Creamy Keto Chocolate Pudding

Creamy Keto Chocolate Pudding

Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy free. A wonderful low carb dessert the whole family loves.

Ingredients

1 13.5 oz full fat coconut milk (or 1 ¼ cups cream and ½ cup almond 

    milk)
⅓ cup Swerve Sweetener
3 large egg yolks
¼ teaspoon glucomannan (or xanthan gum)
⅓ cup cocoa powder
3 tablespoon coconut oil (or butter)
½ teaspoon vanilla extract

Directions:

In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.




In a medium bowl, whisk the egg yolks until smooth.  Slowly add ½ cup of the hot coconut milk mixture into the egg yolks, whisking continuously.  




Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously. 




Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously. 




Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.




Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.

Pumpkin Pie Cupcakes Keto

Pumpkin Pie Cupcakes  (Keto)

These low carb Pumpkin Pie Cupcakes are like the best part of the pumpkin pie.  All creamy filling and sweet whipped cream!  A perfect keto dessert for your healthy.

These cupcakes are without the high carb crust and without all the sugar. They are just soft and gooey enough without oozing out all over your plate. Really, they are essentially little cups of crustless pumpkin pie and they will satisfy that craving instantly.

Ingredients:

3 tbsp coconut flour
1 tsp pumpkin pie spice
1/4 tsp baking powder
1/4 tsp baking soda
Pinch salt
3/4 cup pumpkin puree
1/3 cup Swerve Brown or Swerve Granular 
1/4 cup heavy whipping cream
1 large egg
1/2 tsp vanilla

Directions:

Use parchment or silicon cupcake liners or you will loose most of your cupcake.

Preheat oven to 350*F and line 6 muffin cups with silicone or parchment liners.

In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda and salt.

In a large bowl, whisk pumpkin puree, sweetener, cream, egg and vanilla until well combined.  Whisk in dry ingredients.  If your batter seems very thin, whisk in an additional tablespoon of coconut flour.

Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan (they will sink...that's okay, all the better for plopping your whipped cream on top!).

Refrigerate for at least one hour before serving.  Dollop whipped cream generously on top.

Pumpkin Pie Cupcakes Recipe Notes:

Do not expect these to be like regular cupcakes. While most of my readers adore this recipe, some were surprised to find them very un-cake like. This is how they are supposed to be. Think of it as the center of the pumpkin pie with no crust.

Be sure use parchment paper or silicone cupcake liners. Either works well, but paper liners will stick terribly and you will lose most of your cupcake.

If your pumpkin puree is very thin and watery, you will probably need to add more coconut flour to dry it out.

Use Swerve Brown if you can get it. It gives this keto dessert an extra special caramel-like flavor.

This makes 6 cupcakes but you can easily double or triple the recipe and make them for a whole crowd.

Do not forget the dollop of whipped cream on top. Keto pumpkin pie heaven!

Creme Brûlée

Creme Brûlée 

Ingredients:
3 cups heavy cream
1/2 cup swerve confectioners
4 egg yolks
1 whole egg
2 teaspoons vanilla bean paste (see notes)
3 tablespoons swerve granular

Directions:
Boil about 1-2 quarts (depending on the size of your baking pan) of water and have it ready to use for the water bath.

Preheat oven to 300F.

Add the heavy cream to a saucepan and turn on medium high. Heat until you see tiny bubbles forming around the edges, but do not boil.

As the cream is heating up, add the eggs and 1/2 cup swerve in a bowl and whisk until well combined.
Once the cream is ready, remove from the heat and slowly pour into the egg and swerve mixture, whisking the entire time. Mix in the vanilla bean paste (or extract) and once combined, pour into 4 ramekins and set inside an oven safe pan. 

Note: I used 4 deeper ones in the pics and video, but this recipe makes 6 servings in the standard shallow creme brûlée ramekins. 

Pour the boiling water in the pan, about halfway up the sides of the ramekins. Carefully place in the oven and bake for 50-60 minutes, or until the custard slightly jiggles when shaken. 

Remove the ramekins and leave at room temperature for 15 minutes, then place in the fridge for at least 1-2 hours or until set.

Once ready to serve, sprinkle about 2 1/2 teaspoons of the swerve granular over the top of each ramekin. 

Using a kitchen torch, caramelize the swerve and allow to sit for 2 minutes until the swerve hardens. if you don’t have a torch, you can use your broiler for about 1-2 minutes, watch closely not to burn it. Enjoy! Serves 6

Notes:   If you don’t have vanilla bean paste, you can use the scrapings from a vanilla bean or use double the amount of vanilla extract.