1/4cupketo sweetener(1/4-1/2 cup taste for desired sweeteness)
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.
Keto Chocolate Pudding
Amount Per Serving (1 serving)
Calories 274.5Calories from Fat 260
% Daily Value*
Saturated Fat 18.4g115%
Trans Fat 1g
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Chocolate Pudding
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