This is a pudding for those times when you are catering for non Keto guests but you don’t want to be too bad and want have pudding with them. I got the idea from a Keto Mississippi Mud Pie but have taken it just a bit further and made it a death by chocolate.
This might sound like a heavy dessert but it is surprisingly light.
JOOLZ’S KETO DEATH BY CHOCOLATE
SOFT COOKIE LAYER
125g/1/2 cup (1 stick) butter
5 tbsp cocoa
40g/1/4 cup sugar substitute
1 egg beaten
100g/1 cup almond flour
100g/1 cup unsweeted coconut
In a pot, melt your butter and sugar substitute and cocoa on medium heat. Stirring until all the sugar sub melts. Turn the heat down to low.
Beat your egg and slowly pour it into the butter mix while you whisk.. stirring until it has mixed in.
Take the pot off the heat and immediately stir in your coconut and almond flour. It should be able to be easily pressed down without it breaking apart.
Spread your almond flour/chocolate mixture onto the bottom of a casserole dish. Let it cool to room temp.
SMOOTH CUSTARD LAYER
500ml/2 cups cream
40-80g/1/4-1/2 cup sugar substitute
3 egg yolks
5 tbsp cocoa
1 tsp vanilla extract
1/4 tsp xanthan gum
Heat up your two cups of cream on medium. Whisk in your cocoa.. let it heat up to a gentle simmer (do not allow your cream to boil)
In a separate bowl, place your egg yolks and whisk in your sugar substitute and vanilla
Slowly add in your xanthan gum to the eggs, whisking continuously. DO NOT STOP.
Slowly pour in about 1/2 a cup full of the chocolate cream into the eggs as you continue to whisk.
Mix it all together and then pour the mix back in pan and mix well.
Put it back onto a medium heat and stir continuously for about 5 minutes or until it has thickened up a bit.
Pour the mix on top of the cookie base and leave to cool.
CHOCOLATE GANACHE LAYER
250ml/1 cup heavy cream
120g/4 ounces unsweetened chocolate
Sweeten to taste if you want.
Chop chocolate into smallish pieces.
Heat cream until it just begins to bubble at the edges, do not allow to boil, remove from heat.
Put chocolate into cream, make sure it is fully covered by the cream, and leave for 3-4 minutes.
Stir chocolate into the cream until it is fully combined, dark and creamy.
Allow to cool for a while then pour over second layer.
Allow to cool, refrigerate and serve when ready for it
You could for that little extra chocolate grate some dark chocolate over the top of the ganache just before serving… 4 layers of chocolate instead of 3… Truly Death By Chocolate.