Chocolate Toffee Pudding Cake

CREATED BY:

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Yields :

4 mini cakes

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

Directions:

  • 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!
Nutrition Facts
Chocolate Toffee Pudding Cake
Serving Size
 
1 mini cake
Amount per Serving
Calories
42
% Daily Value*
Fat
 
51.6
g
79
%
Saturated Fat
 
30.7
g
192
%
Trans Fat
 
1.8
g
Polyunsaturated Fat
 
2.46
g
Monounsaturated Fat
 
14.72
g
Cholesterol
 
316.1
mg
105
%
Sodium
 
297.8
mg
13
%
Potassium
 
622.54
mg
18
%
Calories
42
Calories
42
Carbohydrates
 
39.7
g
13
%
Fiber
 
3.5
g
15
%
Sugar
 
1.9
g
2
%
Sugar Alcohol
 
33.29
g
Net Carbs
 
2.9
g
Calories
42
Protein
 
14.9
g
30
%
Vitamin A
 
1760.97
IU
35
%
Vitamin C
 
34.3
mg
42
%
Calcium
 
228.47
mg
23
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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
Nutrition Facts
Chocolate Toffee Pudding Cake
Serving Size
 
1 mini cake
Amount per Serving
Calories
42
% Daily Value*
Fat
 
51.6
g
79
%
Saturated Fat
 
30.7
g
192
%
Trans Fat
 
1.8
g
Polyunsaturated Fat
 
2.46
g
Monounsaturated Fat
 
14.72
g
Cholesterol
 
316.1
mg
105
%
Sodium
 
297.8
mg
13
%
Potassium
 
622.54
mg
18
%
Calories
42
Calories
42
Carbohydrates
 
39.7
g
13
%
Fiber
 
3.5
g
15
%
Sugar
 
1.9
g
2
%
Sugar Alcohol
 
33.29
g
Net Carbs
 
2.9
g
Calories
42
Protein
 
14.9
g
30
%
Vitamin A
 
1760.97
IU
35
%
Vitamin C
 
34.3
mg
42
%
Calcium
 
228.47
mg
23
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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!

Chocolate Toffee Pudding Cake

Amanda
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 4 mini cakes
Calories 42 kcal

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!

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
Keyword Amanda Balle, Chocolate Toffee
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Photos by Sarah DeYoung

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