• 2 tbsp xylitol
  • 1 tbsp apricot jam diabetic
  • 2 eggs
  • 1 cup Almond flour
  • ½ cup fine Desiccated Coconut
  • 1 tsp bicarbonate of soda
  • pinch salt
  • 2 tbsp butter
  • 1 tbsp brown vinegar
  • ½ cup full cream milk


  • 1 cup fresh cream
  • ½ cup butter
  • 2 tbsp xylitol
  • 4 tbsp water


Preheat the oven to 190C

PUDIDNG: Beat the xylitol, jam and eggs together until fluffy and creamy. Mix the dry ingredients in a separate bowl.

Melt the butter in a small saucepan on medium heat. Add the vinegar and milk and stir. Remove from heat and add the milk mixture to the dry ingredients. Mix well.

Add the egg micture and mix well using a whisk or wooden spoon. Pour into an ovenproof dish and bake for 25-30 minutes. or until brown.

SAUCE: Melt all the ingredients together in a small saucepan on medium heat. Allow to simmer for 2 minutes, stirring constantly so that it does not boil over. Pour the sauce over the pudding as soon as it comes out of the oven.

Serve with whipped cream or The Ice Creamery banting ice cream.