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Toffee Sticky Cake

Serves 8

Our Sticky Toffee Cake is decadent enough to serve at a special occasion, but we won’t tell if you make it just for yourself on the most casual of days! This cake is delicious served warm just as it is or with added raspberries and whipped cream!

Prep Time: 15 minutes
Cooking Time: 1 hour

1 tablespoon keto maple syrup
½ cup hot water
½ teaspoon pure vanilla extract
1 ½ cups almond flour
1 tablespoon cocoa powder
½ teaspoon baking soda
¼ teaspoon sea salt
6 tablespoons butter, softened
½ cup keto sweetener (Any sugar free sweetener of your choice)
2 large eggs
Toffee Sauce:
6 tablespoons butter
¼ cup keto brown sweetener
¼ cup keto sweetener
2/3 cup heavy whipping cream
½ teaspoon pure vanilla extract


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 until a 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.


Calories: 347
Carbs: 29
Net Carbs: 26
Protein: 6
Fat: 35