Oh gosh, is this a keto chocolate pudding or a keto whole egg custard recipe? I have no idea but what I do know is it is delicious!
I was just having a bit of an experiment when I made this recipe, and I was so excited the minute I tasted it. The mix straight from the bowl is amazing. I ate it while still hot and before pouring it into the moulds and it was incredibly good.
Anyway, read on to see how to make our very delicious and easy keto chocolate custard pudding.
Keto Chocolate Pudding Ingredients
HOT TIP – For a dairy free keto pudding simply swap the cream for coconut cream. Just as delicious too!
My keto chocolate pudding recipe is super simple to make, I promise. The ingredients are more than likely in your keto pantry right now.
Here is all you need.
Eggs. I use jumbo free-range range eggs at room temperature. Room temperature eggs ensure no eggy taste in keto dessert recipes or baking.
Unsweetened Cacao. I use Cell Squared Cacao. If using supermarket cacao, check it is unsweetened. Alternatively use unsweetened cocoa powder.
Sweetener. Any sweetener of choice can be used. I prefer to use Sukrin Melis for this recipe as it has no cooling effect.
Gelatin. A great gentle thickener. The gelatin helps to set the pudding. Locako Natural Beef Gelatin as my preferred brand. Alternatively, if a vegan keto pudding is preferred swap the gelatin for agar agar (and use coconut cream). If using gelatin leaves you will need to convert the amount of leaves to the 1 tbsp measure of powdered gelatin.
Xanthan gum is optional if you do not prefer a set pudding. I will add that the amount in the recipe does NOT give a slimy mouth feel or take away from the texture or flavor in my opinion (or the testing team).
How to Make Keto Chocolate Pudding
As I like to do, I have provided a conventional method and a Thermomix keto pudding recipe. Having the two methods makes it easy for you both.
How to make a keto chocolate pudding on the stovetop?
- Add the chocolate, cream, cacao, cinnamon, and salt flakes to a small saucepan. Whisk mixture over medium heat until the mixture begins to simmer; remove from heat.
- In a large bowl; whisk sweetener and eggs. Whisk through the cream mixture, return to heat, and continue whisking until custard thickens and coats the back of a spoon. Remove from heat and whisk through the gelatin and xanthan gum. Whisking until smooth and lump free. Pour into a silicone molds or divide between 6 serving bowls and transfer to the fridge. Refrigerate 3-4 hours or until set.
We all love a recipe that is super easy to change to suit our taste, right? I most assuredly do. I am one of those kinds of people who love to try something new every day. So, when I make keto pudding, I tend to split the mixture and flavor them differently.
Here are just a few of my favorite ways to customize your pudding.
- Add 1 tablespoon of coffee (just instant) to the mixture at step 2 or mix through the mixture after it is finished cooking.
- Extracts. The big dome top ones pictured at the top of the post have been spiked with a little peppermint extract. They are so yummy. But honestly use any extract you prefer.
- Different chocolate. I use 95% Cacao Lindt in some and Vitawerx White Chocolate in others. All were very tasty sugar free puddings that is for sure.
More Recipes To Try
Here are just a few easy keto sweets that I love and are just a little popular to make.
I hope you love my keto chocolate pudding as much as we do! If you do, then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave us a review to help others know that this is a recipe worth trying.
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Keto Chocolate Pudding
- 60 g dark chocolate I used 95% cacao, Lindt or Well Naturally
- 400 g thickened cream
- 1 tablespoon unsweetened cacao powder
- ¼ teaspoon cinnamon
- Pinch salt flakes
- 3 tablespoons powdered sweetener I use Sukrin Melis
- 4 whole eggs room temperature
- 1 tablespoon gelatin
- 0.25 teaspoon xanthan gum
OPTIONAL CHOCOLATE COATING
- 50 g chocolate of choice I used a mix of Vitawerx Milk and White Chocolate
- 1 teaspoon coconut or MCT oil
- Add chocolate, cream, cacao, cinnamon, and salt flakes to a small saucepan. Whisk mixture over medium heat until a low simmer and remove from heat.
- In a separate bowl whisk together sweetener and eggs. Whisk through the cream mixture and return to heat and continue whisking until custard thickens and coats the back of a spoon. Remove from heat and whisk through the gelatin and xanthan gum. Pour into a silicone moulds or divide between 6 serving bowls and transfer to the fridge. Refrigerate 3-4 hours or until set. Remove from mold and coat in chocolate or serve as is.
- If coating in chocolate; in a small melt the chocolate and oil in the microwave 90 seconds on high. Stir until smooth and lump-free. Dip the pudding into the chocolate and place onto a baking paper lined tray. Alternatively, drizzle with chocolate.
- Place chocolate into bowl; chop 5 sec/speed 10.
- Insert whisk attachment. Add all ingredients; cook 9 min/90℃/speed 3.
- Pour into silicone molds or divide between 6 serving bowls and transfer to the fridge. Refrigerate 3-4 hours or until set. Remove from mold and coat in chocolate or serve as is.
- If coating in chocolate; chop chocolate 5 sec/speed 5. Add oil and melt 2 min/50°C/speed 2. Stir until smooth and lump-free. Transfer to a small bowl. Dip the pudding into the chocolate and place onto a baking paper lined tray. Alternatively, drizzle with chocolate.
- I use Lindt 95% cacao chocolate for this recipe. It does have a less sweet flavour than most keto chocolate or sugar free chocolates.
- If you use a lower cacao chocolate adjust the sweetener to your taste as well.
- Thickened cream is similar in fat content to a whipping cream or heavy cream. For a dairy free keto pudding (also keto vegan pudding) swap the cream for coconut cream.
- Choose an unsweetened cacao or cocoa powder for this recipe to cut the carbs. Any sweetener of choice can be used in this recipe. Sukrin Melis is pretty much a 1:1 ratio with sugar so if using a sweeter sweetener adjust according to taste. Sweetener can be completely omitted if preferred.
- I use jumbo-sized free-range eggs in my pudding.
- Gelatin and xanthan gum help to set the pudding if you wish to have more of a whole egg custard without setting you can choose to omit one or both of these ingredients. Agar agar can be used in place of gelatin for the vegan option.
- Add 1 tablespoon of instant coffee at step 2 for a delicious mocha pudding.
- Add a few drops of any extract you like e.g. peppermint, coffee, licorice for a tasty variation.
- Swap the chocolate for any sugar free chocolate of choice. I have made these with milk chocolate, dark chocolate and white chocolate.
- Add a tablespoon of flavored collagen to create new flavors and a nutritional boost.
I have never tried to make a keto pudding before but this one looks so easy and delicious. Saving this recipe as my reference. Thank you!
I made my husband these and they turned out so cute! It was such a treat to eat without worrying about them being loaded with a bunch of sugar!
so happy you enjoyed it
I have never tried keto pudding before. Sounds delicious! Excited to give it a try! Thanks for the share.
This was so easy, and an absolute stunner when made! I can’t wait to make it again for the holidays, this was a test run that my family destroyed and the recipe was a real winner
Glad you enjoyed it Ksenia
I loved the rich flavor and the texture of this pudding! Also, it was easy to prep and my whole family loved it 😉