Keto Mocha Pudding
This Keto Mocha Pudding is a rich and creamy low-carb dessert that combines the indulgent flavors of chocolate and coffee. With a silky texture and a bold mocha taste, it's the perfect treat for anyone on a keto or low-carb diet. Easy to prepare and made with simple ingredients, this pudding is sure to satisfy your sweet cravings without derailing your health goals. The recipe is quick, customizable, and a great make-ahead option for your next dessert.
Equipment
- Saucepan: 1 medium-sized
- Whisk: 1 (for mixing ingredients)
- Mixing Bowl: 1 medium-sized (for egg yolks)
- Measuring spoons (1 set)
- Measuring cups (1 set)
- Plastic Wrap: 1 sheet (to cover pudding)
- Serving Cups or Bowls: 4 (for serving)
Ingredients
- 1 cup 240 ml Heavy Cream
- 1/2 cup 120 ml Coconut Milk (optional for dairy-free version)
- 3 tablespoons 15 g Unsweetened Cocoa Powder
- 1 tablespoon 5 g Instant Coffee or Espresso Powder
- 1/4 cup 50 g Low-Carb Sweetener (such as erythritol, stevia, or monk fruit)
- 3 large Egg Yolks
- 1 teaspoon 5 ml Vanilla Extract
- 2 tablespoons 30 g Butter (unsalted)
Instructions
- In a medium saucepan, combine the heavy cream and coconut milk. Heat over medium-low heat, stirring occasionally, until the mixture is warm (but not boiling).
- Whisk in the cocoa powder and instant coffee powder. Stir until fully dissolved and smooth.
- In a separate bowl, whisk together the egg yolks and low-carb sweetener until smooth and slightly frothy.
- Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs. Continue adding more of the milk mixture slowly until the eggs are fully tempered.
- Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low-medium heat, stirring constantly, until the pudding thickens (about 5-7 minutes).
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Pour the pudding into individual serving cups or bowls and cover with plastic wrap (making sure it touches the surface of the pudding). Chill in the refrigerator for at least 2 hours to set.
- Once chilled, serve and enjoy! Optionally, garnish with whipped cream or a sprinkle of cocoa powder.
Notes
Recipe Notes
- Dairy-Free Option: For a dairy-free version, you can replace the heavy cream with coconut cream and use a dairy-free butter alternative.
- Sweetener: Adjust the amount of low-carb sweetener to your personal taste. Different sweeteners may have varying levels of sweetness.
- Chill Time: Allowing the pudding to chill for at least 2 hours is essential for achieving the perfect texture and flavor. The longer it sits, the thicker it gets.
- Serving Suggestions: Garnish with whipped cream, shaved chocolate, or even a sprinkle of cinnamon for added flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.