Servings: 6 · Prep Time: 10 mins · Cooking Time: 7 mins
Total Time: 17 mins

Keto | Desserts | Low Carb | Fibre

These look like total show stoppers, but take next to no time to make and are absolutely delicious. They are full of healthy fats, antioxidants, flavour and texture in abundance. They are colourful and kids love them too. Gluten free, Keto, nut free and low carb. Ticking so many dietary boxes in one small jar!


Ingredients sponge

  • ground brown linseed (60g)
  • baking powder (1 tsp)
  • sweetener or sugar (20g)
  • large eggs
  • cocoa powder (2 tbsp)
  • milk (splash)

Ingredients raspberry jam

  • raspberries (150g)
  • Konjac konjac flour (optional) (1/2 tsp)
  • Sweetener, powdered (2 tsp)

Chocolate cream

  • dark chocolate (100g)
  • double cream (200ml)

Method sponge

Preheat oven. You will be using a silcone baking mat / grease proof paper. This is so that you can cut out your cake for the jars. If you would rather make it in to one pudding you could pop it in a cake tin. You can of course use any cake tin you have.
In to a mixing bowl add the brown linseed, sweetener, cocoa powder, baking powder and stir. Add in the wet ingredients, the eggs, and milk. Beat in to form a batter.
Pour the batter into the cake tin and bake for 6-7 minutes until firm. Remove from the oven and leave too cool.

Method raspberry jam

Pop the raspberries into a small pan over medium heat until they start to sizzle. Add a splash of water and mulch them down with a potato masher or a fork.
Add in the powdered sweetener and stir through. Cook for a couple of minutes on a lowish heat until a lot of the water has evaporated.
If it is still a little thin, add in some optional konjac flour (konjac) this will thicken it up beautifully.
Leave to cool

Method chocolate cream

Melt your dark chocolate.
In a separate glass or metal bowl add the cream (this must be cold from the fridge). Whip it up until thick.
Pour in the melted chocolate and fold it in until you have a thick chocolate cream. (Try not to eat it all at once!)

Making your pudding

Using 8 small glass jars, or you could do this in wine glasses / ramekins, or even as one pudding.
Pop your sponge on to a clear surface and cut out circles. For 6 generous glasses you will want 12 circles. But you may want less than 8 servings, so I will leave the Math to you. The rest of the cake left over you want to just crumble up.
Add some crumbled cake to the bottom of the jar, followed by some raspberry jam. Then a dollop of chocolate cream. Then one of the cake rounds, some raspberry jam and chocolate cream. Another cake round and some chocolate cream on top should finish off one glass.
Decorate with blueberries, freeze dried raspberries and a little greenery.