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Biscotti Ripple Cake + Keto Caramel Sauce

No baking required! This Biscotti Ripple Cake and Keto Caramel Sauce is so easy to make, and even easier to devour!


  • 2 packs of LOKA biscotti

  • 2 cups heavy cream

  • 1 tsp vanilla extract

Suggested garnish: berries, keto chocolate shavings, or keto caramel sauce (see recipe below)


  1. Place cream and vanilla in a bowl and beat using an electric beater. Beat the cream until it holds its shape (without overbeating).

  1. Spread a small layer of cream onto the base of the serving plate. Taking one biscotti, spread 1 tablespoon of cream on one side. Repeat with each biscotti, and gently press the biscotti in a line.

  1. Use the remaining cream to cover the cake, put inside a sealed container and refrigerate overnight or until biscotti are soft. When ready to serve, add a fresh layer of whipped cream and decorate with your chosen toppings. Our favourites are fresh blueberries or caramel sauce!

Keto Caramel Sauce


  • 3 tbsp unsalted butter

  • 1/4 cup water

  • 2 tbsp erythritol

  • 1/2 cup heavy cream

  • 1 tsp vanilla extract

  • Pinch of salt


  1. Melt butter in a medium-sized saucepan over medium heat until golden colour.

  1. Add water and erythritol. Wisk together and bring to a simmer until erythritol has dissolved and all ingredients have come together.

  1. Add cream and vanilla. Continue to whisk occasionally, the caramel will start to thicken. This will take 8-12minutes. Once caramel becomes thick to the desired consistency add salt.

  1. Do not overcook. This will cause the caramel to burn or separate. Use immediately or pour into a glass jar and store in the fridge.

  1. This sauce will harden in the fridge, for future use you can place it in the microwave for a couple of seconds or until it melts. Be careful not to heat too long as it will cause the caramel to separate.


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