Chocolate Blackberry Pudding
Ingredients
1/2 cup (113g) Butter softened at room temperature
1/2 cup Erythritol or sugar substitute
4 Eggs
1/4 cup (28g) Coconut flour
1/4 Cup (22g) Cocoa Powder unsweetened
18 Blackberries
2 Tablespoons Coconut milk
1/4 Teaspoon salt
1/2 Teaspoon Baking powder
Preparation
1
Preheat the oven to 190C/385F degrees.
2
In a bowl cream the butter and erythritol together until smooth.
3
Add the eggs and beat thoroughly.
4
Add the coconut flour, cocoa powder, salt and baking powder. Mix well.
5
Add the coconut milk and combine until smooth.
6
Grease/butter a pudding dish (the one I used was 6 inches x 10 inches).
7
Spoon the pudding mixture into the dish and smooth evenly.
8
Poke the blackberries into the pudding mixture, evenly.
9
Bake for 30 minutes until firm.
10
Serve and enjoy!
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About
A rich chocolate blackberry pudding baked with coconut flour. This low carb and gluten free pudding is easy to make and only takes 30 minutes to bake. Served with cream or a sugar free berry coulis, it makes a delicious dessert.
Yield:
4 People
Added:
Wednesday, March 29, 2017 - 5:40pm
