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!
In a saucepan, place the milk, cornstarch, sugar substitute, and cocoa powder. Whisk and cook on medium heat until the mixture becomes hot. Do not let it boil
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
Enjoy!
*If you use Splenda, use 1/2 cup.