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!
Yes, this creamy pudding has just three ingredients - dark chocolate, coconut milk, and a touch of sweetener! It is ridiculously easy to make, and the result is decadent and rich, with a velvety mouthfeel.
I especially appreciate that this delicious keto dessert requires no cooking beyond briefly heating the ingredients. Most pudding recipes require quite a bit of work, but not this one!
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Ingredients
You'll only need three simple ingredients to make this keto pudding. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Extra-dark chocolate: I typically use Lindt 90% cacao. You can use whatever 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 it 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.
Variations
- You can vary this recipe by adding different flavor extracts. Good candidates include vanilla, coconut, almond, and orange extracts. You can add ¼ teaspoon of any of these extracts.
- Sometimes, I measure out the coconut milk, remove 1 tablespoon, and add a tablespoon of brandy instead.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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:
Expert Tip
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.
Recipe FAQs
Please don't. 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.
Absolutely! I do appreciate the fact that this is a dessert that I can make well in advance. It makes life so much easier when you don't have to worry about making dessert when your guests are already there.
In fact, you SHOULD make this pudding ahead of time and refrigerate it for at least two hours before serving. 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.
Yes. 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.
Serving Suggestions
This pudding is wonderful all 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.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, 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.
More Chocolaty Recipes
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Recipe Card
Three-Ingredient Keto Pudding
Ingredients
- 1 cup canned coconut milk - full-fat, unsweetened
- 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.
Video
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.
- You can vary this recipe by adding different flavor extracts. Good candidates include vanilla, coconut, almond, and orange extracts. You can add ¼ teaspoon of any of these extracts.
- You can keep the leftovers in the fridge, in an airtight container, 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Pam
Sounds good. Could you use cocoa powder instead? If so, how much? Thanks. Pam
Vered DeLeeuw
Hi Pam,
Unfortunately, cocoa powder won't work in this recipe.
Kit
I'd like to try it but I'm allergic to coconut. Alternative to coconut milk would be appreciated.
Vered DeLeeuw
Hi Kit,
I would try heavy whipping cream.
Patricia Kennedy
I'll try the heavy/whipping cream and report back.
Vered DeLeeuw
Excellent! Thank you, Patricia.
Patricia Kennedy
Can I use half and half or whipping cream in place of Coconut milk?
Vered DeLeeuw
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
I haven't used coconut milk, does this have a strong coconut flavor?
Vered DeLeeuw
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
Can I use heavy cream instead of coconut milk?
Vered DeLeeuw
I think so, but I haven't tried it.