3-Ingredient Keto Pudding
User Reviews
5
3-Ingredient Keto Pudding
Description
This pudding recipe uses just three components: full-fat coconut milk from a can for creaminess, dark extra-dark chocolate broken into pieces for robust flavor, and a low-carb powdered sweetener or stevia for sweetness without sugar. The ingredients are heated together gently and stirred until the chocolate fully melts, producing a velvety chocolate liquid.
After heating, the mixture is whisked to a smooth consistency and divided into small serving dishes before refrigerating for at least two hours, preferably overnight. Chilling allows the pudding to thicken and develop a silkier texture with a pleasantly rich chocolate and subtle coconut flavor. This pudding does not require eggs or thickening agents.
It can be served alone or topped with keto-friendly whipped cream for extra richness. Leftovers keep well refrigerated for up to four days and should be brought to room temperature before serving for optimal flavor and texture. It is not recommended to freeze this pudding as the texture may degrade.
The recipe notes emphasize using canned full-fat coconut milk rather than boxed or reduced-fat options to achieve the proper thickness and flavor. Microwaving methods are also provided as an alternative to stovetop heating.
Ingredients
- 1 cup coconut milk full-fat, unsweetened; see notes below, canned
- 3 ½ oz dark chocolate broken into pieces; I use Lindt 90%, extra-dark
- 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
- Only canned full-fat coconut milk provides the necessary creaminess and texture for this recipe; avoid boxed or reduced-fat versions.
- You can melt the ingredients in the microwave in 30-second intervals, stirring carefully until smooth.
- Chill the pudding for at least 2 hours; overnight refrigeration yields the best texture and thickness.
- Store leftovers in an airtight container in the fridge for up to 4 days, allowing them to reach room temperature before serving.
- Freezing is not recommended, as it can alter the pudding's texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Sodium | 17mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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