‘- Paleo Malva Pudding: A Classic South African Dessert Revamped for Gluten-Free & Keto Enthusiasts

Allergens

Eggs, Dairy (if using regular sugar and butter)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup Swerve sweetener or other keto
• friendly sugar substitute
• 1/4 cup granulated erythritol
• 1 cup unsweetened almond milk
• 6 large eggs
• 1/2 cup melted butter
• 1 teaspoon baking powder (gluten
• free)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup water
• 1 cup unsweetened coconut flakes

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch baking dish and set aside. In a large bowl, whisk together almond flour, coconut flour, Swerve sweetener, granulated erythritol, baking powder, and salt. Add eggs, almond milk, melted butter, and vanilla extract to the dry ingredients. Mix well until smooth. Gradually pour in water and mix until fully incorporated. Fold in unsweetened coconut flakes, ensuring they are evenly distributed throughout the batter. Pour the mixture into the prepared baking dish and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. While the pudding is baking, prepare the caramel sauce by melting butter, Swerve sweetener, and water in a saucepan over medium heat. Stir constantly until a smooth syrup forms. Once the pudding has baked, remove it from the oven and immediately pour the warm caramel sauce evenly over the top. Allow the sauce to be absorbed into the pudding as it cools. Let the Malva Pudding cool for at least 30 minutes before serving. Serve warm with a scoop of your favorite keto ice cream or whipped cream, if desired.

Chef’s Insight

The key to this dish is balancing flavors and textures, from the crumbly cake to the gooey caramel sauce and crispy coconut flakes.

Notes

This recipe is perfect for those following a ketogenic or paleo diet, as it uses almond and coconut flour instead of wheat flour and replaces sugar with keto-friendly sweeteners.