This lighter version of a sticky toffee pudding is packed with sticky dates and uses maple syrup instead of sugar – serve it with a dollop of Greek yogurt Preheat the oven to 180C/Gas 4/fan oven 160C. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. What is the star rating of sticky toffee pudding?
The sauce can be reheated several times. Store the keto sticky toffee pudding the fridge for up to 4 days or freeze (cake only) for up to 3 months. Store the cake and sauce separately and reheat the sauce before serving.
Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.
For the toffee sauce 1/2 cup butter 1/2 cup of brown sugar substitute 1/4 cup golden granulated monkfruit sweetener 1/2 cup of heavy whipping cream Preheat your oven to 350 degrees (F). In a large bowl combine almond flour and baking powder by giving it a little whisk.