Keto Chocolate Mascarpone Pudding. Super easy. Super quick. 3g carbs.
Just as good as Better than any chocolate pudding you can buy off the shelves, and without the sugar and additives that mass-produced food products inevitably contain.
The flavour is outstanding and the texture is sublime. If you love creamy chocolate puddings, why would you not make this?
It’s a dreamy, creamy, high protein, fat bomb. Perfect for Keto. But no problem if you’re worried about the calories and fat – I have an alternative…
How to Make Keto Chocolate Mascarpone Pudding
You can make this pudding in less than 10 minutes from start to finish.
Start with the Keto Chocolate Sauce. You won’t need all of it, but follow the recipe and then just use the correct amount.
Once your chocolate sauce has cooled to room-temperature, whip it into the mascarpone and scoop it equally into two serving pots/bowls.
Now make Chantilly cream (whipping cream + a touch of sweetener) and either pipe it creatively, or spread it with the back of a teaspoon.
That’s it. 2 servings of Keto Chocolate Mascarpone Pudding ready to go.
If you’re making this 1-3 days ahead, you have a choice:
- Whip the Chantilly and finish the dish just before serving.
- Complete the dish ahead of time by adding a pinch of xanthan gum to the Chantilly when you whip it. The xanthan gum will prevent your whipped cream from releasing liquid and softening over time.
To impress guests with this luscious dessert even more, create piped cream peaks and add a dusting of cocoa powder.
If you’d rather not consume so many calories and fat, you can substitute the Mascarpone for Ricotta. If you do that, whip the Ricotta to death, or blend it, to reduce its granular texture. Then mix in the chocolate sauce. The result won’t be as smooth and silky as with Mascarpone, but will still be very palatable.
Enjoy!
Keto Chocolate Mascarpone Pudding
Ingredients
- 125 g mascarpone
- 60 g keto chocolate sauce - see recipe
- 80 g whipping cream
- 1 pinch pure stevia powder or monkfruit powder
Instructions
- using an electric whisk on low power, whip the mascarpone to soften it.125 g mascarpone
- add the chocolate sauce and whip again briefly to combine.60 g keto chocolate sauce
- scoop mixture into 2 serving bowls or cups and refrigerate.
- whip cream + sweetener, and pipe it over the top just before serving (see recipe Notes below if you'd rather complete the dish ahead of time).80 g whipping cream, 1 pinch pure stevia powder
Notes
Nutrition
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Fast and delicious, this is my go-to recipe when I crave dessert but can’t be bothered to bake.