Chocolate Toffee Pudding Cake
Ingredients
CAKE:
- 2 tbsp unsalted butter
- 2 tsp brown erythritol
- 6 tbsp softened unsalted butter
- 1/4 cup brown erythritol
- 1 tsp pure vanilla extract
- 4 large eggs room temperature
- 2 tbsp coconut flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1 serving Chocolate Toffee Keto Chow
TOFFEE SAUCE:
- 1/4 cup unsalted butter
- 1/2 cup heavy whipping cream
- 1/4 cup brown erythritol
Instructions
- Preheat oven to 350°F and grease four 4-ounce ramekins and place them on a cookie sheet.
- In the bottom of each ramekin, add 1/2 tablespoon butter and 1/2 teaspoon brown erythritol.
- 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 and the vanilla. 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!
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