Keto Chocolate Mousse With Sugar Free Pudding Keto Chocolate Pudding Recipe

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Prep:
5 mins

Cook:
12 mins

Chill:
6 hrs

Total:
6 hrs 17 mins

Servings:
4 servings

Yield:
2 cups
Nutrition Facts (per serving)
316 Calories
23g Fat
25g Carbs
4g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories 316
% Daily Value*
Total Fat 23g 29%
Saturated Fat 14g 69%
Cholesterol 67mg 22%
Sodium 115mg 5%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 15g
Protein 4g
Vitamin C 0mg 2%
Calcium 47mg 4%
Iron 2mg 11%
Potassium 70mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you have a chocolate craving, chocolate pudding satisfies it in a rich and creamy way. Since chocolate pudding is typically made with sugar, and often with cornstarch too, it isn’t safe for people who are following a keto diet. To change that, we’ve come up with a version that utilizes allulose syrup and powdered gelatin. It has all the richness and texture you want from a chocolate pudding yet is sugar-free (and gluten-free, too!). It’s similar to keto chocolate mousse in flavor but different from it in texture. This pudding isn’t whipped, and because it contains both milk and cream instead of cream only, it’s a little bit less filling than mousse.

This keto chocolate pudding takes just a few minutes to put together, including cooking time. From there, you’ll chill it in the fridge for six hours, or up to overnight until firm. After that, it will keep for days and can be eaten one serving at a time if desired. The recipe can easily be doubled for filling a pre-baked keto pie crust. You can also top it with sugar-free whipped cream or layer it in a parfait with whipped cream and berries. How ever you serve it, it’s the taste of childhood come-to-life, without the sugar.

“Quick to make, easy, and a flavor just like regular chocolate pudding, this is a great recipe. I made it with almond milk and tried it with both store-bought allulose syrup and rich homemade syrup, and each batch turned out great. Plan ahead to allow enough time for it to set up.” — Colleen Graham

Keto Chocolate Pudding / Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 cup unsweetened non-dairy milk

  • 1 3/4 teaspoons unflavored powdered gelatin

  • 1 cup heavy whipping cream

  • 1/3 cup allulose syrup

  • 1/4 cup unsweetened natural cocoa powder

  • 1 1/2 teaspoons pure vanilla extract

  • 1/4 teaspoon kosher salt

Steps to Make It

  1. Gather the ingredients.

    Keto Chocolate Pudding ingredients in bowls

    The Spruce Eats / Bahareh Niati


  2. In a medium-sized saucepan, add the non-dairy milk and sprinkle the gelatin over it. Let bloom for several minutes.

    Non-dairy milk and gelatin in a saucepan

    The Spruce Eats / Bahareh Niati


  3. Heat on medium low heat, whisking the mixture gently until the gelatin begins to melt, about 2 minutes.

    Gelatin and milk mixture in a saucepan on a burner

    The Spruce Eats / Bahareh Niati


  4. Add the heavy cream, allulose syrup, cocoa powder, vanilla, and salt. Whisk for another 2 minutes until well combined.

    Chocolate pudding mixture in a saucepan on a burner

    The Spruce Eats / Bahareh Niati


  5. Pour the mixture into a heat-proof bowl and allow to cool for 1 to 2 minutes. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until firm, about 6 hours or up to overnight.

    Keto Chocolate Pudding in a glass bowl, covered with plastic wrap

    The Spruce Eats / Bahareh Niati


  6. Once firm, remove from the fridge, whisk again, and serve.

    Keto Chocolate Pudding in bowls

    The Spruce Eats / Bahareh Niati


Tips

  • Gelatin can be a little tricky to work with if you haven’t used it before. Giving it a few minutes to bloom is key. When you heat it, lumps should dissolve completely. If you find that you have any lumps remaining that can’t be incorporated into the pudding mixture, strain the pudding before it chills and firms up.
  • Make this pudding even more decadent by topping it with sugar-free whipped cream or layering it in a parfait with whipped cream and berries.
  • Easily double the recipe to fill a pre-baked pie crust.

Recipe Variations

  • Allulose syrup adds a shininess that looks closest to regular chocolate pudding. It also has no bitter aftertaste. If you don’t have allulose syrup, you could use monk fruit syrup or any powdered or granular sugar alternative, cup-for-cup keto sweetener. Alternatively, make a rich version of keto simple syrup using two parts of allulose-based monk fruit sweetener and one part of water.
  • If you’d like a deeper chocolate flavor and a thicker, heavier pudding, substitute 2 tablespoons of the cocoa powder for 2 tablespoons of finely chopped sugar-free chocolate.

How to Store

Store any unused portions in the refrigerator in an air-tight container. To prevent a pudding skin from forming, store with plastic wrap directly over the top. This pudding can be made a day or two in advance, and will keep well for several days. Whisk before serving to emulsify any uneven texture that has formed in storage.

Is sugar-free pudding ketogenic?

Sugar-free pudding is lower in carbs than regular store-bought pudding, but it isn’t exactly keto. That’s because it is thickened with cornstarch, which is a higher-carb ingredient. Packaged sugar-free puddings may be low carb, but they’ll still be higher in carbs than a homemade version. Since this recipe uses neither sugar nor cornstarch, it is keto.

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