3-Ingredient Keto Pudding

This decadent keto pudding requires no cooking - just briefly heating the ingredients. It's incredibly rich and creamy!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Rest time 2

Total Time 2 10

Servings servings

Calories 205kcal

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

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.

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.