Keto Chocolate Pudding

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I think you are going to like this Keto Chocolate Pudding! It is rich, creamy, and just perfect for when you need a low-carb chocolate fix. Prep is a cinch, so it doesn't require a special occasion to make.

Close up photo of a glass dish with keto chocolate pudding garnished with whipping cream, a raspberry, and mint.

I will be the first to admit that I don't have much of a sweet tooth.

Go team salty all the way!

But now and then, a girl (a-hem woman) needs a little chocolate.

That is when I turn to recipes like this Keto Chocolate Pudding.

This sugar-free dessert is full of creamy, chocolate goodness and still manages to fit perfectly into a low-carb lifestyle.

You can make it as thick - or as creamy - as you like by adjusting the amount of gelatin you use.

(But if you are looking for something a little lighter and airier, try this Keto Chocolate Mousse instead!)

And bonus points - gelatin is fabulous for your skin, so you can actually feel good about enjoying this recipe.

Ingredients for Making Keto Chocolate Pudding Recipe

Overhead photo of prep dishes with salt, vanilla, cocoa powder, swerve, gelatin, and heavy cream.

Heavy Cream: If you are looking to make a low-carb chocolate pudding recipe and don't mind the added carbs, half and half works as well.
Gelatin: This helps to thicken the pudding in the absence of cornstarch or another carb-heavy thickener.
Cocoa Powder: Make sure that it is unsweetened. Keto Cacao Powder can also be used. (And it has added nutritional value.)
Sweetener: I used Swerve Confectioners. Monkfruit or Allulose would also work.
Vanilla: Use the best quality vanilla extract that you can.
Salt: Don't skip this - it does bring out the flavors of the chocolate and sweetener.

Variations

You can adjust the texture of this recipe by adjusting the amount of gelatin you use. For a thicker pudding, add up to 1 tablespoon of gelatin. Reduce for a creamier dish.
Add in ¼ to ½ teaspoon of cayenne pepper for an unexpected twist.
For a richer dish, substitute 1 cup heavy cream for the coconut milk.
Add one pinch of cinnamon and one pinch of salt.
To make keto vanilla pudding, you can omit the cocoa powder and add ½ teaspoon more of vanilla extract.

Frequently Asked Questions

Can I Make Dairy-Free Keto Pudding?

Absolutely! Just substitute full-fat (not light) canned coconut milk. To keep it lighter, you could use half sugar-free almond milk and half canned coconut milk.

How Do You Avoid Lumps in Low Carb Pudding?

The key to a smooth pudding is to make sure the gelatin gets completely dissolved when added to the chocolate mixture.

I do this by whisking vigorously, but you can also use an immersion blender or even give the mixture a whirl in your blender if you are having trouble getting rid of the lumps.

Is Sugar-Free Store Bought Pudding OK for a Keto Diet?

In most cases, no. This is because most commercially made puddings contain thickeners that are not keto-friendly. So even though they don't contain conventional sugars, it is important to check the labels carefully if you are looking to buy pudding.

With this recipe, you don't have to worry about any unwanted ingredients!

Tools Needed to Make Low Carb Chocolate Pudding

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Mixing Bowls
Whisk
Saucepan
Serving Dishes

Storage

Refrigerator

This sugar-free chocolate pudding can be made up to five days in advance and kept covered in the refrigerator. If you want to avoid "pudding skin," you can place plastic wrap directly on the surface of the sugar-free pudding. I recommend stirring it before serving for the best texture.

Freezing

You can freeze this keto pudding for up to three months. The texture won't be quite the same as if it had not been frozen - it will become a bit more like ice cream. Rest assured that it will still be delicious. (Keeping recipes like this in the freezer has saved my keto diet more times than I can count.)

How to Make Keto Chocolate Pudding

First, combine the gelatin and ½ cup of heavy whipping cream in a small bowl. This will allow the gelatin to "bloom" and is what makes your keto chocolate pudding so thick and creamy.

Overhead photo of heavy cream and gelatin that have been whisked together in a small bowl with swerve, cocoa powder, vanilla, and salt next to it in prep dishes.

Overhead photo of a sauce pan with heavy cream.

Next, place the remaining heavy cream in a saucepan and bring it to a simmer.

After that, whisk in the cocoa powder and sweetener. Whisk until smooth.

Remove the heavy cream mixture from the heat, and combine with the gelatin. Whisk vigorously to ensure that all lumps are removed.

Overhead photo of a sauce pan with heavy cream that has had sweetener and cocoa powder added to it.

Photo of a sauce pan with heavy cream, cocoa powder, sweetener, and salt that has been added to it.

Add the vanilla and sea salt and whisk to combine.

Transfer to serving dishes. Refrigerate until set.