This is a stovetop chocolate pudding made with almond milk, heavy cream, unsweetened cocoa powder and erythritol, set with a little gelatin instead of cornstarch or eggs. It is a Halloween dessert: you pour it into cups, chill it, and top it with crushed cookies or nuts and sugar-free gummy worms so each cup looks like a small graveyard. The recipe makes 4 servings and takes about 20 minutes of hands-on time before the chilling.
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What Goes into the Pudding
The full amounts are in the recipe card. Here is what each ingredient does.
- Unsweetened almond milk (1 cup): the light, low-carb base of the pudding.
- Heavy cream (1/2 cup): adds richness and a smooth texture.
- Unsweetened cocoa powder (1/4 cup): the chocolate flavor. The pudding depends on it, so a good-quality cocoa shows.
- Erythritol (1/4 cup): keeps the dessert sugar-free. Another keto sweetener works in its place.
- Vanilla extract (1 teaspoon): rounds out the chocolate.
- Gelatin powder (1/2 teaspoon): sets the pudding as it chills.
- Salt (1/4 teaspoon): balances the sweetness.
- Toppings (optional): sugar-free gummy worms and crushed keto-friendly cookies or nuts.
Cooking the Pudding
Whisk everything except the toppings together in a medium saucepan until smooth. Then heat it over medium heat, stirring constantly, until it just starts to simmer. It should get hot without boiling. Take it off the heat and keep stirring for another minute so the gelatin dissolves completely.
Pour the pudding into individual cups or one larger bowl. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or until set. Add the toppings right before serving.
Tips for a Better Pudding
- Taste before you chill it. Sweetness is personal. Start with the erythritol in the recipe and adjust to your taste.
- For a richer chocolate flavor, stir in a tablespoon of sugar-free chocolate syrup before heating.
- For a smoother texture, blend the mixture before it goes on the heat.
- Use your own toppings. Chopped nuts, unsweetened coconut or a dollop of sugar-free whipped cream all work next to the cookies and gummy worms.
Variations
- Coconut milk: use it in place of the almond milk for a creamier pudding with a hint of coconut.
- Peppermint: add a few drops of peppermint extract for a minty version.
- Toppings: swap the crushed cookies for chopped nuts, seeds or unsweetened coconut for crunch.
What to Serve With It
Fresh raspberries or strawberries add tartness against the creamy chocolate. Sugar-free whipped cream adds a lighter layer on top. For a drink, herbal tea or sparkling water keeps the focus on the pudding.
Equipment
A medium saucepan, a whisk, measuring cups and spoons, and serving cups or bowls are all you need. A blender is optional.
Nutrition per Serving
One serving has about 180 calories, 16 grams of fat (8 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 3 grams of protein and 100 milligrams of sodium.
FAQ
What can replace gelatin in a vegan version?
Agar-agar, a plant-based thickener made from seaweed, works in a similar way. Follow the package instructions for the right amount.
How long do leftovers keep?
Covered in the refrigerator, the pudding keeps for up to 3 days. If it separates, stir it gently before serving.
Can I make this pudding ahead of time?
Yes. You can make it a day or two in advance and keep it in the refrigerator, then add the toppings just before serving.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low-Carb Graveyard Chocolate Pudding is a must-try!
Ingredients
Instructions
In a medium saucepan, combine the almond milk, heavy cream, cocoa powder, erythritol, vanilla extract, gelatin powder, and salt. Whisk until smooth and well combined.
Heat the mixture over medium heat, stirring constantly, until it begins to simmer. Do not let it boil.
Once the mixture is hot, remove it from the heat and continue to stir for another minute to ensure the gelatin is fully dissolved.
Pour the pudding into individual serving cups or a larger bowl.
Allow the pudding to cool to room temperature, then cover and refrigerate for at least 2 hours or until set.
Before serving, top with crushed keto-friendly cookies or nuts and add sugar-free gummy worms for a spooky touch.
Notes
For a richer chocolate flavor, add a tablespoon of sugar-free chocolate syrup to the mixture before heating.
You can substitute the almond milk with coconut milk for a creamier texture and a hint of coconut flavor.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 180 calories |
| Sugar Content | 0g |
| Sodium Content | 100mg |
| Fat Content | 16g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 1g |
| Protein Content | 3g |
| Cholesterol Content | 40mg |