Add 1 cup of cream, vanilla, and chocolate to a small saucepan. Whisk over medium heat until it reaches a low simmer. Remove from heat.
In a separate bowl whisk together protein powder, sweetener, gelatin, and egg yolks. Pour half of warmed cream into eggs and whisk to combine then pour back into the saucepan and whisk to combine.
Place saucepan over low heat and cook, whisking, until it thickens, about 1-2 minutes. Remove from heat and allow to cool at room temperature for 10 minutes. Cover with cling film pressing it down onto the surface of the pudding to avoid a skin forming. Chill for 1 hour until soft set.
Place remaining cream into a large mixing bowl and whip until stiff peaks form. Set aside.
Whisk chilled custard (or use a hand mixer) to loosen it a little (it can be very thick at this stage). Whisk in half whipped cream. Fold in the remaining cream gently through. Serve as is or see notes for serving suggestions.
Insert whisk attachment. Add 1 cup of cream, vanilla, chocolate, protein powder, sweetener, gelatin, and egg yolks; cook 8 min/90°C/speed 3. Transfer to a bowl and leave to cool for 10 minutes. Cover and chill for 1 hour until soft set.
Insert whisk attachment into a clean bowl. Add remaining cream; mix 15-20 sec/speed 4 until stiff peaks form. Set aside. Follow from step 4 above.
INGREDIENTSI use Atkins Chocolate Protein Shake Mix in this recipe. Any protein powder or powdered flavoured collagen can be used in its place. Use vegan powder and coconut cream for a keto vegan option. Or sugar free powder and sugar free chocolate to remain 100% sugar free chocolate puddings.Cream - I use heavy, thickened whipping cream. This can be replaced with coconut cream if preferred.Gelatin - I use free range beef gelatin. You can use any brand you prefer or use gelatin leaves or agar agar. The gelatin can be left out completely if you prefer.I use large free range egg yolks. You CAN use whole eggs if you prefer. This will increase the protein using the egg whites but will make the pudding less rich and lush. TROUBLESHOOTINGMy custard has overcooked on the stove, what can I do? If you over-thicken the custard just thin it with some thickened cream. Whisk it through until it is smooth and lump-free. If it has burnt, then you might need to discard it and start again.STORAGEThis recipe is suitable to make in double or triple batches and keep frozen. Divide into a silicone ice cube tray and then store in a ziplock bag once frozen.WHERE TO SOURCE INGREDIENTSAll ingredients are available from the supermarket without any additives present in them.SERVING SIZESThis recipe yields approximately 2 cups. The actual number of servings will depend on your preferred portion sizes. SERVING SIZE BY WEIGHTTo calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 12. The result will be the weight of one serving. NUTRITIONAL VALUESNutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used. The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions, or are unsure of substitutions, please scroll up to the blog post for more information.Grab a copy of our Keto Kickstart Meal Plan with Trackers if you need a great keto meal plan. SERVING SUGGESTIONSThe cream can be dolloped or piped onto your favourite dessert, fill a pie, or served on top of piping hot pancakes or waffles.