Exquisite South African Malva Pudding – A Paleo Delight

Allergens

Eggs, Nuts (Almonds)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup Swerve Sweetener (erythritol)
• 4 large eggs
• 1/2 cup almond milk
• 1/2 cup coconut oil, melted
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• free caramel sauce (for topping)
• 1/4 cup flaked almonds, toasted

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, Swerve Sweetener, baking powder, and salt.
3. In another bowl, combine the eggs, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool.
7. Once cooled, drizzle sugar free caramel sauce over the top of the cake and sprinkle with toasted flaked almonds.
8. Serve immediately or chill and serve cold. Enjoy!

Chef’s Insight

The combination of fluffy Malva Pudding with sweet caramel sauce and crunchy almonds creates an unforgettable culinary experience.

Notes

You can use any sugar-free caramel sauce of your choice or make your own by combining Swerve Sweetener with coconut cream and a touch of vanilla extract.