My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
Looking for an easy keto dessert? This chocolate keto pudding is rich, creamy, and simply delicious. I have a feeling that once you try it, you’re going to want to finish off every meal with this sugar free chocolate pudding. It’s so good — and just as easy to make as chia pudding or keto yogurt!
Chocolate pudding is a staple childhood treat, but this pudding with luscious dark chocolate makes it a perfect dessert for adults, too. There’s no reason to give up on your favorite foods on a keto diet when this keto chocolate pudding is just as tasty. Go ahead and indulge!
This chocolate version is similar to my vanilla sugar free pudding, with the same secret ingredient that makes it the best ever! Just know that it’s rich and thick, so if you want something light and airy, try keto chocolate mousse instead.
Why You’ll Love This Keto Pudding Recipe
- Thick, creamy, silky smooth texture
- Rich, sweet chocolate flavor
- Just 5 simple (100% natural!) ingredients, plus salt
- 5 minute prep time & cook time, then just set in the fridge
- Less than 5g net carbs per serving
- Naturally gluten-free, sugar-free, and of course, keto friendly
- Perfect dessert for the whole family!
The best part about this keto chocolate pudding recipe is that it’s just as sweet and delicious as traditional chocolate pudding, but it won’t derail your low carb goals, thanks to Besti Powdered Monk Fruit Allulose Blend. This powdered sugar substitute has a super fine consistency and unlike other sweeteners, it dissolves just like real powdered sugar for a smooth result — all with zero calories, zero net carbs, and zero glycemic index.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto chocolate pudding, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Heavy Cream – This makes up the base of the keto pudding. For a dairy-free alternative, you can probably substitute full-fat coconut milk or coconut cream, but I haven’t tried this to confirm. I don’t recommend using thinner keto milk options here, such as almond milk, because the pudding may not set.
- Gelatin Powder – The secret ingredient in sugar free pudding recipe is unflavored gelatin! It thickens the pudding and creates a smooth, creamy texture without the need for thickeners or cornstarch substitutes. I like this brand of gelatin that’s from grass-fed cows. I haven’t tested this recipe with other brands, so it’s possible that the needed amount can vary a little if you use a different brand.
- Besti Powdered Monk Fruit Allulose Blend – This is the powdered version of my go-to sweetener, and I highly recommend using it for a smooth texture. I’ve made this recipe with powdered erythritol and other sugar substitutes in the past, but it doesn’t dissolve as well and can crystallize. Both issues can cause a grainy result — and virtually all other brands of monk fruit sweetener contain erythritol (check the ingredients), so they have the same problem. Avoid granulated sweetener at all costs.
- Cocoa Powder – Use high quality unsweetened cocoa powder like this one for the best flavor.
- Sea Salt – Balances out the sweetness.
- Vanilla Extract – Enhances the rich chocolate flavor.
Unlike many other keto pudding recipes, this one does not need any eggs to get the right texture.
How To Make Keto Pudding
This section shows how to make keto chocolate pudding, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Bloom the gelatin. Pour heavy cream into a small bowl. Sprinkle the gelatin on top and whisk immediately. Set aside to bloom. The mixture will thicken after a few minutes and look clumpy, like the picture below. (You can proceed with other steps in the meantime.)
TIP: It’s important to evenly sprinkle gelatin powder, don’t just dump it in!
This allows it to dissolve. Get the gelatin and cream as smooth as you can, but don’t stress too much, as the clumps will dissolve once heated.
- Heat the heavy cream, powdered Besti, cocoa powder, and sea salt. Stir the ingredients together in a medium saucepan over medium-low heat, whisking constantly, until the mixture is smooth and starts to bubble. Don’t let it boil.
- Add the vanilla and bloomed gelatin. Remove from heat, then stir in the vanilla extract. Add the gelatin mixture and whisk until smooth and dissolved.
- Cool and cover. Pour the keto pudding mixture into a mixing bowl or other glass container. Let it cool, just enough so that it won’t melt the plastic we’re going to put over it. Whisk again to get rid of any film on top, then immediately add the plastic flush against the top of the pudding.
TIP: It’s important to place the plastic wrap tightly against the top of the pudding, with no air in between.
This will help prevent a film from forming on the top.
- Refrigerate. Chill in the fridge until firm, then give it a good stir. Look how thick, rich and creamy it gets!
Topping Ideas & Variations
Everything about this sugar free chocolate pudding recipe is perfection! However, sometimes I like to try out new toppings. Here are my favorite topping ideas:
- Berries – You can keep it low carb while adding some fresh berries! Strawberries, raspberries, or blueberries are amazing over this keto pudding with heavy cream.
- Nuts – To add some crunch, sprinkle some chopped pecans, almonds, or walnuts on top, or even mix them in.
- Coconut – If you’re a fan of coconut, you are going to love sugar free chocolate pudding with a few sprinkles of shredded coconut. Try it!
- Chocolate – Add a few (sugar-free) chocolate curls on top. Not only does it add more chocolaty flavor, but it also looks gorgeous, too. I’m not very good at making them, as you can see below. 😉
- Sugar Free Whipped Cream – Makes the perfect easy topping for a pretty presentation. Shown below as well.
Storage Instructions
- Store: If you store it in an airtight container in the fridge with plastic wrap on top, this keto pudding will last up to 1 week.
How to prevent pudding skin:
The only downfall of homemade chocolate pudding is that it can develop a thin layer of skin on top. This happens because when water evaporates, the sweeteners and proteins shrink and get concentrated. The good news is that it tastes fine, but you can easily avoid it altogether.
Your best bet is to keep plastic wrap tightly covering the pudding at all times unless you are serving it. Make sure the plastic wrap directly touches the surface.
- Freeze: For longer storage, freeze leftovers in an airtight container for up to 3 months. A frozen chocolate pudding dessert is actually perfect right from the freezer on a hot day (it tastes kind of like ice cream!), but you can also thaw overnight and whip with a mixer before serving.
More Sugar Free Chocolate Recipes
Is your sweet tooth calling? Satisfy any craving with these flavorful low carb dessert recipes with chocolate:
Tools To Make Keto Chocolate Pudding
- Medium Saucepan – This saucepan is my go-to choice. It heats evenly and is nonstick, so it’s super easy to clean.
- Pudding Bowls – These ramekins are so cute, and the perfect size for individual portions of low carb chocolate pudding.
The Best Keto Pudding Recipe
Keto Pudding (Chocolate)
Make the best keto pudding with just 5 ingredients! This rich, smooth, sugar free keto chocolate pudding that tastes better than store-bought.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Pour 1/4 cup heavy cream into a small bowl. Sprinkle the gelatin powder on top (don't just dump it in), and whisk together immediately. Set aside.
-
In a medium saucepan over medium-low heat, stir together the remaining heavy cream, powdered sweetener, cocoa powder and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and starting to bubble. Don't let it boil.
-
Remove from heat. Stir in the vanilla extract.
-
Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved.
-
Let the pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it. Whisk again to get rid of any film on top.
-
Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until firm. Stir before serving.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
Recipe Notes
Serving size: 1/2 cup
Note: This keto pudding is VERY rich! You could easily cut the serving size in half for a lighter treat that’s still super satisfying.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
240 Comments
Denita
1I make this all the time. I use 1 serving of KetoChow (usually Chocolate or Chocolate Toffee) and lower the gelatin to 3/4 tsp and it makes the best tasting, nutritionally packed pudding! Oh, I also use the Besti Allulose blend, not the erythritol blend. YUMMY!
Doni
0This was awesome…. I came here looking for a recipe to tweak with my Keto Chow and look what I found! I cut my calories a bit by adding a round T of dried whole milk plus water for about half of the HWC(added less than 1 gram of carbs per serving), but I made up for the creaminess with 2 egg yolks. I used one serving of chocolate KC and rounded up the cocoa a bit. I used BochaSweet instead of erythritol, which I’m sensitive to, and dumped everything into my Vitamix and hit “soup”. I poured out hot, steamy and absolutely delicious. I can’t wait for it to get colder but so far it’s a keeper.
Andrea
0I made this for my weekday afternoon snack and it was so good. I loved how healthy it is and it tasted amazing with the sea salt I sprinkled afterwards. Thank you for the tip about not getting pudding skin!
Gloria
0This pudding turned out so thick and creamy! The family gobbled it up after dinner.
Addie
0This is everything I look for in chocolate pudding. The texture is wonderful and I love knowing that I’m getting some gelatin in my diet.
Lovisa
0This pudding was so delicious! Even my kid devoured it and he can usually taste keto sweeteners. Thanks so much!
Dana
0I am in love with this easy chocolate pudding! It was so easy to make and I already had most of the ingredients in my pantry. Topped it with pecan pieces.
Lydia
0Can Stevia or Monk Fruit or Allulose be used to sweeten instead of erthritol?
Wholesome Yum D
0Hi Lydia, I always recommend using powdered Besti in this recipe for a smooth texture. If you want to use something else, check my sweetener conversion chart to get the correct amount, but the result may be gritty if the sweetener contains erythritol (even if it’s labeled monk fruit or stevia, check the ingredients).
Jennifer
0This was amazing and satisfied the chocolate cravings! Way better than store bought
Jennifer Starkey
0Can you use almond milk instead of heavy cream? Thank you so much for the recipe.
Wholesome Yum D
0Hi Jennifer, I do not suggest almond milk, you will not get the thick and creamy texture of pudding.
Jamie
0Can I just use stevia extract or pure monk fruit powder? My body does not do well with sugar alcohols! Thx. 🙂
Maya | Wholesome Yum
0Hi Jamie, Using concentrated sweetener likely won’t work well because the sweetener contributes to the bulk and thickening of the recipe. I’d recommend making it with Besti Powdered Monk Fruit Allulose Blend instead to avoid sugar alcohols.
Stuart
0This sounds delish. Would 2 cups of almond milk work in this recipe instead of cream with some adjustments?
Wholesome Yum D
0Hi Stuart, I do not suggest almond milk, you will not get the thick and creamy texture of pudding.
Wren
0Great pudding! Also if you whip and freeze it then you get a pretty good ice-cream which is what my default is now after failing to make other ice-cream recipes from here (they end up hard and crystally even with allulose for me, maybe because I don’t have an ice-cream maker) this recipe, whipped or not, never gets fully hard when frozen so it’s my favorite for ice-cream.
Liz
0This is one of the better starch/flour free puddings I’ve tried. The use of gelatin here works well! (Ones with xanthan gum always have a weird texture.) I found the texture a bit too stiff, so I might cut back a little on the gelatin next time. It had a good, rich flavor, and my family gobbled it up! I’ve added it to my collection to use again.
Elin Hagberg
0I have now tried this recipe three times. The first time it tasted too sweet and way too fatty and I love cream. Next time I used half water and half cream and that was just the right amount of creaminess and I cut down the amount of fake sugar a bit. Now I think it is perfect but the kids want a bit less chocolate taste so next time I will try cutting that down a bit too. With half water half cream you get more the type of taste you get from chocolate pudding made with milk if that is what you are longing for.
Denice
0Best keto dessert ever! I make this about once a week, it’s my go to desert. I use a scant teaspoon of the gelatin, which makes the pudding so much more creamier.
Kareen Thornock
0Love this recipe! Tried it for the first time yesterday, and subbed canned coconut milk for the heavy cream. It came out GREAT! Thank you for this winner. It’s so wonderful to have delicious dessert options without eating sugar.
Terry
0Easy and satisfying! Would love a recipe where you can eat it warm.
Peggy T
0The conversion does not work, As you can see your Heavy cream doesn’t change with newer quantities. Needs fixed. Mine turned out like a malt consistency.
Wholesome Yum D
0Hi Peggy, When you change the number of servings the amount of ingredients will change. Any instructions in parentheses and in the instructions will not change.
Cindee smith
0Definitely delicious 😋 loved it!
Debra Olson
0We’ve been missing chocolate pudding so much since changing our eating habits to low carb. Then I found this recipe and it is a 100% keeper. It’s truly excellent! It’s easy and quick to make. The perfect decadent dessert. I used 3 T. Powered sweetener instead and it was the perfect sweetness for us. I covered each bowl I poured it into with the plastic wrap.
Angela
0Can I substitute Collagen Peptides for Gelatin? If not, how much Xantham Gum to replace the gelatin?
Wholesome Yum D
0Hi Angela, I have never used collagen in this recipe… If you need a different keto friendly thickener, try this list of cornstarch substitutes for ideas.
Shannon
0Hi! I haven’t made this yet, but I will try the coconut milk variation. Can it be frozen?
Wholesome Yum D
0Hi Shannon, Yes, you can freeze this chocolate pudding.
Denita
0Great idea, I’m going to experiment with freezing and then putting in the Ninja Creami.
Kati
0I made this pudding and all I can say is WOW!!! Delicious 😋. Very easy to make and it definitely satisfies my chocolate craving. I made the recipe as it was written and will play with different Keto toppings perhaps. I think this could be awesome for a special after dinner dessert in a fancy glass with fudge layers and whipped cream.
Mickey
0So this recipe doesn’t give amounts?
Wholesome Yum D
0Hi Mickey, Of course there are amounts. They are on the recipe card right above where you left this comment or if you hit the ‘jump to recipe’ button at the top of the page.
Barb
0I think I would love your site but like the above person I cannot see the amounts. I read the comment and even went back and looked and still do not see how much of each ingredient to use.
Maya | Wholesome Yum
0Hi Barb, Make sure you don’t have reader mode turned on in your browser, as this sometimes makes amounts disappear. If you have it off and still do not see amounts on the recipe card, please contact us here and include a screenshot so we can troubleshoot.
Lindsay L
0This recipe is amazing!! My parents are not a fan of sugar free recipes and I made this for Easter and used it as the chocolate layer in the “sex in a pan” recipe. They both ate 2 pieces! It was fantastic!!! Do you know if the pudding would turn out if made with almond milk? I’m discovering I have a dairy sensitivity and I really still want to make this!
Mary Ebright
0I’ve been using Paleo and trying to stay somewhat low fat. Also, hubby does not like chocolate(what???!!!) Do you think I could sub extra vanilla flavor and extra gelatin to use Whole Milk instead of heavy cream? Just trying to tweak without ruining the pudding. Thanks! I have not yet made this dessert.
Wholesome Yum D
0Hi Mary, Here is my recipe for Keto Vanilla Pudding!
Katie
0Loved this recipe! My husband suggested I look for recipes after watching me search the internet for keto friendly box options. I have tried them all and agree with Dawn they are all “sad,” and many have bad ingredients like aspartame. The next hurdle is I am mildly allergic to dairy so I need to see if I can make with some sort of reduced option. Thanks so much!
Vivian Beckner
0I just ran out of gelatin…can xanthan gum be used as a substitute?
Wholesome Yum D
0Hi Vivian, I have never attempted that, but I think it should work for you.
Cooki
0Hello, I’m trying to reduce my use of single-use plastics and plastic wrap altogether. Do you have any suggestions what I can use in its stead? Would wax paper work?
Wholesome Yum D
0Hi Cooki, I have not tried that before but let me know the results if you do try it.
Reiger
0This is delicious. I tweaked it a little. To reduce calories by almost half, I used 1 quart of light cream with 3 teaspoons of xanthum gum (instead of gelatin) to make 10 servings at a little over 200 calories each.
Susan
0Hello! I have a question regarding the amount of heavy cream. The recipe says 3 cups, but then says to divide it into 1/4 cup and 1 3/4 cup portions, which adds up to 2 cups. Which is it? Thanks!
Wholesome Yum D
0Hi Susan, This recipe calls for 2 cups of cream.
John Darms
0Fantastic. I used 1/2 cup allulose for sweetener. Could not be tastier. Great recipe and easy.
Andrea
0This is the best chocolate dessert and very easy to make.
Faith
0can I sub coconut cream for the heavy whip?
Wholesome Yum D
0Hi Faith, Yes, you can.
Faith
0I decided to last night and it turned out SOOO well!!! Thank you so much for this fantastic recipe! I’ll have to try it with the heavy creme sometime 🙂
Sherri
0Wow, Love this pudding!! Family never knew it was keto until I told them. I have made this recipe 5x. Best pudding ever!! Thank You!!
Dawn
0Wow! I thought I would just have to give up pudding. Every packaged “keto” friendly pudding I have tried has tasted like absolute *sadness*.
If you’ve made any you know what I mean… you mix it up and chill it, sit down to your wonderful pudding and take a bite and yuck! Sadness, plain and simple.
So when I made this recipe, I didn’t want to get my hopes up. But wow! It is amazing. Best chocolate pudding since I have started eating keto. Thank you for this amazing recipe!
Cassie
0Why is mine a light color? Its looks like a hot cocoa color.
Wholesome Yum D
0Hi Cassie, It may have to do with your cocoa powder, as long as it tastes good I don’t think there should be an issue.
Lilah
0Wow!! This pudding is IT!! I tripled the recipe because I was CRAVING CHOCOLATE and this hit the spot! I used half coconut cream and half whipping cream and it came out so creamy and rich. I layered it with plain chia pudding in some daiquiri glasses to make it fancy. My kids loved it too.
JLH
0I was craving something chocolate but needed low calorie and low cholesterol as well as low sugar. I substituted skim milk for the cream and was very pleased with the results. It’s probably not as rich and creamy as using heavy cream, but it tasted great to me. I topped it with a squirt of whipped cream instead. I divided it into three servings which were under 100 calories each. Delicious!
S. George
0So flippin’ good! I lowered the amount of gelatin and added 1/4 cup of instant decaf coffee to make it mocha!
Stuart
0Can you substitute almond milk for cream in this recipe? tia
Wholesome Yum D
0Hi Stuart, I do not suggest almond milk, you will not get the thick and creamy texture of pudding.
kerryw
0Oh my gosh! This is the most luscious pudding recipe I’ve ever made and the fact that it’s Keto is mind blowing. I’d rate it higher than 5 if I could. Thank you for sharing with us 🙂
Rachel
0The title of this recipe is 100% accurate. This really is the best chocolate pudding! It is way better than anything you could buy in a package. It’s rich and chocolatey, and very easy to make!
Irem
0Definitely a keeper! Made a single portion version with leftover heavy cream. I always thought pudding would be impossible without some sorta starch. Made avocado pudding before, was looking for different recipes. I had some problems with gelatin amount before in my cooking adventure, this is a smooth tasty recipe! 🙂
Karen
0Says I’m a bot & will not let me create an account. Help, please.
Wholesome Yum D
0Hi Karen, Please fill out the Contact Form and I can get your issue resolved for you.
Charmaine
0I love this recipe! And personally, the pudding skin is my favourite part. I usually make it in a double batch because everyone loves it, and it disappears quickly. I’ve also used it as a cream layer in a chocolate layer cake. WOW! It’s delicious!
Emily Gardner
0Hi! Can u sub powered swerve in for the powered erythritol? Lol..I have that in my pantry right now…thanks!
Wholesome Yum D
0Hi Emily, I used to make this recipe with Wholesome Yum Powdered Erythritol, but now I actually prefer Powdered Besti because it dissolves so easily and does not crystallize. You can use the conversion calculator in my keto sweetener guide if you want to try using something else.
Caryl
0LOL, we like the skin too.
Liz
0This sounds delicious but I have to laugh because I love pudding skin!!
Charmaine
0The pudding skin is my favourite part.
Dave
0This recipe is divine! The consistency of mine turned out like a wonderful mousse and the flavor is pure magic. I suggest making it the day before as after a couple of hours in the fridge mine was still quite runny. I almost gave up hope that it would firm up, however, after spending the night in the fridge I woke up to a wonderful surprise, a real chocolate delight.
Heather W.
0We will be having this soon. FYI: We LOVE the skin that develops! 🙂
D
0Not sure how you get 4 carbs per serving. Each tablespoon of health whipping cream is 1 carb.
2 cups of whipping cream /4 servings, = .5 cup. That’s 8 carbs alone?
Wholesome Yum M
0Hi D, It really depends on the cream you are using. Carbs in heavy cream, heavy whipping cream, and light cream can all vary. Be sure to buy the brand with the lowest carb count. I used heavy cream and calculated 5 net carbs per serving. I hope this helps!
Patricia Long
0I made this 2 days ago and it’s soooo good. I even skipped lunch just to have pudding!! Thank you for the recipe.
Mary
0Could I use sugar free chocolate chips in this recipe instead of cocoa powder?
Wholesome Yum M
0Hi Mary, Possibly, but your pudding will likely end up much thicker than mine.