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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Pudding Recipes / Keto Chocolate Pudding (5 ingredients, no alternative sweeteners)

Keto Chocolate Pudding (5 ingredients, no alternative sweeteners)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

keto pudding

This recipe for Keto chocolate pudding differs from others you may have tried in the past. It contains no alternative sweeteners like erythritol, which is a common choice for low carb sweets.

Why is it best to avoid these type of substances?

Early research on the intestinal health of those following a very low carb keto diet indicates that a drastic reduction in carbohydrates correlates with an impairment in the diversity of beneficial gut microbiota. (1)

Adding fuel to that fire by regularly ingesting substances like sugar alcohols which can compound the problem seems short-sighted.

As it turns out, avoiding alternative sweeteners is one of the practical recommendations that researchers suggest to combat the risks to gut flora diversity from a Ketogenic dietary protocol. (2)

With this research in mind, I developed this low carb chocolate pudding to be a safe choice. It only contains 9 carbs per serving and is lightly sweetened with fruit!

Try this coconut milk pudding recipe instead if you prefer a higher carb version that is sweeter.

Keto Chocolate Pudding (5 ingredients, no alternative sweeteners) 1
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Keto Chocolate Pudding

Dairy free, Keto friendly chocolate pudding made with only 5 whole food ingredients and no alternative sweeteners, only fruit! Legal for gut healing diets like GAPS too.

Course Dessert
Cuisine American
Keyword dairy free, keto, low carb
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 192 kcal
Author Sarah Pope

Ingredients

  • 3 eggs
  • 2 cups whole coconut milk
  • 1/4 cup cocoa powder
  • 3 TBL date syrup
  • 1 tsp vanilla extract

Instructions

  1. Warm the coconut milk on the stove in a medium-sized pot until just smooth. Remove pot from heat.

  2. Beat the eggs in a medium-sized bowl until fully blended.

  3. Add the date syrup and cocoa powder with the beaten eggs and mix well until smooth.

  4. Pour the egg, cocoa, date syrup mixture into the pot with the coconut milk.

  5. Put the pot back on the stove and bring to a boil, stirring frequently.

  6. When the mixture just starts to bubble, turn the heat down to medium-low and continue stirring for 2-4 minutes until the pudding thickens slightly.

  7. Remove from heat and stir in the vanilla.

  8. Let sit for a few minutes, then serve warm.

  9. After cooling, refrigerate in a covered glass bowl.

Recipe Notes

Homemade coconut milk is the best option for this recipe.

However, feel free to use whole coconut milk in a can or carton in a pinch.

Nutrition Facts
Keto Chocolate Pudding
Amount Per Serving (4 ounces)
Calories 192 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 13.5g68%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 93mg31%
Sodium 57mg2%
Potassium 467mg13%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 591IU12%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Dairy Free Recipes, GAPS Recipes, Low Carb Recipes, Paleo Recipes, Pudding Recipes
This recipe is certainly a favorite in my house. Check out some of our other favorite porridge recipes and baby food recipes.
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (11)

  1. Hélène

    Aug 20, 2022 at 6:04 pm

    9g carbs for a serving is not keto. Most keto plans are around 10g daily so I wouldn’t be able to even eat a single veg.
    Better to go with monkfruit and be able to have vegs that day too. I find if I have leafy greens or celery or cabbage I can have quite a good amount without worrying about carb grams. But sweeteners, forget it. Have to stick straight to the total grams allowed.

    Reply
    • Ruth

      Dec 16, 2022 at 10:10 pm

      On average most keto diets are more around 20g of carbs or lower a day. Only hard core keto crazed people go 10 or under. But I agree 9 grams could lean more towards low carb than keto. Personally I think it would be better to stick with the healthier sweetener and more carbs than use alternative sweeteners. I tried them for awhile and never felt quite right.

  2. Stephanie

    Sep 5, 2021 at 4:49 pm

    Hi Sarah, wouldn’t this recipe not be GAPS friendly since it has cocoa powder? Can I substitute the cocoa powder? Can I remove it entirely? Thank you.

    Reply
  3. Paulien Ongering

    Sep 11, 2019 at 2:34 am

    Interesting recipe! By the way you write ‘cocoa’, but you mean ‘cacao’? Greetings from the Netherlands.

    Reply
    • Sarah Pope MGA

      Sep 11, 2019 at 7:48 am

      Actually, no. I don’t mean cacao. I specifically use and recommend roasted cocoa powder because it is significantly lower in phytates than raw cacao.

    • Alyssa

      Oct 25, 2019 at 3:49 pm

      Can I use maple syrup instead of date syrup? It is what I already own. Not sure if I would use less. Maple syrup tastes very sweet to me.

    • Sarah Pope MGA

      Oct 26, 2019 at 11:55 am

      Yes, you can definitely use maple syrup instead, however, the recipe would no longer be GAPS or Keto friendly.

  4. Ramona

    Sep 8, 2019 at 11:34 pm

    Is there something to substitute for the eggs? I have an egg sensitive and I find that is the hardest part of eating Keto.

    Reply
    • Sarah Pope MGA

      Sep 9, 2019 at 8:47 am

      I have not tried an egg substitute with this recipe as of yet. You can try this flaxseed gel for the egg and see how it works out. https://www.thehealthyhomeeconomist.com/video-the-best-baking-substitute-for-eggs/

  5. Carol Clevenger

    Sep 8, 2019 at 10:26 pm

    Can you use dates instead of the date syrup

    Reply
    • Sarah Pope MGA

      Sep 8, 2019 at 10:31 pm

      I haven’t tried it, but I think this would compromise the texture of the pudding. In other words, it would be lumpy and not smooth.

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