This keto chocolate pudding so rich, creamy, and smooth, you won’t believe it is completely sugar free and low carb! Made with just 5 ingredients, it’s the perfect dessert sure to impress! 3 grams net carbs per serve.
Sugar Free Pudding
Growing up, my lunchbox always included one of those chocolate pudding cups. While other kids had yogurts and muffins, I was the one with the pudding. Now, don’t get me wrong, I LOVED the pudding. My mom would sometimes change things up and throw in a vanilla pudding or a strawberry pudding, but most of the time, it was the chocolate one.
As I got older, I started to make my own puddings, using those fat free sugar free pudding mixes. Well, I guess I should say I tried it out once… it was horrible and gloopy, and in no way resembled pudding. Ever since that experience, I had sworn off puddings and any foods that had a similar texture (unless we are talking about a chia pudding).
Keto Pudding made into a cake!
It was only recently I dabbled into the pudding game again, after trying a French version at a restaurant. They served what was called a ‘pudding cake‘ which was essentially a chocolate pudding that was thicker than traditional puddings. Instead of individual serving dishes, this pudding was set in a loaf pan and sliced up. The taste was incredible- Rich, dark, and pleasantly sweet. The texture was what made me swoon- Smooth, thick, creamy, and almost like a mousse! I was once again converted and knew I had to come up with my own version!
Now, this isn’t like your traditional chocolate pudding. It isn’t goopy like yogurt, and it isn’t mild-tasting either. This pudding is thick and creamy, and melts in your mouth. It’s also completely sugar free and low carb, but you’d never tell- It has real chocolate blended into it!
I served this recently at a friend’s birthday, and prepared it in a loaf pan, to resemble a pudding cake. No one believed me when I told them it was keto friendly, and several begged me for the recipe!
How do you make a keto chocolate pudding?
- Milk of choice– I used coconut milk, but you can use any milk of choice.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol. I preferred the monk fruit, as it was the most similar to white sugar.
- Heavy cream– Also known as double cream or thickened cream. You can keep it vegan by using plant based double cream.
- Cocoa powder– I used dutch processed cocoa powder, but if you have access to dark cocoa powder, I recommend using that. It gives the pudding a much darker color and a richer flavor.
- Cornstarch OR xanthan gum– You can use either of these thickeners. While cornstarch isn’t technically keto, the amount used is minimal and overall, provides very little carbs. You can also use xanthan gum but will need to be very careful with the amounts. It is NOT an equal sub with cornstarch.
- Chocolate– Any low carb chocolate bar can be used. I recommend any of the Lindt blocks that are above 78% or bakers chocolate, with a minimum of 70%. You can also use stevia sweetened chocolate chips, but they can sometimes be quite cumbersome to melt.
In a large mixing bowl, start by whisking together all your ingredients, except for the chocolate. Strain the mixture into a small saucepan and place over low heat. Once it begins to simmer, stir it constantly, for around 3 minutes. After the 3 minutes, add your chopped chocolate (or chocolate chips) and continue to simmer, until the chocolate begins to melt. Remove from the heat and whisk together, until the chocolate is fully melted into the mixture. Pour it all through a strainer and into a prepared 8 x 4-inch loaf pan. Refrigerate overnight, or at least 6 hours.
To remove the chocolate pudding cake from the loaf pan, carefully turn it upside down onto a plate. Dust with extra cocoa powder and slice.
How to substitute the cornstarch for xanthan gum
As mentioned earlier, cornstarch is not keto friendly. However, the amount used here is minimal, especially when divided amongst 12-14 slices. If you’d like to use a lower carb thickener, you can use xanthan gum. However, you will need to use different amounts.
Start with 1 teaspoon of xanthan gum, and whisk into the milk mixture. If the mixture remains relatively thin, add an extra teaspoon, but no more. Once you’ve added in the chocolate and that has melted, see if it has thickened up. If it is still relatively thin, add one more teaspoon and transfer to the loaf pan to firm up.
NOTE– Using xanthan gum will yield a thinner pudding.
Tips to make the best chocolate pudding
- Cover the loaf pan completely with parchment paper, allowing 1-2 inches overhanging on each side. This makes the removal of the pudding cake easy and mess-free!
- Using a strainer/sieve isn’t necessary, but it ensures a smooth and creamy pudding.
- Avoid using chocolate chips unless absolutely necessary. Traditionally, chocolate chips have been designed for them to keep their shape, even once they have been melted/baked.
- If you’d prefer to make these in individual pudding cups, simply distribute the mixture amongst 4-8 ramekins or glass bowls.
What to serve keto pudding with?
While this pudding tastes delicious on its own, jazz it up by serving it with one of the following-
- Low carb fruit– Add some keto fruit, like strawberries, raspberries, or even some cranberries.
- Ice cream– Serve with a scoop of keto vanilla ice cream, chocolate ice cream, or even some coconut ice cream.
- Whipped cream– Simple and delicious! Some whipped coconut cream or topping of choice.
Storing and Freezing Pudding
- To store: Pudding should always be stored in the refrigerator, to ensure it doesn’t spoil and maintains a thick texture. Keto pudding will keep fresh for up to 2 weeks.
- To freeze: Either freeze the pudding as an entire loaf or in freezer friendly container. It will store well in the freezer for up to 6 months.
More keto chocolate desserts
- 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.