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.

Step-by-step

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

   

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 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.

   

Recipe

Keto Chocolate & Orange Self-Saucing Pudding

★★★★★4.7 (154 ratings)

This self-saucing pudding is what you need in your life; rich fudgy pudding with a decadent chocolate sauce. ...

Hands on

15m

Overall

40m

Servings

4

7.4 g

Net carbs

14.8 g

Protein

52.5 g

Fat

565

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• Pudding:
• 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
• Chocolate Sauce:
• 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)

• 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 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

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 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 per serving

Carbs 5%Protein 11%Fat 84% of calories

Net carbs

7.4 g

Total carbs

22 g

Fiber

8 g

Sugars

2.1 g

Protein

14.8 g

Fat

52.5 g

Saturated fat

34 g

Calories

565 kcal

Sodium

233 mg · 10.1% RDA

Magnesium

142 mg · 35.6% RDA

Potassium

502 mg · 25.1% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Almond flour (blanched ground almonds, almond meal)	1.6 g	4 g	9.8 g	111
Cocoa powder, raw (cacao)	1.5 g	1.4 g	1 g	16
Coconut flour, organic	0.8 g	1.3 g	1.1 g	28
Coconut milk (full-fat, unsweetened)	1.1 g	0.8 g	8 g	74
Coconut oil, extra virgin	0 g	0 g	27 g	243
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.1 g	0 g	0 g	0
Vanilla extract, sugar-free, alcohol-based	0.1 g	0 g	0 g	5
Orange peel (zest), fresh	0.2 g	0 g	0 g	1
Apple cider vinegar	0 g	0 g	0 g	0
Baking powder, gluten-free	0.3 g	0 g	0 g	1
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.3 g	0 g	0 g	1
Cocoa powder, raw (cacao)	1.1 g	1.1 g	0.7 g	12
Water, still	0 g	0 g	0 g	0
Total	7.4 g	14.8 g	52.5 g	565

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian