My hubbys friend from years ago taught him to make this cake. Their version was jam packed with grains, sugar, dyes and preservatives. Last weekend i stumbled on some sugar free chocolate covered toffee candies (think heath bar). So I picked some up and decided to make a paleo and keto version of the sinfully decadent cake from my hubbies past. We were all pleasantly surprised and I hope you enjoy it too!
For the cake:
1 egg, whisked
1/2 tsp coconut flour
1 1/2 tsp sugar free chocolate chips
1 tsp nut butter of choice
1/2 tsp gf baking powder
2-4 tablespoons milk of choice (you want a slightly thin cake batter consistency and depending on the milk you use the amount will vary)
2-4 tablespoons sweetener (to taste)
1/2 teaspoon brewed coffee (if desired)
For the caramel:
1 teaspoon butter or ghee (coconut oil works too but the flavor will change)
1 tablespoon sweetener (for caramel)
2 teaspoons milk of choice (for caramel)
For the topping:
4 small pieces sugar free chocolate covered toffee candy, sugar free Reese's works too - these need to be crumbled or sliced up very thin
2 tablespoons whipped topping of choice
Directions
Mix all cake ingredients in a microwave safe dish
Microwave for 1 1/2-2 minutes or bake at 350 for 15-20 minutes until it passes the toothpick test
In a small pan melt and brown your butter (for the caramel)
Add in sweetener and milk and bring to a slow boil
Allow to boil until reduced by half
Poke holes in your cake (all over) with a form (optional)
Coat top of cake with caramel
Place whipped topping on top of caramel
Sprinkle crumbled candy over the top
Refrigerate for at least an hour (optional but so worth it)
Enjoy!