Keto Chocolate Pudding
Get ready to indulge your taste buds in a velvety-smooth, guilt-free delight with our Keto Chocolate Pudding recipe! If you're a chocolate lover following a keto lifestyle, this delectable dessert is about to become your new favorite treat.
Satisfying your sweet cravings without compromising your low-carb goals has never been easier. This Keto Chocolate Pudding boasts all the richness and creaminess of traditional chocolate pudding but with a smart twist that keeps it perfectly keto-compliant.
The secret lies in our choice of ingredients – we've carefully selected the finest cocoa powder, combined with rich, full-fat coconut milk, and a dash of low-carb sweetener. The result? A luscious chocolatey concoction that will have you swooning with every spoonful.
What's even better is that this heavenly dessert takes just minutes to prepare! It's the perfect option for a quick weeknight treat or an impressive finale to a special dinner. Whether you're hosting a gathering or simply pampering yourself, this Keto Chocolate Pudding is sure to delight both your taste buds and your guests.
Indulgence is no longer synonymous with guilt, as this pudding is low in carbs and high in satisfying fats, keeping your body in a state of ketosis while enjoying the creamy decadence of chocolate.
So, if you're ready to embark on a delightful journey of chocolatey bliss, join us in making this Keto Chocolate Pudding. Your taste buds will thank you, and your commitment to a keto lifestyle will remain intact, all while reveling in the pure joy of a rich and velvety dessert.
Don't wait any longer to experience the magic of Keto Chocolate Pudding. Grab your ingredients and let's whip up this delightful treat that proves you can have your chocolate and stay keto too!
- 113.5 oz full fat coconut milk ((or 1 1⁄4 cups cream and 1⁄2 cup almond milk))
- 3 egg yolks
- 1/4 tsp glucomannan ((or xanthan gum))
- 1/3 cup cocoa powder
- 3 tbsp coconut oil ((or butter))
- 1/2 tsp vanilla extract
In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.
In a medium bowl, whisk the egg yolks until smooth. Slowly add 1⁄2 cup of the hot coconut milk mixture into the egg yolks, whisking continuously.
Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously.
Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously.
Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.
Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.
Serving Size: 6 servings
Calories: 228 | Fat: 22g | Protein: 4g | Net Carbs: 3g