I’ve been working on this 3-Ingredient Keto Chocolate Pudding recipe for quite some time. Creating keto desserts that have no sugar of any sort can be quite challenging. When I make a sugar-free dessert, it’s not only free of refined sugar, it doesn’t contain high-glycemic sweeteners like honey or maple syrup.
Sweeteners for Keto Dessert Recipes
This easy keto dessert recipe is made with 3 ingredients total. All you need to throw it together is 100% dark chocolate, also referred to as baker’s chocolate, full-fat coconut milk, and vanilla stevia. A lot of people on the Keto Diet use sugar alcohols like xylitol or erythritol to sweeten low-carb desserts. Those types of sugar alcohols are not an option for me as I can’t digest them.
Using Swerve in Keto Dessert Recipes
I often hear from people on Low-Carb Diets that like Swerve. That sweetener is a double no-no for me. Since it is a sugar alcohol or polyol, it disrupts my digestion. Classified by the FDA as a zero-calorie, 4-carbon sugar alcohol it is made from corn, a food that is incredibly hard on my system. I know many people that swear by Swerve. That’s great because we’re all bio-chemical individuals and have different needs.
Using Pure Stevia on a Keto Diet
I’ve found that stevia doesn’t cause digestive distress when I use a pure form that does not contain corn, erythritol, and other ingredients that are highly allergenic for me. I use stevia in very small amounts, a little goes a long way! The main issue with stevia is that some people find it has a bitter aftertaste. When I pair it with strong flavors like chocolate or coffee, I can mask that aftertaste very effectively.
3-Ingredient Keto Chocolate Pudding
Ingredients
- 1 can full fat coconut milk
- 2 ounces 100% dark chocolate, finely chopped
- ½ teaspoon vanilla stevia
Instructions
- In a vitamix puree coconut milk and chocolate until smooth
- Blend in stevia
- Divide mixture between six 5.5 ounce jars
- Refridgerate for 24 hours
- Serve
3-Ingredient Keto Chocolate Pudding Recipe
This pudding brings me back to grade school when Mom cooked dinner and Dad packed the lunches. He often gave me Del Monte chocolate pudding in a little round metal container with a lid that popped off. No one would ever allow such a sharp lid to come near a child these days! I loved the sound those pudding packs made when I opened them. Inside was a sticky sweet pudding. This 3-Ingredient Keto Chocolate Pudding recipe is a lot like that, other than the sweetness. The flavor in this low-carb chocolate pudding is delicate and subtle. And it’s silky smooth, just like that pudding from the old days.
How to Make Keto Chocolate Pudding
This recipe requires a high-speed blender. I know that because I had to run the heck out of my Vitamix to get the mixture to a super creamy consistency. This pudding will take about 12 hours to set up and 24 to become perfectly firm. I’m not sure why but can tell you from my numerous test batches, this was the case each time, so patience is required. It’s not a stiff pudding, but it’s definitely not watery.
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Low-Carb Chocolate Dessert Recipe for Mr. Pantry
My husband, who has quite a sweet tooth loved 3-Ingredient Keto Chocolate Pudding. I had to hide the pudding pictured above so that I would have something left for the photo shoot! I shot this pudding in containers that I bought yogurt in from our local Whole Foods years ago. In the photo, I topped this pudding with my sugar-free Whipped Cream, but it’s just as good without it.
For everyone out there that’s low-carb or keto, what’s your sweetener of choice? Leave a comment and let me know, I’m all ears!
Monika says
Wondering about monk fruit. We’re not using Swerve anymore either, but my family absolutely cannot stand the aftertaste of Stevia. I’m not bothered by it, but they are. I’ve read a lot of positive things about monk fruit, but it’s tricky finding any in stores that do not have erythritol added. So Amazon it is. Found one that is pure monk fruit.
Elana says
Monika, I think pure monk fruit is a fantastic option!
Carol says
Hi – this looks delicious! What if you melt the chocolate before you blend into the coconut milk? To make the blending easier – would that be OK? thanks!
Elana says
Carol, feel free to experiment!
megan says
I did that. Worked great!
Colleen says
this looks so good and easy!! Have you ever tried this with carob? I get a slight allergic reaction to pure chocolate, so I’ve been trying to incorporate more carob. Id love your thoughts as I’m not too familiar with carob, and I know a lot people people going through AIP as well who could benefit from this dessert. I know carob tends to be sweeter but consistency, etc I’m not sure about. Thanks for any insight!
Elana says
Colleen, thanks for your comment! I don’t eat carob because it is high in carbohydrates. If you do experiment I hope you’ll let us know how it goes :-)
Jeanne says
Does almond milk work ? Not real fond of coconut!jea
Elana says
Jeanne, I haven’t tried that so not sure :-)
Gari says
I love Swerve in small doses and the powered Swerve to top off desserts. I can’t wait to try your Keto chocolate pudding and yes I will be topping it off with that whip cream.
Elana says
Gari, it’s so good with whipped cream!
Marcia Bergman says
Elana, I don’t know if you are aware, but there is a xylitol made from birchwood. I do not use the corn kind either.
Marcia…………….Thank you for sharing your recipes
Elana says
Maracia, yes that is the best kind and the original kind of xylitol. Still, I can’t digest any sugar alcohols so I steer clear of them all :-)
Gari says
I get tummy aches sometimes from swerve so stevia is probably my only option?
Elana says
Gari, I find that sugar alcohols as well as corn products are very hard on the gut. Since Swerve contains both it can cause severe digestive distress for some of us :-)
Sarah says
Since I don’t have a high power blender, I’ll try this with double dark cocoa form King Arthur Flour and add some coconut oil creamy texture. I’ll let you know how it turns out.
Elana says
Thanks Sarah!
Stacy Hanks says
I keep raw cacao nibs around the house but no bakers chocolate….I just might have to to try this out…..Looks delish…..
Elana says
Stacy, thanks for your comment! I hope you’ll let me know if your experiment works :-)
Wendy says
Hi elana,
I make this all the time and never have to use my blender. Pour about 1/4 cup of the milk into a micro safe bowl, place chopped chocolate in there as well. Micro for about 30-75 seconds, until the chocolate softens. Whisk in the remaining coconut milk and stevia and refrigerate. One bowl, one whisk. Alternately, you could heat the whole shebang on the stove over low heat. Whisking until chocolate is melted. Pour into clean bowl and refrigerate until cold.This is my preferred method. I also find if I make this in the morning it is fine by supper time. I also add a splash of vanilla or melt some instant espresso with everything else while heating. I have even used cocoa powder with the hot milk, about 2 tbsp per can of milk.
Elana says
Thanks Wendy!
lara constable says
thanks for posting this – i was going to try melting first too! i also want to try adding chia seeds – do you think i should wait to add to mixture once a little cool or just stir everything together to keep it simple?
so excited to try it!
Elana says
Lara, here’s a link to my Chocolate Chia Pudding recipe for you:
https://elanaspantry.com/chocolate-chia-pudding/
Enjoy!
Elana
Judy says
My sweetener of choice is Stevia extract powder. 1/32 of a teaspoon (1/4 of a 1/8 teaspoon) is more than enough for a large mug of tea.
I’m curious did you try to add a little extra unrefined coconut oil to any of your batches of pudding to see if that would help with the thickening? Or would it change the mouth-feel once cold? Guess I need to get busy and play.
Elana says
Judy, thanks for your comment! I haven’t tried adding coconut oil to this so not sure how that would affect the outcome. If you experiment I hope you’ll stop back by and let us know if it works :-)