It’s been years since I bought a simple mix for chocolate pudding from the store. It’s so simple, and the flavoring became a bit “meh” for me. But then I wanted to make Oreo Delight Cake. For that recipe, I need a keto chocolate pudding. But the box mix with 47.8 net carbs (26 for the mix, and 21.8 for the 2 cups of milk used to mix it) is too much. Therefore, I needed a keto chocolate pudding.
What is a pudding?
There are many definitions of pudding from so many countries. Pudding has its own Brittanica encyclopedia entry and pages dedicated to its place in British food history and its own development timeline. Whenever a hundred different versions of a food exist, I default back to dictionary.com for a simple definition. And according to dictionary.com, pudding is “a thick, soft dessert, typically containing flour or some other thickener, milk, eggs, a flavoring, and sweetener.” The ingredients that make this keto chocolate pudding different from a “typical” pudding are the omission of eggs and the exchange of milk for heavy whipping cream.
Avoiding clumps in pudding
No one likes a random lump of sugar or flour in their pudding. There are 2 options to avoid lumps.
- Sift all of your dry ingredients prior to adding the liquid.
- Use an immersion blender after adding your liquid to remove lumps.
I usually opt for option #1. But I found the dry ingredients somewhat difficult to incorporate into the heavy whipping cream. And once I had my dry ingredients dissolved, I had stubborn lumps and doubted that the heat of cooking the pudding would deal with them. So I whipped out my immersion blender. After less than 30 seconds, I had perfectly smooth pudding.
The importance of the stove
After using the immersion blender, my pudding was already thick and could be eaten with a spoon. But the grittiness of the granulated Swerve was very obvious. I considered restarting with powdered Swerve. But I continued, hoping the stove heat would make the Swerve dissolve completely. And it did!
Cooking also brought out more chocolate flavor. Before cooking on the stove, my pudding was a light brown color, similar to chocolate milk mixed with regular milk in a 50:50 mixture. After cooking, my pudding had the richest pure milk chocolate color.
Overall, this is a darn good pudding – thick, soft, squishy, and with full chocolate flavor.
Keto Chocolate Pudding
- Silicon whisk
- Immersion blender
- Sift the dry ingredients (granular swerve, cocoa powder and Pamela’s Not Xantham Not Guar gum) into a small saucepan. Stir together with a whisk. Note: I love using a silicon whisk in a saucepan. It eliminates the risk of damage and morphs as needed to clear out the rounded parts of the saucepan bottom.)
- Stir in the heavy whipping cream, combining with the dry ingredients via whisking, one half cup at a time. If you still have clumps after the cream is well-combined, use an immersion blender for a short period to eliminate them. Or just have a slightly lumpier pudding.
- Heat the saucepan over medium heat, whisking constantly. This is the best time to have a silicon whisk instead of a metal whisk to scrape the bottom of the saucepan. The pudding will thin out and the chocolate brown color will darken. The pudding will start to form bubbles and will thicken when done.
- Spoon into a bowl (or four separate ramekins) and chill for at least 4 hours in a refrigerator. If needed quickly, an ice water bath will work faster than a refrigerator.