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.
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
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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Still had the recipe :
3/4 cup whole milk ricotta
4 ounces cream cheese, softened
Sweetener equivalent to 1/4 cup sugar (powdered or liquid sweeteners work best here)
3 tbsp cocoa powder
1/2 tsp instant espresso powder (optional, enhances chocolate flavor)
1/4 tsp vanilla extract
In a blender or food processor, combine the ricotta and cream cheese. Blend until smooth.
Add the sweetener, cocoa powder, espresso powder, and vanilla extract. Blend until smooth and well combined.
Spoon into dessert cups and refrigerate at least 1 hour to set.
I can not find your Chocolate Ricotta Pudding recipe on the page – only a link to a site that doesn’t exist.
DeAnne
Yup, sorry. A Sweet Life is gone. 🙁
OMG!!! I HAVE CHOCOLATE PUDDING!!!! THANK YOU CAROLYN!!! GOD BLESS YOU, YOU GAVE ME BACK A DESSERT I CAN EAT EVERY SINGLE DAY!!!