Tiffin Cake
Rated 3.5 stars by 19 users
Category
Author:
Keto Fitness Club
Servings
16
Prep Time
25 minutes
Cook Time
5 minutes
Calories
182
You will create 3 things in this recipe - Butterscotch Sauce, Microwave Cookies, and finally, put it all together with a handful of other ingredients et voila!
For the whole recipe:
2911 Calories / 37.4g Carbs / 46g Protein / 279.9g Fat
For 1 square (this recipe makes 16 squares):
182 Calories / 2.3g Carbs / 2.9g Protein / 17.5g Fat
The sweeteners used in the Werthers' are isomalt and acesulphame-K. These are low carb due to their low GI, but they're not clean keto. The carbs listed on the Werthers packet are mainly from polyols, so have not been counted when tracking the macros.
Ingredients
-
30g Coconut Oil (we use cooking coconut oil which has no taste)
-
2 Egg Yolks
-
110g Ground Almonds (or other milled nuts / seeds)
-
1 tsp Vanilla Extract
-
80g Double Cream
-
6 Sugar Free Werthers Original (hardboiled, not chewy)
-
100g Unsalted Butter
-
All of the Butterscotch Sauce (see above)
-
20g Cocoa Powder
-
All of the cookies (see above)
-
100g 85% Dark Chocolate
Cookies:
Butterscotch Sauce:
Tiffin Cake:
Directions
4 Cookies - the reason we're making 4 cookies, rather than 1 big cookie, is because the smaller cookies cook more evenly in the microwave.
Melt the coconut oil and allow to cool for a moment.
Add all the other ingredients to the oil.
Mix well until a crumble texture forms. Now use wet hands to form a dough ball.
Grease a microwave plate or line it with greaseproof paper.
Cut the dough ball into even quarters and take one quarter of the dough ball and press onto a plate to create a cookie shape.
Cook in the microwave for 30 seconds. Cook for a further 30 seconds and allow to cool.
Repeat with 2nd, 3rd and 4th cookie. Leave these to cool and crisp up (about 10 - 15 minutes).
Butterscotch Sauce
Put cream and butterscotch sweets into a nonstick saucepan.
Gently melt, whilst stirring constantly. This will thicken into a glossy thick sauce.
Tiffin Cakes
Break up the biscuits into small chunks in a bowl.
Line a square tin.
Meanwhile, you have a saucepan with your butterscotch sauce - add to this the butter, sweetener and cocoa powder.
Gently melt these ingredients in with the butterscotch sauce.
Once all combined, add all the biscuit chunks and mix well.
Press into your tin and pop into the fridge.
Meanwhile, break up your chocolate into a microwavable bowl and melt in 30 second blasts.
Once melted, pour the chocolate over the cake mixture and spread evenly.
Allow to almost set, and then score with a knife (this stops the chocolate cracking). Pop in the fridge until fully set.
This is edible immediately, but best leave it for an hour.
Recipe Notes
This cake is without doubt, a melt-in-the-mouth type cake. But 24 hours later, the biscuits in the cake do lose their crunch. So my husband suggested eating all very quickly. This is not an option for 1 person!!! But I can assure you, this does not take away from the gorgeous melt in the mouth taste :)
Nutrition per serving
Calories 182, Carbs (net) 2.3 grams, Protein 2.9 grams, Fat 17.5 grams
