Add some chocolate to your keto diet with this delightful Chocolate Keto Pudding! It’s silky smooth, chocolatey, gluten free and low carb – which is the perfect combination if you ask me!
This Chocolate Keto Pudding is silky smooth, rich, creamy, and satisfies any sweet cravings you might have. If you grew up eating cooked puddings, they will be a comfort food for you. I mean, I didn’t even grow up with cooked pudding, and yet when I eat them, it’s a bowl of comfort right there.
Keto comfort foods really help you stay on your eating plan, so it’s a good idea to have a few tried and true keto desserts that you can rely on.
This pudding recipe is also one that kids enjoy, so you don’t have to make multiple desserts just to keep the kids happy. Or you can keep it all to yourself – your call!
A Little Backstory About This Keto Pudding
I admit I really struggled with how to make a good Chocolate Keto Pudding. When you consider that the main ingredient in most chocolate puddings is flour or cornstarch, you can appreciate my dilemma! It took me ENTIRELY too long to realize that really all I needed was some way to thicken the pudding. It didn’t have to be flour.
Enter the indomitable egg.
Yup, like I said. Took me way too long to figure out this simple hack! But, luckily for all of us, I did, and it worked, and so we can all now enjoy a great Keto pudding that tastes like real pudding!
What’s The Difference Between Chocolate Mousse vs. Chocolate Pudding?
While they are both smooth, creamy, and delicious, the main difference is the texture. Mousse tends to be light and airy. It has a lot of air beaten into it, and is often made with a cooked concoction that cooks egg yolks, but then uses raw beaten egg whites. I don’t like eating raw eggs, so here is my Chocolate Mousse Recipe.
In contrast, a pudding is usually cooked with a thickener such as flour, cornstarch, etc., and then chilled.
Puddings can also be thickened with rice, tapioca, or chia seeds. IF you’re looking for some of those, check out my Indian Rice Pudding recipe, my very popular Chia Pandan Pudding, and the Cinnamon Horchata Pudding.
Can I Eat Sugar Free Pudding on the Keto Diet?
If you buy pre-made pudding, the fake sweetener in it is usually the worst kind for you. Not to mention, it’s often processed to the gills which is also not something you want, in general, when eating healthy. When looking for a good keto pudding, it’s best to make your own. It’s truly not hard to whip up an easy pudding. Plus, you can make extra to have multiple servings.
Knowing what ingredients you’re “pudding” into your body (like that pun?) is the best way to make your new keto lifestyle successful.
Tips and Tricks For Making Keto Chocolate Pudding
- Use the best quality cocoa you can get for the recipe. I use dark cocoa but you can try a lighter version if you like. I like this one HERE.
- The egg is not optional in this recipe. Without the cornflour to thicken it as you would use in a traditional cooked pudding, the egg acts as a thickener. Otherwise, you’d have only xantham gum providing the thickening and too much of that as a mucilaginous texture that is not great.
- I used Truvia but you can use Swerve or Monkfruit extract for this, and of course sugar is an option.
- The key is to cook over a medium-low heat and to stir frequently so that the pudding doesn’t scorch. You also want to ensure you cook it long enough, otherwise, you will get a runny pudding. If the mixture coats the back of a spoon as you run a spoon through it, it’s a good sign that it is ready to be chilled.
- You should make this in advance so that you can chill the pudding. If you are doing this, place a plastic clingfilm on the bowl and press it down so that it covers the top of the pudding. This will prevent it from forming that dreaded “skin” on top.
- If you need this quickly, pour into four small ramekins and chill, rather than in one large dish.
- Although I have not tested this, you could try this with one additional egg and no cocoa powder, and vanilla extract added, for a keto vanilla pudding. If you do this, be sure and post in the Twosleevers Facebook group so we can all see how your dessert turned out!
Looking For More Low Carb Chocolate Desserts?
If you’re looking for more desserts to get your keto chocolate fix, check out:
- My French Silk Pudding, which takes only 10 minutes to prep and 10 minutes to cook and is oh so good!
- My No-Cook Chocolate Pudding, which uses tofu and almond milk as it’s base, making it gluten free, dairy free and vegan friendly!
Let me tell you what, this Chocolate Keto Pudding has quickly become a favorite for me and many others. If you loved this recipe and gave it a whirl, let us know how you liked it in the comment section below!
? DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
Ingredients
- 1 cup (238 g) Heavy Cream
- 1 cup (250 g) Unsweetened Almond Milk
- 1/3 cup (0.33 g) Truvia
- 1/4 cup (21.5 g) Unsweetened Cocoa Powder
- 1 extra large (1 ) Egg
- 1 teaspoon (1 teaspoon) Xanthan Gum
- 1 teaspoon (1 teaspoon) Vanilla extract
Instructions
- In a medium saucepan, combine the heavy cream, almond milk, Truvia, cocoa, egg, and xanthan gum and whisk well. Cook over medium-low heat, whisking frequently,. Do not let the pudding come to a rolling boil. You want to cook it gently and slowly.
- Continue to heat and whisk until the pudding is thick enough to coat the back of a spoon. You may need to add a little extra xanthan gum at this point.
- Remove from heat, then whisk in the vanilla extract.
- Pour into a container, cover, and refrigerate for 2-4 hours.
- Serve with whipped cream.
- Use the best quality cocoa you can get for the recipe. I use dark cocoa but you can try a lighter version if you like. I like this one HERE.
- The egg is not optional in this recipe. Without the cornflour to thicken it as you would use in a traditional cooked pudding, the egg acts as a thickener. Otherwise, you’d have only xantham gum providing the thickening and too much of that as a mucilaginous texture that is not great.
- I used Truvia but you can use Swerve or Monkfruit extract for this, and of course sugar is an option.
- The key is to cook over a medium-low heat and to stir frequently so that the pudding doesn’t scorch. You also want to ensure you cook it long enough, otherwise, you will get a runny pudding. If the mixture coats the back of a spoon as you run a spoon through it, it’s a good sign that it is ready to be chilled.
- You should make this in advance so that you can chill the pudding. If you are doing this, place a plastic clingfilm on the bowl and press it down so that it covers the top of the pudding. This will prevent it from forming that dreaded “skin” on top.
- If you need this quickly, pour into four small ramekins and chill, rather than in one large dish.
- Although I have not tested this, you could try this with one additional egg and no cocoa powder, and vanilla extract added, for a keto vanilla pudding. If you do this, be sure and post in the Twosleevers Facebook group so we can all see how your dessert turned out!
Jennifer
Mine always comes out lumpy. I don’t know why. I have this a few times but always lumpy. I cook it slow.
Courtney
This came out very slimy
URVASHI PITRE
That indicates too much xanthan gum. Perhaps you used more than the recipe called for?
Courtney
Nope only used 1 tsp.
Paulette Gougeon
This is the ultimate chocolate pudding. If you have never tried chocolate pudding,have this one first. The first time I made this,and John took his first spoonful,he sighed,closed his eyes & made mmmm sounds as he savoured the first taste. It had been such a long time and I am thinking that marrying this lovely pudding with your coconut macaroon for the base and topped with a strawberry will make the yummiest labour day weekend dessert.
Sharon
Love this…it’s my go-to chocolate pudding recipe.
Brittany
This pudding is so amazing!! We put some sugar free whipped cream on it. You wouldn’t even know it’s low carb! Thank you for the recipe!!
URVASHI PITRE
Glad to hear it!
Terri
Can I substitute the almond milk for reduced fat milk?
URVASHI PITRE
Yes I think so. I haven’t tested it that way though.
Cathy Johnson
Made this yesterday and it’s so freakin good! Mine was a bit runny, I probably didn’t leave it on the heat long enough. In your opinion, what is the max of xanthan gum that can be added to this before the texture gets weird?
URVASHI PITRE
I would say no more than 1/2 teaspoon? I’d rather see you cook it longer rather than add too much xanthan gum