You'll love the deep, dark, mellow flavours of this keto sticky toffee pudding. It has a moist, buttery cake base that's drenched in a deliciously gooey sugar free toffee sauce. Incredibly, one portion contains just 2.7g net carbs.
Today I’ve reinvented a classic! This gluten-free sticky toffee pudding recipe is grain free, keto friendly, sugar free and boy is it a good one.
Sticky toffee pudding is one of the Great British Desserts, alongside banoffee pie, toffee and of course, Christmas pudding. It was made famous in the 70s by a hotel in the Lake District. The original base batter is made with plenty of dates, which, of course, are very high in carbs. (It's actually called sticky date pudding in some countries.)
And don't get me started on all the sugar the recipe requires as well!
To all my non-British readers - here in the UK all desserts can be called "pudding". In fact, this keto sticky date pudding is a very moist cake, smothered in toffee sauce.
- Coconut flour and almond flour: The most popular low carb flours are naturally gluten free. I used ground almonds, which is equivalent to regular almond flour in the US. For super fine almond flour, reduce the amount by 1 tablespoon.
- Greek yoghurt: Makes the batter lighter in calories and texture. You can use plain natural yoghurt as well. Must be room temperature so the cake can rise.
- Eggs: I used large. Eggs should always be room temperature.
- Butter: For that proper sticky toffee taste.
- Cacao or unsweetened cocoa powder
- Brown erythritol: I used a brown erythritol monk fruit sweetener, which has a nice mellow brown sugar caramel taste.
- Vanilla, salt, baking powder
- Double cream (that's heavy cream in the US)
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Whisk the egg yolks and sweetener until light and fluffy. Add the melted butter, yoghurt, vanilla and almond milk. Whisk again to combine.
Step 2: Stir together the dry ingredients.
Step 3: Beat the egg whites to soft peaks.
Step 4: Combine the dry and the wet ingredients. Then, fold through the egg whites with a spatula.
Step 5: Pour the batter into a prepared baking pan and level with a spatula. Bake until you can insert and remove a skewer without crumbs sticking.
Step 6: Melt the butter and sweetener in a pan, then add the cream. Bring to the boil, then simmer until golden. Last, stir in the vanilla extract. The toffee sauce thickens as it cools.
Step 7: Slice the cake and pour the sauce over while it is still hot. This way, it can seep into the sponge.
Gluten free sticky toffee pudding is best served warm! For the ultimate comfort food experience, add a scoop of sugar free vanilla ice cream.
This recipe is all about getting the temperature of the cake and sauce just right. Here are my top tips:
Don’t overcook as it will firm up as it cools and you don’t want it dry.
In my images both cake and sauce had cooled a little, which is the reason why the sauce did not drench the base. The cake is fragile when it's fresh out of the oven. Let it cool before you remove it from the pan and slice it. And then reheat the individual slices before you pour over the sauce.
If your sauce is too thin keep cooking it as it will thicken. Just make sure you're using a low to medium heat so it does not burn.
If you want a toffee sauce that easily seeps through every pore of the cake, take it off the heat sooner so it stays more liquid.
For a sauce that does NOT re-crystallise at all once it cools, you must use allulose. Allulose is a great keto sweetener and makes incredibly smooth caramel sauce. Golden erythritol in the sauce works well as long as you enjoy it warm.
If your keto toffee sauce cools and hardens, simply reheat it on a low heat and whisk with a hand balloon whisk. If it looks like it’s splitting, don’t worry! Keep whisking and heating on low and it will come back together.
The sauce can be reheated several times.
Store the keto sticky toffee pudding the fridge for up to 4 days or freeze (cake only) for up to 3 months.
Store the cake and sauce separately and reheat the sauce before serving.
I added a touch of cacao. It's just enough to make it look like a proper sticky toffee pudding without tasting of chocolate.
I use a golden erythritol blend to bring home that traditional toffee caramel flavour. For the sauce, you can use either golden erythritol or allulose. Allulose does not re-crystallise, which makes the caramel extra smooth.
I have not tried this yet. It should work though - if you give it a go, let me know!
Tried this recipe? Give it a star rating below!
Gluten Free Keto Sticky Toffee Puddingfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 3 large eggs separated, room temperature
- ¼ cup Greek yoghurt 62g, room temperature
- 1 teaspoon vanilla
- ⅓ cup almond milk 80 ml, room temperature
- 3.5 tablespoon butter 50g, melted
- 2 tablespoon coconut flour 16g
- 1.5 cups almond flour 150g
- 1 tablespoon cacao 6g
- ½ cup golden erythritol 100g
- 2 teaspoon baking powder
- Good pinch of salt
- Preheat the oven to 180C / 160C fan / 350 Fahrenheit.
- Place the egg yolks and sweetener in a mixing bowl. Whisk using an electric whisk until lighter, 2 minutes. Add the melted butter, yoghurt, vanilla and almond milk. Whisk again to combine
- Add the dry ingredients to a mixing bowl. Stir to combine.
- Add the egg whites to a clean bowl and whisk until fluffy like soft peaks.
- Add the dry ingredients to the wet and whisk with an electric whisk to combine. Don’t over beat.
- Fold through the egg whites with a spatula.
- Grease a baking dish with a generous amount of butter or line a baking pan (19 x 19 x3.5cm) with greaseproof paper. Pour the batter into the greased pan and level with a spatula.
- Bake for 30 - 35 minutes until you can insert and remove a skewer without crumbs sticking. Don’t overcook as it will firm up as it cools and you don’t want it dry.
- Add the butter, sweetener and cream to a pan. Allow to melt, bring the temperature to just under a boil then reduce to a low simmer and cook for about 10-12 minutes until golden in colour and thicker. Whisk using a hand balloon whisk a few times during cooking. Turn off the heat and stir through the vanilla. As it cools it will thicken.
- Slice the cake, reheat the individual slices and pour over the sauce while it's still hot.
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