Keto Malva Pudding: A Decadent South African Dessert for the Sophisticated Palate

Allergens

Eggs - Tree Nuts (Almond Flour) - Coconut Flour

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup granulated erythritol
• 2 tsp baking powder
• Pinch of salt
• 1/2 cup unsalted butter, melted and cooled
• 4 large eggs, separated
• 1/2 cup full
• fat coconut milk
• 1 tsp vanilla extract
• 1/4 cup granulated erythritol (for the syrup)
• 1/2 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch round baking dish and set aside.
2. In a large bowl, whisk together almond flour, coconut flour, 1/4 cup granulated erythritol, baking powder, and salt.
3. In another bowl, combine melted butter, egg yolks, coconut milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, mixing until well combined.
4. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, taking care not to deflate them.
5. Transfer the batter to the prepared baking dish and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean.
6. While the pudding is baking, prepare the syrup by combining 1/4 cup granulated erythritol with boiling water in a small saucepan. Bring to a simmer and cook for 2 3 minutes or until the syrup thickens slightly. Remove from heat and set aside.
7. Once the pudding is done, remove it from the oven and immediately pour the hot syrup over the warm pudding. Allow it to soak in for at least 10 minutes before serving.

Chef’s Insight

The combination of almond and coconut flour creates a unique mouthfeel that mimics traditional wheat flour without compromising on flavor or texture.

Notes

Use a digital kitchen scale for accurate measurements.