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!
- 1/2 cup Swerve Sweetener
- 2 tsp molasses
- 1/2 cup whipping cream
- 1 tbsp butter
- 2 tsp dark rum
- Preheat oven to 325F and grease mini-bundt pan well.
- 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.
- 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.
- 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.
- 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.
- 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.