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All Day I Dream About Food

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June 29, 2011

Sticky Toffee Pudding (Low Carb and Gluten Free)

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I’ve officially made it in the foodblogging world. How do I know? Well, today marks the first time that I am guest-posting on someone else’s blog. This might not seem like such a big deal, people get asked to guest-post all the time. But here I’ve been blogging for over a year, and this is my first one. I haven’t taken the lack of requests personally…after all, I serve something of a niche community by blogging (mostly) low carb and gluten free, and I know my recipes are not everyone’s cup of tea. But it’s such a wonderful compliment when fellow bloggers think your recipes are worthy of their own blogs. So when Cara of Cara’s Cravings asked if I would do a guest post while she was away traveling, I jumped at the chance.

And I am happy to report that this won’t be my only one! I will be writing two other guest posts for fellow bloggers this summer. So in this respect, at least, I feel like I’ve made it in the foodblogging world.

I’m also thrilled to tell you that my Chilled Guacamole Soup was featured in Women’s Health Magazine Online this week. I can hardly express what an honour this is. When I create my recipes, I obviously have my own health in mind. I try to come up with things that fit my lifestyle as an active diabetic, foods that are low carb and gluten-free, but still interesting and delicious. And, when possible, pack a nutritional punch as well. I like to think that I accomplish this a fair bit in my blog. But to have a nationally-recognized publication like Women’s Health think so too is sweet vindication. If you’re looking for other healthy recipes, check out their recipe finder.

Now, back to my STICKY TOFFEE PUDDING guest post on Cara’s Cravings…Cara requested that I come up with something I ate and loved while traveling. I fell hard for Sticky Toffee Pudding on a trip to England and decided to try my hand at making it low carb. And I do believe I succeeded. These little cakes, with their thick drizzle of rum-laced caramel sauce were seriously delicious. They didn’t look or taste low carb or gluten-free, and they were so good, I couldn’t help myself but eat them for breakfast the next day!

 


Print
Sticky Toffee Pudding (Low Carb and Gluten Free)
Prep Time
20 mins
Cook Time
35 mins
Cooling Time
20 mins
Total Time
1 hr 15 mins
 

Moist little cakes drizzled with a delicious rum-laced caramel sauce. Bring a little taste of England to your day!

Course: Dessert
Cuisine: Dessert
Servings: 12 cakes
Calories: 278 kcal
Ingredients
Cakes:
  • 4 oz chopped dates
  • ¼ cup dark rum brandy or whiskey
  • 2 ½ cups almond flour
  • ½ cup Swerve Sweetener
  • ¼ cup vanilla whey protein powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 oz sour cream or greek yogurt
  • ¼ cup butter softened
  • 2 large eggs
  • 2 tbsp almond milk
Caramel Sauce:
  • 1/2 cup Swerve Sweetener
  • 2 tsp molasses
  • 1/2 cup whipping cream
  • 1 tbsp butter
  • 2 tsp dark rum
Instructions
  1. Preheat oven to 325F and grease mini-bundt pan well.
  2. In a small bowl, combine chopped dates with rum or other alcohol and let sit. In a medium bowl, whisk together almond flour, sweetener, protein powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat sour cream or yogurt with butter until smooth. Beat in eggs, one at a time. Beat in almond flour mixture in two additions, then beat in almond milk. Add date mixture and stir well to combine.
  4. Divide batter among prepared mini-bundt cups. Bake 20 to 22 minutes, or until tops are golden brown and a tester inserted in the center comes out clean. Let cool in pan for 5 to 10 minutes and then flip out onto a wire rack to cool completely.
  5. For the caramel sauce, combine sweetener and molasses together in a small saucepan over medium heat. Cook, stirring frequently, until sweetener has dissolved and mixture bubbles. Remove from heat and stir in cream, butter and rum. Stir until smooth.
  6. Pour about 1 tsp of thin sauce over each cooled cake, letting it soak in. Return saucepan to medium heat and bring remaining sauce to a boil. Boil until thickened, 1 to 3 minutes. Let cool 5 minutes. Drizzle over cakes and serve.
Recipe Notes

Serves 12. Per serving: 278 Calories; 21g Fat (67.6% calories from fat); 9g Protein; 13g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 292mg Sodium. Total NET CARBS = 10g.

*Note – caramel sauce made with erythritol begins to harden very quickly when removed from heat. If it gets too hard to drizzle, just return it to the heat for a few moments and stir until it becomes liquid again.

Nutrition Facts
Sticky Toffee Pudding (Low Carb and Gluten Free)
Amount Per Serving (1 cake)
Calories 278 Calories from Fat 189
% Daily Value*
Fat 21g32%
Cholesterol 66mg22%
Sodium 292mg12%
Carbohydrates 13g4%
Fiber 3g12%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Gluten Free, Keto Cakes, Low Carb

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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