Low Carb Chocolate Raspberry Pudding
Ingredients
- 100g butter
- 70g chocolate (I used 85% cocoa Lindt)
- 2 level Tbs Natvia (natural sweetener)
- 4 level Tbs cocoa
- 3 eggs
- ½ tsp baking soda
- ½ cup raspberries (fresh or frozen)
Method
Grease 4 x ½ cup ramekins and heat oven to 180 degrees C.
In a small saucepan melt the butter, remove from the heat and stir in the chocolate until it has melted. Add the Natvia and cocoa and whisk until combined. Add in the eggs to make a thick batter, then fold in the baking soda.
Pour into the ramekins and top with a few raspberries.
Bake for about 10 minutes, or until the top is just setting. Don’t overcook.
Serve warm with cream or Greek yoghurt.
*You can make the batter ahead of time, minus the baking soda and berries. Leave at room temperature until ready to bake then fold in the baking soda and top with the berries before baking.
*Natvia is available in supermarkets, in the baking section, next to the sugar. It doesn’t have an after taste and you use it spoon for spoon, for sugar. You can always use a little less and then add more to suit your taste buds.
These puddings are actually quite nice cold the next day too, I can speak from experience.
Remember, these are treats, not an everyday item!
