Keto Venezuelan Chocolate Coconut Pudding (Flan de Chocolate Con Coco)

Allergens

Eggs - Coconut

Ingredients

• 1 cup unsweetened cocoa powder
• 4 large eggs
• 1/2 cup granulated erythritol or another keto
• friendly sweetener
• 3 cups full
• fat coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• Optional: Whipped cream and fresh raspberries for garnish

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together the cocoa powder and sweetener until evenly combined.
3. In another medium bowl, beat the eggs lightly. Add the coconut milk, cinnamon, salt, vanilla extract, and the cocoa mixture to the eggs, stirring well to combine.
4. Pour the mixture through a fine mesh sieve into a large measuring cup or pitcher to remove any lumps.
5. Divide the mixture evenly among four 6 ounce ramekins or oven safe glasses.
6. Place the ramekins in a roasting pan or baking dish and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 35 40 minutes, or until the edges are set but the centers are slightly jiggly.
8. Remove the ramekins from the water bath and let them cool on a wire rack for 10 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
9. To serve, remove the puddings from the refrigerator and let them sit at room temperature for 15 minutes before garnishing with whipped cream and fresh raspberries, if desired.

Chef’s Insight

The use of unsweetened cocoa powder and a keto-friendly sweetener ensures this dessert remains low in carbs while still delivering the rich taste you crave.

Notes

Make sure to use unsweetened cocoa powder and a keto-friendly sweetener to keep this dessert low in carbs.