The keto Portuguese pudim molotof is a super soft and airy meringue soufflé cake topped with indulgent caramel. You need only 2 ingredients for this deliciously easy, sugar-free and healthy dessert!
For the caramel, heat 1/2 cup allulose sweetener over medium-low heat until it melts, mixing with a spatula if needed to get all granules melted. Simmer until it reaches a golden brown/amber color.
Remove from heat, and immediately coat the bottom and sides of a 9"or 10" tube pan. If you missed any spots, just grease them well with some unsalted butter, to avoid sticking.
Add 8 egg whites to a very clean and dry bowl. Start beating the whites on low until foamy, then increase to medium until soft peaks form - about 5 minutes.
With the mixer running, slowly add 8 tablespoons allulose sweetener, one by one. Then, increase the speed to medium-high and keep beating until stiff peaks form, and the meringue is shiny and glossy. It will take about 5-7 minutes more. Be careful not to continue beyond this point, as the meringue loses its shine and might break.
Pour the meringue into the caramel covered pan. To avoid air bubbles, spoon the meringue in layers, and press down on it with the spatula. Tap the pan against the corner a few times, and even out the top.
Put a larger pan inside the fully pre-heated oven and fill with about 1" of boiling water. Put the tube pan with the meringue inside the water bath, close the oven and bake for 8 minutes.
After 8 minutes, turn off the oven and let the molotof pudding rest inside, undisturbed, for (at least) 30 minutes more. Do not open the oven door!
Remove the molotof pudding from the oven and unmold while still warm. If needed, release the edges from the sides of the pan with a knife before turning.
Chill in the fridge for a for a couple of hours before serving.
Notes
Allulose sweetener needs to be used for the caramel, but you can use either allulose or any other keto baking sweetener for the meringue.This recipe takes the minimum amount of sweetener for the meringue, and it's plenty sweet, but less than a molotof cake made of sugar. If you prefer a sweeter dessert, increase the sweetener up to 2 tablespoons per egg white.You can make a bigger or smaller molotof cake simply by following this rule: one to two tablespoons of sweetener per egg white, and one minute with the oven on per egg white.This isasoufflé style cake, so avoid sudden changes in temperature. It's very important to have the oven fully pre-heated, to use boiling water in the water bath, and to keep the oven door closed at least for half an hour after turning it off.