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!
Moist little cakes drizzled with a delicious rum-laced caramel sauce. Bring a little taste of England to your day!
- 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
- 1/2 cup Swerve Sweetener
- 2 tsp molasses
- 1/2 cup whipping cream
- 1 tbsp butter
- 2 tsp dark rum
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Preheat oven to 325F and grease mini-bundt pan well.
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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.
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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.
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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.
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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.
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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.
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.
icancookthat says
Wow, looks like you have a lot to celebrate this week! Congratulations!
Kelly says
Congratulations on your guest post! These toffee puddings look absolutely delish… sticky, ooey, gooey, yumminess!
Lauren at Keep It Sweet says
Yum, definitely checking that out! Yay for a guest post:-)
Maureen says
Delicious! We call it sticky date pudding in Australia but regardless of the name it's heavenly ! Served warm with cream AND ice cream it's a dessert none will pass by. 🙂
Congratulations on the first guest post!
Parsley Sage says
What a week! Massive big-ass congrats (or BAC as my father could call it) for landing in Women's Health and for snagging some guest posts. I'ma be watching you on the food network in no time 🙂 Love your sticky toffee! Buzzed
Lizzy says
Hooray for your first guest post!!! Hey, if I ever have guest posts on my blog, you're on my list!
Now, can I tell you how amazing it is that you have made this ultra-gooey, high carb dessert into a low carb wonder???? WOW! Off to check out your guest post~
Charlie @ SweetSaltySpicy says
Congrats on your first guest post!! And featured on Women's Health! You definitely deserve it!
Those Toffee Pudding look deliciously sticky ;).
Divya Yadava says
OOooh…these look yummmmy! I'm a sucker for sticky toffee pudding. I'm definitely going to try this one out – I like how they are low carb.
The Souper says
Congrats, Carolyn on all your accomplishments. I already knew you arrived in the "blogging world" from the quality of your posts and photos 🙂
I would be honored to have you guest post at Prep2eat any time. Fresh and healthy is what I like to blog about. If it is gluten-free and dairy-free, all the better!
Warm regards,
The Souper
Erin says
Congrats!!!! What a huge honor to do a guest post! These look wonderful! Women's Health!! Way to go!! Going to check out the post now!
Wilde in the Kitchen says
Congratulations! Sounds like it's been a good month in the food blog world for you! Love the puddings, they are one of my favorite as well.
Jennifurla says
Well you have a super blog so you deserve it.
Alex says
congrats! your hard work has been rewarded!
Evan @swEEts says
Congrats are absolutely in order 🙂 I know how exciting it is when you get recognition for all your hard work!! These look lovely.. can't wait to check out the recipe!
Steph says
Lots to celebrate!! Congratulations!! Now I gottaa check out this recipe becuase these puddings are making me drool!
sara @ CaffeIna says
It really feels good to be asked to write a guest post, doesn't it? Congrats on your first (and not last!) one. I'm heading over to see the amazing recipe 🙂
Jerry says
Looks amazing and delicious!! I will have to try this one out! Thanks for sharing 🙂
The Slow Roasted Italian says
Congrats on the guest post! The Toffee Pudding looks amazing.
Together and Alone says
Frankly Carolyn I have NO idea why I've missed this blog until now. I have been on a keto styled diet for over three years now and my own culinary creativity only bears so far. Your low-carb recipes look positively AMAZING. It's like an oasis of keto happy creativity.
Tell you what; you can guest-post in my kitchen any time you please.
[email protected] says
Congrats on your guest post!! I actually thought that you declined doing guest posts and that is why I've never seen one from you. Your recipes are amazing, and I'm not just saying that… I would loooove for you to do a guest post on Diethood. I just didn't think you did that kind of stuff. 🙂
Cara says
Hey Carolyn, thankyou so much for writing such a wonderful guest post, I am truly associative and honored that you would were willing to do it! Congrats on your other achievements, yoy deserve it all. Jacoby a wonderful time away and looking foreward to catching up on your yummy posts when I return.
claire says
congrats! i am with kate, i thought you didnt do them!
you are always welcome on my blog- in fact i would love it!
Torviewtoronto says
congrats this pudding looks delicious
Peggy says
Congrats on both the guest post and the Women's Health spot! Both are definitely well-deserved!
Heading over to Cara's now to check out this sweet and sticky treat =)
Tiffany says
Carolyn, hunny, you "made it" a LONG time ago! Your recipes are pure genius and your writing brings a smile to my face EVERY time I read your posts! That said, congrats on your guest post! 😀
Maris (In Good taste) says
Congrats for all your accomplishments! You have a terrific blog
The Mom Chef says
HUGE congratulations on being featured on Women's Health! I always stand in awe over how you're able to adapt what I would consider un-low-carbable dishes to something fantastic, tasty AND low carb, if not low carb and gluten free.
The toffee puddings are amazing, gorgeous, mouth watering. As usual.
Jennifer says
Wow! You have outdone yourself, Carolyn! You can do a guest post for my blog anytime you feel like it. I'd welcome it.
Emily @ Life on Food says
What exciting news! Congratulations. I would be honored to have you say yes to post on my blog! Your mini toffee puddings look delicious.
[email protected] Free Nutritional Calculator says
that means you are an awesome blogger just looking forward for you blogpost hope you will post it here soon. Love the recipe you made looks so tempting
All That's Left Are The Crumbs says
Congratulations on your first guest post. I can hardly believe that you haven't done so before as I thought you would have been asked all the time. I am a big fan of sticky toffee pudding.
Medeja says
Oh, they look so tempting! Yummy!!!
kita says
We just had sticky toffee pudding made by a friend of ours from England for the first time! I immediately bookmarked a recipe. Its sooo yummy! Loving the little cake portions.
DessertForTwo says
Wow! Congrats on everything 🙂
Kate says
Yum! It just sounds awesome; and looks so cute.
Katrina {In Katrina's Kitchen} says
Yay! I love the look of these – going over to check out the recipe. 🙂 And I am SO SO happy for your feature on the soup!! How awesome are you??!!
Kimberly says
Congrats on the Guest Post Carolyn!! Those look amazing!!!
Dionne says
Congrats, Carolyn! From your very proud friend. Great post. Wish we lived closer so that I could be a regular taste tester.
Happy Canada Day!
The Harried Cook says
Congrats, Carolyn! I LOVE sticky toffee pudding, and I can't wait to go check out your guest post! 🙂
Krista {Budget Gourmet Mom} says
You certainly have "made it"! Keep doing the amazing work you are doing! That Sticky Toffee Pudding looks way too good to be true. 😉
Lisa says
Wow – this looks FANTASTIC! Thanks for posting!
I would probably sacrifice the poor dates to lower the count, but this looks like a keeper! I apologize for asking if I missed it somewhere, but do you have a carb count?
Diane {Created by Diane} says
I feel like I'm so far behind in seeing so many posts 🙂 these look fantastic!
Joy says
The puddings look so good.
Jill @ MadAboutMacarons says
How did I miss these? Thanks for sharing this through your 7 links today. I adore sticky toffee puddings, in fact, mentioned it on le blog today for a gluten-free version with macarons. Your low-carb version is fantastic, Carolyn. Love their presentation, too.
Cyndi K. says
Hi~ I made the sticky pudding with great success – even with a significant *oops!*
I added the 1/4 cup of liquor (I used cognac) to the sauce/glaze, not in the batter as instructed- but the cakes were spongy-gorgeous and with the wicked sauce – a yummly adult treat! I added finely chopped toasted almonds – which worked to balance the "sauce"….and boy what a treat –friends loved them. Elegent but fun for a dinner party served with cappuccino. Thank you.
Carolyn says
Glad to hear that they worked out so well, Cyndi! That sauce must have been to die for.
kari kiely says
Thank you for your blog. I have a child who is type 1 diabetic and a child who is gluten intolerant so I appreciate your recipes and blog. Thank you!
Jane says
Thanks so much for this recipe! I always have made regular sticky toffee pudding for special occasions, but both of my parents are diabetic now so we’re moving towards low carb food in the house. I just made these for my dad’s birthday and they are wonderful — doesn’t even feel low carb!
Goldiegal says
Hi Carolyn:
This recipe looks terrific. As an expat Brit, I miss some of our traditional foods and this one looks like it may be a great substitute. I don’t know how I missed seeing this one before now.
One question: Since I don’t have any mini bundt pans, what other size pan would you suggest?
Thanks for all the great recipes and tips you so graciously share.
Carolyn says
You could do it in many forms, like an 8×8 pan. Not sure what the baking time would be so keep a close eye on it.
Joey says
omg this looks Aaaaaamaaaaaazing! cannot wait to try this recipe!!!!!!
Deborah says
Do you think I could substitute coconut cream for the greek yogurt/sour cream? These look amazing and I’m trying to think of how I could get it dairy free… thanks!
Annamaria says
hi there. I love this recipe! What could i use in place of the Vanilla Whey powder please? I’ve stopped buying Whey powder as it’s hard for me to digest.
Carolyn says
Egg white protein powder would also work.
Shalini says
Could you use whole milk instead of almond milk?
Carolyn says
Sure.