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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Pudding Is The Creamiest Chocolate Fix
When I want an extra creamy chocolate treat, there’s nothing I love more than this keto pudding. Here’s why:
- Rich, ultra creamy, silky smooth, and chocolaty – That boxed stuff has nothing on homemade! Mine is creamier, smoother, more chocolaty, and more satisfying in every way. (Just know that it’s rich and thick, so if you want something light and airy, try my keto chocolate mousse instead.)
- Just 5 simple ingredients – Plus salt. And unlike the mystery ingredients you’ll find in store-bought versions, my keto chocolate pudding is 100% natural.
- Low carb and gluten free – Less than 5g net carbs per serving, so it’s very keto friendly! It even has some protein, plus a dairy free option.
- Quick and easy make-ahead treat – 5 minute prep, 5 minute cook time, and boom — just let it set in the fridge. If you’ve made my chia pudding or keto yogurt before, you know how amazing it is to have snacks like this ready to go. And this one nails it for chocolate cravings.
Best of all, my kids can’t tell that this is a sugar free chocolate pudding. So, if you want an easy keto dessert your whole family can enjoy, this is it. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto pudding recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Heavy Cream – The base! Full-fat coconut milk or coconut cream should work as a dairy-free alternative. I don’t recommend using thinner keto milk options here, such as almond milk, because they’re too thin and the keto pudding likely won’t set.
- Gelatin Powder – My secret ingredient to thicken, without any xanthan gum or eggs! I like this brand of gelatin from grass-fed cows and used it to test this recipe. The ideal 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 it for a smooth texture in this sugar free chocolate pudding. I’ve made this recipe with powdered erythritol and other sugar substitutes in the past, but none of them dissolve as well and they 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.
- Unsweetened Cocoa Powder – I recommend Dutch processed cocoa like this, as it’s less bitter.
- Vanilla Extract & Sea Salt – To enhance and balance the flavor.
How To Make Keto Pudding
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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 my picture below. (You can proceed with other steps in the meantime.)
- 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 bowl or other glass container. Let it cool, just enough so that it won’t melt the plastic wrap 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.
- Chill in the fridge until firm. Give the pudding a good stir before serving. It should be super thick and creamy!
My Recipe Tips
- Make sure your gelatin hasn’t been exposed to humidity. It loses effectiveness and won’t gel properly if it has.
- Whisk constantly while heating. This helps the cocoa powder blend smoothly and keeps clumps away. Just don’t let it boil, or the texture might get weird!
- 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.
- Let the keto pudding cool before covering. If it’s too hot, the plastic wrap can melt. 10 minutes is usually about right in my experience.
- Don’t let any air between the pudding and plastic covering. Air exposure will cause a film to form. It still tastes okay, but the texture of the film isn’t ideal.
- What to do if your keto pudding didn’t set? I’ve made this at least a dozen times and it happened to me once, though I can’t pinpoint why. If it’s still not set after 4 hours, it probably won’t, but you can fix it. Heat the mixture again very gently in a saucepan, without letting it boil. Bloom another teaspoon of gelatin powder in a bowl with 1/4 cup of cream (make sure it gels), then stir in and let it dissolve. Transfer back to the bowl or container, cover flush with plastic wrap, and refrigerate again.
Keto Pudding (Easy, Creamy Recipe)
Make the best keto pudding with just 5 ingredients! My sugar free chocolate pudding recipe is rich, smooth, chocolaty, and so easy to make.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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 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.
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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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Pour the mixture into a glass bowl or container. Let it cool for about 10 minutes, whisking occasionally, 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. Stir before serving.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you to help you get a smooth, creamy texture, without any clumps or film on top. I also explain what to do if your keto pudding didn’t set for some reason.
- Flavors & toppings: Want to mix it up with other flavors or toppings? See my variations here.
- Storage: Store the pudding in the fridge for up to a week. Make sure you have plastic wrap flush against the top to prevent a film from forming.
- Freeze: This keto pudding freezes well for up to 3 months. Thaw in the fridge overnight and stir before serving, or sometimes I even eat it frozen like ice cream!
- Note on nutrition info: 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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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pudding
Flavors & Toppings
This keto pudding is so rich that I often enjoy it all on its own, as is, straight from the fridge. But if you want to change it up with flavors or toppings, these are lovely:
- Vanilla – Use my vanilla sugar free pudding recipe instead. It’s very similar but doesn’t rely on cocoa powder.
- Fresh Berries – Sometimes I layer this keto chocolate pudding with strawberries, rasberries, or blueberries. See my ricotta dessert for a visual — you can layer the same way with this pudding.
- Nuts – You can sprinkle some on top or even mix them in. If mixing, I recommend doing so only when serving, so they don’t lose their crunch.
- Coconut – Use full-fat coconut milk in place of cream, and add shredded coconut on top. It reminds me of Almond Joy!
- Extra Chocolate – My personal favorite, pictured above! Pipe sugar free whipped cream over your keto pudding and add a few (sugar free) chocolate shavings on top.
- Peanut Butter – Swirl some creamy peanut butter into the sugar free chocolate pudding after it’s set. This version reminds me of these peanut butter fat bombs, but creamier!
290 Comments
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!
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.
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
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!
Sandra
0Can I use cacao instead of cocoa powder and would collagen powder work instead of gelatin
Wholesome Yum M
0Hi 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
0So easy to make, but so rich and absolutely delicious!!
Michele M Kocinski
0OMG…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
0I would love to know the sodium count, please, for those of us who need to count that!
Wholesome Yum M
0Hi 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
0This 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
0Do you think this will irk with coconut milk for a dairy free version?
Wholesome Yum M
0Hi Buffy, Yes this can be made with canned coconut milk for a dairy free version.
Wendy Jonas
0What about almond milk?
Wholesome Yum M
0Hi 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
0Easy 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
0This pudding is the best ever, How many carbs are in it? Was craving something decadent like this!!
Wholesome Yum M
0Hi Jill, One serving (1/4 of the recipe) is 5g net carbs.
Elizabeth
0I 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
0The 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
0Hi Mary, You can freeze this pudding, but it will change texture a bit once it’s thawed back out again.
Shannon
0I 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
0Can I make this a vanilla pudding instead of chocolate? If so any tips on doing so?
Wholesome Yum M
0Hi 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
0This 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
0I am making a food version of an Irish car drink. I wondering how I might be able to add a small amount of stout beer to this. Any suggestions?
Wholesome Yum M
0Hi Doretta, I’m not sure how beer would affect this recipe, sorry!
Betty
0This 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
0I wanted to like this pudding but I didn’t enjoy the flavor much. However the consistency of the pudding turned out well
Bobbi
0I’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
0Have tried using real clear gelatin? Like what “grandma” used to use? It would probably bring calories down maybe even cabs?
Lucie
0Can’t wait to try this. I bought the powdered mix of Monk Fruit/Erytrhitol… do I use the same quantity as indicated ?
Thank you
Betty
0Hi Lucie. You could use Stevia/erythritol, too. It’s a little less sweet than monk fruit/erythritol.
Maya | Wholesome Yum
0The sweetness level depends on the brand you use, but yes, you could. 🙂
Wholesome Yum A
0Hi Lucie, you can substitute that but the measurements won’t be the same. See my sweetener conversion calculator for more guidance.
Julie
0Made this about 6 times now! Love it! So does my family. Simple, satisfying go to when the cravings hit!
Cyndie Broussard
0I 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
0Are there any other substitutes for unflavoured gelatin powder that I could use with this recipe?
Wholesome Yum
0Hi 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
0Gee, 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!