Ingredients
60g dark chocolate sugar free
400g thickened cream
1 tbsp unsweetened cacao powder
1/4 tsp cinnamon
pinch salt flakes
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3 tbsp Sukrin Icing
4 eggs, room temperature
1 tbsp gelatin
1/2 tsp xanthan gum
Optional Chocolate Coating
50g chocolate of choice, sugar free
1 tsp coconut or MCT oil
Directions
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.
Recipe Note
This recipe was created by the very talented Megan Ellam of Mad Creations.
For more information or a thermal version of this recipe go to https://madcreationshub.com/recipe/keto-chocolate-pudding/
Nutrition
Calories 496,
Carbs 3 grams,
Protein 4 grams,
Fat 30 grams,
Fiber 1 grams
