This Keto Chocolate Pudding is a smooth, creamy and decadent treat that's sure to satisfy your sweet tooth. It tastes just as delicious as traditional pudding, but without all the sugar!
FREE EASY KETO DINNERS EBOOK
❤️ Why You’ll Love this Keto Chocolate Pudding Recipe
- Quick and easy to make in just 10 minutes to prep
- Healthy ingredients without the harmful preservatives in store-bought puddings
- Smooth, creamy and decadent texture and flavor
- Kid friendly and sugar-free
Chocolate pudding! It's just one of those simple indulgences that's hard to do without. Fortunately, with this Keto pudding recipe, you don't have to!
This chocolate pudding is so rich and silky smooth, after the very first bite, you will forget all about it being sugar free. And the best part is, so will the kids, which makes it a great afterschool snack.
But this easy chocolate pudding isn't just for kids! With just a few minutes prep time a handful of simple ingredients, you'll have an incredible tasting, low carb dessert that is absolutely full of creamy and chocolatey goodness the whole family will love.
What’s in Keto Chocolate Pudding
- Heavy cream
- Unsweetened cocoa powder
- Egg yolks
- Grass-fed beef gelatin (unflavored)
- Vanilla extract
- Instant coffee
*Exact measurements are listed in the recipe card below.
How to Make Sugar-Free Chocolate Pudding
Pour ¼ cup of the heavy cream into a small bowl, the sprinkle the gelatin over the top.
Whisk until dissolved, then set aside.
Heat a saucepan to medium and add in the rest of the heavy cream, cocoa powder and instant coffee.
Allow to come to a gentle simmer (do not boil).
In a mixing bowl, whisk together the allulose and egg yolks for 2 minutes until lighter in color.
Temper the egg yolks by adding in a ladle full of the heavy cream mixture, whisking the entire time.
Add the mixture back into the pot and simmer on low heat for 5 minutes or until thickened enough to coat the back of a spoon.
Remove from the heat and whisk in the vanilla extract and heavy cream/gelatin mixture. Keep whisking until smooth and there are no lumps.
Transfer to a bowl and allow to cool at room temperature for 15-20 minutes. Then cover with plastic wrap (touching the pudding to prevent a skin from forming) and allow to set in the fridge for at least 1 hour before serving.
Is Jello Sugar Free Chocolate Pudding Keto Friendly?
Homemade pudding may seem a little labor intensive in comparison to making instant Jello pudding out of the box. But when we take a look at the label on instant pudding, there are ingredients listed that are best avoided, especially the two main ingredients used to sweeten it.
- Maltodextrin: Studies have suggested that Maltodextrin can, and a lot of times will suppress the good bacteria of the gut or probiotic bacteria, even when consumed in small amounts. That is why when you eat certain sugar free desserts, you can experience GI upset. It's also high on the glycemic index meaning it can cause your blood sugar to spike.
- Aspartame: This product is also marketed as NutraSweet and Equal. This is a widely popular sugar substitute, but it comes with some significant unhealthy side effects that you can read about in this article published on Healthline.
This homemade sugar free pudding is perfectly safe for Keto and low carb diets. It is sweetened with keto-approved sweeteners. Also, instead of using cornstarch to thicken it, this recipe calls for grass fed gelatin, which is a common Keto ingredient.
You certainly can! That is one of the awesome things about this recipe. You can make it up to 5-6 days before you want to serve it. Just be sure it is in an airtight container with some plastic wrap pressed down on the surface of the pudding, and you'll be good to go.
Yes indeed! In fact, I enjoy it while it's still a little icy. It tastes almost like a fudge sickle.
But you can also let it thaw completely in the fridge overnight before serving it.
Substitutions and Add-ins for the Best Keto Chocolate Pudding
- Sweeteners: If you don’t have allulose, you can substitute with ½ cup of Swerve confectioners or powdered monk fruit.
- Nuts: Chocolate and nuts go hand in hand, like in this Almond Joy Mousse. If you'd like to add a little bit of crunch to this recipe, try folding in some toasted pecans or almonds.
- Fruit: Another popular flavor combination is chocolate and raspberry. I use raspberries in this Chocolate Raspberry No Bake Tart, and it is always a huge hit. Add some to the top of this chocolate pudding or try some slice strawberries! Either one will taste amazing with the chocolatey goodness in this pudding.
- Chocolate: Chocolate shavings with a little homemade whipped cream works great as a topping, but you can add some sugar free chocolate chips or white chocolate chips or even a dusting of unsweetened cocoa powder to the top of the pudding before serving it.
In traditional recipes, cornstarch or flour is used to thicken homemade puddings. But to keep this sugar free pudding Keto and low carb friendly, grass-fed gelatin and egg yolks are used to thicken it. They really give this pudding a thick and creamy texture.
More Keto Chocolate Desserts
- Sugar Free Nutella Chocolate Mousse
- White Chocolate Macadamia Nut Cookies
- Vanilla Chocolate Cheesecake Bars
- Salted Caramel Chocolate Brownies
- Chocolate Mocha Mini Cupcakes
- Chocolate Dipped Shortbread Cookies
- Chocolate Cupcakes with Peanut Butter Frosting
- Silky Chocolate Avocado Mousse
FREE 20 EASY KETO RECIPES EBOOK
Keto Chocolate Pudding
- Heat a saucepan to medium and add in the rest of the heavy cream, cocoa powder and instant coffee. Allow to come to a gentle simmer (do not boil). In a mixing bowl, whisk together the allulose and egg yolks for 2 minutes until lighter in color.
- Temper the egg yolks by adding in a ladle full of the heavy cream mixture, whisking the entire time. Add the mixture back into the pot and simmer on low heat for 5 minutes or until thickened enough to coat the back of a spoon.
- Remove from the heat and whisk in the vanilla extract and heavy cream/gelatin mixture. Keep whisking until smooth and there are no lumps.
- Transfer to a bowl and allow to cool at room temperature for 15-20 minutes. Then cover with plastic wrap (touching the pudding to prevent a skin from forming) and allow to set in the fridge for at least 1 hour before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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