I was really looking forward to this. As I made it the pudding looked very promising. I never did post it when I made it for around Valentine’s Day, so here you go. It’s going under a food flop for me. Anyone use granulated Monkfruit on the regular? It normally dissolves for me, but instead stayed grainy. If you have any tips leave a comment below and let me know what you think went wrong.
Keto Chocolate Pudding
(Adapted from Healthy Recipes)
1 cup canned coconut milk, full-fat, unsweetened
3 ½ oz extra dark chocolate, broken into pieces (I use Lindt 90%)
¼ cup granulated sweetener (or the stevia equivalent – I use 1 teaspoon stevia glycerite)
In a medium pot, heat the coconut milk, chocolate pieces and sweetener over medium heat, stirring until the chocolate is melted. This should take 1-2 minutes.
Turn the heat off and whisk the mixture with a hand whisk until very smooth.
Pour the mixture into a spouted measuring cup, then pour it into five (4 oz) ramekins or dessert cups.
Cover and refrigerate for at least 2 hours, and preferably overnight, before serving.