Low Carb Chocolate Pudding
Low carb • Sugar-free chocolate pudding — 10 minutes, two jars
This is low-carb chocolate pudding, not boxed mix. Cream, cocoa, allulose, and cream cheese blend into a thick brown jar you can spoon, like the photo. Ten minutes. No sugar, no cornstarch, no cook time.
Two jars. Chill 10 minutes if you want a firmer scoop.
Chill: 10
Jars: 2
Why you’ll love this pudding
- 4g protein per jar — cream cheese and cream
- 4g net carbs — allulose and cocoa, not sugar
- About 10 minutes, two jars
- Smooth top, thick spoon pull, like the photo
- No boxed mix, no sugar
- It stays thick if you whip the cream first
Health notes
- Protein: Modest. This is a dessert jar, not a shake.
- Lower carb than boxed pudding: No cornstarch, no sugar. Close to keto at 4g net.
- Two jars: Macros are per jar, not both.
- Sugar cocoa mix or milk powder will jump the carbs. Stay unsweetened.
Key element — whip cream, then fold cocoa
A thin pudding skipped the whip. Beat cream to soft peaks, blend in cocoa and cream cheese, then chill so a spoon cuts a clean path, like the photo.
Diabetic-Friendly
Low Carb Chocolate Pudding
- Prep10 min
- Total10 min
- Calories280 kcal
Ingredients
Instructions
- Soften. Leave cream cheese out 15 minutes, or microwave 8 seconds.
- Whip. Beat cold cream to soft peaks.
- Blend. Beat cream cheese, cocoa, allulose, vanilla, and salt until smooth. Fold in the whipped cream.
- Jar. Divide into two jars. Smooth the tops.
- Chill. Rest 10 minutes. Spoon, like the photo. One jar is one serving.
Notes & Tips
- Soft cream cheese blends without lumps.
- Sift the cocoa if it clumps.
- Do not overwhip after you fold. Stop when it is thick.
- A 10-minute chill firms the spoon pull.
- Allulose keeps it soft. Straight erythritol can feel gritty.
Variations & serving ideas
- Mascarpone: Same 4 oz for a richer jar.
- Monk fruit blend: Use a 1:1 allulose mix.
- Sugar pudding mix or cornstarch: Skip them. That is how carbs jump.
- Espresso: Add 1/2 tsp instant espresso with the cocoa.
- Mint: Add 1/8 tsp peppermint extract.
- Peanut butter: Swirl 1 tsp sugar-free peanut butter on top.
- Four mini cups: Split into four smaller jars. Macros stay the same per half jar.
Storage
- Refrigerator: Up to 4 days (Covered jars)
- Eat now: After 10 minutes (Thickest spoon pull)
- Freezer: Skip (It turns icy)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 27 g |
| Sodium | 95 mg |
| Total carbohydrate | 6 g |
| Fibre | 2 g |
| Protein | 4 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pudding keto-friendly?
Yes. About 4g net per jar with cocoa and allulose.
Why is it thin?
The cream was not whipped, or the cream cheese was cold. Soften, whip, then fold.
Can I use boxed pudding mix?
Most mixes add sugar and starch. Stay homemade so each jar stays at about 4g net.
Why chill it?
Ten minutes firms the jar so a spoon cuts a clean path, like the photo.
Do I have to cook it?
No. This is a no-cook whip. Ten minutes of mixing is the whole method.
How do I store leftovers?
Covered in the fridge up to 4 days. Do not freeze.
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