Hot Fudge Pudding Diabetic
Indulge guilt-free with this luscious Hot Fudge Pudding designed specifically for diabetics—a dessert that combines the nostalgia of classic comfort food with a health-conscious twist. This recipe creates a magical two-layer dessert: a tender, cake-like top with a rich, gooey fudge layer underneath. Sweetened naturally with diabetic-friendly substitutes like erythritol and monk fruit, this treat is low on sugar but big on flavor. Featuring pantry staples like unsweetened cocoa powder, low-fat milk, and vanilla, it’s simple to prepare in just 15 minutes of prep time. With its unique baking method—pouring hot water over the batter to achieve its signature layers—this pudding is as fun to make as it is satisfying to eat. Serve it warm with a dollop of sugar-free whipped cream for a delightfully indulgent dessert that fits your dietary needs. Perfect for cozy evenings or special occasions, this dessert is proof that deliciousness doesn’t have to come with compromise.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.67 cup Granulated sugar substitute (e.g., erythritol, stevia blend)
- 3 tablespoons Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Low-fat milk (or unsweetened plant-based milk)
- 2 tablespoons Vegetable oil (or melted butter)
- 1 teaspoon Vanilla extract
- 1.25 cups Hot water
- 0.33 cup Brown sugar substitute (e.g., sucralose brown sugar blend or monk fruit blend)
- 2 tablespoons Unsweetened cocoa powder (for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar substitute, 3 tablespoons of unsweetened cocoa powder, baking powder, and salt until well combined.
Stir in the milk, vegetable oil, and vanilla extract until a smooth batter forms. Spread this batter evenly into the prepared baking dish.
In a separate small bowl, mix the brown sugar substitute and an additional 2 tablespoons of cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
Carefully pour the hot water over the top of the batter. Do not stir—the liquid should remain on top.
Place the baking dish in the preheated oven and bake for 30 minutes. The pudding will form a cake-like layer on top with a thick, fudgy layer underneath.
Remove from the oven and let cool for about 5 minutes. Serve warm, spooning the pudding and fudge layers into bowls. Optionally, garnish with a dollop of sugar-free whipped cream or a small sprinkle of unsweetened cocoa powder.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 7.3 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 696 mg | 15% | |
*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.
