Chocolate Mocha Pudding Low Carb
Indulge your chocolate cravings guilt-free with this rich and creamy Low-Carb Chocolate Mocha Pudding! This decadent dessert combines the deep flavors of unsweetened cocoa and a hint of espresso for a luscious mocha twist, all while keeping carbs to a minimum. Made with unsweetened almond milk, heavy cream, and sugar-free dark chocolate chips, this pudding delivers a velvety-smooth texture without the sugar overload. Perfectly sweetened with erythritol, it's a keto-friendly treat that's ready in just 25 minutes of prep and cook time, plus a little chilling. Serve it chilled with a dollop of whipped cream or a dusting of cocoa powder for an added touch of elegance. Whether you're looking for a sophisticated dessert or a simple low-carb indulgence, this pudding is sure to delight!
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Recipe Information
Ingredients
- 1.5 cups Unsweetened almond milk
- 0.5 cups Heavy cream
- 3 tablespoons Cocoa powder (unsweetened)
- 1 teaspoon Instant espresso powder
- 4 tablespoons Erythritol or preferred low-carb sweetener
- 0.25 cups Sugar-free dark chocolate chips
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the unsweetened almond milk, heavy cream, cocoa powder, and instant espresso powder. Whisk thoroughly to dissolve any lumps.
Place the saucepan over medium heat and heat the mixture until it's hot but not boiling, stirring occasionally.
In a separate bowl, whisk together the erythritol and egg yolks until the mixture is pale and slightly thickened.
Gradually pour a small amount of the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs and avoid scrambling.
Slowly pour the tempered egg yolk mixture back into the saucepan while whisking constantly.
Reduce the heat to low and cook, stirring continuously with a wooden spoon or silicone spatula, until the pudding thickens enough to coat the back of the spoon (about 5-7 minutes).
Remove the saucepan from the heat and stir in the sugar-free dark chocolate chips, vanilla extract, and salt. Continue stirring until the chocolate chips are fully melted and incorporated.
Transfer the pudding into individual serving dishes or ramekins. Cover with plastic wrap directly on the surface of the pudding (to prevent a skin from forming).
Refrigerate the pudding for at least 2 hours or until fully chilled and set.
Serve cold. Optionally, garnish with whipped cream or a sprinkle of cocoa powder for added flair.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 674 mg | 224% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 1.1 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 723 mg | 56% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
