Low Carb Sticky Toffee Pudding

This low carb sticky toffee pudding is a fantastic sugar free dessert adapted from the classic English recipe!

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Sticky Toffee Pudding is an English dessert that became popular in the 1970s. Traditionally, it is a sponge cake made with dates, that is then covered in thick toffee sauce.

My version is, in truth, more like an individual almond cake with a caramel sauce poured over the top. But the effect works - and it's super tasty! The warm sauce soaks into the cake and it's the perfect balance of moistness and sweetness. The cake is based on my Triple Almond Cake recipe, but I've increased the almond flour to make it a little denser. And the sauce is a version of my Caramel Apple Sauce - it isn't as dark as a regular toffee sauce - but it does the job perfectly!

How to Make Low Carb Sticky Toffee Pudding

To make the cake, mix together an egg yolk, melted butter, heavy cream, baking powder and sweetener (Lakanto or granular Swerve would work well). Stir in some almond flour to make a thick paste.

Whisk the egg white until soft peaks form, then fold it carefully into the almond mixture.

Spoon the mixture into individual pudding cups (mine held about ¾ cup each and the mixture filled two-thirds of the way up). Place on a baking tray and bake in a preheated oven for 10-12 minutes or until the center is cooked. Let cool for 5 minutes, then turn out onto a cooling rack.

These can be made in advance, then either warmed in the microwave or served cold. As long as the sauce is warm, either will work! For the sauce, add butter, sweetener, and water to a small saucepan. Bring to a boil and keep cooking for 5 minutes - but don't let it burn! Add a pinch of thickener (like xanthan gum or LC Thickener) if you have it - this will make the sauce pleasingly gloopy!

Transfer the almond cakes to two serving plates, then pour the warm sauce over the top. You could serve it with low carb vanilla ice cream or whipped cream - but I really don't think it needs it!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Sticky Toffee Pudding

4.48 from 21 votes

This low carb sticky toffee pudding is a fantastic sugar free dessert!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Makes: 2 Puddings

Net Carbs: 5

Calories: 344

Ingredients Equipment Method Nutrition Notes

Ingredients

 

for the cake

• 1 egg separated
• 1 tbs unsalted butter melted and cooled
• 2 tbs heavy cream
• ½ teaspoon baking powder
• 2 teaspoon sweetener eg Lakanto
• ½ cup almond flour

for the sauce

• 1 tbs unsalted butter
• 2 tbs low carb sweetener
• ¼ cup water
• pinch of low carb thickener optional

Equipment

• Xanthan Gum 
• Astra shop Set of 6 Nonstick Individual Pudding Cups

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 350F.
2. To make the cake, mix together the egg yolk, melted butter, heavy cream, baking powder and sweetener. Stir in the almond flour to make a thick paste.
3. Whisk the egg white until soft peaks form, then fold it carefully into the almond mixture.
4. Spoon the mixture into individual pudding cups. Place on a baking tray and bake for 10-12 minutes or until the center is cooked. Let cool for 5 minutes, then turn out onto a cooling rack.
5. For the sauce, add the butter, sweetener, and water to a small saucepan. Bring to a boil and keep cooking for 5 minutes - but don't let it burn! Add a pinch of thickener (if using) and whisk until thickened.
6. Place the almond cakes onto serving plates, then pour the warm sauce over the top.

Nutrition

Serving: 1PuddingCalories: 344kcalCarbohydrates: 7gProtein: 9gFat: 33gSaturated Fat: 12gCholesterol: 132mgSodium: 41mgFiber: 2gSugar: 1gNet Carbs: 5g

Notes

5g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.