Chocolate Blackberry Pudding
1/2 cup (113g) Butter softened at room temperature
1/2 cup Erythritol or sugar substitute
1/4 cup (28g) Coconut flour
1/4 Cup (22g) Cocoa Powder unsweetened
2 Tablespoons Coconut milk
1/4 Teaspoon salt
1/2 Teaspoon Baking powder
Preheat the oven to 190C/385F degrees.
In a bowl cream the butter and erythritol together until smooth.
Add the eggs and beat thoroughly.
Add the coconut flour, cocoa powder, salt and baking powder. Mix well.
Add the coconut milk and combine until smooth.
Grease/butter a pudding dish (the one I used was 6 inches x 10 inches).
Spoon the pudding mixture into the dish and smooth evenly.
Poke the blackberries into the pudding mixture, evenly.
Bake for 30 minutes until firm.
Serve and enjoy!
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.
Wednesday, March 29, 2017 - 5:40pm