I love this sugar free chocolate pudding. It’s creamy, chocolatey and tastes just as good as anything I can remember eating as a child.
Not all chocolate desserts are created equally. There is a huge difference with unsweetened cocoa powders. I’ve tried several and am now using this cacao powder by Better Body Foods, which is giving me the chocolate flavor I want without having to add any chopped chocolate.
I have been greatly challenged this past year with unsweetened cocoa powder because I opened a home keto bakery. I need consistency and the one thing that was affecting flavor greatly was the cocoa powder I was using.
I decided to give Better Body Cacao at Costco a chance and now I have 8 bags in the cupboard. It’s an organic superfood Organic Cacao superfood with antioxidant flavanols, polyphenols, fiber, protein, vitamins and minerals.
When I use this in my chocolate recipes, I reduce the amount of cacao powder. If you’re using a different unsweetened cocoa powder, use 1/2 cup. If you do use this cacao, only use 1/3 cup and taste as you go, as it’s very strong.
If you want to make sure you have portion control, use these small 4 ounce jars. I use them for desserts and love that they come with lids.
Sugar Free Chocolate Pudding with Swerve, Milk, Heavy Cream and Butter
I’m using Swerve Sweetener for the sweetener which performs very well in puddings and curds. You can read here what Swerve is and why I use it.
I am old fashioned and use milk and cream for my pudding. Fairlife whole milk has 6 carbs for the cup and the cream has zero. Because I’m not using typical corn starch found in most pudding recipes, I use 3 egg yolks to bring the richness and a little vanilla. I also add in some butter at the end.
Top this sugar free chocolate pudding with some stabilized whipped cream.
Nutrition Value: 2 Net Carbs (see more below).
More Sugar Free Desserts from Spinach Tiger
Sugar Free Chocolate Pudding
- Heat the milk and cream in a saucepan. Set aside.
- In a separate saucepan, stir in sifted cocoa powder, boiling water and sugar to a paste.
- Add egg yolks to chocolate mixture one at a time, whisking.
- Add in milk mixture. Continue to stir for a few minutes until thickened.
- Add butter and continuing stirring.
- Take mixture through a sieve onto bowl. Pour into vessels.
- Refrigerate for 4 to six hours before eating.
- Serve with stabilized whipped cream.
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