Aunt Rocky's Rich Microwave Chocolate Pudding (LCHF, Gluten Free, Keto) recipe

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Ingredients

⅔ cup erythritol confectioners' sweetener (such as Swerve®)
¼ cup unsweetened dark cocoa powder (such as FineNaturals® Ultra Dark Cocoa Powder)
¾ teaspoon glucomannan konjac root fiber
¼ teaspoon salt
1 cup heavy whipping cream
1 cup water
1 teaspoon vanilla extract
4 (1 ounce) squares dark chocolate (such as Lindt 90% Cacao Supreme Dark), broken into pieces

Nutrition Info

214.6 calories
carbohydrate: 31.8 g
cholesterol: 47.4 mg
fat: 18.2 g
fiber: 3.1 g
protein: 2.2 g
saturatedFat: 8.9 g
servingSize: -
sodium: 98.7 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk confectioners' sweetener, cocoa powder, glucomannon, and salt together in a large microwave-safe bowl or measuring cup, pudding will bubble up during cooking.

  2. Combine cream, water, and vanilla extract in a separate bowl. Whisk gradually into the cocoa mixture until no dry spots remain. Add chocolate pieces.

  3. Microwave the pudding on high for 1 minute. Whisk briskly and continue cooking, whisking every 40 seconds, until bubbling and chocolate is melted, about 3 minutes. Pour into seven 4-ounce ramekins or serving dishes. Cover with plastic wrap and refrigerate until thoroughly chilled, at least 30 minutes.

Recipe Yield

3 1/2 cups

Recipe Note

This is so easy to make up, and very chocolaty. It's one of my favorite low-carb desserts. It could probably be cooked on top of the stove, if you prefer, but doing it in the microwave is fast and easy. My carb-eating family cannot tell this is a low-carb dessert! Suitable for: gluten-free, Atkins®, keto, LCHF, low-carb, diabetic, and low-glycemic diets. Store, covered, in refrigerator. May be frozen and defrosted on the counter with no separation of the pudding.

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