Keto Pudding
This post may contain affiliate links. See my disclosure policy.
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
Do you have advice on a keto no bake banana pudding recipe?
Hi Kimberly, you could attempt to adapt this recipe (https://thebigmansworld.com/healthy-banana-pudding/) which isn’t keto, but no bake. If you use sugar free yogurt and potentially banana extract instead of banana you might get what you’re looking for. Hope this helps!
Need more low salt recipes
Plenty of options on my website, Lorraine- Feel free to shoot me an email and I can share some options for you 🙂
Tastes great but I did make a few adjustments. I had to use double the amount of allulose. I found that using the amount in the recipe made it taste too bitter. Also, I used Xantham gum but despite using three teaspoons it turned out with a consistency closer to regular pudding rather than a firm loaf. So maybe I need to use even more? or I might try gelatin next time. I do want to avoid using cornstarch since it is fairly high in carbs.
Can you use this recipe for a chocolate cream pie?
Yes, absolutely- I’ve used it to make a sugar free chocolate cream pie 🙂
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 🥰❤️
I’m sorry but this isn’t a low carb recipe. One cup on corn starch has 120+ carbs. There’s no way you used 3/4 of a cup plus chocolate and only have 3 carbs per serving. The math doesn’t add up. I wish this were really low carb though because I would love to make this for my keto loving family. Perhaps substitute the corn starch for gelatin and some of the xanthan gum you suggested.
Hi Andrea- that isn’t correct, we are using 1/3 cup of cornstarch, which is 30 grams of carbs.
Awesome 👍 Thanks
If you were to try and make this without a stove (aka microwave only) how would you go about it?
Thanks ^.^
Hi Mikaeli- you’d have to be super pedantic and use a low setting to ensure it doesn’t cook too quickly- if you do that, you actually should be okay!
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 I’ve made your sugar free ketchup which is very good!! What brand tomato paste do you use? I can’t seem to find a sugar free one
Thanks Mary
Hi! I love tutti which works really well, or San Marino (it’s available in Whole Foods). 🙂
Hi is there an alternative to allulose it’s very expensive
Thanks
Hi Wilma- there are alternatives, but they unfortunately work the way we want them to. They can result in gritty or metallic tasting puddings. Allulose is the only one I’ve found to replicate real sugar. 🙂
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 🙂
Could one use potato starch instead of corn starch?
I don’t see why not, Christina- Potato starch would increase the carbs but that is the only real difference.
8 grams carb is too much. You could substitute also with bovine gelatine and coconut cream. And if it’s high quality cacao then you don’t need chocolate. 😊
Thanks for those suggestions, Kim- That could be handy for other readers who might want to try that.
Arman, this recipe is what I’ve been waiting for!!! Looks so delicious!
Do you think arrowroot or Irish moss can be substituted for the corn starch or xanthan gum?
Hi Kathryn- Arrowroot would be the best option- I can’t say I’ve tried Irish moss- I’m so curious as to what it could do. I’ll go on the hunt for it!
Do you just use coconut cream to replace the heavy cream to keep it dairy free?
Wouldn’t a better replacement for the cornstarch be arrowroot or tapioca flour?
Yes, both of those would be great, but they just have a little more carbs than other options.
Can you just put this pudding in individual ceramic cups? And then refrigerate and dust with cocoa powder?
Yes, absolutely Sarah- that is so much easier than making it in a loaf pan 🙂
Mmmmmmmm kiss
This is a delicious dessert.
Have you ever tried gelatin instead of the cornstarch or xanthan gum?
I haven’t Debra- I’d be cautious, because gelatin has different properties compared to cornstarch or xanthan gum. It can actually make the pudding a little gluggy and thick.
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!