Minutes Prep time: 30
Minutes Total time: 270
Servings: 6
Difficulty: easy
CRUST:
3/4 cup almond flour
1/3 cup pecan flour
1/4 cup confectioners erythritol sweetener
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
CHOCOLATE PUDDING:
1-3/4 cups heavy (whipping) cream, divided
1-1/2 teaspoons unflavored powdered gelatin
4 egg yolks
1/4 cup confectioners erythritol sweetener
1/2 cup no sugar added dark chocolate baking chips
1 teaspoon vanilla extract
1 cup Reddi-wip® Zero Sugar Dairy Whipped Topping
additional Reddi-wip® Zero Sugar Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 99 mg | 10% |
| Carbohydrate | 27 g | 9% |
| Cholesterol | 240 mg | 80% |
| Total Fat | 53 g | 81% |
| Iron | 2 mg | 12% |
| Calories | 539 kcal | 27% |
| Sodium | 75 mg | 3% |
| Protein | 10 g | 19% |
| Saturated Fat | 27 g | 133% |
| Sugars | 3 g | 0 |
| Vitamin C | 1% |
Preheat oven to 375°. Stir together almond and pecan flours, 1/4-cup sweetener, cinnamon and salt in small bowl. Add melted butter and mix until blended. Spoon about 1-1/2 tablespoons crust mixture into six 6-oz ramekins, pressing down mixture until firmly packed.
Bake 15 to 17 minutes or until edges of crust begin to darken slightly. Remove and allow ramekins to cool completely on wire rack.
Stir together 1/4-cup heavy cream and gelatin in small microwave-safe bowl; set aside.
Whisk together remaining 1-1/2 cups heavy cream, egg yolks and sweetener in small pot. Heat over medium heat, stirring frequently, until mixture is thickened and coats the back of a spoon. Remove from heat.
Place chocolate morsels and vanilla extract in large bowl, slowly pour cream mixture over chocolate and whisk until melted. Whip with handheld mixer fitted with whisk attachment on low speed for 2 minutes. Heat gelatin mixture in microwave on HIGH 15 to 20 seconds or until gelatin just melts. Add gelatin mixture to chocolate mixture; stir with rubber spatula until combined. Fold in 1 cup Reddi-wip®.
Pour chocolate mixture evenly into ramekins, then refrigerate for 3 hours or overnight. Just before serving, top each keto friendly whipped chocolate pudding pie cup with additional Reddi-wip®. Serve chilled.
Keto Friendly Whipped Chocolate Pudding Pie Cups
