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Keto Chocolate & Orange Self-Saucing Pudding

4.7 stars, average of 137 ratings

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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-on Overall

Allergy information for Keto Chocolate & Orange Self-Saucing Pudding

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving)

Net carbs7.4 grams
Protein14.8 grams
Fat52.5 grams
Calories565 kcal
Calories from carbs 5%, protein 11%, fat 84%
Total carbs15.4 gramsFiber8 gramsSugars2.1 gramsSaturated fat34 gramsSodium233 mg(10% RDA)Magnesium142 mg(36% RDA)Potassium502 mg(25% EMR)

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 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). 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 20 to 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 warm! Keto Chocolate & Orange Self-Saucing Pudding This treat will keep in the fridge for up to 5 days. Keto Chocolate & Orange Self-Saucing Pudding

Chocolate & Orange Self-Saucing Pudding

4.7 stars, average of 137 ratings
Chocolate & Orange Self-Saucing Pudding
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.
Hands on15m
Overall40m

Ingredients (makes 4 servings)

  • Pudding:

  • 4 large eggs
  • 3/4 cup almond flour (75 g/ 2.7 oz)
  • 1/3 cup raw cacao powder (28 g/ 1 oz)
  • 1/4 cup coconut flour (30 g/ 1.1 oz)
  • 2/3 cup canned coconut milk (150 g/ 5.3 oz)
  • 1/2 cup virgin coconut oil (109 g/ 3.8 oz)
  • 2 tsp Swerve or Erythritol (8 g/ 0.3 oz)
  • 2 tsp sugar-free vanilla extract
  • 1 tbsp of orange zest or 4 drops food grade orange oil
  • 1 tsp apple cider vinegar
  • 1 tsp gluten-free baking powder
  • Chocolate Sauce:

  • 4 tbsp Swerve or Erythritol (40 g/ 1.4 oz)
  • 1/2 cup raw cacao powder (28 g/ 1 oz)
  • 1 1/2 cups boiling water (360 ml/ 12 fl oz)

Instructions

  1. Pre-heat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
  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.
  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).
  5. Bake for 20 to 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. Enjoy warm! This treat will keep in the fridge for up to 5 days.

Nutrition (per )

Calories565kcal
Net Carbs7.4g
Carbohydrates15.4g
Protein14.8g
Fat52.5g
Saturated Fat34g
Fiber8g
Sugar2.1g
Sodium233mg
Magnesium142mg
Potassium502mg

Detailed nutritional breakdown (per serving)

Net carbsProteinFatCalories
Total per serving
7.4 g14.8 g52.5 g565 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Almond flour (blanched ground almonds, almond meal)
1.6 g4 g9.8 g111 kcal
Cocoa powder, raw (cacao)
1.5 g1.4 g1 g16 kcal
Coconut flour, organic
0.8 g1.3 g1.1 g28 kcal
Coconut milk (full-fat, unsweetened)
1.1 g0.8 g8 g74 kcal
Coconut oil, extra virgin
0 g0 g27 g243 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Vanilla extract, sugar-free, alcohol-based
0.1 g0 g0 g5 kcal
Orange peel (zest), fresh
0.2 g0 g0 g1 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Baking powder, gluten-free
0.3 g0 g0 g1 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.3 g0 g0 g1 kcal
Cocoa powder, raw (cacao)
1.1 g1.1 g0.7 g12 kcal
Water, still
0 g0 g0 g0 kcal

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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!

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 😊

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!

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

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