Low Carb Sticky Toffee Pudding

I made this for Xmas lunch. Please note though that I doubled the original recipe which made six small individual puddings. I also added fresh raspberries and drizzled Keto syrup over the top before serving. I’ve made this pudding several times before; it’s delicious as a topping over a base of stewed apple sweetened with erythritol and baked. This might look difficult but its not and it’s a seriously delicious dessert. If you’ve got a Keto syrup I wouldn’t bother making the sauce. I put parchment paper discs in the bottom of the ramekins so the finished cakes didn’t stick. Try it as it’s worth making.

Prep time: 5 mins | Cook time: 15 mins | Servings: 2 puddings

Nutrition per pudding: (original recipe): Calories 344 | Total Fat 33g | Saturated Fat 12g | Carbohydrates 7g | Net Carbohydrates 5g | Fibre 2g | Sugar 1g | Protein 9g



  • 1 egg, separated
  • 1 tbsp unsalted butter, melted & cooled (I used lactose-free butter)
  • 2 tbsp double cream (I used a plant-based double cream)
  • 1/2 tsp baking powder (I used gluten-free baking powder)
  • 2 tsp sweetener
  • 1/2 cup almond flour


  • 1 tbsp unsalted butter
  • 2 tsp sweetener
  • 1/4 cup of water
  • pinch of low-carb thickener, optional

NOTE: I doubled the recipe as I wanted to make enough puddings for 4 people. I also chose not to make the sauce, as I already had a Keto Sugar-free maple syrup.



Preheat the oven to 350 F / 180 C.

In a large bowl, mix together the egg yolk, melted butter, double cream, baking powder, and sweetener, until fully incorporated.

Whip the egg whites until soft peaks form, set aside.

To the egg yolk, butter and cream mixture, stir in the almond flour to make a thick paste.

I chose to also fold in some fresh raspberries into my mixture.

Next fold through the egg whites, being careful to not knock the air out.

Spoon the mixture into individual ramekins. Place on a baking tray & bake for around 10-12 minutes, or until the centre is cooked.

Allow to cool for 5 minutes, and then turn out onto a cooling rack / plate.


To make the sauce, add butter, sweetener, and water to a small pan. Bring to a boil and cook for around 5 minutes, add a pinch of thickener if using, and whisk until thickened.

NOTE: I chose not to make the sauce as I already had a keto maple syrup which I used instead.

Place the pudding onto a plate, and pour / drizzle the sauce over the top – I also added fresh raspberries to the top of mine.

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