Low Carb Keto Chocolate Pudding Recipes

KETO PUDDING

Steps:

• Grease an 8 x 4-inch loaf pan and cover with parchment paper. Set aside.
• In a large mixing bowl, add all your ingredients, except for the chocolate, and whisk together.
• Strain the mixture into a saucepan and place over low heat. Once it begins to simmer, stir it constantly for 2-3 minutes. Add the chopped chocolate and let simmer for a further 2 minutes, until the chocolate begins to melt.
• Remove the saucepan from the heat and whisk the pudding mixture until the chocolate has melted completely. Pour the mixture through a strainer and into the lined loaf pan. Refrigerate overnight, or for at least 6 hours.
• Carefully remove the pudding from the loaf pan and invert upside down onto a large plate or serving dish. Remove the parchment paper and dust the pudding with cocoa powder. Slice and serve immediately.

THE BEST KETO SUGAR-FREE CHOCOLATE PUDDING RECIPE

Steps:

• 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.
• In a medium saucepan over medium-low, 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 bubbling near the edges.
• Remove from heat. Stir in the vanilla extract.
• Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved.
• Let the pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it. Whisk again to get rid of any film on top.
• Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until firm.

LOW CARB KETO CHOCOLATE PUDDING

Steps:

• Whisk heavy whipping cream, cocoa powder, splenda, and 1 cup almond milk in saucepan over medium-high heat. Bring to a simmer and remove from heat. In separate bowl whisk together 1/2 cup almond milk, egg yolks, xanathan gum, salt, and vanilla extract. Gradually whisk the hot cocoa milk into the egg mixture. Mix well for about 2 minutes. Return combined mixture to saucepan and cook over medium-high heat. Whisk constantly until mixture comes to a boil. Reduce the heat to a simmer and continue whisking pudding for another 2 minutes. Pour into container, cover and refrigerate 4 hours or until pudding sets.