Craving a decadent dessert that won't derail your low-carb lifestyle? Prepare to be amazed by this revolutionary Sticky Toffee Pudding that proves you can have your cake and eat it too! This British-inspired delicacy transforms the classic comfort dessert into a guilt-free pleasure that will satisfy your sweet tooth while keeping your carb count in check. With a rich, moist chocolate base and a luxurious sugar-free toffee sauce, this recipe is about to become your new secret weapon in healthy indulgence.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar-free toffee sauce
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, ensuring the sides are fully covered for easy removal.
- In a large mixing bowl, combine almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt. Whisk these dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
- In a separate bowl, beat the eggs until they become light and fluffy. Add melted butter and vanilla extract, mixing until well incorporated.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently to create a smooth, consistent batter. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle sugar-free toffee sauce generously over the top of the cake, allowing it to seep into the cake's surface.
- Slice into 8 equal portions and serve slightly warm. Optional: Garnish with a small dollop of whipped cream or a sprinkle of chopped nuts.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better incorporation and a smoother batter.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a tough, dense cake.
- Precise Baking is Key: Use an oven thermometer to confirm the exact temperature, as almond flour can be sensitive to heat.
- Cooling Technique: Allow the cake to cool completely before adding the toffee sauce to prevent it from becoming soggy.
- Storage Hack: This pudding keeps well in the refrigerator for up to 3-4 days. Simply reheat slightly before serving to restore its soft texture.
- Customization Option: Experiment with different sugar-free sauces or add a sprinkle of chopped nuts for extra texture and flavor.
- Whipped Cream Tip: If using whipped cream, use a sugar-free version or make your own with heavy cream and a keto-friendly sweetener.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 7g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 95mg
