Ingredients:

  • 1/2 cup (113 g) Unsalted Butter, softened (Sponge)
  • 1/2 cup (100 g) Low-Carb Sweetener Blend, granulated
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 3/4 cup (75 g) Almond Flour, finely ground
  • 1/4 cup (30 g) Coconut Flour
  • 1 tablespoon (8 g) Black Cocoa Powder
  • 1 teaspoon (5 g) Espresso Powder, finely ground
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 teaspoon (2 g) Xanthan Gum (Optional)
  • 1/4 cup (60 ml) Boiling Water
  • 2 tablespoons (30 ml) Heavy Cream (Double Cream)
  • 1/2 cup (113 g) Unsalted Butter (For Sauce)
  • 3/4 cup (150 g) Low-Carb Sweetener Blend (Brown Sugar Style)
  • 1/2 cup (120 ml) Heavy Cream (For Sauce)
  • 2 tablespoons (30 ml) Water or strong Black Coffee
  • 1/4 teaspoon (1 g) Pinch of Sea Salt
  • 1/2 teaspoon (2.5 ml) Vanilla Extract (For Sauce)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease 6 standard 6-ounce ramekins. Place the cocoa and espresso powder in a small bowl and whisk in 1/4 cup of boiling water until dissolved. Set aside.
  2. Cream the softened butter (1/2 cup) and the granulated low-carb sweetener until light and fluffy (3-4 minutes). Scrape down the bowl.
  3. Beat in the eggs one at a time, followed by the 1 teaspoon vanilla extract. Mix well until incorporated.
  4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and xanthan gum.
  5. Alternately fold the dry ingredients and the dissolved cocoa mixture into the wet mixture, starting and ending with the dry. Fold in the 2 tablespoons of cream last. Do not overmix.
  6. Divide the batter evenly among the 6 prepared ramekins.
  7. Place the filled ramekins into a large roasting pan. Pour boiling water into the pan, filling it halfway up the sides of the ramekins (creating a Bain-Marie).
  8. Bake for 30–35 minutes, or until the tops are firm to the touch and a skewer inserted into the center comes out clean. Remove the ramekins from the water bath and let them cool on a rack for 10-15 minutes.
  9. For the Toffee Sauce: Melt the 1/2 cup butter in a medium saucepan over medium heat. Continue cooking, stirring occasionally, until brown bits form at the bottom, releasing a nutty aroma (approx. 4-6 minutes).
  10. Remove the pan from the heat briefly. Stir in the brown sugar-style low-carb sweetener, salt, and 2 tablespoons of liquid (water/coffee). Return to low heat, stirring until the sweetener mostly dissolves.
  11. Pour in the 1/2 cup heavy cream and 1/2 teaspoon vanilla. Bring the mixture to a gentle simmer. Reduce heat and cook for 5-8 minutes, stirring occasionally, until the sauce coats the back of a spoon.
  12. Assembly: Using a fork or skewer, poke several deep holes into the top of each warm pudding. Optionally, pour 1-2 tablespoons of the warm toffee sauce over each pudding to soak into the sponge.
  13. Serve the puddings (turned out or in the ramekin) and drench generously with the remaining warm brown butter toffee sauce.