Keto Chocolate Pudding – Rich, Creamy, and Low-Carb Comfort

If you’ve been craving a chocolate dessert that fits your low-carb lifestyle, this keto chocolate pudding is exactly what you need. It’s silky, rich, and tastes like the classic pudding you grew up with—without the sugar crash. You only need a few simple ingredients and about 15 minutes of hands-on time.

Make a small batch for a weeknight treat or prep a bigger batch for the fridge. It’s an easy win when you want something sweet that still keeps you on track.

What Makes This Special

This pudding gets its luxurious texture from heavy cream and a touch of unsweetened almond milk, so it’s thick but not heavy. We use unsweetened cocoa powder and a bit of chopped dark chocolate for a deep, true chocolate flavor.

A small amount of gelatin helps it set to that spoonable, creamy consistency—no cornstarch needed. The sweetness comes from a keto-friendly sweetener, so you can adjust to taste without worrying about carbs. It’s fast, comforting, and feels like dessert from a café, not a diet dish.

Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk (or coconut milk for dairy-free)
• 1/3 cup unsweetened cocoa powder (Dutch-process for smoother flavor)
• 2–3 ounces 85–90% dark chocolate, finely chopped (optional but recommended)
• 1/3–1/2 cup powdered erythritol or allulose (adjust to taste)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 1 teaspoon unflavored gelatin (or 1/2 teaspoon xanthan gum for a no-gelatin version)
• 2 large egg yolks (for richness and extra silkiness)
• Optional toppings: unsweetened whipped cream, shaved dark chocolate, fresh raspberries, chopped nuts

Step-by-Step Instructions

1. Bloom the gelatin. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water.

   Let it sit for 5 minutes until it looks spongy. If using xanthan gum instead, skip this step.

2. Warm the dairy. In a saucepan over medium heat, add the heavy cream and almond milk. Heat until steaming but not boiling.

   You should see wisps of steam and small bubbles around the edges.

3. Whisk in cocoa and sweetener. Sift in the cocoa powder to prevent lumps. Add the sweetener and salt. Whisk until smooth and fully combined, 2–3 minutes.
4. Temper the egg yolks. In a separate bowl, whisk the egg yolks.

   Slowly pour in about 1/2 cup of the hot chocolate mixture while whisking constantly. This warms the yolks without scrambling them. Pour the tempered yolk mixture back into the saucepan, whisking as you go.

5. Thicken gently. Reduce heat to low and cook, stirring constantly with a silicone spatula, until the mixture lightly coats the back of the spatula, 3–5 minutes.

   Do not let it boil. If it starts to simmer, remove from heat briefly.

6. Add chocolate and vanilla. Remove from heat. Stir in the chopped dark chocolate and vanilla extract until melted and smooth.

   Taste and adjust sweetness if needed.

7. Set with gelatin. If using gelatin, stir in the bloomed gelatin until fully dissolved. If using xanthan gum, lightly sprinkle it over the hot mixture and whisk vigorously for 30–60 seconds to avoid clumping.
8. Strain for silkiness. For the smoothest texture, pour the pudding through a fine-mesh sieve into a bowl or large measuring cup.
9. Portion and chill. Divide into 4–6 small ramekins or jars. Press a piece of plastic wrap directly onto the surface of each to prevent a skin from forming.
10. Chill to set. Refrigerate for at least 2 hours, or until set.

    It will thicken more overnight.

11. Serve. Top with a dollop of unsweetened whipped cream, a few raspberries, or a sprinkle of shaved chocolate. Enjoy cold.

Keeping It Fresh

Store the pudding covered in the refrigerator for up to 5 days. Keep the plastic wrap touching the surface to prevent a skin.

If it firms up more than you prefer, whisk in a splash of almond milk right before serving to loosen it slightly. This dessert does not freeze well, as freezing can cause separation and a grainy texture.

Why This is Good for You

• Low in carbs, high in satisfaction. Using erythritol or allulose keeps sugar low while still delivering a dessert that feels indulgent.
• Healthy fats for staying power. The cream and yolks provide fats that help you feel full and satisfied, making it easier to stick to keto goals.
• Antioxidants from cocoa. Unsweetened cocoa and dark chocolate offer flavanols and a deep chocolate flavor without unnecessary sugar.
• Customizable sweetener. You control the sweetness and can choose the low-glycemic sweetener that works best for you.

Common Mistakes to Avoid

• Overheating the custard. Boiling can scramble the yolks and make the texture grainy. Keep the heat low and stir constantly.
• Skipping the tempering step. Adding hot liquid to egg yolks too quickly can curdle them.

  Temper slowly and whisk nonstop.

• Not sifting cocoa. Cocoa clumps easily. Sifting makes the pudding smoother and easier to whisk.
• Adding xanthan gum all at once. It can clump. Sprinkle lightly and whisk well, or use gelatin for a foolproof set.
• Using too much sweetener. Some keto sweeteners can taste cooling or bitter at high levels.

  Start with less, then adjust.

Variations You Can Try

• Dairy-free version. Use full-fat coconut milk instead of heavy cream and almond milk, and opt for gelatin or xanthan gum to set.
• Mocha pudding. Add 1–2 teaspoons of instant espresso powder to the cocoa mixture for a coffee-chocolate twist.
• Mexican chocolate. Stir in 1/2 teaspoon cinnamon and a tiny pinch of cayenne for gentle warmth and depth.
• Peanut butter swirl. Marble in 2 tablespoons of natural peanut butter or almond butter while the pudding is still warm.
• Extra silky. Replace half the almond milk with additional cream, and strain carefully for a custard-like finish.
• Protein boost. Whisk in a scoop of unflavored or chocolate whey isolate after removing from heat; adjust sweetness as needed.

FAQ

Can I make this without eggs?

Yes. Skip the egg yolks and use 1 1/2 teaspoons gelatin total, or 3/4 teaspoon xanthan gum. The texture will be slightly less custardy but still creamy.

Which sweetener works best?

Powdered erythritol or allulose blends well and keeps the texture smooth.

Allulose tends to give a silkier finish and less cooling aftertaste. You can also use a powdered monk fruit-erythritol blend.

How many servings does this make?

This recipe makes 4–6 servings, depending on portion size. For a richer dessert, aim for four portions; for a lighter treat, make six.

Is cocoa powder enough, or do I need dark chocolate too?

Cocoa powder alone works, but adding chopped dark chocolate deepens the flavor and gives the pudding a more luxurious mouthfeel.

If you skip it, add an extra tablespoon of cocoa and a touch more sweetener if needed.

Can I make it ahead for a party?

Absolutely. Make it up to two days ahead, portion into small cups, and add toppings right before serving. It actually tastes better the next day.

Why is my pudding grainy?

Graininess usually comes from overheating the custard or undissolved cocoa.

Keep the heat low, whisk constantly, and strain before chilling. If using xanthan gum, add it slowly while whisking.

Can I use coconut cream instead of heavy cream?

Yes. Coconut cream creates a thicker, dairy-free pudding with a hint of coconut flavor.

You may want to add a pinch more salt and vanilla to balance it.

In Conclusion

This keto chocolate pudding brings classic comfort with smart swaps that keep carbs low and flavor high. It’s simple, customizable, and easy to prep ahead. Whether you make it ultra-silky with cream and egg yolks or keep it dairy-free, the result is a rich dessert that feels special without being fussy.

Keep a few jars in the fridge, and you’ll always have a satisfying treat ready when the chocolate craving hits.