Directions
Pre-heat your oven to 175⁰ C,
conventional
Grease a large muffin pan.
Place all of the dry
ingredients in a bowl and whisk to combine.
Melt the butter and let cool
slightly.
Add
the eggs, Sukrin Caramel Syrup, vanilla and butter and then mix until a batter forms.
Scoop approx. ¼ cup of batter
into four muffin cups and then bake for 18-20 minutes.
Remove from the oven and let
cool for 5 minutes before turning out.
To
make the butterscotch sauce, melt the butter and Sukrin Caramel Syrup together over medium heat and then add the cream.
The sauce will thicken as it cools
so just heat it again to your desired consistency prior to serving.
Serve the puddings warm with
a scoop of sugar-free ice cream or some whipped cream and drizzle generously
with the butterscotch sauce.
Store, wrapped, in the fridge for up to one week.
Nutrition
Calories 387,
Carbs 4.2 grams,
Protein 7.7 grams,
Fat 31.7 grams
