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pouring caramel on top of Sticky Toffee Pudding
Print Recipe

Low Carb Sticky Toffee Pudding

Prep Time10 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: blood sugar balance, low carb sticky toffee pudding, masterchef, pcos dessert recipe, Sticky Toffee Pudding, sugar free cake
Servings: 6 Individual Servings

Equipment

  • Food processor or blender
  • 2 Bowls
  • Rubber Spatula
  • Muffin Pan
  • Muffin Liners

Ingredients

  • 4 oz Mejool Dates, pitted (112g)
  • 1/3 Cup Hot Water (40g)
  • 1/2 tsp Baking Soda
  • 1/2 C + 2 Tbsp Almond Flour (63g)
  • 2 Tbsp Protein Powder (15g) unflavored whey isolate
  • 1 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 3 Tbsp Softened Butter (42g)

Toffee Sauce

  • 1/3 Cup Brown Sugar Substitute (80g)
  • 1/2 tsp Pumpkin Spice
  • 1/8 tsp Nutmeg, freshly grated
  • 1/8 tsp Xanthan Gum
  • 4 Tbsp Butter (56g)
  • 3 Tbsp Brown Sugar Substitute lightly packed (60g)
  • 1/2 Cup Heavy Cream (120g)
  • 1/2 tsp Vanilla
  • Pinch of Salt
  • 1/2 tsp Dark Rum (Optional)

Instructions

For The Toffee Pudding

  • Add pitted dates to heatproof container. Add baking soda and hot water. Soak for 10min to soften. Puree smooth with a blender or food processor
  • In a mixing bowl combine dry ingredients and set aside
  • In another bowl add brown sugar substitute, xanthan gum, and spices. Mix evenly so there's no big chunks of xanthan gum
  • Add softened butter and whip until creamy. add egg vanilla, and pureed dates. mix to combine. *** Mix for one full minute to activate xanthan gum
  • Beat in the dry ingredients until just combined
  • Scoop batter into a lined muffin pan
  • Bake 350F (180C) 15-18 Minutes 

Toffee Sauce

  • Add All ingredients to a saucepan and simmer for 3-5 minutes until it coats the back of a spoon. The toffee sauce will continue to thicken as it cools