This keto chocolate pudding so rich, creamy, and smooth, you won’t believe it is completely sugar free and low carb!
Regardless of what diet you follow, pudding should be a staple dessert.
Growing up, I was obsessed with chocolate pudding, so of course I had to create a keto-friendly version.
Table of Contents
Why you’ll love this recipe
Now, this isn’t like your traditional chocolate pudding. It isn’t goopy like yogurt, and it isn’t mild-tasting either. I like to prepare it in a loaf pan and slice it (just to be fancy) but of course, you can let it sit in ramekins for individual desserts.
- Best texture. This pudding is thick and creamy and melts in your mouth.
- 5 ingredients. If you’ve made any of my keto desserts before, you’ll surely have everything on hand.
- No baking required. The hard part is waiting for it to set!
How to make keto pudding
The key to making any good chocolate pudding is to ensure all your ingredients are room temperature and that they are the creme de la creme in terms of quality. This recipe calls for very few ingredients, so use the best!
- Milk of choice– I used coconut milk, but you can use any milk of choice.
- Granulated sweetener of choice– I like using allulose as it dissolves like sugar, but monk fruit sweetener will also work.
- Heavy cream– Also known as double cream or thickened 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 provides very little carbs overall. You can also use xanthan gum but you must be careful with the amounts. It is NOT an equal sub with 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.
- 1- Make the pudding mix. In a large mixing bowl, start by whisking together all your ingredients except for the chocolate.
- 2- Melt 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 melts. Remove from the heat and whisk together until the chocolate fully melts into the mixture.
- 3- Strain and chill. Pour it all through a strainer and into a prepared 8 x 4-inch loaf pan. Refrigerate overnight or at least 6 hours.
- 4. Serve. To remove the chocolate pudding cake from the loaf pan, turn it upside down onto a plate. Dust with extra cocoa powder and slice.
Tips to make the best keto 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!
- A strainer/sieve isn’t necessary, but it ensures a smooth and creamy pudding.
- Avoid using chocolate chips unless 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, distribute the mixture amongst 4-8 ramekins or glass bowls.
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.
- Frozen desserts. Frozen yogurt, ice cream, or even protein ice cream.
- Whipped cream. Simple and delicious! Some whipped coconut cream or topping of choice.
- Syrups and sauces. Keep the carbs down but the flavor high with a drizzle of sugar free chocolate or caramel syrup.
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: Freeze the pudding as an entire loaf or in a freezer-friendly container. It will store well in the freezer for up to 6 months.
Recommended tools to make this recipe
- Loaf pan. If you choose to let the pudding set in a loaf pan, this is the one to use.
- Sieve. This is my set that comes in 3 sizes, so it doesn’t matter the size of your saucepan!
- Non-stick saucepan. A good quality saucepan will never scorch or burn the food!
More keto desserts to try
Frequently asked questions
Yes, any milk of choice will work.
Yes, you can prepare the keto chocolate pudding ahead of time. It’s best to chill it for at least 6 hours to let the flavors meld properly.
Yes, easily switch up the flavors by adding extracts and/or omitting the cocoa powder. Lemon, vanilla, and peppermint are all fantastic options.
- 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.
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