This Low-Carb Chocolate Pudding recipe creates a creamy, decadent dessert. This rich pudding is fast and easy to make and can be part of a low-carb, keto, or Atkins diet.
Sift the sweetener, cocoa powder, glucomannan and sea salt into a large saucepan.
In a medium bowl that you can pour from, whisk the egg yolks until smooth. Gradually stir in the heavy whipping cream and almond milk.
Gradually add the wet mixture to the dry mixture, a little at a time, while whisking constantly. Place the mixture over medium heat. Cook, whisking constantly, until the mixture just simmers. Remove from heat immediately.
Allow to cool 15-20 minutes, then whisk in vanilla extract. Pour into 4 dessert dishes. Cover the dishes while still warm, then refrigerate. Covering the dishes while they are still warm helps prevent a skin from forming on top of the puddings.
Refrigerate 4-5 hours to set. Garnish with whipped cream or sprinkles of chocolate if desired.
2 net carbs per serving.