Chocolate crunch pudding.... sugar free and keto friendly!

I'm so excited about this recipe!

Over the last month of experimenting with the keto way of eatingdessert and snacks have been my main focus. Main meals have actually been the easiest part of the plan.... predominately a lot of veg! 

I have always been a snacker, and whilst I don't always feel the need for a sweet treat after dinner, I do have a sweet tooth and this dessert hit the spot perfectly. I would go as far to say everyone would really enjoy this, regardless of dietary preference. It's very easy to add a little extra fruit if desired, or if serving for a crowd with differing requirements. These single serve pots are really versatile in that way.

The shortcake clusters have been seen on my blog in various guises in this strawberry shortcake here and atop this blackberry and apple crumble. The almond flour creates a 'dry' shortcake like texture which perfectly compliments a yoghurt or save style base.  The simplicity and speed of the recipe is what grabs me time and time again. You could make a big batch of clusters and have the topping on hand for speedy deserts of snacks throughout the week. The almond flour (make sure you don't use ground almonds!) is also 50% protein making it a perfect low carb option.

Recipe: Chocolate crunch keto pudding

Serves 2


  • 1/2 cup blanched almond flour (not ground almonds- I use this one)
  • 3 tbs cocoa
  • 2 tbs coconut oil
  • a little stevia to taste 
  • 1 tsp maple syrup (or other)
  • 1 cup non dairy yoghurt such as soy or coconut
  • Few drops almond or vanilla extract to flavour the yoghurt- optional
  • a tiny handful frozen raspberries- crushed (they go further this way)
  • a handful of rough chopped macadamia nuts (or other nuts of choice)


Mix the almond flour and cocoa together then add the coconut oil, syrup and stevia, rub through with fingers to form crumbs. The crumbs should tick together when you squeeze the mix in your hands. if they don't the add a little water 1 tablespoon at a time.

Squeeze the mix into small clusters and lay evenly on a baking tray. Bake for approx 10 mins or grill for 3 mins on a medium heat until just toasted (keep a close eye as the almond flour can burn quickly!)

Meanwhile, spoon the yogurt (add flavours if desired) in two glasses or ramekins then add the choc clusters. Top with the macadamia and crushed raspberries to serve.

Chocolate shortcake clusters fresh from under  the grill

Chocolate shortcake clusters fresh from under  the grill

a few frozen raspberries give a pop of flavour without the high carbs

a few frozen raspberries give a pop of flavour without the high carbs

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