Keto Sticky Date Pudding
Keto Sticky Date Pudding
Recipe | Serves 8 | Prep 15 min | Bake 35 min
Real dates are one of the highest-carb fruits around, at roughly 75g of carbs per 100g, which rules them out of any genuine keto dessert. Rather than trying to fake that texture with a high-carb workaround, this version leans on warm spice, a touch of instant coffee for the same deep, rounded flavour classic sticky toffee pudding is known for, and a proper warm caramel sauce made with Frenchies Keto Caramel Syrup. The result is close enough to the real thing that most people at the table will not clock what is missing.
Tip: The coffee granules are not there to add coffee flavour, they simply deepen the caramel and spice notes the same way a small amount of coffee does in chocolate baking. If you would rather leave it out, the pudding still works, just slightly lighter in flavour.
Ingredients
For the pudding
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp mixed spice
- ½ tsp instant coffee granules
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened applesauce
- ⅓ cup melted butter
- ½ cup powdered erythritol or allulose sweetener
- 1 tsp vanilla extract
For the caramel sauce
- ½ cup heavy cream
- ¼ cup butter
- ½ cup Frenchies Keto Caramel Syrup
- Pinch of salt
Method
Preheat your oven to 170°C. Grease an 8-inch square baking dish, or 8 small ramekins if you would prefer individual puddings.
Whisk together the almond flour, coconut flour, baking soda, cinnamon, mixed spice, coffee granules, and salt in a large bowl.
In a separate bowl, whisk the eggs, applesauce, melted butter, sweetener, and vanilla until smooth and well combined.
Fold the wet ingredients into the dry ingredients until just combined, then pour into the prepared dish. Bake for 30 to 35 minutes, until a skewer inserted in the centre comes out clean and the top springs back gently.
While the pudding bakes, combine the cream, butter, caramel syrup, and a pinch of salt in a small saucepan over low-medium heat. Stir gently until the butter melts and the sauce turns glossy and slightly thickened, about 4 to 5 minutes.
Poke a few small holes across the top of the warm pudding with a skewer, then pour the warm caramel sauce generously over the top, letting it soak in slightly before serving.
Storage tip: Keeps well covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 20 to 30 seconds with a little extra caramel sauce spooned over before serving.
More warming keto desserts
If you enjoyed this one, our Frenchies Chocolate Cheesecake makes a good make-ahead alternative for a dinner party, and our 10 keto dessert recipes under 10g net carbs has plenty more ideas worth bookmarking.
Paul Ouakli is a classically trained French chef and founder of Frenchies Keto NZ, bringing fine-dining technique to sugar-free home cooking.
Get the caramel syrup that makes this sauce.
