Jul 17, 2022

This low-carb keto Chocolate Pudding is quick and simple to make but you will have to wait for it to set.  If you don't want to wait for it to set, you can eat it warm!  Ketolicious, guilt free  &  a great quick dessert! Top with  Justine's Keto Cookie crumbs for a bit of crunch!



60g Justine's Keto Dark Choc Chips

400g cream

1 tbsp unsweetened cocoa powder

1/4 tsp cinnamon

pinch salt flakes

3 tbsp Justine's Erythritol powdered in a blender 

4 eggs, room temperature

1 tbsp gelatin

1/2 tsp xanthan gum

Optional Chocolate Coating

50g Justine's Keto  White chocolate Chips

1 tsp coconut or MCT oil



Add the chocolate, cream, cocoa, cinnamon, and salt flakes to a small saucepan. Whisk mixture over medium heat until a low simmer and remove from heat.

In a separate bowl whisk together erythritol and eggs. Whisk through the cream mixture and return to heat and continue whisking until the custard thickens and coats the back of a spoon. Remove from heat and whisk through the gelatin and xanthan gum. Pour into silicone molds or divide between 6 serving bowls and transfer to the fridge. Refrigerate for 3-4 hours or until set. Remove from mold and coat in chocolate or serve as is.

If coating in chocolate; in a small melt the chocolate and oil in the microwave 90 seconds on high. Stir until smooth and lump-free. Dip the pudding into the chocolate and place onto a baking paper lined tray. Alternatively, drizzle with chocolate.


This recipe was created by the very talented Megan Ellam of Mad Creations.