Soft Chocolate Brownie Pudding... GF, DF, Sugar-free, Keto-friendly, Low Carb

A few weeks ago I brought you by Ridiculous Blondie Crack Pudding. Well of course there is a chocolate version too! This recipe is rich, but it’s the perfect thing to have when you just feel like pure indulgence. I topped mine with a scoop of Coco Tribe coconut ice cream, but you can use whatever you like, and I actually also just love a dollop of thick Greek yoghurt on top too. Oh and of course some cacao nibs for that crunch factor.

Photography by  Phoebe McCreath

Photography by Phoebe McCreath

Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes


3/4 cup almond butter

80g dark chocolate, melted

1/3 cup erythritol 

1 tsp baking powder 

1/4 tsp salt 

1 egg


  1. Preheat the oven to 170C and grease a large muffin tray or 4 small ramekins. 

  2. In a large bowl combine the almond butter, melted chocolate, erythritol, baking powder and salt. 

  3. Once combined stir in the egg. 

  4. Spoon mixture into prepared ramekins or muffin holes, and bake in the oven for 25 minutes. Leave to cool slightly before eating. 

Like this? Find my best sugar-free dessert recipes in my ebook CREATE…