Keto Chocolate Pudding
This is one delicious Keto Chocolate Pudding. Made in minutes and it is so simple. Serve hot or pour into a mould and leave overnight.
Ingredients
- 60 g dark chocolate I used 95% cacao, Lindt or Well Naturally
- 400 g thickened cream
- 1 tablespoon unsweetened cacao powder
- ¼ teaspoon cinnamon
- Pinch salt flakes
- 3 tablespoons powdered sweetener I use Sukrin Melis
- 4 whole eggs room temperature
- 1 tablespoon gelatin
- 0.5 teaspoon xanthan gum
OPTIONAL CHOCOLATE COATING
- 50 g chocolate of choice I used a mix of Vitawerx Milk and White Chocolate
- 1 teaspoon coconut or MCT oil
Instructions
CONVENTIONAL METHOD
- Add the chocolate, cream, cacao, cinnamon, and salt flakes to a small saucepan. Whisk mixture over medium heat until a low simmer and remove from heat.
- In a separate bowl whisk together sweetener and eggs. Whisk through the cream mixture and return to heat and continue whisking until custard thickens and coats the back of a spoon. Remove from heat and whisk through the gelatin and xanthan gum. Pour into a silicone moulds or divide between 6 serving bowls and transfer to the fridge. Refrigerate 3-4 hours or until set. Remove from mold and coat in chocolate or serve as is.
- If coating in chocolate; in a small melt the chocolate and oil in the microwave 90 seconds on high. Stir until smooth and lump-free. Dip the pudding into the chocolate and place onto a baking paper lined tray. Alternatively, drizzle with chocolate.
THERMAL METHOD
- Place chocolate into bowl; chop 5 sec/speed 10.
- Insert Butterfly. Add all the ingredients to the mixer bowl.
- Cook 9 min/90℃/speed 4.
- Pour into silicone molds or divide between 6 serving bowls and transfer to the fridge. Refrigerate 3-4 hours or until set. Remove from mold and coat in chocolate or serve as is.
- If coating in chocolate; chop the chocolate 5 sec/speed 5. Add the oil and melt 2 min/50°C/speed 2. Stir until smooth and lump-free. Transfer to a small bowl. Dip the pudding into the chocolate and place onto a baking paper lined tray. Alternatively, drizzle with chocolate.
Notes
INGREDIENTS
- I use Lindt 95% cacao chocolate for this recipe. It does have a less sweet flavour than most keto chocolate or sugar free chocolates.
- If you use a lower cacao chocolate adjust the sweetener to your taste as well.
- Thickened cream is similar in fat content to a whipping cream or heavy cream. For a dairy free keto pudding (also keto vegan pudding) swap the cream for coconut cream.
- Choose an unsweetened cacao or cocoa powder for this recipe to cut the carbs. Any sweetener of choice can be used in this recipe. Sukrin Melis is pretty much a 1:1 ratio with sugar so if using a sweeter sweetener adjust according to taste. Sweetener can be completely omitted if preferred.
- I use jumbo-sized free-range eggs in my pudding.
- Gelatin and xanthan gum help to set the pudding if you wish to have more of a whole egg custard without setting you can choose to omit one or both of these ingredients. Agar agar can be used in place of gelatin for the vegan option.
- Add 1 tablespoon of instant coffee at step 2 for a delicious mocha pudding.
- Add a few drops of any extract you like e.g. peppermint, coffee, licorice for a tasty variation.
- Swap the chocolate for any sugar free chocolate of choice. I have made these with milk chocolate, dark chocolate and white chocolate.
- Add a tablespoon of flavored collagen to create new flavors and a nutritional boost.
Nutrition
Serving: 1serveCalories: 496kcalCarbohydrates: 3gProtein: 4gFat: 30gSaturated Fat: 15gCholesterol: 94mgSodium: 43mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 980IUVitamin C: 1mgCalcium: 43mgMagnesium: 5mgNet Carbs: 2g
Tried this recipe?Let us know how it was!