Keto Sticky Toffee Pudding (Without Dates)

Name: Keto Sticky Toffee Pudding (Without Dates)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 serving
Ingredients: 3 large eggs; ¼ cup Greek yoghurt; 1 teaspoon vanilla; ⅓ cup almond milk; 3.5 tablespoon butter; 2 tablespoon coconut flour; 1.5 cups almond flour; 1 tablespoon cacao; ½ cup golden erythritol; 2 teaspoon baking powder; Good pinch of salt; 7 tablespoon butter; ⅓ cup golden erythritol; ½ cup heavy cream; ½ teaspoon vanilla extract

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
9
Calories
304 kcal
Course
Dessert
Cuisine
British

Keto Sticky Toffee Pudding (Without Dates)

Raiden Walker

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Today I’ve reinvented a classic! This sugar free, gluten free sticky toffee pudding is keto friendly, grain-free and it does not contain any dates!

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Ingredients

Servings

BASE

3 large eggs separated, room temperature
¼ cup Greek yoghurt 62g, room temperature
1 teaspoon vanilla
⅓ cup almond milk 80 ml, room temperature
3.5 tablespoon butter 50g, melted
2 tablespoon coconut flour 16g
1.5 cups almond flour 150g
1 tablespoon cacao 6g
½ cup golden erythritol 100g
2 teaspoon baking powder
Good pinch of salt

SAUCE

7 tablespoon butter 100g
⅓ cup golden erythritol or allulose
½ cup heavy cream 110g
½ teaspoon vanilla extract

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Instructions

BASE

Preheat the oven to 180C / 160C fan / 350 Fahrenheit.
Place the egg yolks and sweetener in a mixing bowl. Whisk using an electric whisk until lighter, 2 minutes. Add the melted butter, yoghurt, vanilla and almond milk. Whisk again to combine
Add the dry ingredients to a mixing bowl. Stir to combine.
Add the egg whites to a clean bowl and whisk until fluffy like soft peaks.
Add the dry ingredients to the wet and whisk with an electric whisk to combine. Don’t over beat.
Fold through the egg whites with a spatula.
Grease a baking dish with a generous amount of butter or line a baking pan (19 x 19 x3.5cm) with greaseproof paper. Pour the batter into the greased pan and level with a spatula.
Bake for 30 - 35 minutes until you can insert and remove a skewer without crumbs sticking. Don’t overcook as it will firm up as it cools and you don’t want it dry.

SAUCE

Add the butter, sweetener and cream to a pan. Allow to melt, bring the temperature to just under a boil then reduce to a low simmer and cook for about 10-12 minutes until golden in colour and thicker. Whisk using a hand balloon whisk a few times during cooking. Turn off the heat and stir through the vanilla. As it cools it will thicken.
Slice the cake, reheat the individual slices and pour over the sauce while it's still hot.

Notes

Net carbs: 2.7g per slice. Makes 9 square slices.
Store in the fridge for up to 4 days or freeze (cake only) for up to 3 months.
Let the cake cool after baking. Slice it when cooled, then reheat individual slices, pour over the caramel and serve warm.
If you want a toffee sauce that seeps through every pore of the cake, take it off the heat sooner so it stays more liquid.
The sauce can be reheated several times. Since I’m using golden erythritol over allulose the sauce will solidify but once reheated it becomes fluid again. Using allulose will ensure the sauce stays smooth.
Using allulose will ensure the sauce stays smooth.
For a runny toffee pudding that’s stored, store the cake and sauce separately and reheat the sauce.