Hot Chocolate Birthday Pudding

This is by far the most delicious pudding I have created since starting a primal, ketogenic diet. It’s dark and rich with an incredibly moist texture thanks to a certain hidden ingredient!

My brother and I follow very similar diets and as our birthdays are only a few days apart, I decided to try to create a variation of a birthday cake which we could both enjoy without compromising on our food choices.


I prefer not to use any sweeteners in this recipe as the vanilla and coconut flour add enough sweetness to the pudding.

Serve with ambrosial homemade ice cream and a drizzle of melted 100% dark chocolate.

Serves 8

Approximate nutrition per serving: 270 kcal / 19.2g fat / 12.3g saturated fat / 11.6g total carbohydrates / 8.3g fibre / 3.3g net carbs / 12.8g protein 


  • 110g coconut flour, (Biona)
  • 8 organic, free-range eggs
  • 70g cacao powder, (Superfoodies)
  • 4 teaspoons finely ground vanilla powder, (Bulletproof VanillaMax – or here)
  • 56g grass-fed butter, (Kerrygold)
  • 56g extra-virgin coconut oil (Vita Coco)
  • 360g courgettes, finely grated (about two large ones)
  • 4 teaspoons bicarbonate of soda


  1. Preheat the oven to 180°C (fan). With a knob of butter, lightly grease a ceramic baking dish (mine was 9 x 5.5 inches and 2 inches deep).
  2. Sift the coconut flour, cacao, vanilla, and bicarbonate of soda into a large mixing bowl before stirring to combine.
  3. Finely grate the courgette – the finer the better – into a separate bowl and set aside.
  4. Melt the butter and coconut oil in a bain-marie.
  5. Whilst the fats are melting, beat the eggs until combined and set aside.
  6. Once the butter and coconut oil are liquid, add to the dry mixture and mix.
  7. Stir the eggs into the chocolate mixture. Keep stirring until an even consistency is achieved.
  8. Next add the finely grated courgettes and mix until well-combined.
  9. Add the mixture to the baking dish, pressing down to even out the top. Fill to near the top of the dish. The pudding will rise slightly but not enough to spill over the sides. If there is any extra mixture, add to paper muffin cases and bake for about 20 minutes.
  10. Place into the oven and bake for between 50 minutes and 1 hour 10 minutes – ovens vary! The pudding is ready when a knife is inserted into the middle and is clean when removed.
  11. If making ice cream, start the process about half an hour before the cake is ready. I find that I need 5-10 minutes to prepare the mixture, with the remaining time used for churning.
  12. Indulge and enjoy!



2 thoughts on “Hot Chocolate Birthday Pudding

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