Keto Chocolate Pudding

This keto chocolate pudding is everything a chocolate lover could want—creamy, velvety, and rich with deep cocoa flavor. You won’t believe it’s completely free from eggs, dairy, and added sugar. Whether you’re craving a nostalgic treat or something quick and indulgent, this no-bake dessert is one you’ll come back to again and again.

I grew up loving those little chocolate pudding cups you’d find tucked into lunchboxes. So, I decided to recreate that childhood favorite in a way that fits right into a low-carb lifestyle—and honestly, I think I’ve made it even better. This version is silky smooth, lusciously chocolatey, and just the right amount of indulgent.

Instead of individual cups, I let the pudding chill in a loaf pan. Once it sets, it slices beautifully like a firm mousse cake—just one more way to enjoy pudding in a new form.

Why This Keto Pudding Is a Keeper

• Only 6 basic ingredients. If you’ve made my keto mousse before, you probably have most of these in your pantry already.
• No oven needed. Just a quick stovetop cook and some time to chill in the fridge.
• Incredible texture. It’s thick, glossy, and melts in your mouth with a rich chocolate flavor.
• Customize to your taste. Use your favorite low-carb chocolate to get just the flavor you love.
• Great for prepping ahead. It needs time to set anyway, so it’s a perfect make-ahead dessert for the week.

Want more no-bake keto treats? Check out my peanut butter cups, chocolate bark, or sugar-free mousse for more dessert inspiration.

Ingredients You’ll Need

• Milk: I usually go with almond milk, but you can use any milk that fits your macros. Just keep the carbs in mind.
• Granulated sweetener: Allulose is my favorite since it dissolves like sugar, but monk fruit or a powdered erythritol blend will also work.
• Heavy cream: Let it come to room temperature before using.
• Cocoa powder: I use Dutch-processed cocoa powder for a smooth, milk chocolate flavor. If you love darker chocolate, go for a dark cocoa variety.
• Cornstarch or xanthan gum: Both are used to thicken. Cornstarch adds a few carbs but gives a familiar texture; xanthan gum is more keto-friendly but requires careful use.
• Chocolate: Any high-cocoa or sugar-free chocolate works. I recommend something with at least 70% cocoa—Lindt, Baker’s, or sugar-free chips like Lily’s.

How To Make Keto Pudding

This is as easy as pudding gets—mix, cook, chill, and slice!

Step 1: Mix the Base

In a large mixing bowl, whisk together the milk, cream, sweetener, cocoa powder, and thickener (cornstarch or xanthan gum) until everything is smooth and lump-free.

Step 2: Cook on the Stove

Strain the mixture into a saucepan and bring it to a gentle simmer. Stir regularly so it doesn’t stick. Add your chopped chocolate and continue stirring until it fully melts and the pudding thickens slightly.

Step 3: Set in a Pan

Take the pan off the heat and give it a final whisk. Then pour it into a loaf pan lined with parchment paper. Let it cool down, then refrigerate it for at least 6 hours—overnight is even better.

Step 4: Slice and Serve

Once it’s set, gently turn the loaf pan upside down onto a plate. Peel off the parchment paper, dust with a little cocoa powder if you’d like, slice it up, and dig in!

Recipe Tips From My Kitchen

• No loaf pan? You can divide the mixture into ramekins or small bowls instead. This recipe fills 8 ramekins or 4 smaller dessert bowls.
• Wrap it up. Cover the pan with plastic wrap before chilling so you don’t get that thick skin on top.
• Leave a parchment overhang. Makes unmolding a breeze!
• Optional straining. I prefer to strain for the smoothest texture, but you can skip this step or just do it once.

How To Store Keto Pudding

• In the fridge: Keep it in an airtight container or covered loaf pan for up to 2 weeks.
• In the freezer: You can freeze the entire loaf or individual portions for up to 6 months. Let it thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely. In fact, it’s best made ahead so it has time to set properly. I usually make it the night before I want to serve it.

Can I skip the loaf pan and just spoon it into bowls?
Yes! This pudding works beautifully in any container. Go fancy with ramekins or keep it simple with mason jars.

Is cornstarch keto-friendly?
It’s not typically considered keto, but a small amount in this recipe adds only a few carbs per serving. If you prefer to skip it, xanthan gum is a low-carb alternative—but remember, a little goes a long way.

Serving Suggestions

Serve this pudding as-is, or take it up a notch with:

• A dollop of whipped cream
• A few raspberries or strawberries on top
• A sprinkle of chopped nuts or cocoa nibs for crunch
• A drizzle of melted dark chocolate

Try other pudding recipes:

• Jiffy Corn Casserole
• Custard Pudding
• Jello Pudding Popsicle