Keto Chocolate & Orange Self-Saucing Pudding

• servings: 4 servings
• active time: 25 minutes
• total time: 40 minutes

Ingredients

4 large eggs

3 / 4 cup almond flour (75 g/ 2.7 oz)

1 / 3 cup raw cacao powder (28 g/ 1 oz)

1 / 4 cup coconut flour (30 g/ 1.1 oz)

2 / 3 cup canned coconut milk (150 g/ 5.3 oz)

1 / 2 cup virgin coconut oil (109 g/ 3.8 oz)

2 tsp Swerve or Erythritol (8 g/ 0.3 oz)

2 tsp sugar-free vanilla extract

1 tbsp of orange zest or 4 drops food grade orange oil

1 tsp apple cider vinegar

1 tsp gluten-free baking powder

4 tbsp Swerve or Erythritol (40 g/ 1.4 oz)

1 / 2 cup raw cacao powder (28 g/ 1 oz)

1 1 / 2 cups boiling water (360 ml/ 12 fl oz)

Directions

Pre-heat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

Combine all of the pudding ingredients in a mixing bowl and combine well. I don’t usually melt the coconut oil, I just beat it through but feel free to melt and pour for easier mixing.

Grease four ramekins, approx. 10 cm (4 inches) across with coconut oil. Spoon equal amounts of the pudding batter into each ramekin and smooth down.

Combine sauce ingredients in a jug and stir well until combined. Gently pour the sauce mix on top of the pudding. You should only use about half of the sauce (store the remaining sauce in the fridge for up to a week).

Bake for 20 to 25 minutes. Serve hot with cream or low carb ice cream like this keto No-Churn Vanilla Ice-Cream, and optionally dust with cacao powder. Enjoy warm! This treat will keep in the fridge for up to 5 days.

Pre-heat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

Combine all of the pudding ingredients in a mixing bowl and combine well. I don’t usually melt the coconut oil, I just beat it through but feel free to melt and pour for easier mixing.

Grease four ramekins, approx. 10 cm (4 inches) across with coconut oil. Spoon equal amounts of the pudding batter into each ramekin and smooth down.

Combine sauce ingredients in a jug and stir well until combined. Gently pour the sauce mix on top of the pudding. You should only use about half of the sauce (store the remaining sauce in the fridge for up to a week).

Bake for 20 to 25 minutes. Serve hot with cream or low carb ice cream like this keto No-Churn Vanilla Ice-Cream, and optionally dust with cacao powder. Enjoy warm! This treat will keep in the fridge for up to 5 days.

Nutrition

• Calories: 565 kcal
• Total Fat: 52.5 g
• Saturated Fat: 34 g
• Sodium: 233 mg
• Total Carbohydrate: 7.4 g
• Dietary Fiber: 8 g
• Protein: 14.8 g