A delicious low carb keto chocolate pudding recipe that the whole family will love. It's much healthier than a box mix and whips up in no time.
I've been really craving chocolate lately. I usually go for a hunk of chocolate or a few chocolate chips. But, this time, I was craving something that I used to love in the past. The little snack sized pudding packs.
I don't buy the sugar free pudding snacks any more because I haven't found any that contain only natural ingredients. Most are made with Splenda or aspartame. And, the thickeners used are typically not low carb.
After looking over my recipes, I realized that I didn't have a low carb recipe for regular creamy milk chocolate pudding.
As I searched my archives, I found a recipe for cauliflower chocolate pudding, tofu chocolate pudding, chocolate chia pudding, and avocado based chocolate pudding.
I was surprised I never posted a recipe made from a simple mix of low carb milk and cocoa.
So, this low carb creamy milk chocolate pudding recipe is long overdue. I have no idea why it took me so long to develop one that's a closer to what I used to make with cornstarch and regular whole milk before I moved to the low carb way of eating.
This recipe is a true pudding and not a custard because it's made without eggs.
It's almost identical to the homemade chocolate pudding I used to make years ago except that I've replaced the cornstarch with xanthan gum, the regular milk with low carb milk and heavy cream, and the sugar has been replaced with low carb sweeteners.
I didn't remember the amounts on my original recipe, so I adapted the Hershey's cocoa found here.
Just like my original recipe, I cook the mixture just until a boil and let is boil for about a minute before removing from the heat. Then I add butter and vanilla extract. To prevent a skin from forming, I lay plastic wrap directly on the surface before chilling.
If you were making a pie, you could pour the mixture directly into the prepared pie crust and then chill. I wanted a creamy pudding, so I fluffed the chilled mixture up by whipping with an electric mixer. This is the secret to getting the creamy pudding rather than a thickened glob.
I suppose you could also use the whipped version of the pudding in a pie as well. I'm just not sure if it would be firm enough. It might need a little gelatin added. I'm going to have to experiment a little in using this low carb creamy milk chocolate pudding as a pie filling.
Of all the low carb chocolate pudding recipes I've made, this one is the closest to the high carb chocolate pudding I used to make. And, it's better than the sugar free puddings made with artificial sweeteners.
My daughters are very picky and they both thought this pudding tasted great. In fact, I'm pretty sure I could sneak this one into my husband, but he's have to think it was a regular high carb recipe. He thinks my low carb creations are "strange" because he doesn't get it.
If I ate what my husband eats, I'd be at least 30 pounds heavier and feeling like crap. I'm not sure how he does it. He really doesn't eat a lot, but what he does eat is horrible.
My husband lives off those little packaged cakes and 2 liter bottles of regular soda. I'm hopeful that one day I'll convert him over. It's surprising he doesn't have diabetes.
I have a plan to use this pudding to make a low chocolate cream pie that my husband will love. I just can't let him know it's low carb.
Low Carb Keto Chocolate Pudding Recipe
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Creamy Milk Chocolate Pudding
- ⅓ cup low carb sugar substitute
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon stevia concentrated powder
- 2 cups unsweetened coconut milk I used So Delicious brand in carton
- ¼ cup heavy cream
- 1 teaspoon xanthan gum
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- whipped cream optional
- Whisk together the Swerve, cocoa, and stevia in medium saucepan.
- Gradually stir in coconut milk and heavy cream.
- Cook and stir over medium heat until mixture starts to boil. Boil and stir for another minute. Remove from heat.
- Sprinkle in xanthan gum, stirring to completely mix in.
- Stir in butter and vanilla extract until incorporated.
- Pour into 4-cup bowl or larger. Place plastic wrap directly on surface to prevent skin from forming.
- Chill in refrigerator for several hours until thickened.
- Once chilled, transfer to mixing bowl and whip with electric mixer to get smooth and creamy texture.
- Place into serving dishes to serve. Top with low carb whipped cream if desired.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 0.5 [calories] => 141 [carbohydrates] => 4 [protein] => 1 [fat] => 14 [saturated_fat] => 9 [cholesterol] => 35 [sodium] => 91 [potassium] => 93 [fiber] => 2 [sugar] => 0 [vitamin_a] => 645 [vitamin_c] => 0 [calcium] => 67 [iron] => 0.7 [serving_unit] => cup )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
What can you use instead of Xanthan Gum?
This recipe sounds delicious and I plan to try it soon. I recently read of using that healthy beef gelatin in place of xanthan gum and guar gum as a thickener. I wonder if that would work in this recipe?
It can work, but you'd need to experiment to get the texture soft and not firm like Jello.
I'm cracking up! As I read your description of your husband I could swear it was me describing mine!
Good to know I'm not alone! I will say that my husband is a lot more active than me so maybe he just burns it all off quickly. LOL
Made it today, the consistency turned out well! Thanks for the recipe 🙂 I added a dash of cinnamon and some instant coffee, it was delish.
Sounds yummy! Coffee does enhance the chocolate flavor.
I’m new to experimenting with different sugar free sweetners. I made this chocolate pudding but didn’t have swerve. I substituted pyure and the texture was grainy. Does pyure not dissolve ??
Pyure is twice as sweet as Swerve so you'd need to only use half.
It turned out pretty good! I used the exact measurements except I didn't have heavy cream on hand so i added mascarpone cheese. It probably would be better with heavy cream but it was still pretty good. This is the closest we can get to a normal pudding.
Yay! I'm happy the recipe worked out for you using mascarpone instead of cream.
Made this last night. Huge disappointment. I read the comments and added more xanthan gum. It didn't work. Wasted ingredients .all down the sink
It's best to start with less xanthan and add more if needed to get the proper consistency. I typically use Now brand of xanthan gum and other brands may vary in how they thicken.
Can I use stevia drops instead of powder? How much should I use? Thanks
You can you the liquid in place of the powder. From my experience, you'll need about twice as much.
Allergic to cocnut milk, can i use whole milk
That should work as should any milk substitute.
Looking forward to trying this but need to understand macros first.
Can someone explain this Net Carb math to me please? 6g Carbs - 2.4g Fiber = 3.4 NET carbs. How do we get from here to the stated 2.8 Net carbs per serving?
If I took the 3.2g 'Sugars' from the total carbs, that would be 2.8g Net carbs... But what about the listed Fiber then?
The net carb note was based on an older less accurate calculation so that note has been updated to reflect the updated information.
Thanks for the reply and updating that Lisa. I'm sure it will help everyone.
On a related note, I entered this into MyFitnessPal(MFP) which I use to track recipes and macros and it resulted in very different numbers from what you have listed. The only substitution I made from your recipe was changing 1/4C Stevia powder to 8 drops of Better Stevia liquid.
This is the nutrition info I am shown:
FROM MFP FROM ME
1g net carbs per serving
Nutrition Facts: Creamy Milk Chocolate Pudding
Amount Per Serving (XX g)
Total Fat 11g
Saturated Fat 8g
Total Carbohydrates 3g
Dietary Fiber 2g
Of course, I like these numbers even better... But I'm much more concerned about being accurate. How could our numbers be so different?
MFP uses a different database many of which is user generated.
Made this- it didn't firm up. I did use it for a chocolate 'shake' base with soy and almond milk.
It's the xanthan gum that firms it up so you could try adding a little more.
Can you use stevia glycerite instead of the concentrated powder? I just don't want to spend the money on it if I can use a comparative product
You can, but the amount may differ slightly.
I just made this today, and was just anticipating trying it. Much to my dismay, I took one out of the fridge, and it never firmed up. I used cornstarch in place of xantham gum, since I didn't have that. I read that you can substitute cornstarch for it though. I guess not in this recipe 🙁 I was so looking forward to this. Now I don't now what to do with it. Any suggestions as to what else I may have done wrong?
Cornstarch is used differently than xanthan gum and it's not a one-for-one sub. Typically, you need to bring the mixture to a boil after adding cornstarch. Not so with xanthan gum.
You could pour into popsicle molds and freeze!!
I made this recipe last night, with anticipation for this morning to try it...flavor was great no aftertaste. I followed the recipe to a tee. However, it did't firm up like regular pudding, even after mixing it up. I used one tsp of Xanthum Gum, should I be increasing that amount. Suggestions?? it tasted great though.
Sounds like you just need more xanthan gum. It can be mixed in at any time if it didn't gum up enough. I have noticed some variations with xanthan gum.
I just made this and inputted it into CarbManager and came up with 9g Net Carbs per serving. I used Unsweetened Canned Coconut Milk, and Swerve granulated, 1/4 & 1/3 cup. 5 serving size. Not sure why I'm not getting the lower net carb count like you got. Tasted the spoon and it taste great.
Are you inputting Swerve with net carbs or without? I always count net for erythritol since it has no impact.
Roberta R Smith
How to make the low carb whipping cream.?.. I might have missed it though.
You just whip cream with a bit of sweetener until you have stiff peaks.
I used more cocoa to get a little more chocolatey flavor.
I really need to make this! No keto cookies are helping the sweet tooth.. I will have to wait for the stevia concentrated powder though.. First time I see this ingredient listed anywhere.. I have everything else..
You can use any sweetener if you'd like or add more Swerve or equivalent. 1/4 tsp stevia is about 1/4 cup Swerve.