Indulge in this keto chocolate pudding that’s incredibly rich, creamy, and smooth—you’ll find it hard to believe it’s entirely free of sugar and low in carbs!
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 × 4-inch loaf pan and line it with parchment paper; set it aside.
- Combine all ingredients, excluding the chocolate, in a large mixing bowl.
- Strain the mixture into a saucepan and place it over low heat. Stir continuously for two to three minutes once it begins to boil. Add the chopped chocolate and continue to cook for an additional two minutes to initiate melting.
- Once the chocolate is completely melted, turn off the heat and stir the pudding mixture. After passing it through a sieve, pour the mixture into the prepared loaf pan. Refrigerate for at least 6 hours or overnight.
- Carefully remove the pudding from the loaf pan, then flip it onto a large dish or bowl.
Notes:
- Include only 1-2 tablespoons of xanthan gum if desired, adding an extra third teaspoon as needed after the chocolate has melted.
- To maintain freshness and a thick consistency, store the pudding in the refrigerator. Keto pudding can remain fresh for up to two weeks.
- For freezing, either freeze the entire loaf or use a freezer-safe container. The pudding stays well in the freezer for up to 6 months.
Nutrition
- Serving: 1serving
- Calories: 194kcal
- Carbohydrates: 8g
- Protein: 5g
- Fat: 19g
- Sodium: 113mg
- Potassium: 62mg
- Fiber: 5g
- Vitamin A: 146IU
- Calcium: 111mg
- Iron: 2mg
- NET CARBS: 3g
Why you’ll love this recipe
- This chocolate pudding is far from ordinary. It doesn’t boast a mild taste, and it certainly isn’t gooey like yogurt. I like to elevate its presentation by preparing it in a loaf pan for slicing, but you can also serve it in ramekins for individual portions.
- The texture is exceptional, melting on your tongue with a luxurious and creamy feel.
- With just five components, all of which you likely have if you’ve tried any of my keto treats, this pudding is a breeze to put together.
- No baking required—patience for it to set is the only challenge!
Tips to make the best keto chocolate pudding
- Completely line the loaf pan with parchment paper, allowing for 1-2 inches of overhang on each side. This ensures easy and stress-free removal of the pudding cake!
- While not obligatory, using a strainer or sieve ensures a silky-smooth and creamy pudding.
- If feasible, steer clear of using chocolate chunks. Chocolate chips are designed to retain their shape even after melting or baking.
- If you prefer individual servings, distribute the ingredients into 4–8 ramekins or glass bowls.
ENJOY.