This keto chocolate pudding comes together almost magically. As it sets, it turns thick, silky, and ultra-rich—like a fudgy brownie in pudding form, with a naturally decadent chocolate sauce created during chilling.
Ingredients1 cup heavy whipping cream
1 cup unsweetened almond milk
⅓ cup unsweetened cocoa powder
¼–⅓ cup powdered keto sweetener (Swerve, Monk Fruit, or erythritol)
3 large egg yolks
2 Tbsp butter
1 tsp vanilla extract
Pinch salt
InstructionsHeat the base:
In a saucepan over medium heat, whisk together the heavy cream, almond milk, cocoa powder, sweetener, and salt. Heat until warm but do not boil.
Temper the eggs:
In a bowl, whisk egg yolks. Slowly pour about ½ cup of the warm chocolate mixture into the yolks while whisking constantly.
Combine & thicken:
Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon (about 5–8 minutes).
Finish:
Remove from heat. Stir in butter and vanilla until smooth and glossy.
Chill & set:
Pour into serving cups or containers. Refrigerate for 2–3 hours until fully set.
