Alright! Another ketofied recipe for you guys!
The original recipe uses dates to get a dark, rich, flavourful cake. In this keto version, I used a bag of black tea chai to get the same effect. The chai flavour carried through so well that I didn’t even use any artificial sweetener in the cake at all!
Hope you like this…enjoy!
First, to prepare the dark, rich chai cream, I used this tea
Placed one tea bag in a frying pan
I added 3/4 cup heavy whipping cream, and turned heat on
The cream developed a nice light brown colour. I took cream off heat and let cool.
While the cream was cooling, I weighed 100 grams almond flour.
I added 3/4 teaspoon baking powder and a pinch of salt, and mixed it into the almond flour
In a separate bowl, I cracked one egg and scrambled it a bit. And then I poured the egg into the almond flour mixture.
I added 3 tablespoons of melted butter (I melted the butter in the microwave)
and then added a teaspoon of vanilla
and then finally, I added 1/4 cup of the chai cream that was cooled off a bit
the ingredients were blended to form a nice batter. At this point, I could have added some artificial sweetener…but I didn’t, as the chai cream gave sufficient sweetness to the batter. But, certainly, you may want to add a bit of sweetener as desired.
The next step and getting some ramekins and buttering the surfaces.
I split the batter into two ramekins
The ramekins were nuked at HIGH for 2 minutes
Oops…ramekins were too full. In retrospect, I could have split the batter into 4 ramekins. Oh well.
The ramekins were inverted onto plates, and excess cake was trimmed off to reveal a perfect cylinder
A teaspoon of brandy and half teaspoon of vanilla was blended in a small bowl for each cake
The brandy mixture was poured onto the cake. The cake soaked it up real nice!
About 1/4 cup butter was added to a frying pan, and heat turned up
While the butter was heating up, I poured about 1/2 cup whipping cream into a bowl
In two minutes, the whipped cream was done and the butter started turning a nice brown colour. I set the whipped cream aside.
I let the butter brown a bit more on the heat, until it reached a nice noisette (hazelnut) colour
I added the rest of the chai cream I made earlier
I added 1/2 tablespoon of Truvia, and a tablespoon of heavy whipping cream
While the pan was on the heat, I kept whipping the sauce with the whisk until it became a velvety smooth caramel.
I poured the caramel sauce on the cakes
I added some whipping cream on the cakes, and I used a star of anise as decoration on top (to give a hint of what’s inside the cake…one ingredient of chai is anise). I also added a pansy (edible flower) for added decoration
The cake was perfectly baked
The perfect sticky toffee pudding bite!
