Chocolate Toffee Pudding Cake
Chocolate, toffee, and pudding, all combined into a delicious cake? Sign me up!
Ingredients
CAKE:
- 2tbspunsalted butter
- 2tspbrown erythritol blend
- 6tbspunsalted buttersoftened
- 0.25cupbrown erythritol blend
- 1tsppure vanilla extract
- 4large eggsroom temperature
- 2tbspcoconut flour
- 2tbspcocoa powder
- 2tspbaking powder
- 1servingChocolate Toffee Keto Chow
TOFFEE SAUCE:
- 0.25cupunsalted butter
- 0.5cupheavy cream
- 0.25cupbrown erythritol blend
Instructions
- Preheat oven to 350°F and grease four 4-ounce ramekins and place them on a cookie sheet.
- Combine 2 tsp. erythritol and 2 Tbsp. butter. Divide the mixture between the four ramekins.
- With a stand mixer using the paddle attachment, cream the softened butter with the brown sweetener and vanilla.
- While continuing to mix, add in eggs one at a time. Add the coconut flour, cocoa, baking powder, and Chocolate Toffee Keto Chow. Mix on low speed until combined.
- Add 1/2 cup of batter into each ramekin.
- Bake at 350°F for 30 minutes or until a toothpick inserted comes out clean.
- To make the toffee sauce, melt the butter over medium heat in a medium saucepan.
- Carefully pour in the heavy cream.
- In the middle of the pan, add the sweetener. Do not stir. Let sit for 2 minutes so the sweetener will melt. (Waiting to stir prevents crystals of sugar on the sides, making a smoother sauce.)
- Once the sweetener has melted, stir and turn off heat.
- Run a butter knife around the ramekin to release the cooked cake from the sides. Turn the cake onto a serving plate and spoon toffee sauce over the cake. Best served right away while warm!
Nutrition
Serving: 1mini cakeCalories: 42kcalCarbohydrates: 39.7gProtein: 14.9gFat: 51.6gSaturated Fat: 30.7gPolyunsaturated Fat: 2.46gMonounsaturated Fat: 14.72gTrans Fat: 1.8gCholesterol: 316.1mgSodium: 297.8mgPotassium: 622.54mgFiber: 3.5gSugar: 1.9gVitamin A: 1760.97IUVitamin C: 34.3mgCalcium: 228.47mgIron: 1.1mgSugar Alcohol: 33.29gNet Carbs: 2.9g