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A traditional British delicacy, sticky toffee pudding is renowned for being rich, sugary and comforting. But conventional recipes tend to be higher in sugar and carbs, which makes them less appropriate for people on a low-carb diet. Thankfully, there’s a tasty and filling substitute that adheres to the original’s flavours and fits into your low-carb lifestyle: this Low-Carb Sticky Toffee Pudding Recipe.
The essence of the beloved dessert is preserved in this low-carb rendition of sticky toffee pudding, which has a rich, moist sponge cake topped with a gooey toffee sauce. You may enjoy this decadent delicacy without going overboard with your diet by substituting a few essential ingredients. Erythritol and almond flour give the custard a rich texture and delicious flavour without adding much to the overall amount of carbohydrates.
Recipe for Sticky Toffee Pudding with Low Carbs
Components:
Regarding the Pudding:
One cup of almond flour
1/4 cup chocolate powder, unsweetened
One-half tsp baking powder
1/4 tsp salt
1/4 cup softened unsalted butter
Half a cup of erythritol, or another type of low-carb sugar
Two big eggs
One tsp vanilla essence
1/4 cup almond milk, unsweetened (or any other low-carb milk substitute)
For the Sauce with Toffee:
half a cup of butter without salt
Half a cup of erythritol, or another type of low-carb sugar
one-fourth cup heavy cream
Half a teaspoon of extract from vanilla
A small amount of salt
Guidelines:
Preheat the Oven: Turn the oven on to 350°F (175°C) to start. To make the custard, grease a small baking dish or ramekins.
To make the custard batter, sift the almond flour, baking powder, cocoa powder and salt in a medium-sized basin. Beat the erythritol and softened butter together in a another bowl until they are light and fluffy. Add the vanilla extract and stir.
Mix and Bake: Until thoroughly incorporated, gradually stir in the dry ingredients into the butter mixture, alternating with the almond milk. Divide the batter into ramekins or pour it into the baking dish that has been prepared.
Bake: Bake for 20 to 25 minutes, or until the custard is set and a toothpick inserted into the centre comes out clean, in a preheated oven. As you are making the toffee sauce, let the custard cool slightly.
To make the Toffee Sauce, melt the butter in a small saucepan over a medium heat. Erythritol should be added and stirred until it starts to dissolve. Take off the heat and mix in a small amount of salt and vanilla extract.
To serve, cover the custard with the warm toffee sauce when it has cooled a little.
320 calories
Fat (g): 28
7g of protein
14g of total carbohydrates
4g of fibre
10g of net carbohydrates
Advantages of This Recipe
With this Low-Carb Sticky Toffee Pudding, you can indulge in a classic dessert without sacrificing your diet objectives. While still being low in carbohydrates, the addition of almond flour results in a rich and soft texture that is reminiscent of classic sticky toffee pudding. Both the custard and the toffee sauce contain erythritol, a low-carb sweetener, to reduce the sugar level without compromising sweetness.
The marriage of butter, erythritol, and heavy cream keeps the toffee sauce—a staple of the traditional dessert—gooey and creamy. The addition of this sauce to the custard is a lovely way to improve its overall flavour and texture, making it a delicious low-carb treat.
This recipe can be made quickly and easily, which makes it a great option for special events or as a satisfying dessert after a meal. Sticky toffee pudding’s delectable flavours can be enjoyed while controlling your carb intake by using low-carb substitutes for standard high-carb ingredients.
In conclusion, this recipe for Low-Carb Sticky Toffee Pudding provides a delicious way to savour a traditional dessert without consuming extra sugar or carbs. It will appeal to everyone who enjoys dessert, including those on a low-carb or ketogenic diet, because to its rich flavour and filling texture.