Keto Chocolate Mousse Pudding

This is a wonderful pudding when you need a creamy, no bake chocolate fix. No sugar here, but I still pour this into smallish ramekins (4-6oz). You can always have two! If you don’t want the skin to form on top, press a piece of plastic onto the surface before refrigerating.

Serves 6

• 2 t gelatin (vegans use agar-agar) ]

• 2 T water, if using gelatin

• 1 T cocoa powder (try to find a sugar-free brand, I used Valrhona)

• Pinch of salt

• 1 1⁄2 c heavy cream, divided (vegans use full-fat coconut milk)

• 3⁄4 c Allulose* (or sugar-free sweetener of your choice)

• 3 oz dark sugar-free chocolate chips (I used Choc Zero sugar free baking chips)

• 1 t vanilla extract

• 1 T unsalted butter

• Whipped cream, for serving

*Remember that Allulose is 30% less sweet than sugar. IF you’re using sweetened chocolate, you can reduce this amount.

Combine cocoa, salt, cream, and Allulose in a medium saucepan. Whisk and heat over medium heat to just before the boil. Remove from the heat and add the chocolate chips, gelatin, and vanilla. Whisk to melt the chips. If needed, return the saucepan briefly to low heat to melt chips. When the mixture is smooth, stir in butter until melted. Pour into serving ramekins, chill thoroughly for at least 4 hours, or until the gelatin has set.

Whip 1⁄2 cup heavy cream with 1 tablespoon Allulose and a dash of vanilla. Serve mousse pudding with a dollop of whipped cream.