Ingredients
Units
Scale
For the pudding layer
- 1 cup sugar-free maple syrup
- 1/2 cup heavy cream
- 1/2 tsp table salt
For the Cake Layer
- 1 1/2 cup almond flour
- 3 tbsp granular sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sour cream
- 1/4 cup almond milk, unsweetened
- 2 large eggs
- 1/2 tsp vanilla extract
- 5 tbsp butter, melted, unsalted
Instructions
- Place an oven rack 6 inches from the top of the oven and heat the oven to 375 degrees F. Place a glass 8 x 8 baking dish on a rimmed baking sheet. Do NOT spray the baking dish.
- Heat the sugar-free maple syrup, heavy cream and salt in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and whisk to combine. Pour the mixture into a pourable 2 cup measuring cup and set it to the side.
- In a mixing bowl, whisk together the almond flour, sweetner, baking powder and salt. Set the bowl to the side.
- In a separate bowl, whisk together the almond milk, eggs and vanilla. Add the wet ingredients to the dry ingredients and stir to combine. Add in the melted butter and stir all the ingredients together.
- Spread the cake batter into the baking dish and smooth out the top. Using the back of a large spoon, carefully pour the pudding mixture in the corner of the baking dish, using both the back of the spoon as well as the corner of the dish to slow the pour and create a distinct separation between the wet layer and the cake layer.
- Bake for 30-35 minutes until deep golden brown and a toothpick inserted into the cake section only comes out clean.
- Let cool for 10-30 minutes before scooping and inverting the pudding cake on individual plates
Notes
- don't allow the pudding cake to rest too long - if you do, the bottom layer will be absorbed into the cake
- use a glass baking dish instead of metal if possible - the glass will retain heat longer
- serve this cake warm (although leftovers taste great especially when you heat a piece in the microwave for about 15 seconds)
- serve this plain or with some KETO STABILIZED WHIPPED CREAM
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece
- Calories: 274
- Sugar: 1.6
- Fat: 17
- Carbohydrates: 9
- Fiber: 1
- Protein: 9
