Halloween Chocolate Pudding Cups
These graveyard cups are so much fun to eat with the perfect combination of silky smooth pudding and crunchy cookie crumble.
Ingredients
Chocolate Pudding
- 2 cups heavy cream
- 1 1/2 tsp unflavored gelatin powder
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup sweetener (I use erythritol)
- 2 tsp vanilla extract
Cookie Crumbs
- 1 cup almond flour
- 2 tbsp sweetener (I use erythritol)
- 1/2 tsp vanilla extract
- pinch of salt
- 1 tbsp unsweetened cocoa powder
- 1 tbsp black cocoa powder
- 2 tbsp softened butter
Toppings
- tombstone-shaped cookie (I used my pumpkin spice cookie recipe without the pumpkin spice) and piped letters with melted chocolate
Keto Strawberry Jam **Optional
- 3 cups frozen strawberries
- 1/3 cup sweetener (I use erythritol)
- 1/4 tsp cinnamon powder
- 1 tbsp lemon juice
Instructions
- Add ¼ cup of heavy cream to a small bowl with 1 and a half teaspoons of unflavored gelatin powder. Mix it all up and set it aside for the gelatin to hydrate.
- In a saucepan over low heat, add 1 and 1/2 cups of heavy cream, vanilla extract, and salt. Whisk until just combined and then add sweetener (I use erythritol) and mix it up until just combined.
- Now add cocoa powder and whisk this until completely incorporated. It’ll take a few minutes and then it’ll be a nice milk chocolate color. Once is fully incorporated, add the gelatin and heavy cream mixture to the pan and mix until melted into the mixture.
- Turn the stove off and keep whisking for a few seconds to prevent burning the mixture at the bottom of the pan. Then pour it into a bowl and let it sit out on the counter until it cools down enough to place in the fridge, for about 20 minutes. Once it’s cooled enough it’ll form a film over the mixture which needs to be mixed in before applying cling paper.
- Cover with cling paper flushed against the mixture and refrigerate for at least 2 hours or until set.
- Preheat oven to 350F/176C.
- While that refrigerates, in a large mixing bowl, add almond flour, unsweetened cocoa powder, black cocoa powder, and a pinch of salt. Mix it all together and add softened unsalted butter, vanilla extract, and sweetener. Mix everything until fully incorporated.
- Transfer this mixture to a parchment-prepared baking sheet and try to create similar size clumps so it bakes evenly. This doesn't have to be pretty since it’s going to be crumbled later on but we do need to make sure it’s of similar sizes to prevent burnt bits. Bake for 10 minutes and then it’ll be broken up to form the dirt for our graveyard.
- For the tombstone, I used my pumpkin spice cookie recipe minus the pumpkin spice and created the shape before placing them in the oven.
- Once the pudding has been set, mix it together until creamy. To assemble, in a small cup, add the first layer of pudding then add the cookie crumbles. Repeat one more time to create four layers with the cookie crumble to end on top for the graveyard dirt. Add the tombstone cookies and strawberry jam to decorate. Enjoy!
Notes
➕Fully voiced step-by-step video available on Patreon (patreon.com/sweetketolife)
💕Nutritional Values/ Per Cup (Tombstone cookie not included):
Calories 216 / Total Fat 21.6g / Total Carbohydrate 4.6g / Dietary Fiber 1.9g / Protein 3.1g / Sodium 148mg / Net Carbs 2.7g