Sugar-Free Chocolate Pudding
Craving chocolate pudding but without the sugar crash? Yeah, me too. Enter Sugar-Free Chocolate Pudding—silky, creamy, and totally indulgent without blowing your keto or sugar-free goals. It’s the kind of dessert that makes you go, “Wait… this is actually good for me?” and then immediately grab a second spoon.
This pudding is simple, quick, and satisfies chocolate cravings like a charm. No weird ingredients, no complicated cooking tricks—just pure chocolatey bliss.
Why This Recipe is Awesome
First, it’s fast. Like, under 10 minutes from start to finish. Perfect for last-minute dessert emergencies.
Second, the texture is smooth and velvety—classic pudding vibes without any weird gritty aftertaste from sugar substitutes.
Third, it’s incredibly versatile. Want it chocolatey with a hint of coffee? Done. Want it with whipped cream or berries? Also done.
And finally, it’s guilt-free indulgence. Seriously, eating a spoonful feels decadent but leaves zero regrets.
Ingredients You’ll Need
Simple, everyday keto staples.
- Unsweetened cocoa powder – The chocolate backbone.
- Powdered keto sweetener – Erythritol or monk fruit blend. Smooth texture matters.
- Heavy cream – Richness and creaminess for days.
- Milk of choice – Almond, coconut, or regular milk (unsweetened).
- Egg yolks – Thickens the pudding naturally.
- Vanilla extract – Flavor enhancer.
- Pinch of salt – Brings out the chocolate.
- Optional toppings – Whipped cream, sugar-free chocolate shavings, or berries.
Step-by-Step Instructions
- Heat the milk and cream.
In a saucepan over medium heat, combine milk and heavy cream. Warm gently—do not boil. - Mix cocoa and sweetener.
In a separate bowl, whisk together cocoa powder, sweetener, and a pinch of salt. - Temper the egg yolks.
Slowly whisk a few tablespoons of the warm milk into the yolks to prevent scrambling. - Combine everything.
Pour the egg mixture back into the saucepan and stir constantly over medium-low heat. - Cook until thickened.
About 5–7 minutes. Pudding should coat the back of a spoon. Patience matters. - Add vanilla.
Remove from heat and stir in vanilla extract. - Chill.
Pour pudding into serving dishes and refrigerate at least 1–2 hours. - Serve and enjoy.
Add toppings if desired, grab a spoon, and revel in creamy chocolatey bliss.
Common Mistakes to Avoid
- Boiling the mixture.
This curdles the egg yolks—sad, sad pudding. - Skipping the tempering step.
Egg scramble = gross texture. Always temper. - Using granulated sweetener.
Powdered sweetener prevents gritty texture. - Rushing the chilling process.
Pudding sets best cold. Patience is a virtue. - Ignoring the pinch of salt.
It brings out the chocolate flavor. Don’t skip it.
Alternatives & Substitutions
- Dairy-free:
Use coconut cream and almond milk. Slightly different texture but still silky. - Mocha flavor:
Add ½ tsp instant coffee or espresso powder. Chocolate + coffee = yes. - Extra thick pudding:
Add one more egg yolk or reduce the milk slightly. - Lighter version:
Replace some heavy cream with almond milk. Still yummy. - Flavor twists:
Peppermint, orange, or hazelnut extract can turn this into a dessert adventure.
FAQ (Frequently Asked Questions)
Is this pudding keto-friendly?
Yes—low-carb ingredients and no sugar.
Can I use almond flour instead of cocoa powder?
Nope. Cocoa is essential for chocolate flavor. Almond flour will ruin the texture.
Can I make it ahead?
Absolutely. Store in the fridge for up to 3–4 days.
Why is my pudding grainy?
Sweetener not powdered or eggs overheated. Powdered sweetener + careful heat fixes this.
Can I microwave it?
Technically yes, but stirring constantly on the stove gives smoother results.
Can I top with whipped cream?
Yes, keto whipped cream pairs perfectly.
Final Thoughts
This Sugar-Free Chocolate Pudding proves you don’t need sugar to enjoy rich, creamy dessert. It’s easy, indulgent, and perfectly chocolatey—great for keto or sugar-free dessert lovers alike.
Whip up a batch, chill, and savor every spoonful without guilt. You’ve officially leveled up your dessert game.
