Keto Sugar Free Chocolate Pudding
There’s something amazing about pudding....such a simple dessert but it really hits the spot when your craving something sweet. You could choose an easy box of Jello sugar free pudding but the taste can’t compare to homemade. Plus, the instant puddings are filled with artificial sweeteners, preservatives, and colors. Not the cleanest ingredient profile.
Honestly, this is an easy recipe to make. I believe its fool-proof and even novice bakers can master it, as long as you follow the directions. However, be warned.......Once you make this homemade chocolate pudding you may never go back to the box.
I highly recommend this recipe for filling pudding pies as well.
Two edits for filling a large 9” pie areas follows:
- Increase Xanthan Gum to 3/4 ts.
- Double this recipe to completely fill your 9” pie crust.
I plan on making a Chocolate Cream Pie soon and will use the crust recipe from our Pumpkin Spice Bars. I’ve used this low-carb pie crust recipe many times to make Keto cream pies. I love this recipe because it never fails to turn out flaky and tender. Other recipes have been unpredictable. Simply bake the crust according to directions in Pumpkin Spice Bars. Allow to cool completely before adding pudding.
Our Keto friendly and sugar free chocolate pudding passed the taste test for our pickiest eaters! We know your whole family will enjoy this rich and creamy pudding too. The bonus is you can feel proud to serve them this healthy version made with natural sweeteners and fresh ingredients.
- 1/3 C. granulated erythritol
- 1/2 ts. Xanthan gum
- 1/8 teaspoon salt
- 2 TB. Cocoa Powder
- 1 3/4 C. unsweetened almond or coconut milk
- 1/2 C. Heavy Whipping Cream
- 2 large egg yolks
- 1 TB. butter
- 1 ts. pure vanilla extract
- 1/4 ts Stevia Select Dark Chocolate Stevia
- In a medium saucepan whisk together the first four ingredients. Continue to whisk as you add the milk and cream.Turn on stove to medium-low heat. Whisk in each egg yolk until combined thoroughly.
- Mixture will continue to heat slowly until it’s a low boil. This took about 10 minutes for mine. *I used a non-stick so it wasn’t a issue but be aware that milk will scald easily and stick to the bottom of the pan. If using other cookware you’ll need to watch carefully.
Remove from heat and Allow to cool 3 minutes (high heat will weaken the taste of pure vanilla and also the stevia flavor....always allow to cool a bit😉)
4. Whisk in butter, Dark Chocolate Stevia, and vanilla extract.
5. Transfer the pudding evenly into single serving bowls as shown. I yielded 6 servings of approx. 1/2 each. Refrigerate until set...roughly 30 minutes.