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Keto Chocolate Pudding | So easy and only 2g Net Carbs

The easiest, creamiest and most delicious keto chocolate pudding recipes. Only 2g net carbs per serve and ready in under 15 minutes. So good!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

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 pudding.

3 puddings on a beige plate

Keto Chocolate Pudding Ingredients

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.

HOT TIP – For a dairy free keto pudding simply swap the cream for coconut cream. Just as delicious too!

pudding ingredients in small bowls on a grey backdrop

Eggs. I use jumbo free-range range eggs that are room temperature. Room temperature eggs ensure no eggy taste in keto dessert recipes or baking.

Unsweetened Cacao. I use Cell Squared Cacao as my preferred brand. If using supermarket purchased cacao check, they are 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 affect.

Gelatin. A great gentle thickener. The gelatin helps to set the pudding. I use Aussie brand 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. 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).

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How to Make Keto Chocolate Pudding

As I like to do, I have provided a conventional method and a Thermomix keto pudding recipe / method. Having the two methods makes it easy for you both.

How to make a keto chocolate pudding on the stove top?

  • Simply 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.
Keto Chocolate Pudding on a white plate

Keto Pudding Recipes – More Flavours

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 loves 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.
  • @Lynda Loves Keto Whipped up a delicious 6 pack of Licorice Allsort Puddings. These were made by substituting the dark chocolate for Well Naturally White Chocolate and leaving out the cacao. Once cooed/thickened half was added to one bowl and the other half split between two bowls. Licorice extract and black color was added to the half mixture and whisked to combine. To one quarter of the mixture 3 tsp of Locako Strawberry and Cream Collagen was added and some pink color. The quarter remained plain. Start with spooning some of the licorice mixture into the silicone molds of choice then chilling for 5 minutes before spooning on a pink layer. Chill. Plain layer. And continue layering and chilling until the molds are filled. Chill for a minimum of 4 hours.
  • 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.
licorice allsort pudding on a black plate

Low Carb Recipe Ideas

We love our easy desserts her at Mad Creations. Check out just a few of recipes for keto sweets and low carb desserts through our search bar. You never know what you will find on this site. For our thermi fans you will also find plenty of low carb Thermomix dessert recipes as well as our conventional methods too.

Here are just a few easy keto sweets that I love and are just a little popular to make.

  1. Sugar Free Gummies | Salted Caramel + More Flavours
  2. Keto Vanilla Mug Cake So Light and Fluffy
  3. Juniors Cheesecake Layered Lamington
  4. PB&J Mousse ready in 7 minutes
  5. Peanut Butter Protein Balls
Keto Chocolate Pudding on a white plate

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Keto Chocolate Pudding on a white plate

Keto Chocolate Pudding

This is one delicious Keto Chocolate Pudding. Made in minutes and it is so simple. Serve hot or pour into a mould and leave overnight.
4.89 from 9 votes
Prep Time: 3 mins
Cook Time: 10 mins
Total Time: 13 mins
Course: Dessert
Cuisine: American, Australian Keto
Keyword: creamy keto custard recipe, keto chocolate custard, keto chocolate pudding
Recipe Category: Low Carb
Calories: 496kcal
Author: Megan Mad Creations Hub
Servings: 6 serves
Tap or hover over number to scale ingredients
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Ingredients

OPTIONAL CHOCOLATE COATING

  • 50 g chocolate of choice I used a mix of Vitawerx Milk and White Chocolate
  • 1 teaspoon coconut or MCT oil

Instructions

CONVENTIONAL METHOD

  • Add the 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.

THERMAL METHOD

  • Place chocolate into bowl; chop 5 sec/speed 10.
  • Insert Butterfly. Add all the ingredients to the mixer bowl.
  • Cook 9 min/90℃/speed 4.
  • 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 the chocolate 5 sec/speed 5. Add the 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.

Notes

INGREDIENTS
  1. I use Lindt 95% cacao chocolate for this recipe. It does have a less sweet flavour than most keto chocolate or sugar free chocolates.
  2. If you use a lower cacao chocolate adjust the sweetener to your taste as well.
  3. 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.
  4. 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.
  5. I use jumbo-sized free-range eggs in my pudding.
  6. 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.
VARIATIONS
These puddings are very easily flavored to your style. Here are just a few of my faves
  1. Add 1 tablespoon of instant coffee at step 2 for a delicious mocha pudding.
  2. Add a few drops of any extract you like e.g. peppermint, coffee, licorice for a tasty variation.
  3. Swap the chocolate for any sugar free chocolate of choice. I have made these with milk chocolate, dark chocolate and white chocolate.
  4. Add a tablespoon of flavored collagen to create new flavors and a nutritional boost.
STORAGE
Store in the fridge for up to 5 days. This recipe is not suitable to freeze.

Nutrition

Serving: 1serve | Calories: 496kcal | Carbohydrates: 3g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 43mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 1mg | Calcium: 43mg | Magnesium: 5mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    17 Comments

  • Judy Rob says:

    Can I use clear fibre syrup instead of the melis?

    • Megan Mad Creations Hub says:

      I wouldnt use that Judy use any granular sweetener over a syrup. You can of course try but the consistency may turn out a lot different

  • Tracey says:

    Was really easy to make. I did add a bit more sweetener. All though when I came to eat it it has what I think was gelatin or the gum lumps through out. Not sure what I did wrong I followed the recipe to a T. Tastes so good though served with some fresh whipped cream.

    • Megan Mad Creations Hub says:

      It is so easy to add the extra sweetener to your own taste isnt it Tracey, As for the lumps it sounds to me like you just need to whisk a bit more to ensure it is lump free before pouring into the molds. If you do have any lumps next time either use a stick blender or simply pass the pudding through a sieve into the mold.

  • clara says:

    4 stars
    Thanks Megan. This was so easy to make. Nice and smooth and It was just sweet enough for my palate. I’d be happy to make this for the non keto family.

  • Fran says:

    5 stars
    Extremely easy and tasty recipe! Set in domed moulds then served with fresh strawberry and drizzle of dark chocolate. Sensational!

  • Clare says:

    5 stars
    Absolutely delicious. I used coconut cream. It was smooth and silky. Definately will be making this again.

    • Megan Mad Creations Hub says:

      So glad you enjoyed them Clare and thanks for letting us know they are still amazing with coconut cream.

  • Sharon M says:

    5 stars
    One word YUM they were so good, made them for the family and my grandson inhaled it. So easy to make I added a tablespoon of white choc collagen powder will definitely make again. Thanks Megan for another delicious easy recipe.

  • Chrissy says:

    5 stars
    Easy to make and delicious!

  • Gina says:

    5 stars
    Such a smooth and creamy, tasty little sweet treat. Served with runny cream and strawberries just the perfect amount of sweetness.

    Easy to halve the recipe and still worked out perfectly!

    Give it a try!

  • kathleen morgan says:

    Made these the other day…They are delicious, will definitely be making these again.

  • Lynda H says:

    5 stars
    Holy Smoke Megan.. what an incredible luscious and smooth dessert you have created.. it was so easy to make.

    Big thumbs 👍🏻👍🏻 up for me .. love how it wasn’t overly sweet to eat!!

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