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Low Carb Sticky Toffee Pudding

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This low carb sticky toffee pudding is a fantastic sugar free dessert adapted from the classic English recipe!Low Carb Sticky Toffee Pudding - a 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.Low Carb Sticky Toffee Pudding - a sugar free dessert adapted from the classic English recipe

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!

Low Carb Sticky Toffee Pudding - a sugar free dessert adapted from the classic English recipe

Low Carb Sticky Toffee Pudding #lowcarb #sugarfree #keto Click To Tweet

Low Carb Sticky Toffee Pudding - a sugar free dessert adapted from the classic English recipe

Low Carb Sticky Toffee Pudding

Low Carb Sticky Toffee Pudding

Yield: 2 Puddings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

Ingredients

for the cake

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

for the sauce

Instructions

  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.

Notes

5g net carbs per serving

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Nutrition Information
Yield 2 Serving Size 1 Pudding
Amount Per Serving Calories 344Total Fat 33gSaturated Fat 12gCholesterol 132mgSodium 41mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 1gProtein 9g

 

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Roberta

Friday 27th of August 2021

Would this recipe work as well if cooked i a muffin tray? How do you store them, and could you cook in batch and freeze some to keep them ready to rehaeat (sauce a part of course)?

Janice

Tuesday 17th of March 2020

Sadly, this was a huge fail. There was no flavor to this. I would not chose to make it again.

Georgina

Wednesday 18th of March 2020

I'm so sorry to hear it! Was it the cake or the sauce that was the issue?

Lori

Tuesday 24th of April 2018

I made this last night and only did one thing differently. Instead of using water in the sauce, I used heavy cream (like traditional STP). It was fantastic! Thank you very much for sharing it. I was having a very hard time and almost succumbed to a sweet tooth attack. However, this cured it and I'm so happy that the train wreck was averted. :)

Teri

Friday 13th of April 2018

Oh wow! This was so delicious!! I have a major sweet tooth and have recently gotten back to eating keto or low carb! This satisfied my “stress” tooth (When I get stressed, my sweet tooth kicks in!). So, thank you for this recipe. I will be making again!

Georgina

Friday 13th of April 2018

Thank you so much for the feedback, Teri! I really appreciate it! Georgina

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