If you’ve ever longed for a dessert that feels utterly indulgent yet fits perfectly into a low-carb lifestyle, this Keto Toffee Pudding Cake is exactly what you need. Inspired by the classic British sticky toffee pudding, this version transforms the beloved comfort dessert into a guilt-free masterpiece that satisfies every craving.

Made with almond flour, butter, and a luscious sugar-free toffee sauce, this keto dessert has everything you love about traditional pudding cake—tender crumb, deep caramel flavor, and a dreamy sauce that soaks into every bite. Perfect for cozy evenings, dinner parties, or anytime you crave something sweet, it’s a recipe that feels luxurious but is surprisingly easy to make.

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Why You’ll Love This Recipe

Keto-friendly and low-carb: No sugar, no grains, and only about 5g net carbs per serving.
Moist and buttery texture: The almond flour and butter create a cake that’s rich but not heavy.
Gooey toffee sauce: The combination of allulose and brown erythritol makes the sauce perfectly smooth and caramel-like.
Easy and versatile: You can bake it in the oven or steam it in your Instant Pot for that traditional pudding texture.
Elegant yet simple: It looks impressive enough for special occasions but takes less than an hour to prepare.

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Ingredients :

For the Keto Toffee Pudding Cake

• 2 cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon (optional, for warmth)
• ½ cup unsalted butter, softened
• ½ cup granulated erythritol or Swerve
• 3 large eggs, at room temperature
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp Yacon syrup (optional, adds depth and color)
• 1 tsp unsweetened cocoa powder (for color, not flavor)

For the Sugar-Free Toffee Sauce

• ½ cup unsalted butter
• ⅓ cup allulose or BochaSweet (for a gooey texture)
• 2 tbsp brown erythritol (Swerve Brown)
• ½ cup heavy cream (or coconut cream for dairy-free version)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions :

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and line a small cake pan or loaf pan with parchment paper.

In a medium mixing bowl, whisk together almond flour, baking powder, salt, and cocoa powder. Set aside.

In another bowl, beat butter and erythritol with a hand mixer until light and fluffy. Add the eggs one at a time, mixing after each addition. Stir in almond milk, vanilla extract, and Yacon syrup. Gradually fold in the dry ingredients until a thick, smooth batter forms.

Pour the batter into your prepared pan and smooth the top evenly.

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Step 2: Bake or Steam

Oven Method:
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Instant Pot Method:
Add 1 cup of water to the Instant Pot and place a trivet inside. Cover your cake pan tightly with foil and set it on the trivet. Cook on High Pressure for 35 minutes, then let it naturally release for 10 minutes.

Allow the cake to cool slightly before adding the toffee sauce.

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Step 3: Make the Sugar-Free Toffee Sauce

In a small saucepan over medium heat, melt the butter. Add allulose and brown erythritol, whisking continuously as the mixture bubbles and darkens into a deep amber color (about 5–7 minutes).

Lower the heat and carefully pour in the cream—it will bubble vigorously at first. Continue stirring until the sauce becomes smooth and thick. Add the vanilla extract and a pinch of salt to finish.

Set aside to cool slightly. The sauce will thicken more as it stands.

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Step 4: Assemble and Serve

You can serve the cake directly in the pan or invert it onto a serving plate (if lined with parchment).

Pour the warm toffee sauce over the cake, allowing it to soak into the sponge. For an extra treat, drizzle additional sauce over each slice before serving.

Pair with a dollop of sugar-free whipped cream or a scoop of keto vanilla ice cream for a truly decadent finish.

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Tips for the Perfect Keto Toffee Pudding Cake

• Use the right sweeteners: Allulose or BochaSweet prevent crystallization and give a silky-smooth texture to the sauce.
• Don’t skip parchment paper: The cake is delicate and moist—it’s easier to remove with parchment.
• Avoid overbaking: The cake should stay soft and tender, not dry.
• Rest before serving: Let the cake sit for 10 minutes to absorb the sauce perfectly.
• Make it festive: Top with crushed pecans or a sprinkle of sea salt for added flair.

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Storage and Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap slices individually and freeze for up to 2 months.
• Reheat: Warm in the microwave for 20–30 seconds or gently in the oven at 300°F until heated through.

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Variations :

• Nut-free version: Use sunflower seed flour in place of almond flour.
• Dairy-free option: Substitute butter and cream with coconut oil and coconut cream.
• Extra toffee twist: Add a few drops of sugar-free caramel or maple extract to intensify the flavor.
• Espresso version: Add 1 tsp instant coffee to the batter for a mocha-toffee vibe.

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Nutrition (per serving)

• Calories: ~290
• Fat: 26g
• Net Carbs: 5g
• Protein: 6g

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Conclusion :

This Keto Toffee Pudding Cake is everything a perfect dessert should be—rich, comforting, and irresistibly satisfying. The buttery almond flour cake pairs beautifully with the warm, sticky toffee sauce, creating a dessert experience that feels indulgent without straying from your keto goals.

Whether served after a cozy dinner or as a centerpiece for a special occasion, this keto toffee pudding cake recipe proves that low-carb desserts can be just as luxurious as their traditional counterparts. Simple, delicious, and unforgettable—this is one recipe you’ll come back to again and again.

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