Individual Sticky Date Puddings

Sticky Date Pudding & Caramel Sauce

Well these are definitely in the treat category due to the carb count but are sooo yum. Serve slightly warmed with double cream.

Makes about 12 regular size or 6 large size, 17-34g carbs per muffin.

Individual Sticky Date Puddings
Amount Ingredient Carbs
270g chopped pitted dates 183g
1 tspn Bi carb soda 0g
1 tspn Vanilla essence 0g
60g butter 0g
100g almond flour 4g
45g flax meal 0g
30g coconut flour 10g
1½ tspn baking powder 4g
Natural sugar substitute equivalent to 2/3 cup sugar 0g
2 beaten eggs 2g
Total Carbs 203g

Place dates & 1 cup water in small saucepan, bring to boil then remove from heat & stir in bicarb & vanilla. Add butter & stir until dissolved.

Put flours, baking powder & natural sugar substitute in large bowl & mix until well combined, make well in centre.

Add date mixture & eggs. Stir until just combined. Spoon into muffin pan & bake 180°C or 350°F for 20 mins or until a wooded toothpick inserted into one comes out clean.

**cooking time for the extra-large size muffins is approx 30 minutes.

These can be frozen. 🙂

Caramel Sauce
Amount Ingredient Carbs
50g butter 0g
85g Xylitol 0g
1/2 tspn Vanilla extract 0g
60ml double cream 0g
Total Carbs 0g

Place all butter & xylitol in a small saucepan over medium-high heat. Mix well & then stop stirring as it heats. Allow the butter to brown & the xylitol to melt, occasionally gently swirling the saucepan for 5 minutes.

Remove pan from the heat. In a measuring cup or small bowl, combine the cream & vanilla.

Stir, 1 tablespoon as a time, into the butter mixture. BE CAREFUL as the mixture will bubble up & may spurt.

Continue adding the cream mixture until incorporated. Allow sauce to cool for 5 minutes before serving. Excess sauce can be refrigerated for future use. It will go solid in fridge so just put in microwave to make liquid again. Time to do this will depend on amount you are re-heating.

Originally posted 2017-09-18 13:21:08.

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