Creamy and smooth keto chocolate pudding that tastes even better than the store-bought version! This sugar free chocolate pudding will impress anybody!
I have always loved chocolate pudding, and I just knew that I needed to make a keto version! This chocolate pudding is so easy to make, and you will seriously not believe just how delicious it is. I even impressed my boyfriend with this recipe and that is not easy to do. I know you will love this recipe as much as I do, and I can’t wait to hear from you! Also, let me know what your favorite flavors of pudding are because I would love to create a keto version of it. Ok, let’s get to making some pudding!
VIDEO
INGREDIENTS YOU NEED TO MAKE KETO CHOCOLATE PUDDING
- 2 cups heavy cream OR coconut cream for dairy free
- 1 1/2 tsp gelatin unflavored
- 1/3 cup powdered monk fruit or sweetener of choice
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions To Make Keto Chocolate Pudding
- Pour 1/4 cup of your heavy cream into a small bowl. Sprinkle the gelatin powder on top, and whisk together. Set aside.
- In a medium saucepan over medium-low heat, stir together the remaining heavy cream, powdered monk fruit, cocoa powder and salt. Whisking constantly over your heat, for 5 minutes or until the mixture is smooth and bubbling just at the edges.
- Remove from heat. Stir in your vanilla extract.
- Add in your gelatin and cream mix to the pan. Whisk until smooth and dissolved.
- Let your pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it.
- Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until your pudding firms up. Enjoy!
Products
Sugar Free Keto Chocolate Pudding
Ingredients
- 2 cups heavy cream OR coconut cream for dairy free
- 1 1/2 tsp gelatin unflavored
- 1/3 cup powdered monk fruit or sweetener of choice
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions
- Pour 1/4 cup of your heavy cream into a small bowl. Sprinkle the gelatin powder on top, and whisk together. Set aside.
- In a medium saucepan over medium-low heat, stir together the remaining heavy cream, powdered monk fruit, cocoa powder and salt. Whisking constantly over your heat, for 5 minutes or until the mixture is smooth and bubbling just at the edges.
- Remove from heat. Stir in your vanilla extract.
- Add in your gelatin and cream mix to the pan. Whisk until smooth and dissolved.
- Let your pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it.
- Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until your pudding firms up. Enjoy!
Nutrition
Frequently Asked Questions About Sugar Free Chocolate Pudding
Store in your fridge covered with plastic wrap for 5-7 days.
Yes! Freeze in an airtight container for up to 4 months.
More Recipes You Might Enjoy:
- Keto Pumpkin Mousse
- Vegan Keto Vanilla Pudding
- Easy Keto Strawberries and Cream Dessert
- Vegan Homemade Sugar Free Nutella Recipe
- Quick and Easy 3 Ingredient Sugar Free Fudge
- Easy Low Carb Sugar Free Gluten Free Lemon Bars
- No Bake Gluten Free Chocolate Chip Cookie Dough Bars
- Easy Gluten Free Sugar Free Edible Brownie Batter
- Gluten Free Sugar Free Twix Bars
- Sugar Free Cookie Dough Fudge
- Quick and Easy Sugar Free Stovetop Candied Pecans
- Keto Desserts
- Chocolate Recipes
Delicious!
thank you!