Low Carb Dark Chocolate Pudding

The other day I made a recipe that called for only egg whites...so what to do with the yolks? Make homemade pudding! This chocolate pudding is smooth, creamy and comfort food at its most delicious. The addition of both cocoa powder and chopped chocolate makes it extra rich and dark, just the way I like it. It keeps well in the refrigerator for many days, so I can spoon up a chocolate hug anytime!

Low Carb Dark Chocolate Pudding

Makes 6 servings

1 cup heavy cream

1 cup almond or coconut milk, unsweetened

A pinch of salt

1/8 teaspoon instant coffee granules or powder

3 egg yolks

1/3 cup powdered erythritol sweetener (confectioners)

2 tablespoons dark cocoa powder, unsweetened 

2 ounces sugar free chocolate, chopped (a bar or chocolate chips)

2 tablespoons butter

3/4 teaspoon chocolate extract (omit if you don’t have any)

1/2 teaspoon vanilla extract

1/2 teaspoon monkfruit extract or stevia glycerite, or to taste

1/4 + 1/8 teaspoon xanthan gum

1. Put the heavy cream and almond or coconut milk into a medium saucepan. Add the salt and coffee granules and whisk. Place over medium heat until the mixture begins to simmer and you see bubbles around the edges. Reduce heat to medium-low or low.

2. Meanwhile, while the cream mixture is heating, whisk together the egg yolks and powdered sweetener in a glass measuring cup or heat-proof bowl until well combined and light in color.

3. Slowly whisk in about 2/3 cup of the hot cream mixture into the eggs, whisking constantly, until well combined. Slowly whisk the tempered egg back into the hot cream mixture, whisking constantly. Continue to cook and stir the custard over low to medium-low heat until the pudding thickens and coats the back of a spoon, but do not boil.

4. Remove pudding from the heat and add the cocoa powder and chopped chocolate, stir until chocolate is melted and pudding is smooth. Add the butter, extracts and monkfruit or stevia sweetener. Stir until well combined. While whisking vigorously, sprinkle the xanthan gum onto the hot pudding and whisk until smooth and thickened (the pudding will thicken further in the refrigerator). Taste and adjust sweetening, if desired.

5. Allow the pudding to cool in the saucepan for 20-30 minutes, stirring occasionally. Spoon the pudding into individual serving dishes (or pour into a medium bowl) and refrigerate until set, for several hours. To prevent a skin from forming on the top of the pudding, place plastic wrap directly on the surface of the pudding while it’s cooling.) Serve with whipped cream and chocolate shavings, if desired.

Nutritional Information per 1/2 cup: 216 calories, 4 g carbohydrates (1.1 g dietary fiber, 0.2 g sugars), 23 g total fat (12.6 g saturated fat, 0 g trans fat), 160 mg cholesterol, 95 mg sodium, 91.5 mg calcium, 57 mg potassium, 232 mg Vit A, 3.2 g protein. Net carbs per serving: 2.9 grams

Photo and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission.