Buttery pound cakes baked in butter toffee and drizzled with dark chocolate ganache made guilt-free with paleo flours and natural, sugar free sweeteners.
Skor candy bars were a favorite of mine throughout my childhood. When my friends and I would walk to the "little store" for a treat, I'd always buy one.
Crunchy, buttery toffee dipped in rich milk chocolate — now that's a winning combination. And it's the inspiration for my Lectin Free Gourmet Skor cake. Baked in a mini bundt pan, these single serving pound cakes can be served on very special occasions like birthdays, holidays, or any time you need an extraordinary dessert. Butter and yogurt give these cakes their richness and density, while cassava, coconut and almond flours, keep it low on the lectin scale. Stevia and xylitol make the cakes just sweet enough without adding a lot of calories and sugar. Read on for the rest of the recipe.
LFG Skor Bar Mini Bundt Cake
1 C LFG Flour Blend*
1/2 t Pure Stevia Extract Powder (not baking stevia)
1 t Baking Powder
1 Pinch Salt
*2:1:1 cassava, coconut and almond flours
1/4 C Butter melted
2 T Olive Oil
3 T Plain Grassfed or Coconut Yogurt
1/3 C Grassfed Whole Milk
1 t Pure Vanilla Extract
Skor Bar Topping
1/4 Lakanto Golden Monk Fruit Sweetener
2 T Butter
1/4 C Crushed Pecans
Dark Chocolate Ganache
1/4 C Very Dark Chocolate Chips 70% Cacao or higher
3 T Heavy Grassfed Cream
Step 1: Make the Skor Bar Topping
Preheat oven to 350 degrees. Sprinkle crushed pecans into four holes of a non-stick mini bundt pan, roughly one tablespoon each. In a small saucepan, heat the monk fruit sweetener and butter until it boils, swirling constantly. Pour the toffee mixture equally over the pecans. When it cools, it will harden and form toffee. Set aside.
Step 2: Mix the Cake Batter
In a medium mixing bowl, whisk dry ingredients together. Add the remaining ingredients and mix on high with an electric hand mixer for one minute until batter is fluffy and pourable. Add a little more milk if the batter seems too thick. (I bake at high altitude, so often my cakes need adjustments for lower altitudes)
Step 3: Bake the Cakes
Pour the batter into the four mini bundts with the cooled toffee in them. Bake at 350 degrees for about 25 minutes. Take out and allow to cool 5 minutes. Place a cookie sheet over the bundt pan and carefully flip it so that the bundt cakes turn out onto the cookie sheet. If you need to loosen the cakes first with a knife, then do so.
TIP: If you have a little leftover batter, pour it into a coffee cup and microwave for 90 seconds.
Step 4: Drizzle with Ganache
In a small bowl, heat the cream in the microwave for 15 - 30 seconds until hot but not boiling. Add chocolate chips and stir until melted. The ganache should be thick, and creamy and drizzly. To make it a little thinner, add a few more drops of cream. To make it thicker, adjust with a few more chocolate chips. Once it is the right consistency, drizzle over the cakes.
Serve on individual dessert plates. So good!