This keto friendly Sticky Toffee Pudding recipe features a tender, moist almond flour cake smothered in a rich sugar free toffee sauce. A heavenly low carb dessert!
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Servings: 8 servings
- Calories: 351 kcal
- 2 tsp Yacon syrup
- 1/2 cup hot water
- 1/2 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp butter , softened
- 3/4 cup Swerve Sweetener
- 2 large eggs , room temperature
- 6 tbsp butter
- 1/4 cup Swerve Brown
- 1/4 cup Bocha Sweet or allulose sweetener
- 1/2 cup heavy whipping cream
- 1/2 tsp vanilla extract
Grease a 7-inch ceramic souffle dish. If you want to take the pudding out of dish whole, line with a circle of parchment paper on the bottom and grease the paper as well.
In a small bowl, whisk together the Yacon syrup, hot water, and vanilla. Set aside. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the butter with the sweetener until lightened and fluffy, about 2 minutes. Beat in the eggs until well combined, then beat in the almond flour mixture.
Add the Yacon/hot water mixture and beat until the batter is smooth. Pour into the prepared baking dish and spread to the edges. Smooth the top and cover tightly with aluminum foil.
Set the trivet into the Instant Pot and add 1 cup of water to the bottom. Carefully lower the baking pan onto the trivet and seal the lid. Make sure the vent is also sealed. Set to the cake setting (or Manual) for 45 minutes. (For Oven Baking Instructions, please see the Recipe Notes).
Let the pressure release naturally from the Instant Pot before removing the cake. Let the cake cool completely to firm up, then flip out onto a serving platter (the bottom will now be the top) or cut into pieces in the pan.
In a large saucepan over medium heat, combine the butter and the two sweeteners. Stir together as they melt and then bring to a boil. Reduce the heat to medium low and continue to cook about 5 minutes, until it’s a deep amber. Keep your eye on it, as it can boil over or burn easily.
Add the cream and vanilla extract. The mixture will bubble vigorously; this is normal. Whisk until smooth and boil another 2 minutes. Let cool to lukewarm before serving over the cake.
How to make Sticky Toffee Pudding without an Instant Pot:
Preheat the oven to 350F. Proceed as directed and spread the batter in the prepared pan. Set the pan inside a larger baking dish and fill with enough hot water to about halfway up the sides of the inside dish.
Cover the whole thing lightly with foil and bake until set, about 40 minutes (keep your eye on it, it may take less or more time – this is a guesstimate on my part!). Remove the smaller dish from the water bath and let cool completely.