LOW CARB STICKY TOFFEE PUDDING

Low Carb Sticky Toffee Pudding image

Provided by @MakeItYours

Number Of Ingredients 10

1 egg (separated)
1 tbs unsalted butter (melted and cooled)
2 tbs heavy cream
½ tsp baking powder
2 tsp sweetener (eg xylitol or granular Swerve)
½ cup almond flour
1 tbs unsalted butter
2 tbs low carb sweetener
¼ cup water
pinch of low carb thickener (optional)

Steps:

Preheat the oven to 350F.
To make the cake, mix together the egg yolk, melted butter, heavy cream, baking powder and sweetener. Stir in the almond flour to make a thick paste.
Whisk the egg white until soft peaks form, then fold it carefully into the almond mixture.
Spoon the mixture into individual pudding cups. Place on a baking tray and bake for 10-12 minutes or until the center is cooked. Let cool for 5 minutes, then turn out onto a cooling rack.
For the sauce, add the butter, sweetener, and water to a small saucepan. Bring to a boil and keep cooking for 5 minutes - but don't let it burn! Add a pinch of thickener (if using) and whisk until thickened.
Place the almond cakes onto serving plates, then pour the warm sauce over the top.