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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 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 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. (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 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
- 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
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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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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212 Comments
Sinea
0Hi! I just made a batch of this delicious pudding. It really does come out creamy. I was so excited to make it that I went ahead though I did not have powdered erythritol. Instead I used Pyure sugar free blend of erythritol and stevia. The pudding went down nice but left a sharp after taste. Is the powdered sugar a gentler sweet? The recipe is a winner for sure but I do want to solve that little problem.
Blessings!
Sinea
Wholesome Yum M
0Hi Sinea, The type of sweetener used makes a big difference in desserts. The aftertaste is likely caused by the sweetener you used. Also, it may have been a bit sweeter than it should have been because the sweetener you used is 1:1 with sugar and pure erythritol is only about 70% as sweet as sugar. I recommend using Besti Powdered Erythritol for the best results.
Sinea
0That is what I hoped you would say. I have seen other recipes with powdered sugar erythritol suggested. I will buy some!
BTW, my temporary improvement this morning as I ate some for BREAKFAST is that I poured a little bit of heavy cream on top. It reduced the bitey taste. Do you have a recipe for egg custard?
Wholesome Yum M
0Hi Sinea, Sure do! Easy Low Carb Keto Custard.
Corinna
0OMG, this pudding is SO GOOD and SO EASY to make. I follow Keto and it’s so rich and creamy that it doesn’t take much to feel happy and satisfied. Thank you for a wonderful recipe!!
Paully Adams
0Instead of using the gelatin, how about substituting an avocado? The creaminess of pudding without having to cook?
Wholesome Yum M
0Hi Paully, That won’t work with this recipe. Gelatin is the best ingredient for this pudding.
Karen
0I make this great recipe on a regular basis. I use half and half, 1/2 cup sweetener, 3 tsp of gelatin and add a tsp of cinnamon. I never really knew exactly how to bloom gelatin before, so thank you for the detailed instructions! Will try it next as a topping for lemon pound cake.
Loraine
0Hello is it possible to sub any of the heavy cream with a nut milk?
Wholesome Yum M
0Hi Loraine, Full-fat canned coconut milk will work best as a substitution for heavy cream. It has similar creaminess and thickness.
Martha
0Made this recipe; followed it to the letter and it did not firm up, even after sitting in the fridge overnight.
Wholesome Yum M
0Hi Martha, Sorry this recipe didn’t turn out as expected. Did you remember to bloom the gelatin first? That is an important (and often overlooked) step in the process.
Carmella
0Could I use a gelatin sheet instead of powder and would it be one sheet.
Wholesome Yum M
0Hi Carmella, Check with the brand of gelatin sheets you are using for a conversion chart. It’s usually 1 sheet = 1 tsp of powdered gelatin.
Melanie
0I love this pudding recipe!! I’ve made it many times. I wonder, Can I freeze this pudding to make popsicles? Will it hold up in a popsicle mold?
Wholesome Yum M
0Hi Melanie, Yes, these make great pudding popsicles! Enjoy!
A C
0This pudding came out nice and thick (and tasty!) but I must have messed up something (even though it’s a simple recipe). Mine had ‘chunks’ in it, like it almost feels like those chunky mashed potatoes you get when you didn’t blend enough. I’m guessing it’s the gelatin? I was hoping you could help me figure out what I did wrong even though it still tastes good. It looked perfect when I was stirring it (I didn’t see any chunks). I added the hot pudding mixture from the stove into the gelatin/partial cream mixture, stirred, and left in the fridge for 15 minutes to cool before putting the plastic on the top and left it in for 3 hours.
Wholesome Yum M
0Hi A C, Yes, it sounds like the gelatin didn’t get fully dissolved in your pudding. You should be able to fix this problem by running it through your blender for about 30 seconds to a minute to break up the clumps. When making this recipe again, make sure that the gelatin is fully dissolved before removing it from the heat.
diana irie
0I love this recipe.It is the best I have come across and I have tried a lot of them
I can also freeze it and it becomes ice cream which it comes out perfect, not hard as rock.
As I’m not a chocolate fan, I substituted the chocolate for vanilla. Maybe next time I will try coffee.
The amount of gelatine used can be adjusted to make a softer ice cream or a harder ice cream.
It beats the bought zilch ice cream hands down. This is a keeper
Thank you
dennis allen
0Taste great. Been a long time since I had chocolate pudding. The only problem is, I’m going to eat this too fast.
Ana
0How could this recipe be adapted to be dairy free? Canned full fat coconut milk? Other suggestions?
Thank you!
Wholesome Yum M
0Hi Ana, Yes, full-fat canned coconut milk will work great here.
Maureen
0Best pudding ever !
Debbie Stamper
0Thank you that worked perfectly. Now it is the best pudding ever.
Debbie Stamper
0Hello 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
0Hi 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
0Where is step 2????Cook chocolate in what?
Wholesome Yum M
0Hi Paul, Full instructions are located in the recipe card, which can be found by taping the ‘Jump to Recipe’ button at the top of the post. I hope this helps!
Robin A Yates
0Hello,
We love our cook and serve pudding warm, can you eat this warm or is it to liquidy?
Wholesome Yum M
0Hi 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
0This 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
0If I have truvia sweetener how much should I use?
Wholesome Yum M
0Hi Laurie, I have a handy Sweetener Conversion Calculator here that can help you determine how much you will need.
JB
0So delicious
Marie
0First – 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
0Hi 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
0When 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
0Hi 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
0I 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
0Hi—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
0Hi 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
0This 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
0Had 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
0So 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. 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
0All 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
0This 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
0Hello! 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
0Hi 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
0Thank 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
0Omg! 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
0Hi Julie, The recipe states 1 1/2 teaspoons of gelatin. The comment response above was for someone whose pudding did not set.
Knar
0I 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
0Hi 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
0I 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
0431 calories for just a 1/2 cup?
Wholesome Yum M
0Hi 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
0Hi, 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
0Hi 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
0Could I use almond milk creamer for this or is the fat in the regular heavy cream nessesary?
Wholesome Yum M
0Hi 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
0This 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
0I 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
0What 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
0So 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
0Would this work as pudding pops for Summer?
Wholesome Yum M
0Hi Teetop, Yes!!
Jan
0This was delish!!!!
Suzanne Roe
0Thanks 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
0Love, 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
0This 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
0Hi 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
0OMG!!!!! 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
0Is there any way that I could use half and half instead of the heavy cream? This looks SO good!!!
Wholesome Yum M
0Hi Belly Zee, Yes, half and half will still work fine.
Belly Zee
0Thanks so much!
Shauna L
0This 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
0Hi 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
0Superb! Tastes like homemade chocolate buttercream frosting.
I add a couple ounces of 85% baking chocolate to make it extra decadent. <3
Lisa
0Amazingly 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
0I 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
0Hi 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
0What 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!