Description
A rich, velvety chocolate pudding that’s keto-friendly, low in carbs, and sweetened with erythritol, perfect for satisfying your sweet tooth while staying on track with your keto goals.
Ingredients
1 ½ cups heavy cream
¼ cup unsweetened cocoa powder
¼ cup erythritol
1 tsp vanilla extract
2 large egg yolks
2 tbsp butter
Instructions
- In a medium saucepan, combine the heavy cream, cocoa powder, and erythritol. Place over low heat.
- Whisk the mixture until smooth and the sweetener is dissolved.
- In a separate bowl, whisk the egg yolks and temper them by slowly adding a small amount of the warm cream mixture to the eggs while whisking constantly.
- Gradually pour the egg mixture back into the saucepan with the cream and cocoa mixture.
- Cook the pudding over low heat, stirring constantly, until it thickens to your desired consistency (about 5-7 minutes).
- Once thickened, remove from heat and stir in the butter and vanilla extract until fully incorporated.
- Allow the pudding to cool slightly before transferring it to a bowl or serving cups.
- Refrigerate the pudding for at least 1 hour before serving to allow it to firm up and develop its rich, creamy texture.
Notes
- Use stevia or monk fruit sweetener instead of erythritol if preferred, adjusting the quantity to taste.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with a dairy-free butter alternative.
- For extra flavor, consider adding a pinch of cinnamon or peppermint extract to the pudding.
- This pudding is perfect for making ahead and storing in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 125mg
