This decadent keto pudding requires no cooking - just briefly heating up the ingredients. It's so good, so rich and velvety, that it's difficult to believe it only has three ingredients!
This creamy keto pudding has just three ingredients: dark chocolate, coconut milk, and a touch of sweetener. It's ridiculously easy to make, and the result is decadent and rich, with a velvety mouthfeel. I especially appreciate that it requires no elaborate cooking beyond briefly heating the ingredients. Most pudding recipes require quite a bit of work, but not this one!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Extra-dark chocolate: I typically use Lindt 90% cacao. You can use any chocolate you like, but make sure it's high-quality. Sometimes, I use Lindt 70% and omit the sweetener.
- Unsweetened canned coconut milk: Make sure it's well blended. It's easier to blend if you pour it out of the can into a mixing bowl and whisk it with a hand whisk.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener if you prefer, but make sure you use a powdered sweetener for a smooth texture.
- Optional flavor variations: You can add ¼ teaspoon of vanilla, coconut, almond, or orange extract. Sometimes, I measure out the coconut milk, remove 1 tablespoon, and add a tablespoon of brandy instead.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Heat the ingredients over medium heat until the chocolate melts. I do it on the stovetop.
Remove the mixture from the heat and whisk it until smooth. I use a hand whisk - there is no need for fancy equipment! Divide the mixture between ramekins and chill it for at least two hours (but preferably longer) before serving.
Serve the pudding topped (if desired) with keto whipped cream. See how thick and creamy it is:
Recipe Tips
- While it might be tempting to heat the pudding over high heat, please refrain from doing so. It's best to be patient and heat the ingredients over medium heat.
- The only coconut milk that will work in this recipe is canned, full-fat coconut milk. Reduced-fat canned coconut milk isn't thick and creamy enough, and the same is true for coconut milk from a carton or bottle.
- Refrigerating this pudding for two hours is the bare minimum. Four hours is better, and overnight is best. The pudding's consistency greatly improves after a night in the fridge. It becomes thicker and silkier.
- Instead of using the stovetop, you can place the ingredients in a microwave-safe container, cover them, and heat them in the microwave. Do so carefully and patiently, in 30-second sessions, until the chocolate melts. How many such sessions you'll need will depend on your microwave.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days. Remove them from the fridge 30 minutes before serving them - chocolate is always better at room temperature. I don't recommend freezing this pudding.
Serving Suggestions
This keto pudding is wonderful on its own, and that's how I usually serve it. But in case you want to be fancy, here are a few interesting options for you:
- Top it with keto whipped cream, as I do in the video below, or with chocolate whipped cream.
- Top it with fresh berries.
- Scatter dark chocolate shavings or a few dark chocolate chips on top.
- Heat a teaspoon of peanut butter and drizzle it on top.
- Melt a square of extra-dark chocolate and drizzle it on top.
Recipe Card
3-Ingredient Keto Pudding
Video
Ingredients
- 1 cup canned coconut milk - full-fat, unsweetened; see notes below
- 3 ½ oz extra-dark chocolate - broken into pieces; I use Lindt 90%
- ¼ cup powdered sweetener - or the stevia equivalent - I use 1 teaspoon of stevia glycerite
Instructions
- In a medium pot, heat the coconut milk, chocolate pieces, and sweetener over medium heat, stirring until the chocolate is melted. This should take 1-2 minutes.
- Turn the heat off and whisk the mixture with a hand whisk until very smooth.
- Pour the mixture into a spouted measuring cup, then pour it into five 4-ounce ramekins or dessert cups.
- Cover and refrigerate for at least 2 hours, and preferably overnight, before serving. If desired, top with keto whipped cream before serving.
Notes
- Instead of the stovetop, you can place the ingredients in a microwave-safe container, cover them, and heat them in the microwave. Do so carefully and patiently, in 30-second sessions, until the chocolate melts. The number of sessions you'll need will depend on your microwave.
- Make sure the coconut milk is well-blended. It's easier to blend it if you pour it out of the can into a mixing bowl and whisk it with a hand whisk.
- Please use full-fat coconut milk. With so few ingredients, each of them counts, and reduced-fat coconut milk isn't thick and creamy enough. It also doesn't taste very good, in my opinion.
- Boxed or bottled coconut milk won't work. Only canned, full-fat coconut milk like this one will work in this recipe.
- Two hours is the bare minimum to chill this pudding. Four hours is better, and overnight is best. The pudding's consistency greatly improves after a night in the fridge. It becomes thicker and silkier.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Remove them from the fridge 30 minutes before serving them - chocolate is always better at room temperature. I don't recommend freezing this pudding.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Julie says
It came out like chocolate soup very thin. I used powdered monk fruit and tiny splash vanilla extract delicious but completely liquid.
Vered DeLeeuw says
Oh no! Sorry about that, Julie. Let's troubleshoot!
Did you use full-fat, canned coconut milk? The full amount of chocolate?
Did you refrigerate it overnight? It's liquid right after you make it, but should set in the fridge.
Karen says
I could not find canned coconut milk so used a boxed brand full fat unsweetened but the pudding did not setup even after 24 hours
Vered DeLeeuw says
Hi Karen,
Boxed coconut milk, even full-fat, doesn't have enough fat compared to canned. It doesn't work in this recipe.
Pam says
Sounds good. Could you use cocoa powder instead? If so, how much? Thanks. Pam
Vered DeLeeuw says
Hi Pam,
Unfortunately, cocoa powder won't work in this recipe.
Kit says
I'd like to try it but I'm allergic to coconut. Alternative to coconut milk would be appreciated.
Vered DeLeeuw says
Hi Kit,
I would try heavy whipping cream.
Patricia Kennedy says
I'll try the heavy/whipping cream and report back.
Vered DeLeeuw says
Excellent! Thank you, Patricia.
Patricia Kennedy says
Can I use half and half or whipping cream in place of Coconut milk?
Vered DeLeeuw says
Hi Patricia,
Half-and-half isn't thick enough. As for heavy cream, it might work, but I haven't tested it. I only tested this recipe with canned coconut milk.
Melanie says
I haven't used coconut milk, does this have a strong coconut flavor?
Vered DeLeeuw says
Hi Melanie,
It doesn't, because the chocolate masks the coconut flavor. It does have a faint coconut flavor. You can add orange or almond extract to mask it further.
olala says
Can I use heavy cream instead of coconut milk?
Vered DeLeeuw says
I think so, but I haven't tried it.