30-Minute Low Carb Sticky Toffee Pudding
Individual almond flour cakes with a rich, buttery caramel sauce that mimics traditional sticky toffee pudding without refined sugar. Soft centers meet warm toffee sauce in this keto-friendly dessert. Serve warm as an elegant finish to dinner or a special treat. This version swaps wheat flour and sugar for almond flour and sweetener while maintaining the signature sticky sauce that makes the dish irresistible.
Ingredients
Instructions
- 1
Preheat oven to 350F.
- 2
Combine egg yolk, melted butter, heavy cream, baking powder and sweetener.
- 3
Stir in almond flour until a thick paste forms.
- 4
Whisk egg white to soft peaks.
- 5
Fold egg white gently into almond mixture.
- 6
Divide batter into individual pudding cups on a baking tray.
- 7
Bake until center is cooked through.
- 8
Cool 5 minutes, then turn out onto cooling rack.
- 9
For sauce, combine butter, sweetener and water in saucepan.
- 10
Bring to boil and simmer for 5 minutes without burning.
- 11
Whisk in thickener if desired until sauce thickens.
- 12
Place cakes on plates and pour warm sauce over top.
Tips
Fold egg white gently to preserve airiness; this creates the tender crumb that makes the pudding special.
Watch the sauce closely during the 5-minute simmer to prevent burning; it thickens more as it cools.
Serve immediately while sauce is still warm for best texture contrast between cake and topping.
Good to Know
Refrigerate covered up to 3 days. Cakes keep better than sauce; reheat gently before serving.
Bake cakes up to 2 days ahead. Make sauce fresh within 1 hour of serving.
Serve warm on individual plates with sauce poured over. Pair with coffee or tea.
Common Mistakes
Fold egg white too aggressively to avoid deflating the batter and creating dense cakes.
Don't skip the 5-minute cooling before unmolding to prevent cakes falling apart.
Stop the sauce at 5 minutes to avoid burning; it continues thickening off heat.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these in a regular cake pan instead of cups?
Yes, bake as a single layer and cut into portions after cooling. Extend bake time by 3-5 minutes and check with a toothpick for doneness. The texture works better in individual cups for easy plating.
What if my sauce doesn't thicken?
Add thickener more gradually and whisk constantly. If you omit thickener, simmer longer (up to 2 more minutes) but watch carefully. A touch of cornstarch mixed with cold water added at the end also works.
How long can I keep these in the freezer?
Freeze cooled cakes up to 1 month wrapped individually. Thaw at room temperature before reheating gently in a 300F oven for 5-8 minutes. Freeze sauce separately up to 2 weeks; reheat on stovetop.