chocolate pudding

eggless custard


Yield: 2 cups / 480ml)

Serving Size: 1/2 cup




  • 1 + 1/4 cups (300ml) unsweetened cashew milk (OR other nut milk)

  • 1/2 cup (120ml) heavy whipping cream (or coconut cream)

  • 1/4 cup (30g) unsweetened cacao powder (dutch processed is best)

  • 6 Tbsp (60g) keto bulk sweetener (powdered erythritol, Swerve, allulose, tagatose, etc.)

  • 1 tsp guar gum (OR 1/2 tsp. xanthan gum)

  • 1 tsp (5ml) vanilla extract

  • 1/2 tsp coarse sea salt (OR 1/4 tsp fine salt)



    • 3/4 tsp guar gum (OR 1/4 tsp xanthan gum)

    • --OR--

    • 2 tsp powdered gelatin (soaked in 2 Tbsp cold water beforehand)






As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page .




Powdered Erythritol:

Vanilla Extract:

Xanthan Gum:

Guar Gum:

Sea Salt:

Cacao powder: 

Gelatin Powder:

Cashew Milk:

Full-fat Coconut Milk:



Heat-Safe Silicone Spatula:
Magnetic Measuring Spoons:
Ceramic Non-stick Sautee Pan:
Heat-Safe Glass Bowl:
Metal Whisk:
Conical Sifter/Sieve:
Silicone Stretch Lids:
Bullet Blender:





1. Heat together all the ingredients except the thickener of choice over medium heat, whisking and bringing them to a simmer.

2. If using the guar gum as the thickener, sprinkle it over in a thin layer and whisk immediately to combine. Remove the pudding from the heat and cool to room temperature before transferring to an air-tight container and chilling for a few hours. The pudding will thicken as it cools. 

3. TIf using the gelatin, after it has soaked for at least 5 minutes, add it to the simmering liquid and whisk until melted fully. Let cool fully as instructed in Step 2, then either whip with an electric mixer or put in a bullet blender and pulse briefly to smooth out the texture. Let chill again briefly before serving. See the video above for a comparison of the two texture options depending on the thickener you choose.














































When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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