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Keto chocolate pudding is rich, creamy, and delicious. And I have a feeling that once you try it, you’re going to want to finish off every meal with this sugar-free pudding. It’s THAT good! My low carb sugar-free chocolate pudding is similar to sugar-free vanilla pudding and made with classic ingredients like heavy cream, cocoa powder, and a little secret ingredient that makes it the best ever!
Chocolate pudding is a quintessential childhood treat, but this keto chocolate pudding is so good, with luscious dark chocolate flavor that makes it a perfect dessert for adults, too. There’s no reason to give up on your favorite foods, when sugar free chocolate pudding is just as tasty.
I may sound like a broken record on this, but I’ll say it again! You don’t have to give up your favorite foods to go on a low carb keto diet. And this sugar-free pudding is the perfect example. Go ahead and indulge!
Are you ready for the best sugar-free pudding recipe?! Just know that it’s rich and thick, so if you want something light and airy, make keto chocolate mousse instead.
How To Make Keto Chocolate Pudding
Keto chocolate pudding doesn’t just taste amazing; it’s super easy to make, too. The part that is the hardest is waiting for it to chill in the fridge.
That’s okay, though! While you are waiting for the pudding to set up, you can search through my low carb dinner recipes to decide what to cook for your pre-dessert meal. 😉
Ingredients in sugar-free chocolate pudding:
- Heavy cream
- Unflavored gelatin powder
- Powdered erythritol
- Cocoa powder
- Sea salt
- Vanilla
Step 1: Begin by pouring 1/4 cup heavy cream into a small bowl. Gently sprinkle the gelatin powder on top, and whisk together immediately. Set aside. This is the secret that makes this low carb chocolate pudding ultra thick and decadent. (If you need a different keto friendly thickener, try this list of cornstarch substitutes for ideas.)
PRO TIP: When pouring in the gelatin powder, take special care not just to dump it in. It should be gently sprinkled along the top of the heavy cream. Get the gelatin and cream as smooth as you can, but don’t stress too much, as the clumps will dissolve once heated.
Step 3: Cook the sugar-free pudding ingredients together until they start to bubble, but don’t let it boil. Add the vanilla when it comes off the heat.
Step 4: This is when we add the gelatin mixture to the pudding. This helps to thicken it and give it a really rich and luscious texture.
Let the pudding cool so that it won’t melt the plastic we’re going to put over it. When it’s cool enough, add the plastic flush against the top of the pudding.
PRO TIP: Make sure to put the plastic wrap pretty tightly against the top of the pudding, with no air in between. This will help prevent a film from forming on the top.
Step 5: Refrigerate for at least 2 hours, then give it a stir. Look how thick, rich and creamy it gets:
Sugar-Free Chocolate Pudding Variations
Everything about this sugar-free chocolate pudding recipe is perfection! However, sometimes I like to try out new toppings.
And if you’re making keto chocolate pudding for a crowd, it’s really fun to put out the pudding with a bunch of toppings for a dessert bar. Everyone can top their own cups. Serve them in pretty dishes, for the ultimate entertaining dessert.
Here are my chocolate pudding topping ideas:
- Berries – You can keep it low carb while added some fresh berries! Strawberries, raspberries, or blueberries go amazing with this keto pudding with heavy cream.
- Nuts – Sprinkle some chopped pecans, almonds, or walnuts on top to add some crunch.
- Coconut – It’s impossible ever to go wrong with shredded coconut. You are going to love sugar free chocolate pudding with a few sprinkles of coconut. Try it!
- Chocolate – Add a few chocolate curls on top. Not only does it add more chocolaty flavor, but it also looks gorgeous, too.
- Sugar-free whipped cream – Makes the perfect easy topping for a pretty presentation.
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 of the sugar-free chocolate pudding.
Can You Make Low Carb Chocolate Pudding Ahead?
Yes, absolutely you can make low carb chocolate pudding ahead! If you store it in the fridge in an airtight container with plastic wrap on top, it will last 5-7 days.
Can You Freeze Sugar-Free Chocolate Pudding?
Yes, you can freeze sugar-free pudding. Freeze any leftovers in an airtight container with a lid. It will last 1-2 months in the freezer.
I recommend digging into some frozen chocolate pudding dessert on a hot day because it tastes like ice cream! Great way to cool down why enjoying a delicious treat.
More Low Carb Chocolate Desserts
Is your sweet tooth getting you? Satisfy any craving with these flavorful low carb dessert recipes:
- Crustless Low Carb Keto Cheesecake Bites
- Low Carb Chocolate Chip Cookies
- Keto Choc PB Cheesecake Mousse
- Keto Low Carb No-Bake Chocolate Cheesecake
Tools To Make Keto Chocolate Pudding
Tap the links below to see the items used to make this recipe.
- Pudding Bowls – These ramekins are so cute, and the perfect size for individual portions of low carb chocolate pudding.
- Stainless Steel Pots and Pans Set – My favorite set of pots and pans. Amazing quality and they clean up really easily.
The Best Sugar-Free Chocolate Pudding Recipe
Keto Sugar-Free Chocolate Pudding (The BEST!)
A creamy, sugar-free chocolate pudding recipe that tastes better than store-bought! Make keto chocolate pudding with just 5 ingredients.
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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.
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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.
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In a medium saucepan over medium-low, 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 bubbling near the edges.
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Remove from heat. Stir in the vanilla extract.
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Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved.
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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.
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Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until firm.
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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.
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219 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.
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.
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.
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.