This is as nice as the non-keto version
1 1/2 cups Almond Flour1/4 cup Coconut Flour
40g plain flour
1/2 Tbsp Cocoa powder
1 tsp baking powder
1/4 cup dark soft brown sugar
1/4 Swerve brown sugar
120ml milk
2 eggs
60g butter, melted
2 tbsp Black Treacle
1 tsp vanilla extract
For the sauce
90g butter
100g cup dark soft brown sugar
100g Swerve brown sugar
250ml double cream
Preheat the oven to 170°C / 150° fan.
Butter a suitable baking tin or dish, approx 21 x 18 cm.
Sift the flour, salt and baking powder into a large bowl. Add the sugar and mix well.
In another bowl whisk together the milk, eggs, vanilla and melted
butter, until a light frothy foam appears on top.
Add the liquid to the flour mixture and mix together until smooth and
well blended.
Pour into the baking dish and bake for 20-30 minutes until the the
sponge is firm and golden brown.
While the sponge is baking, make the sauce by putting all the
ingredients into a large saucepan and heating gently, stirring all the time,
until smooth and dark brown. Set aside
to cool slightly until the sponge is done.
When the sponge is cooked, remove it from the oven and prick all over
with a skewer or fork, going right through to the bottom of the cake. Then pour the toffee sauce over it to allow
it to seep into the sponge. There will
be plenty of sauce left over to serve separately with the pudding.
Serve warm with the reserved toffee sauce, plus cream or ice cream for
that extra indulgence
Serves 6 generously, would easily stretch to 8 servings.
Calories 351 / Carbs 6
