Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.

Prepare the Cake Batter:

In a medium bowl, combine 1 1/2 cups of almond flour, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Stir well to mix all the dry ingredients.

In a separate large bowl, whisk together 1/2 cup of melted unsalted butter, 1/2 cup of keto-friendly sweetener (like erythritol or stevia equivalent), 4 large eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, stirring continuously until you get a smooth batter.

Bake the Cake:

Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.

Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, transfer the cake to a wire rack to cool completely.

Make the Caramel Layer:

In a small saucepan over medium heat, combine 1/2 cup of heavy cream, 1/4 cup of butter, and 1/4 cup of keto-friendly sweetener. Stir constantly until the mixture is smooth and begins to thicken, about 5 minutes.

Remove the saucepan from the heat and stir in 1/2 teaspoon of vanilla extract. Allow the caramel to cool slightly before using it.

Assemble the Cake:

Once the cake has cooled completely, pour the caramel sauce evenly over the top of the cake. Use a spatula to spread it out if needed.

Sprinkle 1/4 cup of chopped pecans (or walnuts) over the caramel layer to add some crunch and flavor.

Prepare the Chocolate Topping:

In a microwave-safe bowl, melt 1/2 cup of sugar-free chocolate chips in 30-second intervals, stirring between each interval until the chocolate is completely melted and smooth.

Drizzle the melted chocolate over the caramel and nut layer, creating a decorative topping. You can use a spoon or a piping bag for a more precise drizzle.

Cool and Serve:

Place the cake in the refrigerator for about 30 minutes to allow the chocolate to set and harden slightly.

Once set, slice the cake and serve it chilled. Enjoy your keto chocolate turtle cake as a delightful low-carb treat!