Baked Almond Berry Pudding

Gluten-free | Dairy-free | Refined Sugar-free | Plant Based
Serves 2

Why It’s Delicious

One of my favourite words is pudding; it also happens to be one of my favourite foods. My Baked Almond Berry Pudding is easy to make, delicious to eat and is all the wonderful things you know pudding to be.

If you would like to watch me make this recipe, click here for a replay of our live Baked Almond Berry Pudding cooking class.

Ingredients

80 g (1.7 oz) almond flour
2 tbsp chia seeds
2 tbsp Pure as Inulin Powder
2 tbsp Zero as Sugar Pure Erythritol
200 ml (7 fl oz) coconut milk
2 eggs
1 tsp pure vanilla extract
2 tbsp fresh berries like blueberries, raspberries or blackberries
2 tbsp sugar-free dark chocolate chips

Method

Preheat your oven on 190C (390C) or your air fryer on 180C (350F) 

Mix the almond flour, chia seeds, inulin and erythritol in a bowl. In another bowl, whisk together the coconut milk, eggs and vanilla before stirring the mixture into the dry ingredients. 

Set aside a few berries and chocolate chips for the topping and stir the remaining bits through the pudding mixture. 

Spoon the mixture into a small ovenproof dish or two ramekins and sprinkle the remaining berries and chocolate chips over the top. 

Dust with a little inulin powder and bake the pudding in the oven for 20-25 minutes until golden on top and firm. If you’re using an air fryer, bake for 13-15 minutes until golden and firm.

Serve warm as is or add coconut yoghurt and more fresh berries.

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