Keto Chocolate Pudding & Pie – Super Rich

[Liss]

If you’re craving dessert, you’ll love this super-rich Keto Chocolate pudding!

Keto Chocolate Pudding

2 cups Heavy cream (divided into 1/4 cup and 1 3/4 cup)
1 1/2 tsp Unflavored gelatin powder
1/3 cup Bochasweet
1/4 cup Cocoa powder
1/4 tsp Sea salt
2 tsp Vanilla extract

Pour 1/4 cup heavy cream into a small bowl. Sprinkle the gelatin powder on top (don’t just dump it in), and whisk together immediately. Set aside.

In a medium saucepan over medium-low, stir together the remaining heavy cream, sweetener, cocoa powder and sea salt.
Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and bubbling near the edges.
Remove from heat. Stir in the vanilla extract.

Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved.
Let the pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it. Whisk again to get rid of any film on top.

Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until firm.

I usually divide this up into individual serving sizes using small rubbermaid dishes, pouring while still warm. Then to serve, I just toss in a few fresh raspberries and a dab or two of fresh homemade whipped cream on top.
The serving size is 1/2 cup & it’s 4 Net Carbs. It’s VERY RICH.

To make Pie Filling

Increase the amount of gelatin powder to 2 teaspoons. Pour the warm, (not hot) mixture into a keto crust of your choice. Here’s my personal favorite:

Keto Graham Cracker Pie Crust

To make an awesome Keto Graham Cracker Pie Crust, this recipe uses a tiny bit of honey. If you omit it, you’ll lose the graham cracker flavor. It literally adds less than 2 net carbs to the entire recipe.
You’ll Need:
1 1/4 c. Superfine Almond Flour
3/8 tsp baking powder
3 Tbs Butter, room temp
3/4 tsp Vanilla extract
1/4 c. Bochasweet
1/2 tsp raw honey (this adds less than 2 net carbs to the ENTIRE recipe)

Cream the butter, vanilla, honey, and Bocha sweet together until smooth and fluffy. Add the baking powder and almond flour in small batches, allowing it to mix in (about 1/4 of the bowl at a time).

Press the mixture into the bottom of a 9″ pie plate. Bake the crust for 12 minutes at 350F (until golden brown). Remove from the oven and place them on a cooling rack while you prepare the pie filling.

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