Keto Sticky Toffee Pudding
Indulge in the rich, buttery decadence of Keto Sticky Toffee Pudding—a guilt-free twist on the classic British dessert, optimized for your low-carb lifestyle. This recipe features a moist, tender sponge made with almond and coconut flours, perfectly complemented by a sugar-free dates alternative for that signature toffee texture. The star of the show is the silky caramel sauce crafted from keto-friendly brown erythritol, heavy cream, and vanilla, delivering all the sweetness without compromising your macros. With simple preparation and just 20 minutes of prep time, this crowd-pleasing dessert is ready to serve in individual ramekins or as a shareable bake. Perfect for satisfying sweet cravings while staying keto-compliant, serve this warm, glossy delight straight from the oven for an irresistible treat!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease 6 individual ramekins or a small baking dish with butter or a non-stick spray.
In a medium bowl, mix together the almond flour, coconut flour, and baking powder. Set this dry mixture aside.
In a large bowl, using a hand mixer, cream together the softened butter and erythritol until light and fluffy.
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.
Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
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.
Fold the dates mixture into the batter until well combined.
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.
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.
While the pudding is baking, prepare the caramel sauce by melting 0.25 cup of unsalted butter in a saucepan over medium heat.
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.
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.
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.
Serve immediately and enjoy a moist, sticky indulgence that’s perfectly keto-friendly!
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.4 g | 380% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 274.1 g | 100% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 11.0 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 550 mg | 42% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 629 mg | 13% | |
*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.
