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A delicious low carb creamy milk chocolate pudding 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.
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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 make 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 Creamy Milk Chocolate Pudding Recipe
Creamy Milk Chocolate Pudding
Ingredients
- 1/3 cup Swerve
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon stevia concentrated powder
- 2 cups unsweetened coconut milk I used Silk brand in carton
- 1/4 cup heavy cream
- 1 teaspoon xanthan gum
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- whipped cream optional
Instructions
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Whisk together the Swerve, cocoa, and stevia in medium saucepan.
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Gradually stir in coconut milk and heavy cream.
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Cook and stir over medium heat until mixture starts to boil. Boil and stir for another minute. Remove from heat.
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Sprinkle in xanthan gum, stirring to completely mix in.
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Stir in butter and vanilla extract until incorporated.
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Pour into 4-cup bowl or larger. Place plastic wrap directly on surface to prevent skin from forming.
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Chill in refrigerator for several hours until thickened.
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Once chilled, transfer to mixing bowl and whip with electric mixer to get smooth and creamy texture.
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Place into serving dishes to serve. Top with low carb whipped cream if desired.
Recipe Notes
2.8g net carbs per serving
16g erythritol per serving not included in total carbohydrate count.
Recipe can be doubled and used as a pie filling, but may require additional thickening.
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Noelle says
I wish I could post a picture (I sent one to my sister to drool over). This pudding is amazing. I topped it with a small dollop of whipped heavy cream (sweetened with erythritol, my sweetener of choice) and it tastes like a crustless french silk pie, omg… I have some “caramel” extract that I bought recently that tastes more like butterscotch and am so excited to make a butterscotch version next.
One thing I’d like to caution, though. Mileage must vary greatly on xanthan gum, because I literally had to make this about 5 times to get it right. I started with one teaspoon of xanthan gum and had to keep reducing it, because it was waaaayyy too firm. The perfect recipe for me is about 1/2 teaspoon of the xanthan gum that I have (Anthony’s brand).
Thank you sooooo much for sharing this with the world!!!
Janice says
I really would like to have a dry mix made ahead of time and then just make enough for one serving. Will it be okay if the xanthan gum is added into the dry ingredients or is it best to add after the whole thing is heated?
Lisa says
You can add xanthan to a dry mix.
Snoodles says
This looks fabulous, and I’m on my way to the kitchen for the ingredients! Did you fine tune this yet for a pie? My hubby would love it!
Lisa says
I’m thinking of adding psyllium or gelatin to thicken it further. First attempt was too soft.
Amy says
Can you tell me what the serving size is? I see the weight but is that 1/2 cup? I’m planning on making this in individual reusable cups for portion control.
Lisa says
It’s about a 3/4 cup serving.
Josie says
Can I use gelatin or something else in place of xantham gum?
Lisa says
I find it tough to get get smooth pudding with gelatin, but it’s worth a try. I’ve been using glucomannan in place of xanthan gum, but it can clump so you need to be careful.
Melissa says
Where do u buy the xanthum gum?
Lisa says
I find it with the gluten free baking supplies. Other times, I buy it off Amazon.
Travus says
It’s says this recipe has 29.7 grams of fat, but That doesn’t make sense because the only fat is the really only the butter
Lisa says
I’ll double check. I’m hoping to find a more accurate recipe calculator.
Charlene says
I have enjoyed this recipe as a pudding a few times. Yesterday, I tried skipping the xanthan gum and freezing the mixture into ice pops, instead. Also delicious! Thanks for such a great, multi-purpose recipe!
Lisa says
Never thought to make them into ice pops. Sounds perfect for summer!
Gerri says
How many servings, please? Sorry if I missed that. Thanks.
Lisa says
I got 5 servings.
Jessica says
This looks delicious – can’t wait to make it! Can I substitute EZSweet (liquid sucralose) for the Better Stevia/Stevia powdered extract? I will buy some xanthan gum…..how does it help the pudding? Thickens it? Thank you!
Lisa says
You can use any sweetener you like in the pudding. I just like to mix them as I think it gives the best taste. You’ll need about 3/4-2/3 cup of sugar equivalent total in the recipe. The xanthan gum is the thickener. You can sub it with another low carb thickener like guar gum or possibly gluconoman. If using in a pie, you may want to whip in some dissolved gelatin so it holds firmer.
Kelly says
I love pudding!, I hopefully in the future you will have low carb/naturally sugar free butterscotch pudding recipe.
Lisa says
I have a butterscotch pudding at https://lowcarbyum.com/low-carb-butterscotch-pudding/ but may revise that recipe to be a little more like this one.
Mike says
Sorry can’t use Swerve it is not natural but chemically made..I don’t trust industry not to poison me. Will try to find another sweetener that in a mix might work.
Lisa says
You can try the dried green stevia powder instead. It’s the only unprocessed natural sweetener that I know of that won’t impact insulin (has a pretty “green” herbal taste though). The white stevia powder and liquid extracts are typically processed.
Darla says
I’m assuming it’s ok to sub almond for coconut milk (since you used the kind out of a carton), right?
Lisa says
Yes! I use them interchangeably! I just prefer the coconut over almond.
AMY H says
OMG–i literally cannot WAIT to go home tonight & make this pudding! ((i’ve also been craving chocolate pudding. actually made the chocolate chia seed pudding last night. but THIS recipe looks YUMMMMMMMMY!!)) THANKS SO MUCH!
Lisa says
I’m loving this recipe much more than the chia one. I hope you think it’s great too!
Si-Ron says
Why do you use two different sweeteners?
Lisa says
I find using multiple sweeteners give a better taste and allows you to use less. In fact, this may have been too sweet. You can probably reduce the Swerve to 1/4 cup.
Leah says
How would gluccamanon work in exchange for xanthan gum?
Lisa says
I haven’t used gluccamanon, but from what I’ve read, it’s a great replacement for xanthan gum when used as a thickener. It’s worth a try! I’d try one-for-one replacement and add more if needed.
Alicia says
Looks delicious!!! All things chocolate are my favorite. Keep working on getting hubby to eat healthier 😊
Lisa says
At least he likes bacon! 🙂
Sarah says
uhm,,, where’s the chocolate? It doesn’t appear in the ingredients list or instructions?
Lisa says
I totally skipped that line of the recipe when typing! Ooops! Fixed it! I used 1/4 cup and added with the sweeteners.
Sarah says
Thanks, because I totally need this in my face lol and will make it probably today!