Rich, super decadent keto chocolate pudding requires no cooking. It’s truly difficult to believe that it only has three ingredients!
Yes, this creamy keto 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 the fact that it requires no cooking. Even though I cook for a living, I’m a very lazy cook and I love easy recipes!
Easy and dairy-free recipe
I love pudding. Loved it as a kid, love it now. It’s such a classic comfort food. But most pudding recipes require quite a bit of work. And they contain milk, which I wanted to avoid.
This recipe solves both issues. It is dairy-free, and it’s so easy to make. And the best part? It’s delicious and super-rich. No one will believe that this amazing dessert has so few ingredients!
The ingredients you’ll need
You’ll only need three simple ingredients to make this keto chocolate pudding. How great is this ultra-short ingredients list (the exact measurements are listed in the recipe card below)!
Extra dark chocolate: I like to use Lindt 90% cacao. You can use whatever chocolate you like, but make sure it’s high-quality. Obviously, the darker the better. Sometimes I use Lindt 70% and then I omit the sweetener.
Unsweetened canned coconut milk: Make sure it’s full-fat. The reduced-fat is not very good both in terms of flavor and in terms of texture.
Sweetener: I like to use stevia glycerite. You can use a granulated sweetener if you prefer. It might be best to use a powdered sweetener, though, for a truly smooth texture.
How to make keto chocolate pudding
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Heat the ingredients over medium heat until the chocolate melts. I do it on the stovetop. I suppose you could use the microwave – I never actually tried that, but if you do, do it in a few 30-second sessions, stirring after each session.
Remove the mixture from the heat and whisk it until it’s smooth. I simply use a hand whisk. No need for any fancy equipment!
Divide the mixture between ramekins and chill for about two hours before serving.
Can I use reduced-fat coconut milk?
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. So I can’t recommend using it in this recipe.
How to serve keto chocolate pudding
It’s 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 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.
Is this a make-ahead recipe?
Absolutely! I do appreciate the fact that this keto chocolate pudding 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 for at least 2 hours before serving. And it’s fine to refrigerate it for longer, up to 4 days.
What about leftovers?
You can keep the leftovers, covered and refrigerated, for up to 4 days. Although I must say I never have leftovers when I make this keto dessert! As for whether it can be frozen, I haven’t tried that, so I can’t say if it would work.
More chocolatey recipes that you might enjoy
Thick and creamy homemade chocolate yogurt is one of those magical desserts that are also good for you. It’s quickly become one of my favorite after-dinner treats.
And this classic keto chocolate mousse is amazing. It’s creamy and velvety, has just four ingredients, and is ready in less than ten minutes!
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Keto Chocolate Pudding
- 3 1/2 oz extra dark chocolate, broken into pieces (I used Lindt 90% cacao)
- 1 cup canned coconut milk, full-fat, unsweetened
- 1/4 cup granulated sweetener (or the stevia equivalent)
- In a medium pot, heat the chocolate, coconut milk and sweetener over medium heat, stirring until the chocolate is melted.
- Turn the heat off and whisk the mixture with a hand whisk until very smooth.
- Pour into five (4 oz) ramekins or dessert cups, cover, and refrigerate for at least 2 hours before serving.