Ingredients
Scale
1 1/4 cups heavy whipping cream (or full fat coconut milk)
3/4 cup almond, hemp, or macadamia milk (or more coconut milk)
3 tbsp Swerve Sweetener
3 tbsp allulose
1 large egg
2 large egg yolks
1/4 tsp glucomannan or xanthan gum
6 tbsp cocoa powder
3 tbsp butter, cut into pieces
1/2 tsp vanilla extract
Instructions
- Step 1: In a medium saucepan over medium heat, combine the heavy cream and almond milk. Bring to a simmer, stirring occasionally. Remove from heat and whisk in both sweeteners.
- Step 2: In a bowl, whisk together the egg and egg yolks until smooth. Slowly add 1/2 cup of the hot cream mixture to the eggs while whisking continuously to temper.
- Step 3: Whisk the tempered eggs back into the saucepan. Stir in cocoa powder until smooth. Return to medium-low heat, whisking constantly until slightly thickened, 3–5 minutes.
- Step 4: Sprinkle glucomannan evenly over the surface and whisk vigorously to avoid clumping.
- Step 5: Remove from heat. Stir in butter and vanilla extract until fully melted and smooth.
- Step 6: Divide pudding into 6 small glass cups or ramekins. Refrigerate until set, 2–3 hours.
- Step 7: Garnish with lightly sweetened whipped cream, berries, or shaved chocolate before serving.
Notes
Make it dairy-free by replacing cream and milk with full-fat coconut milk and swapping butter with coconut oil.
Keep pudding refrigerated for up to 3 days.
Not suitable for freezing as it may alter the texture.
For a deeper flavor, use dark Dutch-processed cocoa.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 0g
- Sodium: 41mg
- Fat: 26.2g
- Saturated Fat: 14g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 2g
- Protein: 4.5g
- Cholesterol: 143mg