I love a good pudding—but most sugar-free versions either taste like chalk or break into scrambled egg territory if you’re not super careful. This one? Silky, rich, and spiked with peppermint mocha flavor that actually feels indulgent.
It uses real cream, real cocoa, and egg yolks for thickening—no starches, no thickeners, no boxed mix weirdness. And it’s sweetened without refined sugar, so your blood sugar (and taste buds) stay happy.
Perfect for holidays, date nights, or whenever you need a chocolate fix that doesn’t blow your macros.
💡 The Secret Behind This Low-Carb Win
This isn’t instant pudding—it’s stovetop, custard-style. And it works because:
- Egg yolks + cream thicken naturally into a spoonable, rich base.
- Cocoa + coffee give that deep mocha flavor without sugar.
- Peppermint extract + sweet drops keep it sugar-free but seasonal.
- You temper the eggs before combining—no curdling, no scrambled weirdness.
The result? Creamy, dessert-shop texture with just 3g net carbs per serving.
🧾 What I Used (And Why It Worked)
- Heavy cream (1½ cups) – Rich, high-fat, low-carb base. You could sub half with almond milk for lighter texture, but the cream makes it luscious.
- Unsweetened cocoa powder (⅓ cup) – Deep chocolate flavor without any added sugar.
- Brewed coffee or espresso (½ cup) – Intensifies the cocoa and delivers that mocha edge.
- Egg yolks (3) – Natural thickener and richness builder. Use fresh!
- Salt (¼ tsp) – Balances the sweetness and brings out the chocolate.
- Peppermint extract (¼ tsp) – Don’t overdo it—just enough for a refreshing chill.
- Peppermint sweet drops (1 tsp) – Adds sweetness without carbs or sugar. Use monk fruit drops or another zero-carb liquid sweetener if needed.
🔁 Keto-Friendly Variations I’ve Tried
| Want This? | Try This |
|---|---|
| Lighter texture | Swap ½ cup cream with unsweetened almond milk |
| Decaf version | Use decaf coffee or espresso |
| More sweetness | Add a pinch of powdered monk fruit or stevia |
| No peppermint? | Sub vanilla extract for a classic mocha pudding |
| Richer flavor | Use dark cocoa powder or espresso powder |
⚠️ Learn From My Low-Carb Fails
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Curdled eggs | Added hot cream too fast or didn’t whisk enough | Always temper eggs slowly and stir constantly |
| Too thin | Didn’t simmer long enough after combining | Let it boil and then simmer for at least 1–2 mins |
| Chalky or flat taste | Used low-fat dairy or weak cocoa | Stick to full-fat cream and good-quality cocoa |
| Too much peppermint | Added more than ¼ tsp extract | Peppermint is strong—don’t freestyle it |
👩🍳 How to Make It (Step-by-Step)
- In a saucepan, whisk heavy cream and cocoa powder over medium heat. Bring to a simmer, then remove from heat. Stir in coffee.
- In a separate bowl, whisk egg yolks, salt, peppermint extract, and peppermint sweet drops until smooth.
- Temper the eggs: add a small amount of the hot cream to the yolks while whisking constantly.
- Slowly pour egg mixture back into the saucepan, whisking constantly.
- Bring mixture back to a gentle boil, then reduce to simmer and stir 1–2 minutes until thickened.
- Cool slightly, then pour into cups. Cover with plastic wrap touching the surface.
- Chill for 4 hours or overnight. Serve cold.
🧠 My Go-To Low-Carb Hacks
- Tempering = key. Always add hot cream to yolks slowly to avoid scrambled eggs.
- Plastic wrap on top of pudding prevents skin from forming. Don’t skip.
- Add whipped topping made from heavy cream + peppermint extract for bonus texture and chill.
🧊 Keeping It Keto-Friendly All Week
- Keeps up to 4 days in the fridge.
- Store in glass jars or covered ramekins with wrap touching the surface.
- Serve straight from the fridge—no need to reheat or stir.
❓ What I Googled Before Making This
Is mocha pudding keto?
Most aren’t—this one is, thanks to cream, egg yolks, and zero refined sugar.
Can I make this dairy-free?
Not really—swapping cream will mess with texture. For dairy-free, you’d need a different thickening approach (e.g. gelatin or coconut cream + xanthan gum).
Is this high in protein?
Not really. You could add unflavored collagen for a boost.
Can I freeze it?
Nope. It’ll split. Stick to the fridge.
📊 Full Nutrition Facts – Per 1 Serving (Out of 4)
| Nutrient | Amount |
|---|---|
| Calories | 359 kcal |
| Total Fat | 34 g |
| – Saturated Fat | 21 g |
| Cholesterol | 146 mg |
| Sodium | 152 mg |
| Potassium | 30 mg |
| Total Carbs | 6 g |
| – Fiber | 3 g |
| – Net Carbs** | 3 g |
| Protein | 2 g |
| Vitamin A | 195 IU |
| Calcium | 18 mg |
| Iron | 0.4 mg |
Check out More Recipes:
- Sugar-Free Hot Chocolate Mix – Rich, Cozy, and Only 1g Net Carb
- Sugar-Free Panna Cotta – Keto, Creamy, and Just 2g Net Carbs
- Sugar-Free Mocha Cheesecake – Rich, Caffeinated, and Surprisingly Low-Carb
Mocha Pudding – Sugar-Free, Creamy, and Peppermint-Cool
Description
Rich, creamy mocha pudding with peppermint flair—made with heavy cream, cocoa, coffee, and egg yolks for a decadent, sugar-free dessert that satisfies your chocolate cravings without the crash.
Ingredients
Instructions
- In a saucepan, whisk cream and cocoa; bring to simmer. Stir in coffee.
- In a bowl, whisk yolks, salt, peppermint extract, and sweet drops.
- Temper yolks with hot cream, whisking constantly.
- Return to saucepan; cook over medium heat until it boils. Reduce to simmer 1–2 mins, stirring constantly.
- Pour into cups, cover with plastic wrap touching surface.
- Chill 4+ hours until set.
Notes
- Use a rubber spatula to avoid scorching the bottom while stirring.
- Let the coffee cool slightly before adding to avoid curdling.
- Add collagen peptides to increase protein and thickness.
- Don’t boil too long or it may over-thicken or split.
