Keto Chocolate & Orange Self-Saucing Pudding

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Keto Chocolate & Orange Self-Saucing PuddingPin recipeFollow us 59.0k

I’ll admit it, I’m human. And I’m female which means that sometimes I need chocolate, and I need it now. I’ve always got my not-so-secret stash of sugar-free dark chocolate in the pantry for when the need arises, but sometimes you need chocolate and comfort (there should be a word for that. Chomfort?)

Have you noticed that the comfort factor of chocolate is greatly enhanced when it’s warm and gooey? I’m right, aren’t I?

This self-saucing pudding is what you need in your life; rich fudgy pudding with a decadent chocolate sauce. The addition of the orange lifts the flavour to a whole new dimension.

It’s comfort food at its best, without a scrap of guilt. Yep, guilt-free chocolate (can you hear the angels singing?) and if you top it with some rich and creamy low carb ice cream? Well… This recipe can be scaled up and down depending on your numbers, but I can tell you that I saved one of these and reheated it in the microwave the next day and it was just as good.

Hands-onOverall

Nutritional values (per serving)

7.8 grams 7.5 grams 14.8 grams 52.7 grams 35.1 grams 557 calories
Total Carbs15.4grams
Fiber7.5grams
Net Carbs7.8grams
Protein14.8grams
Fat52.7grams
of which Saturated35.1grams
Calories557kcal
Magnesium142mg (36% RDA)
Potassium502mg (25% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 4 servings)

Pudding:
Chocolate Sauce:

Note: You will only need half of the sauce. Store the remaining sauce in the fridge for up to a week and make another batch. You can use more sweetener in the pudding if you like. If you just started following a low-carb diet, then you may find some recipes not sweet enough. You can add a few extra drops of stevia or a little more erythritol or Swerve to suit your palate.

Instructions

  1. Pre-heat oven to 180 °C/ 360 °F. Keto Chocolate & Orange Self-Saucing Pudding
  2. Combine all of the pudding ingredients in a mixing bowl and combine well. I don’t usually melt the coconut oil, I just beat it through but feel free to melt and pour for easier mixing. Keto Chocolate & Orange Self-Saucing Pudding
  3. Grease four ramekins, approx. 10 cm/ 4 inches across with coconut oil. Spoon equal amounts of the pudding batter into each ramekin and smooth down.
  4. Combine sauce ingredients in a jug and stir well until combined. Gently pour the sauce mix on top of the pudding. You should only use about half of the sauce (store the remaining sauce in the fridge for up to a week). Keto Chocolate & Orange Self-Saucing Pudding
  5. Bake for 25 minutes. Serve hot with cream or low carb ice cream like this keto No-Churn Vanilla Ice-Cream, and optionally dust with cacao powder. Keto Chocolate & Orange Self-Saucing Pudding Enjoy! Keto Chocolate & Orange Self-Saucing Pudding This treat will keep in the fridge for up to 5 days. Keto Chocolate & Orange Self-Saucing Pudding
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By Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (5)

I wanted to ask about cocoa powder. It necessary to buy "raw"? I know you promote buying best organic quality, however from what I checked on Labels and one which you linking to and one (baking, basic one) from Tesco have a pretty similar carb/fibre statistics. I really want to stock my pantry with good, healthy stuff to shift from using carbs on the full go, its why I asking. I stopped using sugar over 3 years ago and for some time lived on sweeteners, My sweet-tooth is low atm, to be honest, however I'm known for baking cakes/cookies in family-work environment and I want to cut even this sugars/carbs on family occasions so I need to learn to bake again ;) just healthier. Thanks for so much work you done!

Reply

Hi Ewelina, I don't think you need to use "raw" cacao. I use raw cacao and unsweetened cocoa (Dutch process) powder interchangeably. I hope this helps 😊

Reply

I tried this recipe on weekend. I only have stevia in a drop bottle so I could not sweeten much but I found that  when is served an addition  of rich 50% cream will cut through bitterness of cacao. Overall, it's a nice recipe. The idea  of pouring a watery cacao on top before placing into oven proved to be the main trick to keep the pudding moist. Thank you for your creativity Naomi!

Reply

Thank you for your feedback Julia, I'm glad you liked it! 😊

Reply

This looks absolutely delicious! Definitely going to give this a try!

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