Keto Sticky Toffee Pudding
Indulge in the decadence of Keto Sticky Toffee Pudding, a low-carb twist on the classic dessert that doesn’t skimp on flavor. This guilt-free treat combines a moist, fluffy pudding made with almond and coconut flours and a luscious, sugar-free caramel sauce that’s rich and buttery. Sweetened with keto-friendly erythritol and featuring a clever alternative to traditional dates, this dessert captures the same warm, sticky-sweet essence of the original while keeping carbs to a minimum. Each bite is a delightful balance of sweetness and creaminess, making it the perfect choice for anyone following a keto lifestyle or looking for a refined sugar-free dessert. With easy prep and just 20 minutes of hands-on time, this show-stopping dish is ideal for entertaining or a cozy indulgence at home. Serve warm and let the caramel sauce melt into the pudding for pure keto comfort food bliss.
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Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 cup Erythritol (granulated)
- 0.5 cup Unsalted butter, softened
- 3 large Eggs
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Water
- 0.5 cup Chopped sugar-free dates alternative (e.g., sweetened with stevia)
- 0.25 cup Unsalted butter for caramel sauce
- 0.33 cup Brown erythritol (or keto brown sweetener)
- 0.5 cup Heavy cream for caramel sauce
- 0.5 teaspoon Vanilla extract for caramel sauce
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease 6 individual ramekins or a small baking dish with butter or a non-stick spray.
Step 2
In a medium bowl, mix together the almond flour, coconut flour, and baking powder. Set this dry mixture aside.
Step 3
In a large bowl, using a hand mixer, cream together the softened butter and erythritol until light and fluffy.
Step 4
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the heavy cream and vanilla extract until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
Step 6
Boil 0.5 cup of water and pour it over the chopped sugar-free dates alternative. Let it sit for 5 minutes to soften, then mash the mixture lightly with a fork to form a paste.
Step 7
Fold the dates mixture into the batter until well combined.
Step 8
Divide the batter evenly between the greased ramekins or pour it into the prepared baking dish. Place the ramekins or baking dish on a baking tray to catch any spills.
Step 9
Bake in the preheated oven for 30–35 minutes for ramekins or 40 minutes for a baking dish, or until a toothpick inserted into the center comes out clean.
Step 10
While the pudding is baking, prepare the caramel sauce by melting 0.25 cup of unsalted butter in a saucepan over medium heat.
Step 11
Stir in 0.33 cup of brown erythritol and cook for 1–2 minutes until dissolved. Gradually add 0.5 cup of heavy cream, whisking continuously to combine.
Step 12
Reduce the heat and simmer for 5–7 minutes, stirring frequently, until the sauce thickens. Remove from the heat and stir in 0.5 teaspoon of vanilla extract and 0.25 teaspoon of salt.
Step 13
Once the puddings are out of the oven, let them cool for 5 minutes before spooning the warm caramel sauce over the top of each serving.
Step 14
Serve immediately and enjoy a moist, sticky indulgence that’s perfectly keto-friendly!
Nutrition Facts
| Serving size | (1075.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3155.1 |
| Total Fat 296.4g | 0% |
| Saturated Fat 142.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1142.2mg | 0% |
| Sodium 1356.4mg | 0% |
| Total Carbohydrate 274.1g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 11.0g | |
| Protein 57.4g | 0% |
| Vitamin D 161.3IU | 0% |
| Calcium 550.2mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 629.2mg | 0% |
Source of Calories