You’re going to love this creamy smooth low carb chocolate pudding recipe! It’s so easy to make, you will only wish you’d made it sooner.
I love a good “happy accident”, wherein I attempt to create on thing and hit upon something else altogether. And that, my friends, is exactly what happened with this delicious and easy keto pudding recipe. I was casting around for something sweet for dessert one night and had a tub of ricotta that was about to expire. So I thought that some sort of cannoli mousse would be tasty. Except that it totally wasn’t. I just didn’t really like the flavour, even though all the ingredients seemed like they should taste good together. I’d accidentally added a little too much vanilla, which was off-putting, and the resulting mixture was thin and runny.
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I didn’t want to waste what I’d made so I decided to offset the strong vanilla with a little cocoa powder and a pinch of espresso powder. And not only did it taste absolutely wonderful, but it thickened up into this deliciously creamy pudding-like substance. I knew I was onto something.
I then proceeded to Google it and discover that ricotta pudding is indeed a thing and I had accidentally hit upon a low carb version of this thing. So I filed it away in my brain and played with it later when I had a bit of time on my hands. I found that a bit of cream cheese helps give it structure without having to add too much cocoa powder. And the espresso powder is optional but I highly recommend as it enhances the chocolate flavour. Depending on what brand of cocoa powder you use, it can get a bit too thick so use a little heavy cream to thin it out if you need to.
Low Carb Chocolate Ricotta Pudding
Please see my keto Chocolate Ricotta Pudding recipe on A Sweet Life
txgrandma says
This looks great and I will be trying it soon. How many servings? Thanks!
Janice says
It says yields 4
Trudy Ryan says
Can I get this item shipped to Ireland ?
Tamera Alexander says
Yes! I was just wondering about serving amounts too! looks wonderful!
Carolyn says
It’s supposed to say 4 servings.
Shirley says
I doubled the recipe and made 8 servings, just over 1/4 cup each. I used a food processor as it is easier to scrape out than the blender. I used instant coffee as did not have espresso. I added a pinch of salt. It had a very smooth texture and was delicious.
Carolyn says
Glad you liked it!
Lulu says
Holy cow, this is good. So good. I mean I just ate one this afternoon at work and now I feel the same as when I step out of yoga class. It’s that good. Thank you.
Maybe my ricotta was thicker than yours but I ended up adding 1/3 cup of milk to mine and it still set and was super thick and lovely to coat the back of a spoon and eat slowly and ohmygod….I’m drooling again.
Every time I try one of your dessert recipes I have a new contender for Thanksgiving dessert. I think this one wins because it’s so easy. Have you tried it without the cocoa powder? Maybe more vanilla extract and some vanilla bean seeds – it would look so pretty.
Or throw some sliced strawberry puree? Or blueberries! Then layer them!! Oh wow, I can think of so many other great flavours for this!
gjeanieg says
This is wonderful! Usually not a fan of ricotta pudding, but this has all others beat. Rich, smooth, and dark. Used instant coffee and less sweetener. Served with sliced almonds and whipped cream. Yum! Thanks for another great recipe, Carolyn. =)
Carolyn says
So glad you liked it!
Vince says
I particularly love the way that this looks in the dish. Although, in fairness, I’m a bit of a sucker for chocolate anything 🙂
Carolyn says
Thanks. It’s very smooth and creamy!
Terri Snyder says
It says “sweetener equivalent to…..” TO WHAT….?
Carolyn says
You’re not reading it correctly. It means use as much of your favorite low carb sweetener that is equivalent to 1/4 cup sugar.
Michele says
This is delicious. I wouldn’t even call it a pudding. It’s more like a decadent mousse. Maybe the fact I used a hand mixer instead of a food processor accounts for the thicker texture, but whatever the reason, it’s super. I also topped it with sugar-free whipped cream and a good bit of salt after being inspired by a small bite of a local dairy’s salted dark chocolate ice cream. Thank you, Carolyn!
Linda says
Carolyn – Do you need to drain the ricotta?
Carolyn says
Nope!
Linda says
Thank you! Can’t wait to try it! You have shed such light in my 3rd year of low carb living!
Kate says
How do you think marscapone cheese would work in place if the cream cheese, in keeping with the Italian theme?
Carolyn says
I think it should be fine. Sometimes it “curdles” when you try to whip it but as long as it’s at room temperature, I think it should be good.
Kate says
Made this with both mascarpone and cream cheese. Both versions were delicious. The mascarpone one tasted like a chocolate cannoli and the cream cheese one more like chocolate pudding. I found some ricotta impastata at an Italian import store – definitely the Cadillac of ricottas. It is very thick smooth and creamy and I was told that this is what professional bakers use to make cannolis.
Mustapha says
This looks great and I will be trying it soon.