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prep time
20 min
cook time
20 min
ready time
40 min
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!
Can I make any substitutions? You may wish to substitute the chia seeds for ground flaxseeds. And the cashew butter for almond butter. If you are sensitive to tree nuts, you can switch for tahini or sunflower seed butter.
What molds should I use? Dariole pudding molds are the most appropriate, but we appreciate this may be quite a niche kitchen accessory. You can easily use regular 3-inch diameter ceramic souffle ramekins or aluminum muffin tin molds. Just ensure to grease each mold with butter generously. Please keep in mind, if you use ceramic, you can easily reheat them in the microwave. Depending on the size of your ramekins, this recipe yields 5-6 servings.
Can I make this into one large cake? If you don't want to use ramekins, you can make this into a large cake using a regular round or squared baking tin. You can also make this in a loaf tin. Just note your cooking time will need to be adjusted and you will need to bake for longer, so do check after 25 minutes and judge it from there. You will know it is ready when poked with a skewer that comes out clean with no wet batter.
Can I make this ahead of time? This Keto sticky toffee pudding is great for making 1-2 days ahead. Follow the instructions to step 8. Allow the puddings to sit and soak in the sauce and leave to cool to room temperature. Cover each pudding with plastic wrap and store in the fridge. Transfer the sauce to an airtight jar or container and keep in the fridge. When ready to serve, remove the plastic wrap and microwave on high heat for 30 seconds. If your ramekin is metal, then you must carefully turn out the pudding onto a plate before microwaving it. Return the toffee sauce to a small saucepan over low heat and gently warm through.
Can I reheat this recipe? Yes absolutely! Simply microwave the pudding in its ramekin on high heat for 30-40 seconds. Your ramekin must be ceramic or microwave safe. If your ramekin is metal, then you must carefully turn out the pudding onto a plate before microwaving it.
Does the recipe freeze well? Yes, you can freeze the pudding sponges in their ramekins. Ensure you cover the tops well with plastic wrap and consume them within one month. Allow to thaw in the fridge overnight. When ready to serve, remove the plastic wrap and microwave on high heat for 30 seconds.
Net Carbs
4.9 g
Fiber
4 g
Total Carbs
8.9 g
Protein
8 g
Fats
39 g
405 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 10
40 min
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).
