Keto Pudding

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.

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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.

1. 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.)
2. 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.

3. 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.
4. 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.
5. Chill in the fridge until firm. Give the pudding a good stir before serving. It should be super thick and creamy!

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. You can also use that one as a base for some other flavors.
• 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!