15-Minute Easy Sugar-Free Chocolate Pudding
A creamy, rich chocolate pudding made with almond milk and erythritol instead of traditional dairy and sugar. The xanthan gum provides perfect thickening without eggs or cornstarch, creating a silky smooth texture that rivals conventional puddings. This keto-friendly dessert satisfies chocolate cravings while keeping carbs low, making it ideal for diabetics or anyone following a sugar-free lifestyle. The combination of cocoa powder and vanilla creates deep chocolate flavor, while heavy cream adds luxurious richness.
Ingredients
- 2 cups unsweetened almond milk
- ⅓ cup erythritol
- 3 tablespoons unsweetened cocoa powder
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon xanthan gum
- salt, pinch
Instructions
- 1
Whisk almond milk, erythritol, cocoa powder, and salt in medium saucepan until combined
- 2
Heat mixture over medium heat, stirring constantly until simmering and erythritol dissolves
- 3
Reduce heat to low and sprinkle xanthan gum over mixture, whisking vigorously to prevent clumps
- 4
Cook on low heat for 5-7 minutes, stirring frequently, until pudding thickens to desired consistency
- 5
Remove from heat and stir in heavy cream and vanilla extract until incorporated
- 6
Pour into serving dishes and cool at room temperature for 10 minutes
- 7
Refrigerate for at least 1 hour to chill and set before serving
Tips
Whisk xanthan gum vigorously when adding to prevent lumps that won't dissolve once formed
Taste pudding before chilling and adjust sweetness if needed, as erythritol can taste less sweet when cold
For extra richness, substitute half the almond milk with coconut cream
Good to Know
refrigerate up to 3 days covered
make 1 day ahead for best texture
chilled with optional whipped cream or dark chocolate shavings
Common Mistakes
whisk xanthan gum vigorously to avoid lumps forming
don't boil mixture to prevent curdling
stir constantly during cooking to prevent scorching
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other sugar substitutes instead of erythritol?
Yes, try stevia or monk fruit sweetener, but use much less as they're more concentrated. Start with 1-2 teaspoons and adjust to taste.
What if I don't have xanthan gum?
Substitute with cornstarch using double the amount, but mix it with cold almond milk first to prevent lumps.
How long does this pudding keep in the refrigerator?
Store covered for up to 3 days. The texture may thicken more over time, which is normal for xanthan gum-based puddings.