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The ultimate keto sticky toffee pudding sitting high on a fork.

The Best Keto Sticky Toffee Pudding

After many trials and tests, I've found a recipe for a keto sticky toffee pudding that is certainly worth writing down.
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 10 portions
Cost: $15/ 25€

Ingredients

For the Sticky Toffee Cake

  • 120 g King Arthur Keto Baking Flour (1 cup)
  • ¾ tsp salt
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp cocoa powder (8.5g)
  • 80 g Allulose (½ cup)
  • 40 g Swerve Brown (¼ cup)
  • 105 g cooked zucchini puree (about ½ a zucchini)
  • 3 whole eggs
  • 1 tbsp vanilla extract (Or seeds of 1 vanilla bean)
  • 66 g peanut oil (⅓ cup)

For the Toffee Sauce

  • 168 g butter (¾ cup)
  • 120 g Allulose (½ cup)
  • 120 g Swerve Brown (½ cup)
  • 238 g 35% cream (1 cup)
  • 1 tbsp vanilla extract
  • ¼ tsp salt

Instructions 

  • Preheat oven to 325°F/162°C.
  • Trace a circle around your cake pan on a sheet of parchment paper using a marker. Cut out the circle and put it in the cake pan.
    Tracing a circle onto the parchment paper.
  • Brush the cake pan and parchment paper with oil on the inside of the pan.
    Brushing the cake pan with oil.
  • Bring a small pot of water to a boil.
    Peel and slice half a zucchini into rounds.
    Sliced and peeled zucchini on a cutting board.
  • Blanch the zucchini in the boiling water for 5 minutes.
    Drain the zucchini from the water and immediately blend in a food processor until smooth. Let this cool for 5 minutes before adding to the cake batter.
    Blending the cooked zucchini in a food processor.
  • Sift the dry ingredients (except the sweeteners) together in a bowl and mix well with a whisk.
    Sifting the dry ingredients together in a bowl.
  • Mix the eggs, sweeteners, cooled zucchini puree, oil and vanilla extract together and whisk until smooth.
    Whisking the wet ingredients together in a bowl.
  • Whisk in the sifted dry ingredients in stages until smooth but don't overwork the batter.
    Whisking in the dry ingredients.
  • Pour all of the cake batter into the greased cake pan. Bake the cake for 30-35 minutes at 325°F/162°C or until a toothpick poked in the center comes out clean.
    Alternatively, you can use a digital thermometer to test the inside of the cake. Once the inside reaches 200°F/94°C it's ready.
    The unbaked cake.
  • While the cake bakes, make the toffee sauce.
    Combine the Allulose and butter in a large, shallow pan. Bring to a simmer over low heat and stir briefly with a whisk (watch carefully as allulose burns faster than sugar).
    Once the sweetener and butter become a medium brown colour, add the Swerve brown and whisk in. Continue cooking for 1 minute to dissolve the Swerve and then turn off the heat.
    Slowly add the cream to the caramel (be careful as it may splatter) and whisk until smooth. Add the vanilla extract and simmer for 1 minute to thicken the sauce.
    A close up shot of the keto toffee caramel sauce.
  • Once the cake is ready, let it cool completely on a wire rack in the cake pan.
    The finished keto sticky toffee pudding.
  • When the cake has cooled, poke holes in the top with a toothpick.
    Poking holes in the cake with a toothpick.
  • Pour about ⅓ of the toffee sauce over the cake and let cool for about 1 hour.
    The cake covered in keto toffee sauce.
  • To serve, heat the sauce until warm and pour generously over a slice of the cake.
    Optional: garnish with a dollop of sugar-free whip cream or a scoop of keto vanilla ice cream.
    Enjoy!
    Keto sticking toffee pudding on a fork ready to eat.

Notes

*Recipe inspiration from King Arthur Flour Baking, Big Man's World, All Day I Dream About Food and Wholesum Yum
*This recipe yields 500ml of sauce which is more than enough. If you want to make less you can probably get away with making a half batch but it's nice to have leftover sauce to stir into coffee or keto ice cream!
Tried this recipe?Leave a comment below!