Sugar-Free Coffee Pudding
Discover how to make a creamy sugar-free coffee pudding. A healthy, gluten-free recipe with almond flour, coconut, and eggs.
Servings 4 portions
Ingredients
- 2 eggs
- ¼ cup whole milk or plant-based milk 60 ml – almond, hazelnut, coconut, cow’s milk, evaporated milk, or cream
- ½ cup decaffeinated espresso coffee 120 ml – similar to a long espresso
- ¼ tsp vanilla extract
- ½ cup finely ground almond flour 65–70 g
- ¼ cup grated coconut 45–50 g, you can substitute with coconut flour
- 1 tbsp monkfruit or 1 tbsp erythritol
Instructions
- In a medium bowl, whisk the eggs, then mix in the milk, vanilla, and sweetener until well combined.
- Gently incorporate the coffee (not piping hot) into the mixture.
- Add the almond flour and grated coconut, then blend all ingredients until well combined.
- Preheat the oven to 200 °C for 10 minutes.
- Divide the batter evenly into 4 oven-safe ramekins.
- Place the ramekins in a larger baking dish, then fill with hot water to create a bain-marie.
- Bake at 180 °C for 20–25 minutes, depending on your oven’s strength.
- Remove from oven and allow to cool. Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use cream instead of milk for a smoother, more indulgent texture.
- To make a vegetarian (still not vegan, due to eggs) version: substitute with coconut or other plant-based milk.
- If you prefer a softer texture: replace grated coconut with coconut flour or oat flour, or increase almond flour.
- For sweeteners: any of monkfruit, erythritol, xylitol, or stevia will work, adjust quantity per package instructions.
- Always cook the pudding in a bain-marie to ensure a soft and creamy texture.
- Use freshly brewed coffee for a more intense aroma.
- Allow the pudding to rest in the fridge before serving—it tastes better chilled.
- Experiment with toppings like cocoa powder, dark chocolate drizzle, or a spoonful of coconut cream.