Keto Sticky Toffee Pudding Cake
Serves: 8
Ingredients
For the cake:
2 cups almond flour
¼ cup coconut flour
1 tbsp baking powder
½ cup butter, softened
½ cup erythritol or monk fruit sweetener
4 large eggs
½ cup unsweetened almond milk
1 tsp vanilla extract
1 tsp cinnamon
For the caramel sauce:
½ cup heavy cream
¼ cup butter
⅓ cup brown erythritol (or monk fruit brown sweetener)
½ tsp vanilla extract
Pinch of salt
Directions
Preheat oven: Set oven to 350°F (175°C). Grease a small baking dish.
Make batter: In a bowl, whisk butter and sweetener until fluffy. Add eggs, vanilla, and almond milk. Mix in almond flour, coconut flour, baking powder, and cinnamon until smooth.
Bake: Pour batter into the dish and bake 25–30 minutes until golden and a toothpick comes out clean.
Make caramel sauce: In a saucepan, melt butter and sweetener. Stir until bubbly, then add cream, vanilla, and salt. Simmer for 3–5 minutes until thickened.
Assemble: Pour warm caramel sauce over the cake. Serve immediately.
Tips
For extra indulgence, top with keto whipped cream or sugar-free vanilla ice cream.
Add chopped pecans or walnuts to the batter for crunch.
Store leftovers in the fridge; warm before serving for best flavor.
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