Sugar-Free Chocolate Pudding – Creamy, Decadent, and Only 4.8g Carbs

Because every “healthy” version either tasted like cocoa-flavored glue or separated into a gritty science experiment. This one? Velvety, glossy, and legit indulgent—but without sugar, cornstarch, or guilt.

💡 Why This One Works So Well

• Eggs + butter + cream give it that true custard body—no starch needed
• Glucomannan or xanthan gum does the thickening without carbs
• Allulose + Swerve blend gives balanced sweetness with zero crystal crunch
• Cocoa powder brings rich depth that’s more fudgy than fakey

It’s the kind of pudding that sets softly but melts instantly on your tongue.

🧾 What I Used (And Why It Works)

• 1¼ cups heavy cream – Base richness and silky finish
• ¾ cup almond milk (or macadamia/hemp) – Lightens it up, keeps carbs down
• 3 tbsp Swerve + 3 tbsp allulose – Best combo for sweetness + smooth texture
• 1 whole egg + 2 yolks – Adds structure and that custardy feel
• 6 tbsp cocoa powder – Unsweetened, for deep chocolate flavor
• ¼ tsp glucomannan (or xanthan gum) – Thickens without cloudiness or carbs
• 3 tbsp butter – Makes it extra luscious
• ½ tsp vanilla extract – Balances the bitterness of cocoa

🔁 Low-Carb Swaps That Actually Work

Swap In	For What	Notes
Full-fat coconut milk	Heavy cream	For dairy-free version (still rich)
Coconut oil (3 tbsp)	Butter	Dairy-free fat with slight flavor
Liquid stevia (1 tsp)	Replace sweeteners	Adjust to taste—stevia is more potent
Cacao powder (6 tbsp)	Cocoa powder	Slightly more bitter, but richer

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Grainy or split texture	Heated too fast or not whisked enough	Keep heat medium-low + whisk nonstop
Too thin	Not enough thickener or undercooked	Simmer 3–5 mins until it coats a spoon
Eggy taste	Didn’t temper eggs properly	Always whisk hot cream in slowly

👩‍🍳 How to Make It (Step-by-Step)

1. In a medium saucepan, heat cream + almond milk over medium until it starts to simmer.
2. Remove from heat, whisk in sweeteners.
3. In a separate bowl, whisk egg + yolks until smooth.
4. Temper: Slowly whisk in ½ cup of the hot cream into the eggs. Then whisk that egg mix back into the pot.
5. Add cocoa powder, return to medium-low heat, and whisk constantly until thickened (~3–5 min).
6. Sprinkle glucomannan evenly over surface, whisk vigorously to combine.
7. Remove from heat. Stir in butter + vanilla until smooth.
8. Divide into 6 cups, refrigerate 2–3 hours until set.

🧠 Pro Tip: Chill in fancy glasses or ramekins and top with a swirl of whipped cream or a few raspberries for that “I didn’t just make this in a saucepan” look.

🧊 Storage + Tracking Tips

• Fridge: Store covered up to 3 days
• Freezer: Not recommended—texture gets weird
• Serving size: 1/6 of recipe
• Macros: 276 kcal, 4.8g total carbs, 2g fiber → 2.8g net carbs

❓ Keto Pudding FAQs (You Know You’re Wondering)

Can I make it dairy-free?
Yes—use full-fat coconut milk for the cream + milk, and coconut oil for the butter. Texture still hits.

Will it thicken without starch?
Yes. Glucomannan and xanthan gum work beautifully. Don’t overdo it—a little goes a long way.

Can I eat this warm?
Totally. It won’t be fully set, but it’s like a warm custard or hot chocolate pudding—10/10 cozy.

🔢 Full Nutrition (Per Serving – 6 Total)

Nutrient	Amount
Calories	276 kcal
Fat	26.2 g
Protein	4.5 g
Total Carbs	4.8 g
Fiber	2 g
Net Carbs	2.8 g

Check out More Recipes:

• Keto Chocolate Cake – Sugar-Free, Moist, and Actually Fluffy
• Sugar-Free Banana Pudding – No-Bake, Low-Carb, and Surprisingly Legit
• Sugar-Free Zucchini Muffins – Low-Carb, Moist, and Breakfast-Approved