolate ganache and cake are sweetened with plan-approved sweetener blends. I’ve been conserving my THM Baking Blend while waiting for it to come back in stock, so I relied on approved substitutes for this version.
The first time I made this cake I skipped lining the pan and it stuck badly. Learn from my mistake: either use parchment or a coffee filter in the pan, or choose a well-greased silicone bundt pan for the best release.
Silicone bundt pans release easily and are my preferred choice. If you use a traditional metal bundt pan, grease it thoroughly and consider lining the bottom with a round of parchment to prevent sticking.
- 1/2 cup coconut flour, sifted
- 1/4 cup cocoa powder, sifted
- 1/4 cup oat fiber or psyllium husks
- 1/4 cup golden flax seed meal
- 1 teaspoon Celtic salt
- 2 teaspoons baking powder
- 1/3 cup Pyure Organic Stevia or other approved all-purpose sweetener (erythritol/stevia blend)
- 6 eggs
- 1/3 cup palm shortening or coconut oil
- 1 tablespoon unflavored gelatin
- 1 tablespoon vanilla extract
- 1 cup almond milk
- Preheat oven to 325°F (160°C).
- Sift coconut flour, cocoa, oat fiber, flax meal, salt, baking powder, sweetener and gelatin together in a bowl.
- In a separate large bowl, whisk the eggs with the oil and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture while mixing. Pour in the almond milk and continue blending until smooth.
- Grease the bundt pan thoroughly or line it with parchment, then pour the batter into the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted near the center comes out mostly clean.
- Remove from the oven and allow the cake to cool completely in the pan before attempting to remove it.
- Top the cooled cake with chocolate ganache and drizzle with a sugar-free caramel sauce.
If your preferred caramel sauce link is unavailable, use another on-plan sugar-free caramel recipe compatible with your sweetener of choice. A simple alternative is a five-minute caramel-style sauce made with xylitol (kept away from pets) or an erythritol-based sauce adapted for lower temperatures to avoid recrystallization.
This Brownie Caramel Cake is a satisfying, low-carb treat that brings a decadent chocolate-caramel flavor while staying within Trim Healthy Mama guidelines. Enjoy a slice with coffee or a dollop of unsweetened whipped cream for an extra special touch.