2tablespoonhomemade whipped heavy cream or coconut cream (freeze coconut milk can for 25 minutes to solidifythen open can and remove the solid cream) sweeten to taste with honey for paleo or for low carb use liquid stevia and whip together
1 ½tablespoonChocolate chips of choice: Enjoy Life chips for paleo or Lilly’s stevia sweetened chips for low carb
Instructions
Place 3 tablespoon cold water in a small bowl and sprinkle 1 tablespoon unflavored gelatin over the water and whisk thoroughly with a small whisk or fork until all gelatin is dissolved and lump free. Set aside.
In a medium sauce pan over medium heat combine: 1 ½ cup coconut milk or heavy cream, 1 beaten egg yolk, 3 ½ tablespoon cocoa powder, ⅓ cup sweetener of choice, 2 tablespoon coconut oil, ¼ teaspoon vanilla extract, ¼ teaspoon mint extract. Use a whisk to vigorously whisk all ingredients together while heating. Continuously whisk until very smooth and lump free.
Turn heat down to simmer and spoon in all the gelatin water mixture. Whisk the gelatin in while simmering. Whisk thoroughly to make sure all gelatin in mixed in and lump free.
Once completely smooth and combined, remove from heat and cool.
Once cooled, pour into four small containers, cover and refrigerate for 4 hours or until pudding is set.
Garnish with optional whipped topping of choice, and sprinkle with optional paleo or low carb chocolate chips.
Notes
Nutritional Data for Low Carb Version using swerve sweetener: Servings: 1 (3.4 ounce) portion out of 4 servings , Cal: 248, Carbs: 6 g / Net Carbs: 4.2 g, Fiber: 1.8 g, Fat: 25 g, Protein: 5 g, Sugar: 1 gNutritional Data for Paleo Version using coconut sugar: Servings: 1 (3.4 ounce) serving out of 4, Cal: 268, Carbs: 13 g / Net carbs: 11.2 g, Fiber: 1.8 g, Fat: 25 g, Protein: 5 g, Sugar: 8 g(optional toppings not included in data)*all nutritional data are estimates based on the products I used*