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–+ servings
Keto chocolate pudding with whipped cream on top

Keto Chocolate Pudding (no-cook, quick, easy!)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 10 cups
Prep Time 5 minutes
Total Time 1 hour 5 minutes
This keto chocolate pudding is no-cook, rich, creamy and quick to put together! It’s also vegan but can be made with dairy if you prefer.

Ingredients

  • 1 14- ounce (1 3/4 cups or 400 ml) full-fat canned coconut milk divided
  • 37 grams xylitol
  • 28 grams erythritol
  • 1/8 teaspoon + 1/32 teaspoon stevia or a bit less than 3/16 teaspoon
  • 1/4 cup (50 grams) whole chia seeds
  • 1 teaspoon vanilla extract
  • 3/8 teaspoon salt
  • 1/4 cup (60 ml) water
  • 1/2 cup + 2 tablespoons (72 grams) cocoa powder

Instructions

  • In a high-speed blender at high speed, blend about half the coconut milk (ignore the quantity below - it's a technical issue I can't fix), sweetener, chia seeds, vanilla and salt for about 1 minute until totally smooth.
    1 14- ounce (1 3/4 cups or 400 ml) full-fat canned coconut milk, 37 grams xylitol, 28 grams erythritol, 1/8 teaspoon + 1/32 teaspoon stevia, 1/4 cup (50 grams) whole chia seeds, 1 teaspoon vanilla extract, 3/8 teaspoon salt
  • Add the rest of the coconut milk (ignore the quantity below - it's a technical issue I can't fix), the water and cocoa powder and blend until combined. There should be no lumps of chia seeds.
    1 14- ounce (1 3/4 cups or 400 ml) full-fat canned coconut milk, 1/4 cup (60 ml) water, 1/2 cup + 2 tablespoons (72 grams) cocoa powder
  • Pour into serving cups.
  • Let chill for about or hour before serving so that it firms up.
  • Cover any leftovers and refrigerate for up to 3 days.

Notes

  • The sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia. If you make a big batch of this blend as listed in the recipe post, then you need 5 tablespoons (65 grams). If you don't have a scale, then this is about:
    • 2 tablespoons + 2 1/2 teaspoons xylitol
    • 2 tablespoons + 1/2 teaspoon erythritol
    • 1/8 teaspoon + 1/32 teaspoon stevia
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional values were calculated based on 1/2 cup per serving. The recipe yields 2 1/2 cups. Please see the nutritional label above the recipe card for the exact nutritional values. The one below the recipe doesn’t take sugar alcohols into account.

Nutrition

Calories: 239kcalCarbohydrates: 16gProtein: 6.1gFat: 19.6gSaturated Fat: 14.5gSodium: 188.9mgFiber: 9.4gSugar: 3.6gCalcium: 21.8mgIron: 2.6mgNet Carbs: 7
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤