Rich, super decadent paleo and keto chocolate pudding that requires no cooking. It’s truly hard to believe that it only has two ingredients!
Yes, this paleo and keto chocolate pudding has just two ingredients – coconut milk and bittersweet chocolate! It is ridiculously easy to make, and the result is decadent and rich, with a velvety mouthfeel.
I especially appreciate the fact that this is a dessert I can make in advance. It makes life so much easier when you don’t have to worry about making dessert when your guests are already there!
I love chocolate pudding. Loved it as a kid, love it now. It’s such a classic comfort food. But most chocolate pudding recipes require quite a bit of work, and they contain milk, which I wanted to avoid in this recipe.
This paleo and keto chocolate pudding solves both issues. It is dairy-free, and it’s so easy to make. The best part? It’s delicious and super rich, especially the keto version made with super dark chocolate. No one will believe that this amazing keto chocolate pudding has just two ingredients!
My original recipe uses coconut milk and 70% Lindt chocolate. For an even richer chocolate experience that’s also lower in carbs, and if you don’t mind using non-nutritive sweeteners, here’s another version for this chocolate pudding that I like even better: Use Lindt 90% chocolate instead of 70%. Add 1/4 cup xylitol or Swerve to the chocolate and coconut milk (or the equivalent in stevia) and heat it all together. I make this keto version with a teaspoon of stevia glycerite (which lacks the bitter aftertaste typical to stevia), an it’s amazing.
Another amazingly delicious and healthy chocolate pudding that I make quite often is this tasty banana chocolate pudding. It’s healthy and paleo, but obviously not keto.
Paleo and Keto Chocolate Pudding
- 3 1/2 oz bittersweet chocolate, broken into pieces (I used Lindt 70% cacao)
- 1 cup canned coconut milk, full-fat, unsweetened
- In a medium pot, heat the chocolate and coconut milk over medium heat, stirring until chocolate is melted.
- Turn heat off and whisk the mixture with a hand whisk until very smooth.
- Pour into five (4 oz) ramekins or dessert glasses, cover and refrigerate at least 2 hours before serving.