Chocolate Blackberry Pudding
By: Angela Coleby
Published: Wednesday, March 29, 2017 - 5:40pm

Ingredients




1/2 cup (113g) Butter softened at room temperature
1/2 cup Erythritol or sugar substitute
4 Eggs
1/4 cup (28g) Coconut flour
1/4 Cup (22g) Cocoa Powder unsweetened
18 Blackberries
2 Tablespoons Coconut milk
1/4 Teaspoon salt
1/2 Teaspoon Baking powder

Preparation

1 Preheat the oven to 190C/385F degrees. 2 In a bowl cream the butter and erythritol together until smooth. 3 Add the eggs and beat thoroughly. 4 Add the coconut flour, cocoa powder, salt and baking powder. Mix well. 5 Add the coconut milk and combine until smooth. 6 Grease/butter a pudding dish (the one I used was 6 inches x 10 inches). 7 Spoon the pudding mixture into the dish and smooth evenly. 8 Poke the blackberries into the pudding mixture, evenly. 9 Bake for 30 minutes until firm. 10 Serve and enjoy!

About

A rich chocolate blackberry pudding baked with coconut flour. This low carb and gluten free pudding is easy to make and only takes 30 minutes to bake. Served with cream or a sugar free berry coulis, it makes a delicious dessert.