Reviews
4.5(69)

1 hour, 5 minutes

4 servings

Ingredients

8oz Cream Cheese
1 cup Heavy Creamy
1/2 cup Lakanto Powdered Sweetener
1 tsp Vanilla extract
3 tbsp Cocoa powder, unsweetened
ChocZero Bark for garnish, optional
Nutritional Information
207 Calories
20g Total Fat
4g Net Carbs
4g Protein

Directions

1
Pour heavy cream into a large bowl and whip it.
Continue whipping the heavy cream until firm peaks form.
2
In a separate bowl, mix your ingredients.
You need unsweetened cocoa powder, Lakanto Powdered Monk Fruit Sweetener, vanilla extract, and cream cheese. Blend together the ingredients until they become homogenous. You may use a whisk or spatula to blend them. If you want to speed up the process, use an electric hand mixer.
3
Add in the whipped heavy cream to the mixture.
Pour the whipped cream into the bowl with the blended ingredients.
4
Blend again till everything is well mixed.
You should now have a thick yet smooth mixture.
5
Wrap the bowl with plastic wrap and put it in the refrigerator.
Let it sit there for 1-2 hours or until the pudding has fully chilled and set.Serve the keto chocolate pudding in a cup or small bowl. We topped this chocolate keto pudding off with some crushed-up ChocZero hazelnut bark. It added a perfect crunch to this smooth pudding, and it made this chocolate dish even chocolatier! You could also use this delicious homemade keto granola as a topping. Yum!

Notes

Tools

  • Mixing Bowls: This recipe requires at least two mixing bowls. Preferably, they should be large bowls.
  • Whisk or electric hand mixer: you'll be using this to whip heavy cream as well as blend the ingredients together. If you want to speed up the process, use an electric hand mixer

Other Notes

  • If you find your pudding lumpy, try sifting your unsweetened cocoa powder to ensure a smoother pudding the next time.
  • It's important that you let your low-carb chocolate pudding chill in the fridge for a sufficient amount of time. This will ensure that the pudding sets properly. This recipe calls for chilling the pudding for 1-2 hours, but you can chill it for longer (e.g., overnight).
  • Taste the chocolate pudding and adjust the sweetness to your preference. If it isn't sweet enough, add in more sweetener.
  • If Lakanto Powdered Monk Sweetener doesn't suit your preference, you may use another keto-friendly sweetener. You may use stevia extract, erythritol, or Swerve. Just make sure to use a liquid or powdered sweetener. Also, be aware of the correct ratios of the sweetener to sugar. For example, the powdered stevia to sugar ratio is 1/2 teaspoon for every 3/4 cup.
  • While it's best to eat your keto chocolate pudding within the day it's prepared, you can store it in the fridge with a plastic wrap tightly covering the bowl or transfer it to an airtight container. It should be good for 2-3 days in the fridge.
  • If you're a fan of avocado, you can incorporate it into your pudding. But, rather than replacing the cream cheese with it, use it as an additional ingredient. You can convert this sugar-free pudding recipe into a chocolate avocado pudding. If this is the route you choose-- Mash your ripe avocado, then blend it with the cream cheese mixture.
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