Keto Sticky Toffee Pudding (Without Dates)
User Reviews
5
Keto Sticky Toffee Pudding (Without Dates)
Description
The Keto Sticky Toffee Pudding (Without Dates) relies on almond and coconut flours as the primary dry ingredients, combined with egg yolks, Greek yogurt, and melted butter to achieve a moist cake base. The inclusion of whipped egg whites folded into the batter creates a lighter texture. Baking creates a golden crust while keeping the inside tender. The toffee sauce blends butter, erythritol (or allulose), heavy cream, and vanilla, gently melted and combined to form a rich, glossy topping. Serving the pudding warm with the sauce ensures it soaks in for a sticky, luscious bite.
The pudding’s flavor is mildly sweetened with erythritol and enhanced with vanilla and cocoa powder. The absence of dates reduces traditional sweetness, but the creamy sauce compensates by adding richness. The cake is baked until a skewer inserted comes out clean, preventing dryness as it firms slightly after cooling. The sauce can be adjusted in consistency by removing from heat earlier for a more liquid texture that soaks into the cake deeply.
To serve, allow the cake to cool before slicing to maintain shape, then reheat individual pieces with warmed toffee sauce poured over. This pudding serves well as a comforting dessert where a keto-friendly sweet is desired without sacrificing the traditional sticky texture of classic toffee pudding.
Storage tips include refrigerating the cake for up to four days or freezing it for up to three months without the sauce. The sauce reheats well, especially when made with allulose, which prevents solidifying upon cooling. To retain a soft texture when stored, keep cake and sauce separate and combine them just before serving.
Ingredients
BASE
- 3 egg separated, room temperature, large
- 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 erythritol 100g, golden
- 2 teaspoon baking powder
- salt good pinch
SAUCE
- 7 tablespoon butter 100g
- ⅓ cup erythritol or allulose, golden
- ½ cup heavy cream 110g
- ½ teaspoon vanilla extract
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
- The pudding yields about nine slices, each containing approximately 2.7g net carbs, suitable for keto diets.
- Store the cake in the refrigerator for up to four days or freeze it (without sauce) for up to three months.
- Allow the cake to cool fully before slicing to maintain its structure.
- Reheat individual slices before serving, pouring warm toffee sauce over them for best texture.
- For a sauce that soaks deeply into the cake, remove it from heat earlier to keep it more liquid.
- The toffee sauce made with golden erythritol may solidify when cooled but can be reheated to fluid consistency; using allulose prevents this solidification.
- Store cake and sauce separately if making ahead to maintain optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Total Carbohydrates | 4.9g | 2% |
| Protein | 7.1g | 14% |
| Fat | 29.3g | 45% |
| Saturated Fat | 13g | 65% |
| Fiber | 2.2g | 9% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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