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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Pudding Is The Creamiest Chocolate Fix
When I want an extra creamy chocolate treat, there’s nothing I love more than this keto pudding. Here’s why:
- Rich, ultra creamy, silky smooth, and chocolaty – That boxed stuff has nothing on homemade! Mine is creamier, smoother, more chocolaty, and more satisfying in every way. (Just know that it’s rich and thick, so if you want something light and airy, try my keto chocolate mousse instead.)
- Just 5 simple ingredients – Plus salt. And unlike the mystery ingredients you’ll find in store-bought versions, my keto chocolate pudding is 100% natural.
- Low carb and gluten free – Less than 5g net carbs per serving, so it’s very keto friendly! It even has some protein, plus a dairy free option.
- Quick and easy make-ahead treat – 5 minute prep, 5 minute cook time, and boom — just let it set in the fridge. If you’ve made my chia pudding or keto yogurt before, you know how amazing it is to have snacks like this ready to go. And this one nails it for chocolate cravings.
Best of all, my kids can’t tell that this is a sugar free chocolate pudding. So, if you want an easy keto dessert your whole family can enjoy, this is it. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto pudding recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Heavy Cream – The base! Full-fat coconut milk or coconut cream should work as a dairy-free alternative. I don’t recommend using thinner keto milk options here, such as almond milk, because they’re too thin and the keto pudding likely won’t set.
- Gelatin Powder – My secret ingredient to thicken, without any xanthan gum or eggs! I like this brand of gelatin from grass-fed cows and used it to test this recipe. The ideal amount can vary a little if you use a different brand.
- Besti Powdered Monk Fruit Allulose Blend – This is the powdered version of my go-to sweetener, and I highly recommend it for a smooth texture in this sugar free chocolate pudding. I’ve made this recipe with powdered erythritol and other sugar substitutes in the past, but none of them dissolve as well and they can crystallize. Both issues can cause a grainy result — and virtually all other brands of monk fruit sweetener contain erythritol (check the ingredients), so they have the same problem. Avoid granulated sweetener at all costs.
- Unsweetened Cocoa Powder – I recommend Dutch processed cocoa like this, as it’s less bitter.
- Vanilla Extract & Sea Salt – To enhance and balance the flavor.
How To Make Keto Pudding
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bloom the gelatin. Pour heavy cream into a small bowl, sprinkle the gelatin on top, and whisk immediately. Set aside to bloom. The mixture will thicken after a few minutes and look clumpy, like my picture below. (You can proceed with other steps in the meantime.)
- Heat the heavy cream, powdered Besti, cocoa powder, and sea salt. Stir the ingredients together in a medium saucepan over medium-low heat, whisking constantly, until the mixture is smooth and starts to bubble. Don’t let it boil.
- Add the vanilla and bloomed gelatin. Remove from heat, then stir in the vanilla extract. Add the gelatin mixture and whisk until smooth and dissolved.
- Cool and cover. Pour the keto pudding mixture into a bowl or other glass container. Let it cool, just enough so that it won’t melt the plastic wrap we’re going to put over it. Whisk again to get rid of any film on top, then immediately add the plastic flush against the top.
- Chill in the fridge until firm. Give the pudding a good stir before serving. It should be super thick and creamy!
My Recipe Tips
- Make sure your gelatin hasn’t been exposed to humidity. It loses effectiveness and won’t gel properly if it has.
- Whisk constantly while heating. This helps the cocoa powder blend smoothly and keeps clumps away. Just don’t let it boil, or the texture might get weird!
- It’s important to evenly sprinkle gelatin powder, don’t just dump it in! This allows it to dissolve. Get the gelatin and cream as smooth as you can, but don’t stress too much, as the clumps will dissolve once heated.
- Let the keto pudding cool before covering. If it’s too hot, the plastic wrap can melt. 10 minutes is usually about right in my experience.
- Don’t let any air between the pudding and plastic covering. Air exposure will cause a film to form. It still tastes okay, but the texture of the film isn’t ideal.
- What to do if your keto pudding didn’t set? I’ve made this at least a dozen times and it happened to me once, though I can’t pinpoint why. If it’s still not set after 4 hours, it probably won’t, but you can fix it. Heat the mixture again very gently in a saucepan, without letting it boil. Bloom another teaspoon of gelatin powder in a bowl with 1/4 cup of cream (make sure it gels), then stir in and let it dissolve. Transfer back to the bowl or container, cover flush with plastic wrap, and refrigerate again.
Keto Pudding (Easy, Creamy Recipe)
Make the best keto pudding with just 5 ingredients! My sugar free chocolate pudding recipe is rich, smooth, chocolaty, and so easy to make.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pour 1/4 cup heavy cream into a small bowl. Sprinkle the gelatin powder on top (don't just dump it in), and whisk together immediately. Set aside.
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In a medium saucepan over medium-low heat, stir together the remaining heavy cream, powdered sweetener, cocoa powder and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and starting to bubble. Don't let it boil.
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Remove from heat. Stir in the vanilla extract.
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Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved.
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Pour the mixture into a glass bowl or container. Let it cool for about 10 minutes, whisking occasionally, until cooled enough not to melt plastic wrap to be placed over it. Whisk again to get rid of any film on top.
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Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until firm. Stir before serving.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you to help you get a smooth, creamy texture, without any clumps or film on top. I also explain what to do if your keto pudding didn’t set for some reason.
- Flavors & toppings: Want to mix it up with other flavors or toppings? See my variations here.
- Storage: Store the pudding in the fridge for up to a week. Make sure you have plastic wrap flush against the top to prevent a film from forming.
- Freeze: This keto pudding freezes well for up to 3 months. Thaw in the fridge overnight and stir before serving, or sometimes I even eat it frozen like ice cream!
- Note on nutrition info: This keto pudding is very rich! You could easily cut the serving size in half for a lighter treat that’s still super satisfying.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pudding
Flavors & Toppings
This keto pudding is so rich that I often enjoy it all on its own, as is, straight from the fridge. But if you want to change it up with flavors or toppings, these are lovely:
- Vanilla – Use my vanilla sugar free pudding recipe instead. It’s very similar but doesn’t rely on cocoa powder.
- Fresh Berries – Sometimes I layer this keto chocolate pudding with strawberries, rasberries, or blueberries. See my ricotta dessert for a visual — you can layer the same way with this pudding.
- Nuts – You can sprinkle some on top or even mix them in. If mixing, I recommend doing so only when serving, so they don’t lose their crunch.
- Coconut – Use full-fat coconut milk in place of cream, and add shredded coconut on top. It reminds me of Almond Joy!
- Extra Chocolate – My personal favorite, pictured above! Pipe sugar free whipped cream over your keto pudding and add a few (sugar free) chocolate shavings on top.
- Peanut Butter – Swirl some creamy peanut butter into the sugar free chocolate pudding after it’s set. This version reminds me of these peanut butter fat bombs, but creamier!
284 Comments
Holly
2I have made this chocolate pudding so many times. Each time I make it, it gets better and better. My husband and I love this pudding so much. I don’t even have to look at the recipe. I know what to put in it and how much. Even my kids like it. We love your recipes
Maya | Wholesome Yum
0Awww, I’m so happy to hear that, Holly! Especially that even the kids like it. Thank you!
Denita
1I make this all the time. I use 1 serving of KetoChow (usually Chocolate or Chocolate Toffee) and lower the gelatin to 3/4 tsp and it makes the best tasting, nutritionally packed pudding! Oh, I also use the Wholesome Yum Allulose blend, not the erythritol blend. YUMMY!
Doni
0This was awesome…. I came here looking for a recipe to tweak with my Keto Chow and look what I found! I cut my calories a bit by adding a round T of dried whole milk plus water for about half of the HWC(added less than 1 gram of carbs per serving), but I made up for the creaminess with 2 egg yolks. I used one serving of chocolate KC and rounded up the cocoa a bit. I used BochaSweet instead of erythritol, which I’m sensitive to, and dumped everything into my Vitamix and hit “soup”. I poured out hot, steamy and absolutely delicious. I can’t wait for it to get colder but so far it’s a keeper.
Bob
0I’m just learning to cook. I made the keto pudding yesterday and my family and I loved it. My one issue was that it was a little grainy. Do you have a fix for that Maya? I know there must be some toxic ingredient in commercial chocolate pudding that makes it so smooth.
Maya | Wholesome Yum
0I’m glad your family loved it, Bob! Did you use the same sweetener or did you substitute? That’s the biggest culprit for grainy texture.
Dorothy Beckner
0I made this chocolate pudding once. I doubled the recipe and filled a pie shell then topped it with meringue. It was really good. Just like remember from my childhood. If I wanted to make a larger pie, could I triple the recipe?
Maya | Wholesome Yum
0What a great idea, Dorothy! Thank you for sharing. Yes, I’m sure you could triple it, I’m just not sure if it might take longer to set.
Jack Wells
0Didn’t set up
Maya | Wholesome Yum
0Sorry to hear that, Jack. I have an entire section of tips above to help ensure your pudding sets, and also what to do if it doesn’t. Did you read those?
Shawn
0I made this to have a sweet in the house that did not have a high carb count. It was easy to make and I will be making it again. It hits the spot when you want something sweet.
Maya | Wholesome Yum
0I’m so glad my recipe filled that need for you, Shawn! Hope you make it again soon.
Nancy
0Delicious! However, after refrigeration, the pudding was more like a thick mousse, not as creamy on your website. Should I use less gelatin (used Knox Unflavored Gelatin)? Have tried several other Keto chocolate recipes, this is definitely the best, but would like to achieve a creamier texture.
Maya | Wholesome Yum
0Hi Nancy, I wonder if it could be a difference in gelatin brands? I use this one. Mine does usually come out creamy, as shown in the pictures and video.
Dorothy Beckner
0Can this recipe be doubled. I want to make a chocolate pie with meringue topping.
Maya | Wholesome Yum
0Hi Dorothy, Yes, that should work! It might take longer to set.
Kimberley
0Wonder if anyone has added Collagen Peptides to this recipe without changing the texture? Just trying to use my unflavored collagen as well. Thanks!
Maya | Wholesome Yum
1Hi Kimberley, I haven’t tried that. I definitely wouldn’t use those instead of the gelatin (collagen peptides won’t gel the same way), but in addition might work. Let me know how it goes if you try!
whitleyjane9
0Would half coconut milk work rather than all whipping cream? need good chocolate pudding recipe- low carb and avoid using flour or cornstarch and do not have the xanthan gum?
Maya | Wholesome Yum
0Hi Whitley, Yes, it should work to replace half of the heavy cream with full-fat coconut milk (the thicker kind from a can, not the liquid kind from a carton). My recipe is low carb, and doesn’t use any flour, cornstarch, or xanthan gum, so it should meet your other requirements. Let me know how it turns out!
Sissy
0I’m so glad I found your page. I have not tried any yet. Like I said just found you. Do you have how many servings? Maybe I didn’t see it. I am making a chocolate Boston cream cake and I need to be able to cover the cake with pudding. Thank you.
Maya | Wholesome Yum
0Welcome Sissy, I’m happy you’re here! This recipe makes 4 servings. I always have this info on the top of the recipe card, and you can adjust it up or down to update the ingredient amounts. Hope you like the recipe — let me know what you think of it!
Carol L
0Dutch Cocoa is heavily processed with additives; I use only raw cocoa powder, never Dutch process.
Gelatin won’t ‘naturally dissolve’. It must be blended well in order to avoid lumps.
Dana
0Thats why it must be whisked immediately..
Maya | Wholesome Yum
0Hi Carol, I prefer the taste of Dutch processed cocoa powder, but this recipe should work just fine with raw cocoa powder. It might be more bitter, though. My gelatin dissolves just fine in this recipe and it’s not lumpy at all.
Vanessa
0This was an absolutely delicious recipe. I feel that if I were to put these in popsicle molds it would be like an old school pudding pop. I love the texture and the thickness of the pudding. I’m definitely keeping this on my list for go-to desserts. However, I used a non-stick pan and had to wait about 12 to 15 minutes for my cream bubble a little..
Maya | Wholesome Yum
0I’m so glad you liked it, Vanessa! I haven’t made pudding pops with it, but I bet you could! Let me know how it goes if you try it with this keto pudding. I do have a recipe for sugar-free fudge pops that might have the flavor you’re looking for.
Marc
0Great pudding! I made the whipped cream to put on it too. Both were fabulous together!
Maya | Wholesome Yum
0Thank you so much, Marc! Yes, I think this keto pudding and whipped cream are a match made in heaven!
Lloyd
0I tried using half and half instead of heavy whipping cream as an experiment, and the pudding came out a bit on the soupy side instead of thick, despite over 4 hours in the fridge. Do you think this substitution is the cause? I also want to confirm the recipe calls for 1 1/2 teaspoons of gelatin powder, and not tablespoons, as I’m also wondering if I did not use enough to make it thicken properly. Thanks!
Maya | Wholesome Yum
1Hi Lloyd, Sorry to hear it didn’t turn out. Yes, this happened because you used half and half instead of heavy cream. The amount of gelatin is correct for heavy cream, but not for half and half, which is thinner. You’d need more gelatin if you want to use half and half, but I have not tested to confirm how much more.
Adam
0We substituted heavy cream with 2% milk, adding ¾ tsp of xanthan gum to compensate for the reduced fat. This reduced the Calories by 4x while the pudding remained delicious and decadent.
You can really taste the difference in using Dutch process cocoa powder, too. I’d never heard of it before, but it’s a richer flavour than normal. Thanks for sharing!
Maya | Wholesome Yum
0Thank you for sharing, Adam! I’m so glad this worked for you. Just be aware that using 2% milk would increase the carbs pretty significantly.
Adam
0Hey Maya – this recipe says 4.5 net carbs per serving but I’m not seeing where those carbs are coming from. Is that a typo? It should be minimal, like 1 carb per serving.
Thanks – love your recipes!
Dana
0..plus the chocolate which has carbs too
Maya | Wholesome Yum
0Hi Adam, The carbs come primarily from the heavy cream. You can see my nutrition policy here. I’m so glad you like my recipes, and hope you love this one just as much!
Lela Leman
0It has been two hours and is not thick. Still quite thin! I have made this many times before not at this issue.
Maya | Wholesome Yum
0Hi Lela, The time to set can vary, so as long as you didn’t make any other changes to the recipe, you might just need to wait longer.
Holly
0Made this pudding for dessert tonight. It was delicious. My husband loves it. He said it’s chocolaty and creamy. Will definitely make this again. Can’t wait to try more of your recipes
Francie Henson
0This pudding is SO good! Five stars for sure! I substituted 1 cup of the heavy cream for coconut milk from the carton to cut down on the fat and it turned out really well! Thank you for developing this recipe!
Missy
0This was absolutely delicious!! Rich creamy,sweet and satisfying. I will make this again!
fredmcgillicutty
0I love dark chocolate, and prefer desserts that aren’t too sweet. This recipe delivered on both points, it was fantastic. If you are watching calories, be mindful of portion control, cause you’ll want to eat it all!
Megan
0This is 100% delicious! And super easy to make- a keeper
Kimberly Tapp
0I love this chocolate pudding. It puts the sugar free store brands to shame.
After letting it cool for 10 minutes, I pour even portions in glass yogurt jars with lids for a grab and go snack at work.
I might add a little sugar free whipped topping and shaved sugar free dark chocolate on top for dessert tonight.
Holly
0This was delicious!!!! My husband loves it. He said this is so much better then package. We definitely make this again. Used coconut milk instead of heavy cream. Came out perfect. We love your recipes
Andrea
0I made this for my weekday afternoon snack and it was so good. I loved how healthy it is and it tasted amazing with the sea salt I sprinkled afterwards. Thank you for the tip about not getting pudding skin!
Gloria
0This pudding turned out so thick and creamy! The family gobbled it up after dinner.
Addie
0This is everything I look for in chocolate pudding. The texture is wonderful and I love knowing that I’m getting some gelatin in my diet.
Lovisa
0This pudding was so delicious! Even my kid devoured it and he can usually taste keto sweeteners. Thanks so much!
Dana
0I am in love with this easy chocolate pudding! It was so easy to make and I already had most of the ingredients in my pantry. Topped it with pecan pieces.
Lydia
0Can Stevia or Monk Fruit or Allulose be used to sweeten instead of erthritol?
Wholesome Yum D
0Hi Lydia, I always recommend using powdered Besti in this recipe for a smooth texture. If you want to use something else, check my sweetener conversion chart to get the correct amount, but the result may be gritty if the sweetener contains erythritol (even if it’s labeled monk fruit or stevia, check the ingredients).
Jennifer
0This was amazing and satisfied the chocolate cravings! Way better than store bought
Jennifer Starkey
0Can you use almond milk instead of heavy cream? Thank you so much for the recipe.
Maya | Wholesome Yum
0Hi Jennifer, No, sorry, I don’t recommend using almond milk. The pudding will not get thick. You can use full-fat canned coconut milk if you need a dairy-free option.
Jamie
0Can I just use stevia extract or pure monk fruit powder? My body does not do well with sugar alcohols! Thx. 🙂
Maya | Wholesome Yum
0Hi Jamie, Using concentrated sweetener likely won’t work well because the sweetener contributes to the bulk and thickening of the recipe. I’d recommend making it with Besti Powdered Monk Fruit Allulose Blend instead to avoid sugar alcohols.
Stuart
0This sounds delish. Would 2 cups of almond milk work in this recipe instead of cream with some adjustments?
Maya | Wholesome Yum
0Hi Stuart, I don’t recommend using almond milk, as the pudding won’t set. It probably could if you add more gelatin, but I don’t know how much, and even then it won’t be rich and creamy.
Wren
0Great pudding! Also if you whip and freeze it then you get a pretty good ice-cream which is what my default is now after failing to make other ice-cream recipes from here (they end up hard and crystally even with allulose for me, maybe because I don’t have an ice-cream maker) this recipe, whipped or not, never gets fully hard when frozen so it’s my favorite for ice-cream.
Liz
0This is one of the better starch/flour free puddings I’ve tried. The use of gelatin here works well! (Ones with xanthan gum always have a weird texture.) I found the texture a bit too stiff, so I might cut back a little on the gelatin next time. It had a good, rich flavor, and my family gobbled it up! I’ve added it to my collection to use again.
Elin Hagberg
0I have now tried this recipe three times. The first time it tasted too sweet and way too fatty and I love cream. Next time I used half water and half cream and that was just the right amount of creaminess and I cut down the amount of fake sugar a bit. Now I think it is perfect but the kids want a bit less chocolate taste so next time I will try cutting that down a bit too. With half water half cream you get more the type of taste you get from chocolate pudding made with milk if that is what you are longing for.
Denice
0Best keto dessert ever! I make this about once a week, it’s my go to desert. I use a scant teaspoon of the gelatin, which makes the pudding so much more creamier.
Kareen Thornock
0Love this recipe! Tried it for the first time yesterday, and subbed canned coconut milk for the heavy cream. It came out GREAT! Thank you for this winner. It’s so wonderful to have delicious dessert options without eating sugar.
Terry
0Easy and satisfying! Would love a recipe where you can eat it warm.
Peggy T
0The conversion does not work, As you can see your Heavy cream doesn’t change with newer quantities. Needs fixed. Mine turned out like a malt consistency.
Wholesome Yum D
0Hi Peggy, When you change the number of servings the amount of ingredients will change. Any instructions in parentheses and in the instructions will not change.
Cindee smith
0Definitely delicious ? loved it!
Debra Olson
0We’ve been missing chocolate pudding so much since changing our eating habits to low carb. Then I found this recipe and it is a 100% keeper. It’s truly excellent! It’s easy and quick to make. The perfect decadent dessert. I used 3 T. Powered sweetener instead and it was the perfect sweetness for us. I covered each bowl I poured it into with the plastic wrap.
Angela
0Can I substitute Collagen Peptides for Gelatin? If not, how much Xantham Gum to replace the gelatin?
Carol L
0Collagen and Gelatin are NOT the same. Gelatin thickens, collagen DOES NOT THICKEN.
Maya | Wholesome Yum
0Hi Angela, No, sorry. Collagen won’t thicken your pudding the way gelatin does. Xanthan gum does thicken, but it’s a totally different ingredient and I don’t know what the substitution amount would be.
Shannon
0Hi! I haven’t made this yet, but I will try the coconut milk variation. Can it be frozen?
Denita
0Great idea, I’m going to experiment with freezing and then putting in the Ninja Creami.
Wholesome Yum D
0Hi Shannon, Yes, you can freeze this chocolate pudding.
Kati
0I made this pudding and all I can say is WOW!!! Delicious ?. Very easy to make and it definitely satisfies my chocolate craving. I made the recipe as it was written and will play with different Keto toppings perhaps. I think this could be awesome for a special after dinner dessert in a fancy glass with fudge layers and whipped cream.
Mickey
0So this recipe doesn’t give amounts?
Wholesome Yum D
0Hi Mickey, Of course there are amounts. They are on the recipe card right above where you left this comment or if you hit the ‘jump to recipe’ button at the top of the page.
Barb
0I think I would love your site but like the above person I cannot see the amounts. I read the comment and even went back and looked and still do not see how much of each ingredient to use.
Lindsay L
0This recipe is amazing!! My parents are not a fan of sugar free recipes and I made this for Easter and used it as the chocolate layer in the “sex in a pan” recipe. They both ate 2 pieces! It was fantastic!!! Do you know if the pudding would turn out if made with almond milk? I’m discovering I have a dairy sensitivity and I really still want to make this!
Maya | Wholesome Yum
0Hi Barb, Make sure you don’t have reader mode turned on in your browser, as this sometimes makes amounts disappear. If you have it off and still do not see amounts on the recipe card, please contact us here and include a screenshot so we can troubleshoot.
Mary Ebright
0I’ve been using Paleo and trying to stay somewhat low fat. Also, hubby does not like chocolate(what???!!!) Do you think I could sub extra vanilla flavor and extra gelatin to use Whole Milk instead of heavy cream? Just trying to tweak without ruining the pudding. Thanks! I have not yet made this dessert.
Wholesome Yum D
0Hi Mary, Here is my recipe for Keto Vanilla Pudding!
Katie
0Loved this recipe! My husband suggested I look for recipes after watching me search the internet for keto friendly box options. I have tried them all and agree with Dawn they are all “sad,” and many have bad ingredients like aspartame. The next hurdle is I am mildly allergic to dairy so I need to see if I can make with some sort of reduced option. Thanks so much!