All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Chocolate Ricotta Pudding – Low Carb Recipe

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. 

Low Carb Chocolate Ricotta Pudding Recipe

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.

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.

Easy Keto Chocolate Pudding Recipe!

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

Yummy and easy low carb chocolate pudding. Instant pudding!

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  4. 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.

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  5. 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!

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  6. 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. =)

    Reply

    • 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.

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  9. 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!

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    • 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.

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      • 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.

        Reply

  14. I looked this recipe up last week no problems but today when I went to look at the recipe again it wasn’t there. I can’t remember all the ingredients exactly. Do you know if they permanently took down the recipe? Thanks!

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  15. A wonderful recipe. I used Lakanto monk fruit, powdered, and a few drops of stevia glycerite. Worked well with instant coffee. Used a food processor. Consistency was like frosting, delicious.

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  16. Hi Carolyn, I made this last night and had it this morning for a rather decadent breakfast. Absolutely delicious. I have all of your books and look forward to the upcoming two. You have been such a help to me on my keto journey. Thanks

    Reply

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