This Sugar Free Chocolate Pudding is unbelievably smooth and creamy. It takes only 20 minutes to make and can be made dairy-free too. A wonderful keto-friendly treat for the whole family.
I was never really been much of a pudding person growing up. I’ve always loved keto chocolate mousse, keto cheesecake, and other creamy, rich desserts, but pudding wasn’t particularly high on my list.
That is, until I started making my own keto chocolate pudding at home. Boy did I change my tune quickly! It is so much better than the boxed varieties I remember from my childhood.
And I daresay it’s become one of my favorite desserts. I even used it as the filling for my keto chocolate cake!
Why you will love this recipe
If chocolate pudding evokes wonderful memories of childhood, but you no longer want to consume sugar, then this is the recipe for you. Done right, it’s an incredibly delicious treat that’s worthy of a spot at your dessert table.
Why make your own sugar free pudding at home?
- Smooth and creamy
- Deeper chocolate flavor
- Dairy free option
- No questionable ingredients
- Just as easy as making it from a box (seriously!)
- It has only 3.1g net carbs per serving
It beats out boxed mixes every time for flavor and consistency, and you have the advantage of knowing exactly what’s going into your dessert. And really is easy to make!
Reader Reviews
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“This recipe is awesome! I tried it yesterday and it’s the first time I’ve had chocolate pudding come out well (I’ve tried so many recipes). It had a mousse-like texture that I really loved.” – Carol
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“OMG you must make this! Seriously one of the best desserts ever, keto aside! Can’t keep it in the fridge for more than a day or 2 between my husband and I. It is perfect exactly as written (I do the dairy version).” – Nikki
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“Thank you for the wonderful recipes…this is one of our favorites!” – Mary
Ingredients needed
- Heavy cream (or coconut milk): Full fat dairy or coconut milk helps give this sugar-free pudding a rich, creamy consistency.
- Hemp or almond milk (or more coconut milk): Adding a little nut milk helps lighten it up a bit and make it less calorific. If you are making the dairy free option, just use more canned coconut milk.
- Sweetener: I like a mix of allulose and Swerve for this recipe. See the Expert Tips for more options.
- Eggs/egg yolks: You will need 1 whole egg and 2 egg yolks for this recipe.
- Glucomannan: You do need a thickening agent to help the pudding set properly. I have used both xanthan gum and glucomannan, and I like glucomannan better.
- Cocoa powder: Choose a good quality cocoa powder like Rodelle or Ghirardelli. Do not use natural cacao as it won’t mix in well and the pudding may end up lumpy.
- Butter: This makes the pudding smoother and richer in flavor and texture, and it helps set properly. You can use coconut oil for dairy-free.
- Pantry Staples: Vanilla extract and salt.
Step-by-step directions
1. Heat the liquid: In a medium saucepan over medium heat, combine the heavy cream and hemp milk. Bring to a simmer, stirring occasionally. Remove from heat and whisk in the sweetener.
2. Temper the eggs: In a medium bowl, whisk the egg and egg yolks together until smooth. Slowly add ½ cup of the hot cream mixture into the eggs, whisking continuously.
3. Combine the mixtures: Slowly whisk the tempered eggs back into the saucepan of hot cream mixture.
4. Add the cocoa powder: Stir in the cocoa powder and return the mixture to medium low heat. Continue to whisk continuously until the mixture is smooth and begins to thicken, 3 to 5 minutes. Then sprinkle the surface with glucomannan and whisk vigorously to combine.
5. Add the butter: Remove from heat and add the butter and vanilla extract, whisking until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.
6. Serve: Garnish with lightly sweetened whipped cream and some berries or chocolate shavings.
Expert tips
Tempering the eggs is a critical step for making homemade pudding so don’t rush it or skip it. It helps keep the mixture from curdling and becoming lumpy.
Keep your eye on the prize! This is not a dessert you can walk away from, as it can thicken up without warning, so keep your eye on it.
The process for the dairy and the dairy-free versions are identical. For dairy-free, use full fat canned coconut milk for all 2 cups of the liquid.
Sweetener Options
This Sugar Free Chocolate Pudding works best with a bulk (granular) sweetener rather than a concentrated extract. I like to use a combination of Swerve and allulose, but you can do one or the other. Allulose does make the pudding take a lot longer to set so be aware of that.
Frequently Asked Questions
Curdling happens when you add eggs too quickly to hot liquids without bringing them up to temperature first. That’s why tempering is an important step. However, there is an easy fix for curdled pudding. Simply transfer all of it into a blender and blend until smooth.
You can make this pudding up to three days in advance. Keep covered in the refrigerator. I don’t recommend freezing pudding as it changes the texture.
This sugar free pudding recipe has 4.9g of carbs and 1.8g of fiber per serving. That comes to 3.1g net carbs per serving.
More luscious chocolate dessert recipes
Sugar Free Chocolate Pudding Recipe
Ingredients
- 1 ¼ cups heavy whipping cream (or full fat coconut milk)
- ¾ cup almond/hemp/macadamia milk (or more coconut milk)
- 3 tablespoon Swerve Sweetener
- 3 tablespoon allulose
- 1 large egg
- 2 large egg yolks
- ¼ teaspoon glucomannan (or xanthan gum)
- 6 tablespoon cocoa powder
- 3 tablespoon butter cut into 3 pieces
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, combine the heavy cream and hemp milk. Bring to a simmer, stirring occasionally. Remove from heat and whisk in the sweetener.
- In a medium bowl, whisk the egg and egg yolks together until smooth. Slowly add ½ cup of the hot cream mixture into the eggs, whisking continuously.
- Slowly whisk the tempered eggs back into the saucepan of hot cream mixture.
- Stir in the cocoa powder and return the mixture to medium low heat. Continue to whisk continuously until the mixture is smooth and begins to thicken, 3 to 5 minutes. Then sprinkle the surface with glucomannan and whisk vigorously to combine.
- Remove from heat and add the butter and vanilla extract, whisking until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.
- Garnish with lightly sweetened whipped cream and some berries or chocolate shavings
Video
Notes
Sue Hammock says
Tastes ok but when I took it out of the refrigerator, the coconut oil had separated and hardened on the top! Help! What happened?
Carolyn says
I am honestly not sure since that’s never happened to me in the countless times I’ve made this. Did you overheat the mixture when making the pudding?
Mary S says
Sadly, this I the only recipe of yours, Carolyn, I haven’t liked over all the years I have been making your delicious creations. It was like Jell-o consistency. (I’d use less xanthan gum next time.) I don’t like sweet, but it wasn’t sweet enough. And I could barely stretch it to 6 very small servings.
Tanya Brown says
The best chocolate pudding keto style! So rich and creamy. You won’t miss sugar with this one.
Carolyn says
Thank you!
Vicky says
Best dessert recipe I have tried so far. Thanks!
Mary says
This was sooo delicious! Creamy, pudding goodness. Do you, by chance, have suggestions to make a Vanilla version of this??
Arelis says
Can I omit the cocoa powder in this recipe? Im allergic to chocolate.
Carolyn says
Cocoa powder is part of what makes this set properly. Look at my banana pudding recipe instead as it’s formulated without any cocoa. You can make it vanilla rather than banana.
Carolyn Shriver says
Hi Carolyn
I love all of your baking recipes…especially the easier ones.
However, would you believe I am afraid to try them. Most of the ingredients I have purchased, but my baking skills have never been the best. Right now I feel motivated and I’m going to start
baking your great recipes!!!!
Carolyn says
Take it one step at a time. Start with easy ones and get comfortable with your ingredients!
Tina says
Hi Carolyn , I have been following you for years and love your recipes . I am having an issue with this pudding I used xanthan gum in this recipe and it comes out slimey don’t know what I am doing wrong . Thank you Tina
Carolyn says
You didn’t do anything wrong. That’s the nature of xanthan gum sometimes, which is why I recommend glucomannan first for this.
Mary says
Thank you for the wonderful recipes…this is one of our favorites! I’m wondering if I can use this as a pie filling? (with your keto pie crust of course!) It seems like it would be thick enough…thoughts?
Carolyn says
Sure! You’d probably need a bit more of it. Maybe 25%.
Shelby says
I have cacao powder…is that what you mean when you state to not use natural cacao???
Carolyn says
Yup! Because it doesn’t blend in well, gets clumpy.
Jaymey says
Fantastic, easy and delish! I can’t wait for it to chill and devour!
Joanie says
This pudding is delicious and easy to make. You are the best and so are your recipes!
Carolyn says
Thank you!!!
Jana says
I cannot think of a single recipe of yours that I’ve tried that I have not LOVED.
Until this one.
It’s fine (hubby even says he liked it), and it’s definitely not too hard to make.
I used the butter instead of the oil, and am glad I tried it, but you have SO many good recipes, that I’d probably repeat those before this one.
Holli says
I am thinking about this recipe and think I should use butter instead of the coconut oil for my picky eaters, my family. I always use Hershey’s dark cocoa. Would that work? Is it raw? I have no idea. Not sure when I will try this recipe but I printed it to look at for later. I want to try your oatmeal chocolate chip cookie recipe first (coconut and almonds.) That looks and sounds so good. I have been using Pyure sweetener, it seems to work fine for me. I use Truvia for the family. Thank you Carolyn for your skills and your recipes. Your always a go to for me.
Cloris Punt says
Hi Carolyn, I have just found out I am profoundly allergic to the keto accepted thickeners, xanthium gum and many that class….Do you have any experience with Agar Agar? r any other suggestions. I had to throw out everything with
the more common used in syrups, drinks etc… I will try some of your recommended salad dressings..I have made Blue cheese so far and loved it.
Thanks, Jean
Carolyn says
Have you tried glucomannan? It’s not made like any of the gums…
Ruth says
I just made this for myself and my flatmate. I served it with one of your (supposed to be maple but I can’t get that so used vanilla) biscotti. It was such a fantastic dessert, and my flatmate, who isn’t low-carb, loved it too! Thanks so much!
Carolyn says
Glad to hear it!
Suzan K says
Loved it especially since I am lowering my dairy intake. This was so good and it reminded me of an Almond Joy candy bar. Well done, Carolyn.
Mary says
Carolyne, you never disappoint. Just made this pudding. DELICIOUS ! I like my treats a little more on the sweet side so added a little more swerve. Because Trader Joe’s brand has no guar I added a bit more xanthan gum. Perfect. So perfect it never made it to the fridge. ????. We like warm Pudding. Thank you so much for your dedication to this WOE.
Shelby says
Love your recipes!!!!! Do you happen to have a chocolate pudding recipe that uses almond milk?
Carolyn says
You could try this same method but I fear that almond milk is too thin, without enough fat, to thicken properly. I might add another egg yolk, just in case.
Rachel says
Loved the flavor but the consistency was more like chocolate jello than pudding; I’m a keto newbie and this was my first use of xanthan gum so next time I’ll cut it back to 1/8 tsp. Delish!!
Carolyn says
Jello, really? That is a bit odd. Jello has bounce and when I’ve made this, it has no bounciness. Not sure what caused that but try reducing the xanthan gum as you mentioned.