Keto Chocolate & Orange Self-Saucing Pudding

Keto Chocolate & Orange Self-Saucing Pudding

Ingredients

• 4 large eggs
• 3/4 cup almond flour ((75 g/ 2.7 oz))
• 1/3 cup raw cacao powder ((75 g/ 2.7 oz))
• 1/4 cup coconut flour ((75 g/ 2.7 oz))
• 2/3 cup coconut milk ((75 g/ 2.7 oz))
• 1/2 cup virgin coconut oil ((75 g/ 2.7 oz))
• 2 tsp Swerve Sweetener (or Erythritol
• 2 tsp vanilla extract ((75 g/ 2.7 oz))
• 1 tbsp orange zest ((75 g/ 2.7 oz))
• 1 tsp apple cider vinegar
• 1 tsp gluten ((75 g/ 2.7 oz))
• 1 1/2 cup boiling water ((75 g/ 2.7 oz))

Instructions

1. Pre-heat oven to 180 °C/ 360 °F.
2. Combine all of the pudding ingredients in a mixing bowl and combine well.
3. I dont usually melt the coconut oil, I just beat it through but feel free to melt and pour for easier mixing.
4. Grease four ramekins, approx.
5. 10 cm/ 4 inches across with coconut oil.
6. Spoon equal amounts of the pudding batter into each ramekin and smooth down.
7. Combine sauce ingredients in a jug and stir well until combined.
8. Gently pour the sauce mix on top of the pudding.
9. You should only use about half of the sauce (store the remaining sauce in the fridge for up to a week).
10. Bake for 25 minutes.
11. Serve hot with cream or low carb ice cream like this keto No-Churn Vanilla Ice-Cream, and optionally dust with cacao powder.
12. Enjoy! This treat will keep in the fridge for up to 5 days.