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3-LAYER KETO CHOCOLATE PUDDING DESSERT

3-LAYER KETO CHOCOLATE PUDDING DESSERT

If you are looking to surprise your guests or family with a decadent dessert Look no further!!

A little effort and a few easy steps are definitely worth the end result when it comes to this chocolatey layered pudding dessert. It is so decadent that your guests won’t even know it’s keto!

This recipe was created by Naturamarket
I
f you Live in Canada be sure to click the links below to get your ingredients from Naturamarket.

3 net carbs per serving

Makes: 12 servings 

Ingredients:

For the crust:

- 1½ cups blanched almond flour
- 1-2 tablespoons low-carb granulated sweetener 
- ¼ cup melted coconut oil
- 1 egg, lightly beaten 
- ½ teaspoon sugar-free vanilla extract

For the coconut whipped cream:

- 1 can full-fat coconut cream, chilled overnight in the refrigerator (see note) 
- 1 teaspoon low-carb sweetener
- ½ teaspoon sugar-free vanilla extract 

For the chocolate pudding layer:

- 2-1.7oz packages Simply Delish Chocolate Instant Pudding 
- 2 cups unsweetened almond milk 

Optional Topping:

- 1-2 tablespoons sugar-free chocolate shreds 

Directions

1. Preheat oven to 350 degrees F and line the bottom of a small 8x8 baking pan with parchment paper. To make the crust, combine the almond flour, sweetener, coconut oil, egg, and vanilla extract in a medium bowl.  Mix well and transfer to baking pan. Press the dough into the pan to create an even layer. Bake for 15 minutes, until set and golden on the edges. Let cool completely before handling. 

2. Beat the sachets of pudding mixture with 2 cups of milk using a handheld or electric beater for 2 minutes. Place in the refrigerator to cool and set. 

3. For the coconut whipped cream, open the chilled can of coconut cream and scoop the solid coconut fat from the top into a mixing bowl. Break it up slightly with a fork, and then whisk the coconut fat until stiff peaks form 2-3 minutes.  Add the sweetener and vanilla extract and whisk to combine. Place in the refrigerator to set and cool. 

4. To assemble, carefully spread the chocolate pudding onto the cooled crust in an even layer. Top the chocolate pudding with coconut whipped cream, and sprinkle with chocolate shreds. Place in the refrigerator for at least 1 hour. Cut into 12 small squares and serve. 

Note: for best results, use a coconut cream that does not contain guar gum or any type of filler. 





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