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.
Table of contents
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. Apparently, 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, what we're talking about here is a very moist cake. It is either steamed or baked and then enjoyed warm, smothered in a rich toffee sauce.
A sugar free sticky toffee pudding
As often with keto desserts, you're not getting EXACTLY the same as the original, but a creative substitution that (hopefully) hits the spot just as well. So, here's how I changed up the recipe to turn it into a keto sticky toffee pudding:
Apart from using almond flour and coconut flour, I also added a touch of cacao. This does not make it a chocolate cake so don’t expect a rich chocolate flavour! It's just enough to make it look like a proper sticky toffee pudding. Plus, it’s sweetened with a golden erythritol blend to bring home that traditional toffee caramel flavour.
The sauce is sugar free, buttery and creamy and complements the base well. You do need both together as unlike many low carb sticky toffee puddings which can be overly sweet, this is sweet but not sickeningly so. There’s a touch less sweetener in the base than most cakes because you have the sauce, too.
Gluten free sticky toffee pudding ingredients
Let's take a look at our ingredients:
- Coconut flour and almond flour: The most popular low carb flours work exceedingly well in tandem. I used what we here in the UK call ground almonds, which is equivalent to regular almond flour in the US. If you're using super fine almond flour, reduce the amount by 1 tbsp.
- Greek yoghurt: Makes the batter lighter - since we're already using a lot of butter and cream in the sauce. You can use plain natural yoghurt as well.
- Eggs: I used large.
- 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)
How to make keto sticky toffee pudding
CAKE: 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 cake pan (19 x 19 x3.5cm) with parchment paper. Pour the batter into the 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.
SAUCE: 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. The sauce should still be fairly liquid when you take it off the heat. As it cools it will thicken.
Slice the cake and pour the sauce over while it is still hot. (And for the ultimate comfort food experience, consider adding a scoop of sugar free vanilla ice cream!)
Recipe tips
This recipe is all about getting the temperature of the cake and sauce just right. Here are a few thought and tips:
Cake base
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.
Sauce
If you think 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.
On the other hand, 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, but it's not available easily in many countries outside the US. I think that the 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.
Storage
Store in the fridge for up to 4 days or freeze (cake only) for up to 3 months.
For a runny keto sticky toffee pudding that’s stored, store the cake and sauce separately and reheat the sauce before serving.
More scrumptious keto desserts
The easiest ever keto pecan pie!
Don't miss this classic German keto butter cake.
For a smaller sweet treat, try these chocolate avocado cookies!
Tried this recipe? Give it a star rating below!
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Gluten Free Keto Sticky Toffee Pudding
from sugarfreelondoner.comNote: 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.
Ingredients
BASE
- 3 large eggs separated
- ¼ cup Greek yoghurt 62g
- 1 tsp vanilla
- ⅓ cup almond milk 80 ml
- 3.5 tbsp butter 50g, melted
- 2 tbsp coconut flour 16g
- 1.5 cups almond flour 150g
- 1 tbsp cacao 6g
- ½ cup golden erythritol 100g
- 2 tsp baking powder
- Good pinch of salt
SAUCE
- 7 tbsp butter 100g
- ⅓ cup golden erythritol or allulose
- ½ cup heavy cream 110g
- ½ tsp vanilla
Instructions
BASE
- 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.
SAUCE
- 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.
Notes
Nutrition
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Andrea says
Can you use coconut cream in the sauce?
I've made this recipe a couple of times, the second time I put some spices into the cake to give it more of an authentic flavour and also added a bit of ground ginger to the sauce. It was delicious! Then, I'd been making a no bake sweet recipe with peanut butter, chocolate and coconut and added the remainder of the toffee sauce so it became a kind of fudge which turned out amazing. Because the sauce sets in the fridge it really makes it work!
Katrin Nürnberger says
Yes, I think coconut cream works too. I have made keto caramel sauce with coconut cream before.
Marie Steffen says
Can you please tell me where can I buy these things like golden erythritol, monk fruit etc in Switzerland?
Katrin Nürnberger says
Try luckyvitamin.com or iherb.com.
Isla says
I am a young girl who loves baking, and when I found out I had diabetes I was stuck for ideas. You helped me out and now I bake Keto recipes most week.
Katrin Nürnberger says
I'm so glad you're finding inspiration on my website. Glad you're enjoying the recipes!
Nita says
What size baking pan in inches?
Katrin Nürnberger says
It's 7.5x7.5 inch
Jenny says
Can I put extra almond flour and omit the coconut flour at all, or can I substitute flaxseed for the coconut flour?
Katrin Nürnberger says
I think using more almond flour would work, although you may have to replace the coconut flour with 3x the amount of almond flour as it absorbs less moisture. Flaxseed may work, although I think this would alter the taste quite a bit.
phyllis kyle says
I love these keto recipes! I am a diabetic and now I can have lovely treats without my blood sugars rising. I have made most of the recipes and must say I have enjoyed every one of them. Thank you so much for these recipes.
Katrin Nürnberger says
Hi Phyllis, I'm so glad you like my collection of Keto Desserts!
Georgi L Wellington says
Looks delish, my question is can Golden Monk fruit with erythritol be used instead of erythritol>
Katrin Nürnberger says
Yes, you can use any sweetener in this recipe. I used the golden erythritol monk fruit blend.
jill says
Thank you for this recipe! I love sticky toffee pudding. Could sour cream be subbed for the yogurt? I use lactose free, but no yogurt.
Katrin Nürnberger says
Yes, I think sour cream would work just as well.