Low Carb/Keto Chocolate Treat

If I learned anything from binge watching episodes of Barefoot Contessa with my friend Caitlyn in college, it is that you can enhance certain flavors by adding particular ingredients. I remember a specific episode where she talked about chocolate and the one thing that really brings out the richness of it – coffee. Mmm, chocolate and coffee. Two of my biggest loves.

That being said, something you should know about me is that I can never just leave a recipe alone. I always feel compelled to adapt the ingredients to make it exactly what I want. This could mean taking things out, adding things, substituting one vegetable for another, etc. A recipe is rarely ever written just right, and like most recipes, I took this Two-Ingredient Chocolate Pudding recipe and adjusted it to my taste. Yes, you could absolutely keep it just two ingredients, but I think my additions make this chocolaty dessert just a little more special.

I personally really like this little treat. My husband wasn’t crazy about it, but I think he was expecting a velvety smooth “Snack Pack” type texture, and that’s just not what you get with this. I think the fat in the coconut milk sets a little when it’s chilled, so if you have any tips for getting a smooth, pudding like texture with coconut milk, please share!! I am going to do a little research and try a few more methods, but for the mean time, here’s what I’ve come up with! Also, if your taste buds are used to a lot of sugar, this may not be sweet enough for you. For me, this is a perfect dessert to kick my sweet tooth and cure my chocolate cravings.


1 can full fat coconut milk
5 oz dark chocolate (at least 75% cocoa, the higher the better if you are watching your sugar/carbs)
1/2 tsp vanilla extract
2 tsp brewed coffee (preferably at room temperature)
Pinch of salt
Stevia drops (if desired)
Fresh berries (optional, but highly recommended!)

Combine all ingredients except for the berries in a saucepan on low heat, whisking constantly until melted and combined. Pour into a glass container or individual ramekins and cover. Refrigerate at least 3 hours. Serve chilled with fresh berries on top!

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