Rich • Creamy • Low-Carb • No Added Sugar

This ultra-creamy chocolate pudding is thick, silky, and deeply chocolatey. It makes a wonderful keto-friendly dessert with no flour or regular sugar, and it can be portioned into individual cups just like the photo.

Ingredients — 6 servings

Chocolate Pudding

• 2 cups (480 ml) heavy whipping cream
• 1 cup (240 ml) unsweetened almond milk
• ½ cup (45–50 g) unsweetened cocoa powder
• ½ cup powdered erythritol or monk-fruit sweetener, adjusted to taste
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• ¼ tsp salt
• 2½ tsp unflavored gelatin
• 3 tbsp cold water
• 2 oz (55 g) sugar-free dark chocolate, finely chopped — optional, but gives an especially rich flavor

Optional Topping

• Whipped cream
• Unsweetened cocoa powder
• Sugar-free chocolate shavings
• A few chopped pecans or walnuts

👩‍🍳 Instructions

1. Bloom the gelatin

Add 3 tablespoons cold water to a small bowl.

Sprinkle the gelatin evenly over the water and let it sit for 5–10 minutes. It will become thick and spongy.

2. Mix the cocoa

In a medium saucepan, whisk together:

• Cocoa powder
• Sweetener
• Salt

Gradually whisk in the almond milk until you have a smooth chocolate mixture with no cocoa lumps.

3. Heat the pudding

Add the heavy cream and butter.

Cook over medium-low heat, whisking frequently, until the mixture becomes hot and steamy.

Do not let it boil.

If using sugar-free chocolate, add it now and whisk until completely melted.

4. Add gelatin

Remove the saucepan from the heat.

Add the bloomed gelatin and whisk continuously until completely dissolved.

Stir in the vanilla extract.

5. Blend for extra smoothness

For an exceptionally silky pudding, use an immersion blender for 15–20 seconds.

Alternatively, whisk vigorously by hand.

6. Portion

Pour the warm pudding into 6 small dessert cups or ramekins.

For the appearance in the photo, you can also pour the entire mixture into a shallow baking dish and portion it later.

7. Chill

Cover and refrigerate for at least 3–4 hours, preferably overnight.

As it chills, the gelatin sets the mixture into a thick, creamy pudding.

8. Serve

Serve cold with a little unsweetened whipped cream or a dusting of cocoa powder.

🍫 For an Even Richer Chocolate Flavor

For the most decadent version, use:

• Dutch-process cocoa
• 2 oz sugar-free dark chocolate
• Full-fat heavy cream
• A good-quality powdered monk-fruit/erythritol blend

The extra chocolate gives the pudding a much deeper, almost fudge-like flavor.

Nutrition Information

Approximate per serving, assuming 6 servings, using erythritol and without optional toppings:

Important: Nutrition varies considerably by the brands of cream, almond milk, cocoa, chocolate, and sweetener used. Sugar alcohols such as erythritol are generally excluded from net-carb calculations, but individual products can differ.

Allergens

• Milk/dairy
• May contain soy depending on the sugar-free chocolate
• Almond milk makes this not nut-free

❓ Keto Chocolate Pudding Q&A

Is this pudding actually keto?

It can fit a keto diet because it contains no regular sugar or flour and is relatively low in net carbohydrates. Check the labels of your cocoa, almond milk, and chocolate because carbohydrate amounts vary by brand.

Is it diabetic-friendly?

Using a non-sugar sweetener instead of regular sugar can make this a lower-sugar dessert, but it still contains carbohydrates from the dairy, cocoa, and other ingredients. Anyone managing diabetes should account for the actual nutrition of the ingredients and portion.

Can I make it without gelatin?

Yes. You can use a different thickener, but the texture will be different. For a naturally thick pudding, you can use egg yolks and cook the mixture carefully like a traditional custard.

Can I use xanthan gum instead?

Yes, but use very little—about ⅛–¼ teaspoon to start. Too much can make the pudding gummy or slimy.

Can I use coconut milk?

Yes. Use unsweetened full-fat coconut milk for a dairy-free variation. The finished pudding will have a slight coconut flavor.

Can I use regular milk?

You can, but regular milk contains considerably more carbohydrates than unsweetened almond milk, so it will increase the carb count.

Which sweetener works best?

A powdered monk-fruit/erythritol blend works very well. Allulose is another good option and tends to have a softer texture.

Why is my pudding grainy?

Some erythritol-based sweeteners can recrystallize as the pudding cools. Using powdered sweetener and dissolving it completely while the mixture is hot helps.

Why didn’t my pudding set?

The gelatin may not have been fully dissolved, or too much liquid may have been added. Make sure the gelatin is properly bloomed and dissolved before chilling.

Can I make it more chocolatey?

Absolutely. Add another 1–2 tablespoons cocoa powder or use the optional sugar-free dark chocolate.

Can I make it less bitter?

Add a little more sweetener and vanilla. A tiny pinch of salt also helps balance the bitterness of cocoa.

Can I make individual pudding cups?

Yes. Divide the mixture between 6 small containers immediately after cooking, then refrigerate.

How long does it last?

Keep covered in the refrigerator for approximately 4–5 days.

Can I freeze it?

Freezing isn’t recommended. The texture can become grainy or watery after thawing.

Can I add peanut butter?

Yes! Swirl 1–2 tablespoons unsweetened peanut butter through the pudding before chilling. For a keto chocolate-peanut-butter version, natural peanut butter with no added sugar works best.

Can I add cream cheese?

Yes. For a chocolate cheesecake pudding, beat 4 oz softened cream cheese until smooth, then gradually incorporate the warm chocolate mixture.

How do I make it extra thick like the pudding in the photo?

Use the full amount of gelatin, chill it for at least 4 hours, and use full-fat heavy cream. For the thickest texture, refrigerate overnight.

Can I make it ahead for a party?

Yes. This is an excellent make-ahead dessert. Prepare it the day before, portion it into cups, cover, and refrigerate. Add toppings immediately before serving.