Sticky Toffee Pudding | Low Carb Dessert | 5g Net Carbs

Ingredients

• 100g almond flour
• 50g ground almonds
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 3 large eggs
• 2 tbsp allulose (or preferred sweetener of choice)
• 1 tsp vanilla extract
• 100ml double cream
• 100ml double cream
• 2 tbsp allulose (or preferred sweetener)
• 50g butter
• 1 tsp vanilla extract
• Pinch of sea salt

Method

1. Preheat oven to 180°C (160°C fan). Grease 4 ramekins or a small baking dish.
2. In a bowl, whisk together the dry ingredients (almond flour, ground almonds, cocoa powder, baking powder).
3. In a separate bowl, beat the eggs, allulose, cream and vanilla extract. Combine with the dry ingredients and mix well.
4. Divide the mixture between ramekins and bake for 20–25 minutes, or until set.
5. While the puddings bake, make the toffee sauce: place cream, allulose, butter, vanilla and salt in a pan. Gently heat, stirring, until smooth and slightly thickened (do not boil).
6. Serve warm, drizzling with the toffee sauce and a sprinkle of chopped nuts (optional).