Keto Chocolate & Orange Self-Saucing Pudding

I’ll admit it, I’m human. And I’m female which means that sometimes I need chocolate, and I need it now. I’ve always got my not-so-secret stash of sugar-free dark chocolate in the pantry for when the need arises, but sometimes you need chocolate and comfort (there should be a word for that. Chomfort?)

Have you noticed that the comfort factor of chocolate is greatly enhanced when it’s warm and gooey? I’m right, aren’t I?

This self-saucing pudding is what you need in your life; rich fudgy pudding with a decadent chocolate sauce. The addition of the orange lifts the flavour to a whole new dimension.

It’s comfort food at its best, without a scrap of guilt. Yep, guilt-free chocolate (can you hear the angels singing?) and if you top it with some rich and creamy low carb ice cream? Well… This recipe can be scaled up and down depending on your numbers, but I can tell you that I saved one of these and reheated it in the microwave the next day and it was just as good.

Preparation time

Hands-on:    15 minutes
Overall:     40 minutes

Nutritional values (per serving)

Total Carbs	15.4	grams
Fiber	7.5	grams
Net Carbs	7.8	grams
Protein	14.8	grams
Fat	52.7	grams
of which Saturated	35.1	grams
Energy	557	kcal
Magnesium	142	mg (36% RDA)
Potassium	502	mg (25% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 4 servings) Pudding:

• 4 large eggs
• ¾ cup almond flour (75 g/ 2.7 oz)
• ⅓ cup raw cacao powder (28 g/ 1 oz)
• ¼ cup coconut flour (30 g/ 1.1 oz)
• ⅔ cup canned coconut milk (150 g/ 5.3 oz)
• ½ 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

Chocolate Sauce:

• 4 tbsp Swerve or Erythritol (40 g/ 1.4 oz)
• ½ cup raw cacao powder (28 g/ 1 oz)
• 1 ½ cups boiling water (360 ml/ 12 fl oz)

Note: You will only need half of the sauce. Store the remaining sauce in the fridge for up to a week and make another batch. You can use more sweetener in the pudding if you like. If you just started following a low-carb diet, then you may find some recipes not sweet enough. You can add a few extra drops of stevia or a little more erythritol or Swerve to suit your palate.

Instructions

1. Pre-heat oven to 180 C/ 360 F.
2. 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.
3. 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.
4. 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).
5. Bake for 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! This treat will keep in the fridge for up to 5 days.

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