Low Carb Sticky Toffee Pudding
Indulge guilt-free with this irresistible Low Carb Sticky Toffee Pudding, a healthier twist on the classic British dessert. Made with nutrient-rich almond and coconut flours, sugar-free brown sweetener, and a luscious sugar-free caramel sauce, this decadent treat packs all the flavor without the carbs. The pudding is baked to perfection, then drenched in warm caramel sauce that seeps into every bite, creating an irresistibly moist and rich texture. With only 15 minutes of prep time and simple ingredients like almond milk and vanilla extract, this keto-friendly recipe is perfect for satisfying your dessert cravings while staying on track. Serve it warm with a sprinkle of chopped pecans for a comforting, indulgent finish.
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with butter or non-stick cooking spray.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
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.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined and a smooth batter forms.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
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.
While the pudding is cooling, warm the sugar-free caramel sauce in the microwave or a small saucepan until slightly runny.
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.
Optionally, sprinkle with chopped pecans for added crunch and flavor.
Serve warm and enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 7.5 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 642 mg | 49% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 429 mg | 9% | |
*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.
