Grab an oven-safe ramekin and make yourself this old favourite—with less than ten grams of carbs!


Makes one serve

Energy: 746kcal. (3123kJ)

Fat: 76% (65g)

Protein: 16% (30g)

Carbohydrate: 8% (8g net carbs)


Prep Time: 5 mins.

Cook Time: 20 mins.



  • 25g almond meal
  • 20g Keto-Fit Whey Protein, vanilla flavour
  • 15g unsweetened cocoa powder
  • 10g erythritol-based sweetener
  • 1 pinch baking powder
  • 1 pinch sea salt
  • 1 extra-large egg
  • 40mL coconut milk
  • 40mL coconut oil, melted
  • 2mL vanilla extract
  • 60mL boiling water
  • 1 tb of cream or coconut cream to serve (optional)



  • Preheat oven to 180°
  • In a bowl, combine the almond meal (approx. ¼. Cup), whey protein, half the cocoa powder (1tb), half the sweetener (1 ½ tsp), the baking powder, and the sea salt; then mix to combine.
  • In a second bowl, combine the wet ingredients—that’s the egg, the coconut milk (approx. 2 tb), the coconut oil (approx. 2 tb), and the vanilla (approx. ½ tsp)—and whisk together.
  • Pour the wet ingredients into the dry and mix well to combine, then transfer to a greased ramekin.
  • Whisk the remaining cocoa and sweetener with 60mL boiling water, then carefully pour the sauce over the pudding and transfer to the oven.
  • Bake for 20-25 minutes. Enjoy with a tablespoon of cream or coconut cream.