Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour (or line with parchment paper) two 9-inch or three 6-inch round cake pans.

Cream the Butter and Sweetener: In a mixing bowl, cream together the butter and erythritol with an electric mixer on medium speed until fluffy. Add the vanilla extract.

Add the Eggs: Add the eggs one at a time, beating on low speed until combined after each addition.

Combine Dry Ingredients: In a separate bowl, sift together the almond flour, baking soda, baking powder, and salt.

Mix Wet and Dry Ingredients: Starting with the flour mixture, alternate adding the flour and Ayran to the butter mixture on low speed, mixing until everything is well combined. Scrape down the sides of the bowl with a spatula to ensure thorough mixing.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool: Allow the cakes to cool completely before frosting.

Combine Ingredients: In a small saucepan, combine the erythritol, almond flour, butter, and almond milk.

Heat the Mixture: Heat the mixture over medium heat, stirring frequently until it comes to a boil. Let the mixture boil for one minute, then remove it from the heat.

Add Vanilla and Butter: Stir in the vanilla extract and the remaining 2 tablespoons of butter.

Cool the Cream: Let the caramel cream cool until it is still warm but not hot and thick enough to spread.

Spread the Cream: Quickly spread the caramel cream over the cooled cake layers. The cream will begin to harden as it cools, so work swiftly.

Layer the Cake: Place one cake layer on a serving plate and spread a layer of caramel cream over it. Add the second cake layer and spread more caramel cream on top. If you have a third layer, add it and top with more caramel cream.

Finish and Serve: Allow the cake to set and the caramel cream to harden slightly before slicing and serving.

This Keto Butterscotch Cake with Caramel Icing is a perfect dessert for special occasions or anytime you crave something sweet without the carbs. Adjust the sweetness according to your preference, and enjoy this rich and satisfying treat.

Preheat the oven to 350 degrees Fahrenheit. Grease and flour (or line with parchment paper) two 9-inch or three 6-inch round cake pans.

In a mixing bowl, cream together the butter and erythritol with an electric mixer over medium heat until fluffy. Add the vanilla extract.

Starting with the flour mixture, alternate adding the flour and Ayran to the butter/erythritol/egg mixture on low speed, mixing until everything is well combined. Scrape down the sides of the bowl with a spatula to ensure thorough mixing.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the mixture boil for one minute, then remove it from the heat.

Allow the cake to dry completely before slicing and serving.

Enjoy your delicious Keto Butterscotch Cake with Caramel Icing!