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Keto Chocolate Pudding on a white plate

Keto Chocolate Pudding

Megan Ellam
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.
4.99 from 58 votes!
Prep Time 3 mins
Cook Time 10 mins
Total Time 13 mins
Course Dessert
Cuisine American, Australian Keto
Servings 6 serves
Calories 496 kcal

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: 1serveCalories: 496kcalCarbohydrates: 3gProtein: 4gFat: 30gSaturated Fat: 15gCholesterol: 94mgSodium: 43mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 980IUVitamin C: 1mgCalcium: 43mgMagnesium: 5mgNet Carbs: 2g
Keyword creamy keto custard recipe, keto chocolate custard, keto chocolate pudding
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