Keto Chocolate Pudding Coconut Milk
If you're on a keto diet and want something sweet but low in carbs, this Keto Chocolate Pudding Coconut Milk recipe is rich, creamy, and feels like a café-style dessert. It is made with full-fat coconut milk, real dark chocolate, egg yolk custard, and zero sugar — it’s not your boring, basic keto treat.
Ingredients
- 1 can 13.5 oz full-fat coconut milk
- 3 large egg yolks
- 2 tbsp unsweetened cocoa powder
- 2 oz dark chocolate 85% or higher, chopped or chips
- 3 tbsp powdered sweetener monk fruit, erythritol, or allulose
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions
Step 1: Warm the Coconut Milk
- In a medium saucepan, pour 1 can full-fat coconut milk and heat over medium-low until steaming. Do not boil.
Step 2: Mix in Cocoa Powder & Sweetener
- Whisk in 2 tbsp cocoa powder and 3 tbsp sweetener until fully combined. If lumpy, sift the cocoa before adding.
Step 3: Temper the Egg Yolks
- In a separate bowl, whisk 3 egg yolks. Slowly add 2–3 spoonfuls of the hot coconut mix while whisking constantly to warm the yolks. Then pour it back into the saucepan.
Step 4: Stir Until It Thickens
- Reduce heat to low and keep whisking for 5–7 minutes until it thickens and coats the back of a spoon.
Step 5: Add Chocolate, Vanilla, Salt
- Remove from heat. Stir in 2 oz dark chocolate, ½ tsp vanilla extract, and a pinch of salt. Mix until glossy and smooth.
Step 6: Chill the Pudding
- Pour pudding into jars or ramekins. Cover with plastic wrap (touching the surface) and chill for at least 3 hours.
Notes
For a rich, smooth pudding, stir constantly and chill for 3+ hours. Want it thicker or vegan? Add coconut flour or ground chia for custard-like texture.