Low Carb Sticky Toffee Pudding

Indulge in the decadence of this Low Carb Sticky Toffee Pudding—an irresistibly moist and flavorful dessert that’s perfect for anyone following a keto or low-carb lifestyle. Made with a blend of almond and coconut flours, this reimagined classic skips the sugar but keeps all the indulgence, thanks to a rich sugar-free caramel sauce that soaks into every bite. Sweetened with erythritol or monk fruit, this guilt-free treat is gluten-free and packed with wholesome ingredients like unsweetened almond milk and butter. The quick 15-minute prep time and simple steps make it ideal for busy weeknights or special occasions, while the optional crunchy pecan topping adds an extra layer of texture and flavor. Serve it warm to savor the gooey, melt-in-your-mouth experience of one of Britain’s most beloved desserts—low carb style! Perfect for satisfying your sweet tooth without derailing your health goals.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 0.5 cup Sugar-free brown sweetener (like erythritol or monk fruit blend)
• 3 Eggs
• 1 teaspoon Sugar-free vanilla extract
• 0.5 cup Unsweetened almond milk
• 0.5 cup Sugar-free caramel sauce
• 2 tablespoons Optional: Chopped pecans (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with butter or non-stick cooking spray.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, whisk the melted butter and sugar-free brown sweetener until well combined. Add the eggs, one at a time, whisking after each addition. Stir in the vanilla extract.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined and a smooth batter forms.

Step 5

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Step 6

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the pudding to cool slightly in the pan.

Step 7

While the pudding is cooling, warm the sugar-free caramel sauce in the microwave or a small saucepan until slightly runny.

Step 8

Poke small holes all over the surface of the pudding using a skewer or the end of a wooden spoon. Slowly pour the warm caramel sauce over the pudding, allowing it to soak in.

Step 9

Optionally, sprinkle with chopped pecans for added crunch and flavor.

Step 10

Serve warm and enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving size	(811.1g)

Amount per serving	% Daily Value*
Calories	2321.3

Total Fat 196.0g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 816.3mg	0%
Sodium 1743.2mg	0%
Total Carbohydrate 224.2g	0%
Dietary Fiber 23.1g	0%
Total Sugars 7.5g
Protein 55.8g	0%

Vitamin D 166.9IU	0%
Calcium 641.8mg	0%
Iron 9.3mg	0%
Potassium 428.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 7.7%

Carbs: 31.1%