We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
A smooth, decadent, and rich low carb sugar-free chocolate pudding that is so creamy, you won’t believe it is good for you!
Homemade sugar-free pudding recipes are so much healthier than the box variety and taste so much better, too.
Everyone needs a good, basic sugar-free chocolate pudding recipe.
This recipe was originally developed 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!)
But this keto chocolate pudding was so good that I decided it needed a post all to itself!
Low Carb Chocolate Pudding
This sugar-free 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.
So make sure you use a full-fat coconut milk for this pudding recipe. (You’ll want the kind of coconut milk found in a can, not a carton.)
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 full-fat 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.
Sugar Free Pudding Ingredients
For my keto 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
- Gelatin to help it set up
- (Plus some water)
This chocolate pudding is hands down delicious and perfect for any occasion.
What is Sugar Free Pudding Sweetened With?
Most sugar-free puddings use artificial sweeteners such as sucralose or aspartame. These are not the best options for sugar-free pudding, so I encourage you to try a natural sweetener in your homemade pudding.
This is why in my recipe I use an all natural sweetener – Gentle Sweet!
Gentle Sweet is a blend of xylitol, erythritol, and stevia. If you do not have Gentle Sweet, you can make your own homemade Gentle Sweet with this Low Carb Powdered Sugar Recipe.
Can you Have Sugar Free Pudding on Keto?
Since most store-bought sugar-free puddings are sweetened with artificial sweeteners such as sucralose or aspartame, they are not keto-friendly.
But if you make your own homemade keto pudding, they are mostly definitely on the keto plan!
Is Sugar-Free Pudding Low Carb?
I can’t say that store-bought sugar-free puddings are low-carb, but my Chocolate Pudding Recipe is definitely low-carb.
One serving only has 5 net carbs.
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.
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.
Can I use Xanthan Gum to replace Gelatin?
Absolutely! To substitute xanthan gum for gelatin, simply cut the amount in half.
For example, in this pudding recipe, you would use 7/8 teaspoon of xanthan to replace the gelatin. (Just over 3/4 teaspoon)
You would also omit the 1/4 cup of water and simply sprinkle the xanthan gum into the pudding mixture at the same step as when you would normally add the gelatin.
More Keto Pudding Recipes
Sugar-Free Peanut Butter Pudding
5-Ingredient Sugar-Free Chocolate Pudding (Dairy Free)
A smooth, decadent, and rich sugar-free 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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Has anyone ever tried the more liquid-like coconut milk from the fridge section? I’m wondering if that could be used instead of the canned coconut milk..maybe just cooked a little more?!
I think you probably could use that, but it would need to reduce more (or you could add a touch more gelatin).
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!
I love this recipe. Thank you for it.
Can you use reduced fat coconut milk to reduce the fat?
I would think so, but I have not personally tried it. 🙂
My husband like vanilla better, how do I make this recipe vanilla? More extract, vanilla protein powder?
Suggestions appreciated.
Terri M
I haven’t actually tried making it as a vanilla pudding, but I think you could add more vanilla extract and omit the cocoa powder.
How long does it take to set? Mine has been in the refrigerator for 2 hours and still not set 🙂 We are impatient LOL!
It can take 2-3 hours. 🙂