Ultimate Keto Christmas Sticky Toffee Pudding
This Keto sticky toffee pudding features a delectably moist and bouncy almond flour sponge that, once baked, is soaked in a creamy toffee sauce. Make this version, and you won’t look back. It is the ultimate Keto Christmas recipe – perfect for the whole family!
How to Make It
Step 1
Preheat the oven to 150F/180C. Grease 5-6 pudding molds generously with butter.
Add the chia seeds and 4 tablespoons of water to a small bowl. Set aside to thicken. At least 10-15 minutes.
Step 2
Add ¼ cup butter and ½ cup erythritol to a mixer bowl with the flat beater attachment. Beat on medium-high speed, scraping the sides of the mixing bowl a couple of times until pale and fluffy. It takes about 6-8 minutes.
Step 3
Add the almond flour, coconut flour, ground ginger, cocoa powder, baking powder, bicarbonate soda, and salt to a large bowl. Use a whisk to combine loosely. Set aside.
Step 4
Add the eggs to the butter and sugar and beat until well incorporated. Add in the cashew butter, soaked chia seeds, and Keto syrup. Continue to beat at medium speed.
Step 5
Add the flour mixture to the batter one spoon at a time. Beat at medium speed until thoroughly combined.
Step 6
Spoon approximately ⅓ cup of batter into the prepared molds. Place the molds into a high-walled baking tray. Pour 500ml boiling water into the baking tray. The steam will help the puddings to rise and retain moisture.
Step 7
Bake in the center of the oven for 12-15 minutes or until the sponge has risen, and when a skewer is inserted, it comes out clean.
Step 8
While the puddings bake, make the toffee sauce. Add the remaining 1/3 cup erythritol and ½ cup unsalted butter to a small saucepan. Gently bring to a simmer over medium heat, whisking until the sweetener has melted and the mixture is smooth. Stir in the cream, vanilla extract, and salt. Turn up the heat and bring to a bubbling simmer. Cook for 5-8 minutes until the toffee sauce has slightly darkened in color. Keep stirring, and take care not to burn the sauce. Remove it from the heat.
Step 9
As soon as the puddings are out of the oven, prick the cooked sponge pudding all over with a skewer or cocktail stick. Spoon HALF of the hot toffee sauce evenly over each of the puddings, easing it along the sides of the sponge and into the holes. Put a lid on the saucepan to keep the remaining sauce warm.
Step 10
Leave the pudding to stand for 10 minutes. When ready to serve, loosen the sides of the puddings with a blunt knife or spoon and turn them out onto a plate. Drizzle the remaining sauce over the tops and serve with extra cream or ice cream to offset the sweetness (optional).
Ingredients
- Chia seeds
2 tbsp
- Tap water
4 tbsp
- Butter, unsalted
0.25 cup
- Erythritol Granulated
0.33 cup
- Ginger, ground
0.5 tsp
- Cocoa powder, unsweetened
1 tbsp
- Almond flour
0.75 cup
- Coconut flour
2 tbsp
- Baking powder
1 tsp
- Bicarbonate of Soda / Baking Soda
0.5 tsp
- Salt
0.25 tsp
- Raw egg
2 large
- Cashew butter, unsalted
2 tbsp
- Keto Golden Syrup
2 tbsp
- Boiling water
2 cup
- Erythritol Granulated
0.33 cup
- Butter, unsalted
0.25 cup
- Double cream
0.75 cup
- Vanilla extract
1 tsp
- Salt
0.25 tsp