Keto Sticky Toffee Pudding. Not sure how this recipe came about but I had been thinking about a sticky toffee pudding cake I used to make for a restaurant I worked in. I used to tell people who ordered it for the first time that it would be free if…they could guess the sweetening ingredient in it. I never did have to give a free piece away although I did hear some pretty funny answers. Now if I had been in England I’d have lost every time as it is a favorite dessert there, on the menu in many a pub, and made with dates-lots and lots of dates. I have to say it was disgustingly good but oh, the carb counts, they must have been horrendous and I have seen anywhere from between 66g and 80g. So this is my rendition of a keto sticky toffee pudding and I think you will find it quite easy to make but most of all…you will love it.
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- 1½ C Carbalose Flour***
- 1 t Baking Powder
- ½ t Baking Soda
- ⅛ t Salt
- ¾ C Softened Butter
- 1 C Allulose***
- 6 Drops EZ-Sweetz Liquid Sucralose***
- 2 Eggs
- 2 t Vanilla Extract
- ½ C Sour Cream
- 1 T Instant Coffee
- ¼ C Hot Water
- ¾ C Allulose***
- ½ C Butter
- ½ C Heavy Cream
- ¼ C Sugarfree Maple Syrup***
- 2 T Rum
- 2 t Vanilla Extract
- This can be made while the cake is baking.
- Whisk all ingredients and bring to a very low simmer for 15-18 minutes, stirring occasionally.
- Drizzle over cake while warm.
- Preheat oven to 350°.
- Butter 9-inch round cake pan and line bottom with paper.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Dissolve coffee in hot water.
- Using an electric mixer on medium speed, beat butter, Allulose, and Sucralose until light and fluffy.
- Add eggs, one at a time, mixing well after each one.
- Beat in sour cream, vanilla, and coffee.
- Add flour mixture in 3 portions.
- Beat just until combined and cake mix will be thick.
- Transfer to prepared pan and smooth the top. Pan will be full but will not rise much.
- Bake 30 minutes, or until a pick inserted into the center comes out clean. Cool in pan until barely able to touch, inverting onto serving plate with flat side up.
- Remove paper liner (the bottom should look and act like a sponge) and drizzle sauce all over while both are still warm.
- Allow pudding to cool and serve with remaining sauce and it may be served warm as well.
- 12 Servings
- 267 Calories, 5.58g Protein, 25.1g Fat, 7.3g Carbs, 3.7g Fiber, 3.6g Net Carbs
- 10 Servings
- 320 Calories, 6.7g Protein, 30.1g Fat, 8.8g Carbs, 4.4g Fiber, 4.4g Net Carbs
- 8 Servings
- 401 Calories, 8.4g Protein, 37.6g Fat, 11.0g Carbs, 5.4g Fiber, 5.6g Net Carbs
- This is a very dense, rich dessert and I would suggest you not eat a very large piece to begin with. I personally would (and did) cut it into 12 pieces and if you need more-have another piece. It may take a while but after dinner and a piece of this pudding it will hit you and could make you feel very full.
- CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
- I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.