Low Carb Sticky Toffee Pudding. stepawayfromthecarbs.com 2 tbs heavy cream; ½ tsp baking powder; 2 tsp sweetener, eg Lakanto; ½ cup almond flour; for the sauce: 1 tbs …
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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 with less than 7g total carbs per serving. And you can bake it right in your Instant Pot! Oh looky, what do we have here?
Step 1 In a pot over medium low heat, add 1 cup cream, corn syrup, and butter. Bring to a boil, and stirring occasionally, let boil until a deep amber color, about 30 minutes. Slowly and carefully stir in remaining 1 cup of cream. Remove from heat. Step 2 Butter a 3 quart baking pan and pour in about half of the toffee sauce.
Melt the butter in a medium saucepan over medium-low heat. Stir in the heavy cream, brown sugar, and sea salt. Bring to a simmer and continue cooking until it thickens slightly. Place the puddings upside down and brush with the warm toffee mixture. Broil the puddings until the toffee begins to bubble and becomes very sticky.
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.