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My keto pudding is silky smooth, rich, and decadent. It’s perfect for chocolate lovers and is completely egg-free and dairy-free.
I grew up eating chocolate pudding snack packs, so of course, as an ode to my childhood classic, I have created the most incredible keto chocolate pudding.
Inspired by my sugar free pudding, I added some chocolate, and instead of the traditional serving method, I let it set in a loaf pan. What’s left is the richest and creamiest sugar-free chocolate pudding ever.
Table of Contents
Why I love this recipe
- Made with 6 ingredients. Everything you need for my keto chocolate mousse, plus a few pantry staples.
- No baking needed. The hardest part is waiting for it to set!
- The best taste and texture. The pudding is thick, creamy, and layered with a rich chocolate flavor.
- Make it uniquely yours. Whatever type of chocolate you use will be the predominant flavor of the pudding, so feel free to experiment–I do!
- The perfect treat to make ahead! The pudding needs to chill for at least 6 hours, but it can be in the fridge for up to 2 days before you need it.
Need more no-bake keto desserts? Try my sugar free pudding, keto bark, or keto peanut butter cups next.
Key Ingredeints
- Milk. I use almond milk or whole milk, but you can use any milk you want. Just keep an eye out for the carbs.
- Granulated sweetener. I like using allulose as it dissolves like sugar, but monk fruit sweetener or sugar-free powdered sweetener will work.
- Heavy cream. Room temperature, please.
- Cocoa powder. I use unsweetened Dutch-processed cocoa powder because it gives the pudding a mild, milk-chocolatey flavor. If you’d prefer a darker chocolate flavor, I’ve had success using dark cocoa powder.
- Cornstarch OR xanthan gum. You can use either of these thickeners. Technically, cornstarch isn’t keto, but it contains relatively few carbs. If you use xanthan gum, do NOT substitute it equally for cornstarch.
- Chocolate. Any low carb chocolate bar can be used. I recommend any Lindt blocks above 70% or Baker’s chocolate with a minimum of 66% cocoa. You can also use sugar free chocolate chips.
How to make keto pudding
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. Add all ingredients (minus the chocolate) to a large bowl and whisk until smooth.
Step 2- Simmer. Strain the mixture into a saucepan and simmer. Stir for a few minutes, then add the chocolate and continue simmering until the chocolate melts.
Step 3- Chill. Remove the pot from the heat and whisk until smooth. Strain it into the loaf pan and chill overnight.
Step 4- Slice and serve. Carefully invert the loaf pan onto a plate, then remove the parchment paper. Dust with cocoa, slice, and serve!
Arman’s recipe tips
- Skip the loaf pan. I like to prepare the pudding in a loaf pan (just to be fancy), but of course, you can serve it in ramekins for individual desserts. My recipe will fit 8 ramekins or 4 small bowls.
- Cover the pan with plastic wrap. To prevent it from developing a skin on top while in the fridge.
- Leave some parchment paper sticking off the sides. Trust me, it makes removing the pudding stress-free!
- The stainer is optional. I prefer it as it makes for a smoother consistency, but you can strain it only once or not at all.
Storage instructions
To store: Store the leftovers in an airtight container in the refrigerator, and it will last for up to 2 weeks.
To freeze: Freeze the pudding in the loaf pan or in a freezer-friendly container for up to 6 months.
Frequently asked questions
Yes, you can prepare the keto chocolate pudding recipe ahead of time. It’s best to chill it for at least 6 hours to let the flavors meld properly.
More keto chocolate desserts you’ll love
Keto Pudding
Video
Ingredients
- 4 cups milk I used coconut milk
- 3/4 cup allulose
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 1/3 cup cornstarch Can use xanthan gum * See notes
- 2 cups chocolate chopped
Instructions
- Grease an 8 x 4-inch loaf pan and cover with parchment paper. Set aside.
- In a large mixing bowl, add all your ingredients, except for the chocolate, and whisk together.
- Strain the mixture into a saucepan and place over low heat. Once it begins to simmer, stir it constantly for 2-3 minutes. Add the chopped chocolate and let simmer for a further 2 minutes, until the chocolate begins to melt.
- Remove the saucepan from the heat and whisk the pudding mixture until the chocolate has melted completely. Pour the mixture through a strainer and into the lined loaf pan. Refrigerate overnight, or for at least 6 hours.
- Carefully remove the pudding from the loaf pan and invert upside down onto a large plate or serving dish. Remove the parchment paper and dust the pudding with cocoa powder. Slice and serve immediately.
Notes
- On a time crunch? Whisk in one teaspoon of gelatin powder right before straining the pudding into the loaf pan. That should cut the chill time to only two hours.
- Add a pinch of salt. To elevate the other flavors.
- Use different flavor extracts. Like peppermint, orange, or vanilla extract.
- Make it dairy-free. Swap the heavy cream for a can of full-fat coconut milk with the excess liquid removed.
- Serve the pudding with keto whipped cream, fresh berries, and chocolate shavings.
Nutrition
Originally updated June 2023, updated and republished March 2025
I’ve tried many dessert recipes and they’re de-lish❣️😋 I’ve recommended your sit to many friends and theytoo follow you. Good morning, afternoo or evening 🥰❤️
Awesome 👍 Thanks
What can I use instead of heavy cream
in Australia?
A vegan version please
Thanks
Plant based double cream.
I have never seen plant based double cream in Australia
Hi
If I can’t find allulose, and I’m not keto…can I use regular sugar? Same ratio?
👍👍👍👍👍🦋👍
Hi there, can you please tell us what the measurements are in grams? Much appreciated 😊
Not sure, sorry! We use American cups and tablespoons 🙂
Do you just use coconut cream to replace the heavy cream to keep it dairy free?
Mmmmmmmm kiss
Looks great, could I substitute thee double cream for oat Creme fresh?
I haven’t tried!
Delightful dessert easy to make & even easier to eat!