Ketogenic Thin Mint Chocolate Pudding
Gelatin is the quiet trick behind this mint chocolate pudding, setting it thick and spoonable with bright peppermint cutting through bittersweet chocolate. A cool mint finish lingers after each bite.
Servings: 6
Calories: 231kcal
Ingredients
- 13.5 ounces coconut milk
- 4 ounces raw cacao paste
- 1 tablespoon cacao powder
- ½ tablespoon Keto sugar substitute
- 1 teaspoon vanilla extract
- ½ teaspoon spirulina powder optional
- 80 drops peppermint spirits one to two droppers full
- ½ tablespoon grass-fed beef gelatin
Instructions
- Warm the coconut milk and cacao paste over low heat in a small saucepan, until the paste is melted.
- Add the cacao powder, Lakanto, vanilla, and spirulina to the milk and whisk to combine. Continue to warm over low heat until the mixture has slightly thickened. Keep it over the flame for about 10 minutes in total.
- Remove from heat and whisk in the gelatin.
- Leave to sit for 10 minutes to thicken.
- Transfer to individual ramekins or bowls. Serve warm or place in the refrigerator and chill until ready to serve.
Nutrition
Calories: 231kcal | Carbohydrates: 9g | Protein: 5g | Fat: 24g | Saturated Fat: 18g | Sodium: 17mg | Fiber: 3g | Net Carbohydrates: 6g
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