This decadent Sugar Free Chocolate Pudding recipe is made from scratch and is perfect as a weeknight dessert. It’s low calorie, gluten free and delish!
Decadent Sugar Free Chocolate Pudding
Can you believe this decadent creamy piece of heaven contains only 145 calories? It makes me less anxious to wait for cheat day in order to enjoy dessert.
Whether you are diabetic, watching your sugar intake or simply prefer recipes with less or no sugar, this Sugar Free Chocolate Pudding is perfect since it’s SUPER EASY to make, decadent and gluten-free.
I would serve it as a fancy dessert for a dinner party and whatever is left, I am eating it on the couch while binge watching The Crown. Are any of you fascinated by that series as I am?
These guys can be served with sugar free whipped topping and fruit. Personally, I love them topless (that’s right, I said it). It tastes fudgier.
Ever since I discovered the power of sugarless sweeteners and sugar free chocolate, I am hooked. They taste exactly the same. I even discovered that by adding less sugar, other flavors in the chocolate pudding stand out.
Now, for this recipe, I used sugar free chocolate. They’re available in chips and in bars (just chop them). My supermarket sells them as well as Whole Foods. You can also get them at Amazon or any other store of your choice. My personal favorite brand is Lily’s. Try and see which one you like best.
I hope you can try this decadent Sugar Free Chocolate Pudding at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This decadent Sugar Free Chocolate Pudding recipe is made from scratch and is perfect as a weeknight dessert. It's low calorie, gluten free and delish!
- 2 cups skim milk
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons cornstarch
- 2 large egg yolks
- 1/2 cup Swerve or sugar substitute*
- 3 oz sugar free chocolate chips or chopped chocolate
- 1 tablespoon butter
Meanwhile, whisk the egg yolks in a large bowl
Slowly add the hot milk to the egg mixture while whisking constantly to avoid the egg from cooking
Return the custard to the saucepan and cook on medium-low until pudding starts to thicken and becomes very creamy. About 4-5 minutes
Remove from heat and add the butter and chocolate chips. Whisk until the chips have completely melted
Pour pudding into cups or ramekins
Refrigerate a minimum of 4 hours or overnight
*If you use Splenda, use 1/2 cup.
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