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.
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
Notes
Storage Information: 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.Dairy Free Option: Replace the heavy cream and almond milk with canned coconut milk, and the butter with coconut oil. The process is exactly the same.