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Homemade Keto Sticky Toffee Pudding photo

Keto Sticky Toffee Pudding

This Keto Sticky Toffee Pudding is a guilt-free treat! Enjoy a moist cake drizzled with luscious toffee sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Keto
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding:
  • 3 large eggs separated, room temperature
  • ½ cup Greek yoghurt (62g), room temperature
  • 1 teaspoon vanilla
  • ½ cup almond milk (80 ml), room temperature
  • 3.5 tablespoons butter (50g), melted
  • 2 tablespoons coconut flour (16g)
  • 1.5 cups almond flour (150g)
  • 1 tablespoon cacao (6g)
  • ½ cup golden erythritol (100g)
  • 2 teaspoons baking powder
  • Good pinch salt
For the Toffee Sauce:
  • 7 tablespoons butter (100g)
  • ½ cup golden erythritol or allulose
  • ½ cup heavy cream (110g)
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Whisk or hand mixer
  • Oven-safe baking dish
  • Spatula
  • Small Saucepan
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. Step 2: In a large bowl, whisk together the egg yolks, Greek yogurt, vanilla, almond milk, and melted butter until smooth and creamy.
  3. Step 3: In another bowl, mix the almond flour, coconut flour, cacao, golden erythritol, baking powder, and salt. Stir until well combined.
  4. Step 4: Gradually add the dry mixture to the wet ingredients, stirring gently until fully incorporated.
  5. Step 5: In a clean bowl, beat the egg whites until stiff peaks form.
  6. Step 6: Carefully fold the whipped egg whites into the batter using a spatula.
  7. Step 7: Transfer the batter into the prepared baking dish, smoothing the top with your spatula.
  8. 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.
  9. 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.
  10. 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.