Keto Sticky Toffee Pudding
If you’ve ever craved the rich, warm flavors of traditional sticky toffee pudding but want to stay on track with your keto lifestyle, this recipe is for you! Imagine a moist cake, drizzled with a luscious toffee sauce, all while being low in carbs and high in flavor. This Keto Sticky Toffee Pudding is a delightful treat that will satisfy your sweet tooth without the guilt. Say goodbye to sugar-laden desserts and hello to a deliciously indulgent experience that fits perfectly within your dietary choices.
Why You’ll Love This Recipe
This Keto Sticky Toffee Pudding is incredibly flavorful and satisfying, making it perfect for dessert or even a special breakfast treat. The use of almond flour and coconut flour keeps the carb count low while providing a lovely texture. The creamy toffee sauce made from heavy cream and erythritol brings it all together, delivering a taste that rivals the classic version. Plus, it’s straightforward to whip up, and the ingredients are easily accessible, making it a go-to recipe for any occasion.
Ingredient Rundown
To create this delightful dessert, you’ll need the following ingredients:
- 3 large eggs, separated, room temperature – The eggs provide structure and moisture to the pudding.
- ½ cup Greek yoghurt (62g), room temperature – Adds creaminess and a slight tang.
- 1 teaspoon vanilla – For that lovely aromatic flavor.
- ½ cup almond milk (80 ml), room temperature – Keeps the batter moist.
- 3.5 tablespoons butter (50g), melted – Adds richness to the cake.
- 2 tablespoons coconut flour (16g) – Helps with structure and absorbs moisture.
- 1.5 cups almond flour (150g) – The base of our pudding, low in carbs.
- 1 tablespoon cacao (6g) – Adds depth and a hint of chocolatey flavor.
- ½ cup golden erythritol (100g) – A low-carb sugar substitute for sweetness.
- 2 teaspoons baking powder – Ensures our pudding rises properly.
- Good pinch of salt – Enhances the flavors of the pudding.
- 7 tablespoons butter (100g) – Used in the toffee sauce for richness.
- ½ cup golden erythritol or allulose – Sweetener for the toffee sauce.
- ½ cup heavy cream (110g) – Creates a luscious, creamy sauce.
- 1 teaspoon vanilla extract – For added aroma and flavor in the sauce.
What’s in the Gear List
You will need a few essential tools to make this Keto Sticky Toffee Pudding:
- Mixing bowls – For combining ingredients.
- Whisk or hand mixer – To beat the egg whites until fluffy.
- Oven-safe baking dish – For baking the pudding.
- Spatula – To fold in the egg whites gently.
- Small saucepan – For making the toffee sauce.
- Measuring cups and spoons – To ensure accurate ingredient quantities.
Build Keto Sticky Toffee Pudding Step by Step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your baking dish with a bit of butter or line it with parchment paper to prevent sticking.
Step 2: Prepare the Batter
In a large bowl, whisk together the egg yolks, Greek yogurt, vanilla, almond milk, and melted butter until smooth and creamy.
Step 3: Combine Dry Ingredients
In another bowl, mix the almond flour, coconut flour, cacao, golden erythritol, baking powder, and salt. Stir until well combined.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until fully incorporated.
Step 5: Whip Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form. This step is crucial for creating a light and fluffy texture in the pudding.
Step 6: Fold in Egg Whites
Carefully fold the whipped egg whites into the batter using a spatula. Be gentle to keep the mixture airy.
Step 7: Pour into Baking Dish
Transfer the batter into the prepared baking dish, smoothing the top with your spatula.
Step 8: Bake
Place the dish in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Make the Toffee Sauce
While the pudding is baking, prepare the toffee sauce. In a small saucepan, melt the butter over medium heat. Stir in the golden erythritol (or allulose) and heavy cream. Cook until the mixture is smooth and starts to bubble, then remove it from heat and stir in the vanilla extract.
Step 10: Serve
Once the pudding is baked and slightly cooled, drizzle the warm toffee sauce over the top. Serve it warm for the best experience, perhaps with a dollop of whipped cream or a scoop of keto-friendly ice cream if desired.
Budget & Availability Swaps
- Almond flour: If almond flour is unavailable, you can substitute with sunflower seed flour, but be aware that the flavor and texture may differ slightly.
- Coconut flour: Substitute with more almond flour if coconut flour is unavailable. Just be cautious with the quantity, as coconut flour is more absorbent.
- Golden erythritol: You can use monk fruit sweetener or stevia as alternatives, adjusting the amount to taste.
- Heavy cream: For a lower-calorie option, use coconut cream or unsweetened almond milk, but the sauce will be less creamy.
Things That Go Wrong
Even the best recipes can sometimes go awry. Here are a few common pitfalls to watch out for:
- Overmixing the batter can lead to a dense pudding. Be gentle when folding in the egg whites.
- Not letting the eggs come to room temperature can affect how well they whip up.
- Baking for too long can dry out the pudding. Check for doneness a few minutes before the suggested time.
- Using cold ingredients can affect the texture. Ensure everything is at room temperature before starting.
Make-Ahead & Storage
This Keto Sticky Toffee Pudding can be made ahead of time, making it perfect for gatherings or meal prep. Here’s how to store it:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- You can make the pudding and toffee sauce separately in advance. Reheat the sauce gently on the stove before serving.
- To freeze, wrap the cooled pudding tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Questions People Ask
Can I use a different sweetener?
Absolutely! You can substitute golden erythritol with other low-carb sweeteners like monk fruit sweetener or allulose. Just be sure to adjust the quantity according to their sweetness levels.
Is this pudding gluten-free?
Yes! This Keto Sticky Toffee Pudding is naturally gluten-free since it uses almond flour and coconut flour instead of traditional wheat flour.
Can I make this recipe dairy-free?
Yes! You can substitute the butter with coconut oil and use a dairy-free yogurt alternative. Make sure to also use coconut cream or a dairy-free heavy cream alternative for the sauce.
How do I prevent the pudding from sinking in the middle?
Ensure that you whip the egg whites to stiff peaks and fold them in gently. Also, avoid overmixing the batter to maintain the airiness needed for a fluffy texture.
More from the Kitchen
- Pumpkin Chocolate Swirl Pound Cake – A delightful fall treat that combines pumpkin and chocolate.
- Creamy Pumpkin Soup With Coconut Chili Oil – A warming soup perfect for chilly days.
In Closing
If you’re looking for a dessert that’s not only indulgent but also aligns with your keto lifestyle, this Keto Sticky Toffee Pudding is a must-try. With its rich flavors and comforting texture, it’s bound to become a favorite in your home. Enjoy every bite while knowing you’re treating yourself to something delicious yet guilt-free. Grab your ingredients and let’s bake some magic!
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Keto Sticky Toffee Pudding
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease your baking dish with a bit of butter or line it with parchment paper to prevent sticking.
- Step 2: In a large bowl, whisk together the egg yolks, Greek yogurt, vanilla, almond milk, and melted butter until smooth and creamy.
- Step 3: In another bowl, mix the almond flour, coconut flour, cacao, golden erythritol, baking powder, and salt. Stir until well combined.
- Step 4: Gradually add the dry mixture to the wet ingredients, stirring gently until fully incorporated.
- Step 5: In a clean bowl, beat the egg whites until stiff peaks form.
- Step 6: Carefully fold the whipped egg whites into the batter using a spatula.
- Step 7: Transfer the batter into the prepared baking dish, smoothing the top with your spatula.
- Step 8: Place the dish in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: While the pudding is baking, prepare the toffee sauce. In a small saucepan, melt the butter over medium heat. Stir in the golden erythritol and heavy cream. Cook until smooth and bubbly, then stir in the vanilla extract.
- Step 10: Once the pudding is baked and slightly cooled, drizzle the warm toffee sauce over the top. Serve it warm for the best experience.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can make the pudding and toffee sauce separately in advance.
- To freeze, wrap the cooled pudding tightly and place it in a freezer-safe bag for up to 2 months.
