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A smooth, decadent, and rich low carb chocolate pudding that is so creamy, you won’t believe it is good for you! Homemade sugar-free pudding recipe is so much healthier than the box variety and tastes so much better. 
Everyone needs a good, basic chocolate pudding recipe. I originally developed this recipe for my Best Brownie Delight recipe. (If you haven’t tried that yet, you need to put it on your list – it is my favorite!)
This pudding was so good that I decided it needed a post all to itself! 
Low Carb Chocolate Pudding
This pudding has more of a dark chocolate flavor, but my husband (who usually does not like dark chocolate), absolutely loved it!
I know people will ask about the coconut milk, but it does not have a strong coconut flavor. The fat in the coconut milk is what gives it such a creamy, decadent mouthfeel. 
Are you looking for more Low-Carb Desserts?
- Chocolate Truffles with Coffee
- Chocolate Chip Cookie Cheesecake Bars
- Low Carb Chocolate Peanut Butter Cookies
Soft Set Sugar-Free Pudding Recipe
This sugar-free pudding is more of a soft-set pudding, and it will take a couple of hours to chill in the refrigerator. But it is worth the wait!
Just be sure to plan ahead a few hours before you want to eat it. Since this pudding uses coconut milk, it is also dairy free! If you want, feel free to top with a dollop of stevia-sweetened whipped topping, or a squirt of Fat-Free Reddi Whip.
Or, you can eat this chocolatey goodness all by itself! This is a low carb chocolate treat; you will want to make again, and again. 
What Is The Difference Between Chocolate Mousse and Chocolate Pudding
The most significant difference between chocolate mousse and chocolate pudding is the texture. Mousse tends to be a little lighter in texture and fluffier, where pudding offers a velvety and smooth texture.
What Is Chocolate Pudding Made Of
For my low carb chocolate pudding recipe, I used just five ingredients!
Canned coconut milk to add a creamy and velvety texture, cocoa powder for the chocolate flavor, Gentle Sweet for sweetness, vanilla extract, and gelatin to help it set up. Plus some water.
This chocolate pudding is hands down fantastic and perfect for any occasion.
How to Make Sugar Free Dairy Free Chocolate Pudding
For this recipe, you are simply going to combine the coconut milk, cocoa powder, Gentle Sweet, and vanilla in a saucepan on the stove.
Whisking it well prevents any clumps and ensures a smooth pudding. Then you “bloom” the gelatin (see full instructions in the recipe card) to help it dissolve easily in the hot pudding mixture. 
Add the gelatin to the pudding mixture, then pour into 4 ramekins (this is a super cute set)!
Next, add a layer of Saran wrap directly on top of each pudding (see photo below). This keeps the pudding from forming a “skin” on the top layer. 
How Long Does It Take Pudding To Set
This chocolate pudding recipe takes a few hours to set up in the refrigerator.
This is the hardest part, is resisting the urge to want to gobble it all up before it has time to set up in the fridge. BUT, when I say it is worth the wait, I genuinely mean it.
Is Sugar-Free Pudding Low Carb
I can’t speak for every recipe out there, but I will say for my version of sugar-free pudding, I do offer a low carb take.
So my chocolate pudding is low carb, sugar-free, and dairy free. Plus THM-S if you follow the Trim Healthy Mama program. 
How Long Does Pudding Last
You can keep your pudding in the fridge for up to five days. Anything after that you might consider tossing it out, as it can go bad. We generally have ours eaten within the first 2-3 days. 
Tips for Making this Dairy Free Pudding Recipe
It is important to place a layer of plastic wrap directly in contact with the pudding (see photo above). This keeps the pudding from forming a layer on top.
I used Gentle Sweet for this recipe, but you could use my Low Carb Powdered Sugar in equal amounts, or you can use your sweetener of choice.
5-Ingredient Low Carb Chocolate Pudding (Dairy Free)
A smooth, decadent, and rich low carb keto chocolate pudding that is so creamy, you won’t believe it is good for you! This Homemade sugar-free chocolate pudding recipe is so much healthier than the box and tastes so much better, too! Plus, it is dairy free!
Ingredients
Instructions
- Combine canned coconut milk, cocoa powder, Gentle Sweet, and vanilla in a medium saucepan.
- Heat over medium heat, until warm and all ingredients are combined. (Whisk well with a whisk to prevent clumps.)
- Remove from heat.
- Sprinkle 1 3/4 Teaspoon of Gelatin over 1/4 cup cool water and let sit for about 1 minute. Stir, then add to pudding mixture and mix well.
- Pour pudding into a 4 small serving ramekins.
- Place plastic wrap (Saran wrap) on top of each pudding, (touching the pudding), to prevent any "skin" from forming on top.
- Place in the refrigerator to cool and set.
Notes
Recommended Products
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Nutrition Information
Yield
4Serving Size
1/4 RecipeAmount Per Serving Calories 211Total Fat 17gTrans Fat 0gCholesterol 0mgSodium 16mgCarbohydrates 7gFiber 2gSugar 0gProtein 5g
I am so glad you did a post for the pudding. I made the brownies and they were so good but didn’t have everything I needed for the pudding and other layer so I was going to make it on its own soon. I love a good pudding and I am excited to try this!
Wow this looks so gorgeous and chocolatey! Thank you!
I love pudding! Your recipe is wonderfully simple. Fantastic!
I added more coconut milk to my shopping list for grocery day. I can’t wait to try this over the weekend! Looks and sounds delicous!
I love a nice and chocolaty pudding 🙂
Chocolate pudding is my guilty pleasure! Thanks for sharing this dairy and sugar free version!
I love the simplicity of this chocolate pudding, Sarah. It looks creamy and delicious.
Awesome!
What do you recommend in place of Gentle Sweet? My husband cannot tolerate Xylitol as it gives him digestive issues. I usually bake with coconut sugar or sucanant. I also have the Super Sweet Blend. I would love to know what you think could be used as a substitute for Gentle Sweet. Thanks!
I would halve the amount of sweetener and use Super Sweet. 🙂
Could we do regular sugar? I don’t have a problem with sugar.
Thanks. 🙂
I would think so, but I have never tried it, so I cannot guarantee the results. 🙂
Help please!!! I have made this a couple of times and the flavor is great but mine never sets up well. Is the gelatin amount correct? Or can you think of some other reason it would stay liquidy instead of setting?
Thank you so much for bringing this to my attention! In my Brownie Delight recipe (which uses this pudding), I did change the gelatin amounts. I have edited the recipe above to reflect the changes. It should be 1 3/4 teaspoons instead of 1. You could even use 2 teaspoons if you wanted a firmer pudding.
How about if I use almond milk?
Almond milk is much thinner than coconut milk, so you may need to use more gelatin. 🙂
Hi. I’m vegan. If I were to substitute agar powder for the gelatin, would I still follow the same instructions, or would I need to cook it first? I don’t have any experience with it. Also, would I need to adjust the amount? Thank you.
Hi Arayna! Unfortunately, I am not familiar with agar powder, so I do not know how it would work or if you would need to cook it first. I’m sorry. 🙁
I’ve been wondering the same thing . Still not sue about cooking it.
I found this:
Substitute powdered agar-agar for gelatin using equal amounts. 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder. Set 2 cups of liquid using 2 tsp. of agar-agar powder, 2 Tbsp. of agar-agar flakes, or one bar.
Hi!
Im in Australia, and cant wait to make your pudding.Just one thing, what is the
size of your tin of coconut milk?(It might be different to ours)
Also could I use a tin of coconut cream instead- that would make it very creamy-
but would it make it too coconuty.
Kind regards,Karen
My cans are about 13.66 fluid ounce cans. I’m sure you could use coconut cream, but it would be more coconut flavor. 🙂
Can I use THM Just Gelatin in this recipe?
Sure! You can use any brand of gelatin.
Awesome recipe! I just enjoyed it! Lol. However, I didn’t put the Saran Wrap on top because I don’t mind the skin, actually, kinda like it. But, to my surprise, the “skin” ended up being like a harder, creamy chocolate/coconut treat. It peeled off and left a delicious pudding beneath. It was like a double treat! The coconut milk must have separated, but it had great flavor…both the “skin” and the pudding itself. This will probably be a new go to. Super easy and delicious! Thanks for posting!
I haven’t had pudding in years because of the dairy. Now I can’t wait to make this! Thanks for this recipe.
Would this be OK as a vanilla pudding if the cocoa were left out?
I made something similar some time ago, but it was conceived to be a panna cotta rather than a pudding. Was not too excited about the outcome so it never ended up on my blog 😀 I should try making it again, though… reading your recipe reminded me that it’s still on my to do list!