Toffee Sticky Cake

Toffee Sticky Cake Ingredients

1 tablespoon keto maple syrup½ cup hot water½ teaspoon pure vanilla extract1 ½ cups almond flour1 tablespoon cocoa powder½ teaspoon baking soda¼ teaspoon sea salt6 tablespoons butter, softened½ cup keto sweetener, such as erythritol2 large eggs

Toffee Sauce

6 tablespoons butter¼ cup keto brown sweetener¼ cup keto sweetener2/3 cup heavy whipping cream½ teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit.Grease a 7” pie dish and line with parchment paper.Whisk together the keto maple syrup, hot water and pure vanilla extract in a small bowl.In another bowl, whisk the almond flour, cocoa powder, baking soda and sea salt.Beat the butter with the keto sweetener until well-combined. Add in the egg and beat until very creamy. Add in the flour mixture and stir well.Add in the hot water mixture and gently stir untila batter has formed.Pour into the pair dish lined with parchment paper.Bake in the oven for 40 minutes, or until the center is firm.While the cake is baking, bring the toffee sauce ingredients to a simmer in a saucepan on the stove. Whisk frequently to prevent burning.Simmer until the sauce is thick and has reduced to about a third of the amount it started as.Remove the cake from the oven and allow to cool for a few minutes before slicing and serving with warm toffee sauce.Store any leftovers in an airtight container in the fridge for up to 5 days.