Vanilla Fudge Cake
Rated 4.3 stars by 7 users
Category
Author:
Keto Fitness Club
Servings
9
Prep Time
20 minutes
Cook Time
25 minutes
This is a lovely and simple vanilla tray bake topped with a rich butterscotch / fudge sauce. The flaked almonds give a nice crunch!
I used a 7" brownie tin, lined with greaseproof paper
This recipe makes 9 portions.
Using topping #1, each portion contains: 238 Calories / 2.1g Carbs / 6.6g Protein / 22.2g Fat
Using topping #2, each portion contains: 237 Calories / 2.1g Carbs / 6.6g Protein / 22g Fat
Ingredients
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2 Large Eggs
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15ml Olive Oil or Melted Coconut Oil
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1 tsp Vanilla Extract
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25g Double Cream
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100g Ground Almonds
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1/2 tsp Baking Powder
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75g Flaked Almonds
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120g Double Cream
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9 Sugar Free Werthers Originals (hardboiled ones)
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75g Flaked Almonds
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150ml/g Unsweetened Almond Milk
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45g Unsalted Butter
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45g Double Cream
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1 tsp Vanilla Extract or 1/4 tsp Toffee Flavdrops from MyProtein
The Cake
Topping Option #1
Topping Option #2
Directions
The Cake
Preheat the oven to 160°C.
Grease and line a brownie tin with oil or butter and set aside.
In a large mixing bowl, whisk the eggs until frothy and then add your sweetener, oil, vanilla and cream. Whisk again.
Whisk in the ground almonds and baking powder until evenly combined.
Pour the vanilla cake batter into the prepared tin and set aside whilst you make topping #1 or #2.
Topping Option #1
Add the cream and Werthers to a saucepan.
Gently heat the cream up, stirring continuously until all the sweets are melted and the sauce thickens. If it goes over (i.e. it goes a creamy colour and thicker) just add a tiny drop of cream to the mix and beat it in.
Add the almond flakes to the sauce and mix.
Topping Option #2
Add all of the ingredients, except the flaked almonds, to a saucepan.
Heat gently, continuously stirring until the mix begins to bubble and reduce into a glossy sauce. This usually takes around 15 minutes. If it's not thickening, add a little more cream and increase the heat.
Add the almond flakes to the sauce and mix.
Back to the cake
Spread topping #1 or #2 evenly on top of the cake batter.
Bake for 25 minutes or until a skewer inserted in the middle of the cake comes out clean.
Allow the cake to cool before slicing. If you're using topping #2, take the cake out of the tin immediately as some butter from the fudge will seep to the bottom.
