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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 healthy chocolate pudding. It’s THAT good! My low carb chocolate pudding (which is a sugar-free chocolate pudding) is made with classic ingredients like heavy cream, cocoa powder, and a little secret ingredient that makes it the best chocolate pudding recipe 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 healthy chocolate pudding is the perfect example. Go ahead and indulge!
Are you ready for the best chocolate 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 healthy chocolate 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.
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 healthy chocolate 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 the best 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 of low carb chocolate pudding. 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 to the top of the healthy chocolate pudding. Not only does it add more chocolate-y flavor, but it also looks gorgeous too.
- 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 the healthy chocolate pudding 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 healthy chocolate pudding. Freeze any leftover sugar-free pudding 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
- Easy Paleo Dark Chocolate Almond Butter Cups – be sure to use a keto-approved sweetener
- Keto Choc PB Cheesecake Mousse
- Keto Low Carb No-Bake Chocolate Cheesecake
Tools To Make Keto Chocolate Pudding:
Click 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:
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RECIPE CARD
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The BEST Keto Sugar-Free Chocolate Pudding Recipe
A creamy, sugar-free low carb chocolate pudding recipe that tastes better than store-bought! See how to make keto chocolate pudding with 5 ingredients + 10 minutes prep.
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PrintIngredients
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Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs.
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Click 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.
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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138 Comments
Debbie Stamper
Thank you that worked perfectly. Now it is the best pudding ever.
Debbie Stamper
Hello I see such great reviews and couldn’t wait to try it. Mine came out a little sweeter for my taste. I used Swerve granular. I used the 1/3 of a cup. Should I cut back a little or do you have any recommendations. Other than that the taste is delicious, texture was good and set perfectly.
Wholesome Yum M
Hi Debbie, The sweetener you used is actually sweeter than what the recipe calls for. This recipe calls for powdered erythritol, which is actually about 30% less sweet than the brand you used. Here is a great sweetener calculator that will help you determine how much to use when making sweetener substitutions.
Paul
Where is step 2????Cook chocolate in what?
Wholesome Yum M
Hi Paul, Full instructions are located in the recipe card, which can be found by clicking the ‘Jump to Recipe’ button at the top of the post. I hope this helps!
Robin A Yates
Hello,
We love our cook and serve pudding warm, can you eat this warm or is it to liquidy?
Wholesome Yum M
Hi Robin, The recipe as is will be too liquidy to eat warm. The gelatin thickens as it cools. If you would like to serve it while it’s still warm, consider adding 1/8th teaspoon of xanthan gum while it simmers to help thicken it.
Janelle Pinette
This recipe is fantastic!! Ive made it as written and also subbed in chocolate protein powder and it’s delicious both ways, I can’t believe it’s “fine” to eat on Keto and for my blood sugars, it’s such a treat. Thanks so much for sharing!
Laurie Larusso
If I have truvia sweetener how much should I use?
Wholesome Yum M
Hi Laurie, I have a handy Sweetener Conversion Calculator here that can help you determine how much you will need.
JB
So delicious
Marie
First – This came out amazing!
But, has anyone had any luck adding this to Carb Manager and getting the 6 carbs/431 calories? I keep getting 1 serving = 24 carbs per serving.
Thank you!
Wholesome Yum M
Hi Marie, A lot of these macro trackers do not subtract the sweetener from the recipe to get the net carb count. I hope this helps!
Ginny Banks
When I finally was able to get to the recipe, I loved it! But I have to say…so much interruption from ads and pop-ups. I stuck with it because it’s a great recipe!
Wholesome Yum M
Hi Ginny, I’m so glad you enjoyed the recipe! Thanks for your feedback about the site, the ads help to keep the site up and running. If you are enjoying the recipes on the site, I do have a Wholesome Yum Plus membership where you can browse the site ad-free.
Jessica
I love this recipe. Thank you sooo much! I appreciate you and your creativity! I’m a cook and baker of non low carb stuff. I want anyone who is reading this, this is a keeper. I put 1/2 tsp extra of geletin because I used 1 1/2 tsp gelatin awhile ago when I tried this recipe and it didn’t thicken up for me. This time it is so good -very thick and yummy. I’m going to use this for my keto sex in a pan recipe! Thank you, I love your recipes hun!
DEBORAH STONE
Hi—I made this pudding but substituted stevia for erythritol (it gives me tummy aches). Pudding did not thicken up after 2 hours in the refrigerator.(I used Ghirardelli chocolate powder– It tastes delicious). Could this be why?
Wholesome Yum M
Hi Deborah, The sweetener is not what makes the pudding set, it’s actually the gelatin. Did you add gelatin to the heavy cream to bloom and then heat it with the rest of the ingredients? That process is what will make your pudding set.
Toni Hadley
This is the most delicious creamy smooth pudding ever had only six grams I’m so excited I love pudding LOL if you love putting like I do here’s the best recipe!!
myHSplace
Had a rough week due to losing my beloved kitty and I almost went to the store to buy a pudding cups when my dark chocolate pudding craving just would not go away but, not wanting to drive I decided to check on here for a recipe first and sure enough, you didn’t disappoint again!! This was delicious even though I messed it up and quite honestly I think it was even better than the dark chocolate fudge pudding cups I use to love. I used L’s monk fruit powdered sweetener, forgot to add vanilla extract and even hmmm read the heavy cream wrong (I did the 1/4 and then 3/4, missing the 1 before the 3/4 lol)…needless to say, I think it was a good mistake cause it allowed me to actually lower the heavy cream calories and carbs. After it set perfectly (thanks for the saran wrap tip, never heard of that one), I divided pudding into 4 mason jars and when I grabbed one to eat, I whipped in about 2oz or so of milkadamia milk to make it perfectly thick and creamy, just the way I like it.. this is a keeper, even if I was to ever go off keto (doubtful), I would use this recipe.
Amber Ferrier
So I didn’t use this recipe to a “T” cause I didn’t have the exact ingredients. I used an erythritol/monk fruit mix sweetener and also added about 1/2 tsp. instant coffee while the mixture was hot. Anywho, this recipe feels like I’m cheating! It is AMAZING! holy smokes! I can’t get over it, I am so happy I made this! Whoop whoop! I’m telling all my keto friends! – oh I also whipped the set mixture which seemed to make it just perfect.
Dana Lawrence Gillis
All I can say is YESSSSSSS Texture? Check. Flavor? Omgggg. I let every little spoonful melt in my mouth. Definitely going to be making this again soon, such a great little afternoon treat!
Alana
This is the best keto dessert treat I’ve come across. I put it into 6 small containers in the fridge and it’s the most decadent dessert ever!!
Angie
Hello! Tried this today … taste is great, but ended up being overly firm – not pudding consistency. Followed recipe exactly, expect for sweetener, I used 1/4 cup powdered swerve. Any suggestions on getting the right consistency? Use less gelatin perhaps? Or, did I whisk cream and gelatin too much? Appreciate the recipe and any suggestions you might have. Definitely want to make again! Thank you.
Wholesome Yum M
Hi Angie, Yes you may want to reduce the amount of gelatin you are using. Try scaling back to 1 tbsp of gelatin next time. If you have a blender, you can incorporate a small amount of almond or coconut milk into the pudding you have now to thin it out to your desired consistency. I hope this helps!
Angie
Thank you so much! Your recommendations worked perfectly – for the leftovers I had the other day, and for the new batch made today with reduced amount of gelatin (1 tsp). Consistency of this batch is great, and it’s wonderfully yummy! An absolute treat – thank you
Julie
Omg! In recipe it states tsp not tbl of gelatin, which one is it? I hope its tsp as I just made it!
Wholesome Yum M
Hi Julie, The recipe states 1 1/2 teaspoons of gelatin. The comment response above was for someone whose pudding did not set.
Knar
I was so excited to try this recipe because I really miss chocolate pudding while doing the keto plan. I followed the recipe exactly, but to my dismay, 3 hours later the pudding was not set at all. I’m not sure what I did wrong but I would appreciate any helpful feedback. Thank you!
Wholesome Yum M
Hi Knar, I am sorry this recipe didn’t turn out as expected. Be sure to let the mixture cool before transferring to the fridge. If it goes in too hot it won’t set well. Also, if you are a taste tester during the cooking process, that may have affected your final result. The enzyme amylase found in saliva can cause the thickening agent to break down and not set. I wish you well on your next attempt!
karen pettigrew
I had to substitute cream with coconut cream, and Monk Fruit and Stevia for the sweetener due to allergies and stomach issues. I used all other ingredients but I did use a whole packet of gelatin to make this thicker. I topped it off with Rediwhip Coconut milk topping. It came out great.
carol
431 calories for just a 1/2 cup?
Wholesome Yum M
Hi Carol, Correct. This recipe is made with heavy cream as the base, so it’s higher in calories. Many readers have commented with success stories about subbing with almond milk in this recipe. I have not personally tested it, but it would likely lighten the calorie count.
Marcee Goff
Hi, I am very excited to try this. However, we really like to eat our chocolate pudding hot or warm. Is there anyway to do that with this recipe?
Wholesome Yum M
Hi Marcee, Gelatin doesn’t set until it’s cold. So if you choose to eat your pudding warm, then it may not be nearly as thick. For best texture, it’s best served cold.
Marni Dutter
Could I use almond milk creamer for this or is the fat in the regular heavy cream nessesary?
Wholesome Yum M
Hi Marni, A few readers have commented on having success using almond milk in place of heavy cream, but I am not sure about almond milk creamer. Please let us know how it turns out if you decide to try it.
Diane Adair
This wonderful low carb recipe is freeing me from the siren song of the high carb Belgian Chocolate Pudding at Trader Joe’s. This is the very same soft sweet texture, yielding perfectly to the tongue.
I am just about to make a double batch and freeze part of it. Its like a bowl of fudgsicle.
This pudding is easy to make. One of the most satisfying keto/low carb recipes I have ever licked from a spoon. Sometimes I swirl in a little whipped cream. It makes it fluffy like a mousse.
Thank you so much! This recipe has reinvigorated my commitment to my keto life (have maintained a 45 pound weightloss for 4 years…best blood tests of my 73 year life)
Laura
I am a big chocolate pudding fan, not such a fan of dark chocolate. This recipe is rocking my world. I use powdered monk fruit. 6 grams of carb seems a little high , but I’m sure I’m not eating a whole serving, just a spoonful. I also like to take my spoonful and add it to a keto butter cookie with a squirt of Readywhip. Reminds me of the little chocolate parfaits that KFC used to offer. Anyway, makes my little heart go pitter-pat. Thanks so much!
Deanna
What a wonderful dessert!! And you’re right.. the hardest part is waiting the “chill time”!! It was a big hit and we just topped it with whipped cream. I used the monkfruit/alulose blend granules with a little confectioners erythritol. It’s what I had available. Definitely a keeper! Thank you so much for doing all the hard work.
Shana Serrano
So I was looking for a vanilla keto recipe, and found this one. I figured I’d try to omit the chocolate. I noticed someone else asked, so I wanted to provide my feedback on my attempt. I would say it was a success. I added 2 tbs vanilla extract and I had a vanilla bean, so while the cream was heating, I put that in there as well. The pudding was very tasty, not overly sweet, but, the lack of chocolate changed the consistency a bit. It was a bit more clumpy that your description of smooth decadence. I also needed to let it set longer than 2 hours. At about 2 hours, it was more like a thick soup, than a pudding. I let it sit overnight and it thickened up nicely. It reminded me (texture wise) of a tapioca pudding. That’s not quite the right description, but that was my thought. I can’t wait to try it as the actual chocolate recipe! Thanks, for the recipe. It’s definitely a keeper.
Teetop
Would this work as pudding pops for Summer?
Wholesome Yum M
Hi Teetop, Yes!!
Jan
This was delish!!!!
Suzanne Roe
Thanks for posting this! I made it today and loved it! I did modify the recipe by adding 1/4 only if cup monk fruit sugar and doubled the cocoa powder…so rich and creamy, I loved it!
Susan Davison
Love, Love, Love this pudding. I think I have made this at least 10 times it is so good! Helps me stay with Keto, low carb eating without feeling deprived. I never write reviews but this is so easy and delicious I had to say Thank you!
Angie
This is wonderful! Could you make a vanilla pudding by taking away the cocoa powder? Or do you have a keto vanilla pudding that is this good? Thanks!
Wholesome Yum M
Hi Angie, I’m thrilled you love the chocolate pudding! I have not tried to make it into a vanilla version, but if you decide to try it, please let us know how it turns out.
Belly Zee
OMG!!!!! HOW IS THIS 4 SERVINGS?!?!?!?! THIS IS SSSSOOOOO GOOD!!!!!! Thank you ssssooooo much for this recipe!!!!! I am in LOVE!!!!! This has great flavor and texture, and I used 1/2 cup of half and half, and 1 1/2 cup heavy cream, and it is A-M-A-Z-I-N-G!!!!!!!! I wish I could give it 20 stars (or more!). THANK YOU THANK YOU THANK YOU!!!!!
Belly Zee
Is there any way that I could use half and half instead of the heavy cream? This looks SO good!!!
Wholesome Yum M
Hi Belly Zee, Yes, half and half will still work fine.
Belly Zee
Thanks so much!
Shauna L
This tastes so amazing! Do you have a vanilla pudding recipe? Also, have you tried making pudding pops out of this chocolate pudding?
Wholesome Yum M
Hi Shauna, I’m thrilled you loved the recipe! I don’t have a vanilla recipe on the blog yet. These work great as pudding pops! Enjoy!
Lana
Superb! Tastes like homemade chocolate buttercream frosting.
I add a couple ounces of 85% baking chocolate to make it extra decadent. <3
Lisa
Amazingly good. I double the recipe and add a tiny bit of mint ..half for the freezer and half in the fridge. Chocolate mint ice cream….thank you so much!
Elizabeth
I made this recipe and really liked it! Though I’m wondering if I can swap the erythritol with the Besti monkfruit/allulose blend, as erythritol can give me some stomach issues. Also I had my plastic wrap flush to the pudding (or I thought so anyway) and a film still formed, do you have any tips or suggestions for the next time I make this?
Wholesome Yum M
Hi Elizabeth, Yes you can use allulose if you prefer. The plastic wrap needs to be on top of the pudding, completely sealing the top and the sides to prevent any air from getting in.
Julie
What a great recipe! I was skeptical because it was so liquidy as I place plastic wrap on it and placed in the fridge! Two hours later, the best delicious firm pudding! Thanks for all your great recipes!
Sandra
Can I use cacao instead of cocoa powder and would collagen powder work instead of gelatin
Wholesome Yum M
Hi Sandra, Yes you can use cacao in place of cocoa powder. No, you cannot use collagen in place of gelatin. Collagen will not set as gelatin does.
Joni
So easy to make, but so rich and absolutely delicious!!
Michele M Kocinski
OMG…this is the BEST tasting pudding and my husband loves it! It satisfies that sweet tooth perfectly!
Thank you for posting these wonderful recipes and I can’t wait to try more!
Denise
I would love to know the sodium count, please, for those of us who need to count that!
Wholesome Yum M
Hi Denise, I am not sure. We don’t really track sodium intake on the keto diet. If you would like to find out, there are a few online recipes calculators that could help you figure that out.
Nicole
This is the easiest most delicious keto pudding ever! I’m so glad I found this recipe. I used banana extract instead of vanilla & it tastes like a chocolate covered banana. I will definantly be making this again!!!
Buffy Nakachi
Do you think this will irk with coconut milk for a dairy free version?
Wholesome Yum M
Hi Buffy, Yes this can be made with canned coconut milk for a dairy free version.
Wendy Jonas
What about almond milk?
Wholesome Yum M
Hi Wendy, Almond milk will make a pudding, but the consistency will not be as favorable without the fat from either heavy cream or coconut milk. If you would like to make this with almond milk, I suggest only using 1 cup of almond milk and the other cup being heavy cream or coconut milk.
Hillary
Easy recipe that makes a delicious, decadent desert. I tempered an egg yolk and added that for extra protein. I was also short on cream, so I had to sub in some almond milk. I also added cinnamon and a pinch of cayenne.
Jill
This pudding is the best ever, How many carbs are in it? Was craving something decadent like this!!
Wholesome Yum M
Hi Jill, One serving (1/4 of the recipe) is 5g net carbs.
Elizabeth
I really enjoyed this! The texture and taste is just like pudding. I found that it was not sweet enough for me so I added 3 drops of sweet drops and used 1/2 tsp of xanthan gum powder instead of the gelatin which turned out perfect.
Mary Merwin
The pudding is excellent! Thank you so much for sharing. I wanted to know if I could freeze it?
Thank you again,
Mary
Wholesome Yum M
Hi Mary, You can freeze this pudding, but it will change texture a bit once it’s thawed back out again.
Shannon
I can’t tell you how many low carb / keto desserts I have made that after all the hard work, went in the trash after one bite. This is the first dessert that literally made me want to lick the little bowl I had it in. Thank you, thank you, thank you!
Denisha
Can I make this a vanilla pudding instead of chocolate? If so any tips on doing so?
Wholesome Yum M
Hi Denisha, I think the recipe should still work without the cocoa powder. You may want to try adding the insides of a vanilla bean for a nice, strong vanilla flavor.
Donna
This was THE BEST chocolate pudding and you would never know it was low carb. It was thick, creamy and chocolatey. I made a mistake and used granular erythritol instead of powdered but it didn’t ruin the recipe at all. It was delicious.
Thanks so much for all your terrific recipes.
Doretta
I am making a food version of an Irish car bomb drink. I wondering how I might be able to add a small amount of stout beer to this. Any suggestions?
Wholesome Yum M
Hi Doretta, I’m not sure how beer would affect this recipe, sorry!
Betty
This pudding was delicious and silky. I added a teaspoon of decaffeinated coffee granules to the cocoa powder to boost the chocolate flavour. I add coffee granules to cocoa powder for every recipe.
Heather
I wanted to like this pudding but I didn’t enjoy the flavor much. However the consistency of the pudding turned out well
Bobbi
I’d rate this a million stars. You nailed it! This will be a staple in my kitchen from now on. I made it even more decadent and nutritious by adding a pastured egg during cooking, then stirring in grass fed butter after it is off the heat. Who would have thunk to use gelatin to thicken?! It’s quick, easy and AMAZING. Thanks a million!
Tonda Gruhler
Have tried using real clear gelatin? Like what “grandma” used to use? It would probably bring calories down maybe even cabs?
Lucie
Can’t wait to try this. I bought the powdered mix of Monk Fruit/Erytrhitol… do I use the same quantity as indicated ?
Thank you
Wholesome Yum A
Hi Lucie, you can substitute that but the measurements won’t be the same. See my sweetener conversion calculator for more guidance.
Betty
Hi Lucie. You could use Stevia/erythritol, too. It’s a little less sweet than monk fruit/erythritol.
Maya | Wholesome Yum
The sweetness level depends on the brand you use, but yes, you could. 🙂
Julie
Made this about 6 times now! Love it! So does my family. Simple, satisfying go to when the cravings hit!
Cyndie Broussard
I made this pudding to put as the pudding layer of chocolate lasagna. It all came out AMAZING!! It might be the best dessert I have ever made. It’s what we call ‘Mississippi Mud Pie’ in the south, but the pudding just made it perfect. The whole family loved it, not just the low carbers.
Rad
Are there any other substitutes for unflavoured gelatin powder that I could use with this recipe?
Wholesome Yum
Hi Rad, xanthan gum has worked for others who have tried this recipe. Try it with 1/2 teaspoon. Let me know if it works for you!
Iron Maiden
Gee, I made this and was totally surprised! So many keto recipes require and acquired taste, not this one. It is a perfect desert treat. Thanks!
Strawberry Girl
I can’t wait to make this, thank you so much! I’m looking at the ingredients and wondering where the carbs are coming from? The cream I have has no carbs, so it must be the unflavored gelatin or the cocoa powder? I didn’t think they had any carbs either?
Wholesome Yum
Cocoa powder and heavy cream both have a small amount of carbs. Always read your labels to know the exact carb count!
Terri
I made this pudding recipe today and it was delicious. I used xanthan gum powder instead of gelatin powder and it came out thick and rich. I used 1 tsp but will use 1/2 tsp next time I make it as I thought the 1 tsp of the xanthan gum was a bit too much. But overall it was very good. Thank you for this wonderful recipe.
Vel Lou
My family loved this rich chocolate pudding. It was very easy. Will make again and again. A keeper recipe.
Eliza
I cannot do dairy. So…I used coconut cream and almond milk. It did not get thick. Any suggestions?
Many thanks! Eiza
Wholesome Yum
Hi Eliza, my best guess is you used too much almond milk to thin it out. Did you used gelatin as the recipe states, or collagen hydrolysate/peptides? Collagen will not thicken at all in recipes like these.
Shannon
Hi, this recipe sounds amazing but is there any way at all you can substitute OR get away with not eating gelatin? I just cant bring myself to eat it D; Thank you!! xxxxx
Maya | Wholesome Yum
Hi Shannon, No, that’s the main ingredient in the recipe. The consistency of this pudding is not at all like gelatin or jell-o, if that’s what you’re picturing.
Shannon
Unfortunately not, its the fact it is made out of boiling all the left over bits of animals. A substitute to this somehow would be such a magical discovery, as mousses and puddings were my favorite desserts!
Maya | Wholesome Yum
I did see one reader in the comments said she used xanthan gum, so you could give that a try. Often times gelatin is made from making bone broth out of bones, doesn’t have to be leftover bits. It’s very healthy for us. OF course I understand each of us is different with what we are okay with eating. 🙂
Terri
Can I use xanthan gum powder instead of the gelatin?
Wholesome Yum
Hi Terri, that has worked for others who have tried this recipe. Try it with 1/2 teaspoon. Let me know if it works for you!
Tracy
Will regular unflavored gelatin work? The kind that’s in the jello section at the store? Or is this gelatin powder work differently?
Wholesome Yum
Hi Tracy, it should still work the same with any powdered unflavored gelatin, as long as gelatin is the only ingredient.
Anne Lawton
This pudding sounds great, I can’t wait to try it.
Yang
I did not know you can make chocolate pudding keto! I am saving and sharing this one for sure.
Misty Anderson Omura
So easy to make and AMAZINGLY DELICIOUS.
Zuzana
This is so extremely creamy, I have to make it
Kari
This pudding is incredibly creamy and decadent, and you can’t beat that it’s low in sugar as well!
Paleoglutenfreeguy
OMG this was so perfect! Love that it’s an indulgence but still sugar-free.
Joni Gomes
What an easy recipe to follow! Love chocolate pudding!
Kelly
Mmmm, creamy and decadent. Just the way you want chocolate to be!
Lisa Rodriguez
Oh my gosh, this is seriously the best pudding ever. I cant to chia seed pudding, so I was really missing a pudding replacement. This it the ticket right here. Next batch I’m making frozen for icecream replacement, so smooth and creamy. I felt like I was eating regular pudding. So amazing THANK YOU!!
Jody
Made the pudding this afternoon. It didn’t thicken. I went back over everything could to figure what was done incorrectly. Tastes great though. I did up the erythritol quite a bit to taste.
Wholesome Yum
Hi Jody, I’m so sorry to hear that! My best guess is that you didn’t use cream with enough milk fat, or your gelatin didn’t get a chance to “bloom” and thicken before mixing with everything else. Another common mistake is using collagen hydrolysate (collagen peptides) instead of gelatin, and this will result in pudding not thickening as well.
Wilhelmina
This pudding is so smooth and rich and has incredible chocolate flavor!
Roberta
Hi Maya, can full-fat coconut milk or coconut cream work instead of heavy cream to make this dish dairy-free?
Wholesome Yum
Hi Roberta, full-fat coconut milk should work. Let me know if you try it!
Julie Menghini
Chocolaty, creamy and low carb. Can’t beat that.
Jen
This was the perfect treat to satisfy my chocolate craving! Thank you so much!
Adriana
Love me some chocolate pudding! I am not into keto dieting but I do appreciate a nice pudding that satisfies the cravings for something sweet. I will try your recipe this weekend!
Raia Todd
I could eat this every day! It’s sooooo good!
Ashley
We love making this for a super easy low carb treat! I will definitely make this again.
Caroline
This was so smooth and rich. Love that there aren’t many ingredients as well.
Angie Ghali-Crider
Can I use xanthum gum instead of gelatin?
Wholesome Yum M
Hi Angie, The xanthan gum will thicken into a pudding, but it will have a different consistency from using gelatin. If you don’t have any gelatin on hand, xanthan gum will work, but reduce the amount to a scant 3/4 tsp.
Kaori
Hi Maya, my daughter can’t have dairy, so do you think coconut cream or milk in a can will work for this recipe? Thank you!
Wholesome Yum
Hi Kaori, I think full-fat canned coconut milk will work. Let me know if you try it!
Jennifer
Would love to know of others’ dairy free efforts with this recipe. I tried two batches this morning –one with almond milk in place of heavy cream. I am giving it a chance to set up but expect it to fail because the portion with gelatin sprinkled on it did not thicken at all. I have another batch setting up as well (1 1/2 cups almond milk to 1/2 cup heavy cream). This one looks really promising but it is not 100% dairy free.
Wholesome Yum M
Hi Jennifer, Replacing this recipe to be dairy-free works best with coconut milk, but it can be done with almond milk too. With less fat, the puddings will have a slightly different consistency, but it will still thicken as it chills in the fridge.
Jennifer
thanks! I have lots of coconut milk I just hadn’t tried it yet in pudding. That can be my project for the day!
Barb Valentine
Add softened cream cheese and pour over pecan crust for chocolate cheesecake.
sharon
Gasp!!! What have you done?!?!? We’ll see!!!