This Keto Chocolate Pudding Pie is about to be your new favorite dessert. Simple pie ingredients paired with a homemade crust and topping make every bite incredibly good. This easy dessert pie will be a hit even for those who don't live a keto lifestyle!
It's time to get the notion out of our heads that cutting carbs out of our lives means that we have to cut out desserts and treats. While it's true that we might have to alter a few of our favorite desserts, anyone on the keto diet or anyone trying to eat fewer carbs can still enjoy treats.
You know what they say, right? "The proof is in this low carb pudding!" But in all seriousness, when I'm craving pudding, this is one of my go-to favorite homemade pies.
The crust is flavorful, the chocolate flavor is delicious, and you can't beat the way this keto chocolate pudding pie fits perfectly into my low-carb eating lifestyle with just 4.5 net carbs.
You should also check out this Keto Coconut Cream Pie for another sweet treat!
Although, it might be easier to use a package of sugar-free pudding mix most contain artificial sweeteners and cornstarch.
Coconut milk - Make sure that you use canned full-fat coconut milk for this recipe.
Heavy cream - Paired with the rest of the ingredients, this adds to the creamy texture.
Cocoa powder - This gives the dark coloring as well as the chocolate flavor.
Sweetener - My favorite sweetener to use is my Joy Filled Eats Natural Sweetener which is a blend of xylitol, erythritol, and stevia. It is twice as sweet as sugar but has no aftertaste. A monk fruit erythritol sweetener is another option, too. For this recipe, you should whatever keto sweetener is your go-to. I offer conversion tips in the recipe card.
Egg yolks - Don't toss the egg whites! Save them for a delicious egg bake or omelet!
Xantham gum - This helps to give a creamy texture to the pie recipe.
Vanilla extract - Adding a hint of vanilla can be such a flavor enhancer.
Butter - In any of my baking recipes, I use salted butter.
Almond flour - I love the added almond flavor that comes from using almond flavor.
Powdered erythritol - You'll actually be using this in the crust and for the homemade topping.
Almond butter - Almond butter is a great binder in no-bake pie crusts.
Dark chocolate - This is optional, but I think it's always a good choice!
How To Make Keto Chocolate Pudding Pie
To Make the Chocolate Pudding:
Step One: In a small saucepan over medium heat the coconut milk and heavy cream to a simmer. Whisk in the dry ingredients until smooth.
Step Two: Whisk the egg yolks in a glass bowl. Very slowly pour the warm cream over the egg yolks, while whisking vigorously to temper the eggs. Add the mixture back to the saucepan. Heat over medium until thick enough to coat the back of a spoon.
Step Three: Cool for 10 minutes. Whisk in the xanthan gum. Refrigerate until chilled, at least 6-8 hours.
To Make the Crust:
Step One: Stir together the crust ingredients until well mixed. I normally process in my food processor. Press into the bottom and up the sides of a pie plate. Refrigerate until chilled, at least 6-8 hours.
To Assemble the Keto Chocolate Pudding Pie:
Step One: Whip the cream until stiff peaks form. Mix in the sweetener. Spread the pudding over the prepared crust. Spread the whipped cream on top of the pudding. Garnish with grated chocolate, if desired. Store in the refrigerator.
Nut-Free - The best option for a nut-free crust for this sugar-free chocolate pudding pie is to sub in sunflower seed flour and sunflower seed butter for the almond flour and almond butter. I'm not sure coconut flour or another type of keto-approved flour would work.
Crustless - Just make the pudding and serve in parfait glasses. While it might not serve up nice and pretty, you can opt for leaving the pie crustless altogether.
Avocado - Totally not kidding. Just sub in my Keto Avocado Chocolate Pudding.
What is the texture like of this low carb chocolate pudding pie?
In my opinion, this keto chocolate pudding recipe has a texture that is very similar to keto chocolate mousse. It's thick and creamy and slightly sweetened but not over the top.
Can you freeze this pudding pie?
You can! And actually freezing the pie would create a great texture, too. If you want to freeze it and eat it, just put it into the freezer for a few hours and make sure that it's covered. You can then remove, slice, and enjoy.
You can also make this pie and freeze it for later as well. If frozen properly, it should be able to be frozen for up to 2 months.
Can I use a nut crust for this recipe?
You can just make sure that you're factoring that into your healthy eating. A crushed pecan crust would be a great addition. I also have a baked Low Carb Keto Pie Crust that would taste great, too! (plus, it has just three ingredients!)
What other toppings can you add to this keto pudding recipe?
I'm all about toppings! Adding fresh berries or dark chocolate chips would be a great idea with so much flavor. (Let's be honest - any kind of sugar free chocolates would be perfect!) If you have a low carb ice cream, a scoop of that would be good, too.
The kids love to add a scoop of sugar-free whipped cream, which is always a great option! There are so many toppings that pair well with this low-carb chocolate pudding recipe. Just be mindful of the carbs and calories when you're adding them on.
- 1 cup canned full fat coconut milk
- 1 cup heavy cream
- ½ cup cocoa powder
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 5 egg yolks
- 1 teaspoon vanilla
- 1 teaspoon xanthan gum
- In a small saucepan over medium heat the coconut milk and heavy cream to a simmer. Whisk in the dry ingredients until smooth.
- Whisk the egg yolks in a glass bowl. Very slowly pour the warm cream over the egg yolks, while whisking vigorously, to temper the eggs. Add the mixture back to the saucepan. Heat over medium until thick enough to coat the back of a spoon. Stir in the vanilla.
- Cool for 10 minutes. Whisk in the xanthan gum. Refrigerate until chilled, at least 6-8 hours.
- Stir together the crust ingredients until well mixed. Press into the bottom and up the sides of a pie plate. Refrigerate until chilled, at least 6-8 hours.
- Whip the cream until stiff peaks form. Mix in the sweetener. Spread the pudding over the prepared crust. Spread the whipped cream on top of the pudding. Garnish with grated chocolate, if desired. Store in the refrigerator.