1️⃣ Prep & Preheat

• Preheat oven to 325°F (163°C). Low temperature ensures even custard setting.
• Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
• Spray parchment with non-stick spray. Set aside.

2️⃣ Mix Batter

• Whisk eggs until lightly frothy.
• Whisk in yogurt until completely smooth.
• Whisk in powdered sweetener.
• Stir in caramel extract.
• If using xanthan gum, sprinkle slowly while whisking to avoid clumps.

Note: Batter will be thin—this is correct.

3️⃣ Bake

• Pour batter into prepared baking dish.
• Sprinkle top lightly with Maldon salt flakes.
• Bake at 325°F (163°C) for 45–55 minutes (start checking at 40 minutes).

Cake is done when: ✔ Top looks light golden
✔ Centre is firm to touch

If browning too quickly: Tent loosely with foil.

4️⃣ Cool & Set – CRITICAL STEP

• Cool in pan on counter for 1½–2 hours until completely room temperature.
• Remove parchment paper. Place a paper napkin or paper towel on the bottom of the baking dish, then return the cake to the dish. The paper absorbs excess moisture during refrigeration, preventing condensation buildup.
• Refrigerate for a minimum of 2–4 hours (overnight for best results). This step is essential for the cake to set properly and achieve clean slices.

5️⃣ Serve

• Before serving: Lightly sprinkle the top with additional Maldon salt flakes for flavour contrast.
• Slicing tip: Use a clean, sharp knife, wiping it clean between each cut for the cleanest, most professional-looking slices.
• Garnish with peanuts, Keto pretzels and Keto caramel sauce if desired.

Why this matters: Skipping the paper towel step leaves you with condensation to clean up. The chilling time allows the cake to set properly for perfect, clean slices every time!