Creamy keto chocolate pudding better than any sugar free store bought pudding with better ingredients. All homemade this keto dessert is perfect for anyone looking for a healthy snack option!
Is Sugar Free Pudding The Same As Keto
No it isn’t! Here is why, you may look at the nutrition facts and say the net carbs are low and in the range of keto. If you look closer you’ll see much more. Most are sweetened with Maltitol which has a higher glycemic index than sugar. This makes it much worst with causing glucose spikes.
To add, they are thickened with cornstarch as well. Honestly, I personally am not against using cornstarch in my recipes or in general. Yet, I notice a bunch of people are. Due to cornstarch being a starch it will dissolve fast in your body. Whether enough is used to cause a huge issue is debatable and varies from person to person.
Can I Use Chia Seeds
Yes you can! But, for this recipe the thickener is gelatin. With that said I have a keto chia pudding recipe that can be used if you want chia seeds as a thickener.
How To Make Keto Chocolate Pudding
First, take 1/4 cup of heavy cream and a half of teaspoon of gelatin. Sprinkle the gelatin then give it a mix and leave it to bloom.
To start, get out a pot on the stove. Next, add in heavy cream and turn on medium/low heat. Do not let the heavy cream come to a boil. If it simmers for a little bit and you quickly lower the heat that is fine. But, heavy cream is very sensitive to over heating.
Now, inside your heavy cream add a sweetener, cocoa powder and vanilla. Continue to whisk everything until the mix is smooth.
Then, add in bloomed gelatin mix. Continue mixing making sure the gelatin dissolves and is smooth in your mix. If not it’ll have small clumps in there unless you run the pudding through a strainer. When done correctly you shouldn’t have to do this.
In order to prevent the skin that forms, transfer to a bowl and cover with plastic wrap touching the top of the pudding. Place in refrigerator for gelatin to set. This may take an hour or two. Once done, remove the plastic wrap and give the keto chocolate pudding a stir. Now serve!
Helpful Recipe Tips
- Avoid overheating, do not let this recipe boil. A slight simmer is ok if it gets too hot just drop the heat and it’ll be fine. Yet, with heavy cream and chocolate overheating will cause curdling and separation.
- Why not use xanthan gum, I personally don’t like the texture that comes with it. You are welcome to give it a try if you just don’t want to use gelatin. Start off with 1/4 teaspoon. You can also use chia seeds to thicken using this recipe here.
- Granulated or powdered sweetener, I have seen some bloggers swear by one or the other but in a recipe such as this one the sweetener is melting anyway so it doesn’t matter.
Chocolate Dessert Recipes You’ll Love
Keto Chocolate Pudding
- 2 cup heavy cream
- 2 tablespoon cocoa powder
- 1/4 cup keto sweetener (1/4-1/2 cup taste for desired sweeteness)
- 1 tablespoon vanilla extract
- 1 teaspoon gelatin
- Bloom gelatin by mixing 1/4 cup of heavy cream with 1/2 teaspoon of gelatin powder. Set aside. This is a 1/4 cup out of the 2 cups not extra. Meaning you will start the next step with the remaining 1 3/4 cup heavy cream.
- In a pot on medium low heat add heavy cream. Then add in cocoa powder, sweetener, vanilla extract. Mix until smooth and combined. This will happen with the heat rising.
- Allow mix to get hot. It should steam but don't let it boil. If you see bubbles rising turn the heat off.
- Once mix is steaming add in bloomed gelatin. Continue stirring and allow to fully melt. Gelatin needs to fully dissolve. If not you'll get lumps.
- Pour into a bowl after mix is smooth again. If worried about lumps pour it through a strainer. To avoid the skin on the pudding over plastic wrap and make sure to have the plastic touching the top of the pudding. This is what prevents the skin from forming.
- Refridgerate for an hour or 2 so gelatin can set. Remove the plastic and give it a mix. Serve. I was able to fill 6 3.5oz of the jars.
Helpful Recipe Tips
- Avoid overheating, do not let this recipe boil. A slight simmer is ok if it gets too hot just drop the heat and it'll be fine. Yet, with heavy cream and chocolate overheating will cause curdling and separation.
- Why not use xanthan gum, I personally don't like the texture that comes with it. You are welcome to give it a try if you just don't want to use gelatin. Start off with 1/4 teaspoon. You can also use chia seeds to thicken using this recipe here.
- Granulated or powdered sweetener, I have seen some bloggers swear by one or the other but in a recipe such as this one the sweetener is melting anyway so it doesn't matter.
Thanks to Wholesum Yum for the inspriration to use gelatin in this recipe!