I just made the most SUPER Delicious chocolate pudding!!! Best of all… it’s Low-Carb, Keto Friendly!
Put cream, stevia/erythritol, cocoa powder, and egg yolk in blender and blend until thoroughly mixed.
Pour into saucepan and sprinkle gelatin over surface.
Stir constantly at med-low heat until thickens and starts to boil.
Remove from heat, and stir in vanilla.
Pour into individual pudding cups and transfer to refrigerator. Serve when cool and consistency has firmed up.
Feel free to top off with fresh whip cream if desired.
2 c 35% whipping cream = 1667 kcal = 167g fat = 10g protein = 0 carbs
1 x-lg egg yolks = 65 kcal = 5g fat = 2.7g protein = 0 carbs
1/2c Stevia/Erythritol = 0 kcal = 0 carbs
2 Tablespoons Cocoa Powder Ruddy Red = 90kcal = 1.2g sugars = 6.9g fat = 5.7g protein 84.9
TOTAL = 1822 kcal = 179g fat = 18.4g protein = 1.2g sugars
Per Pudding (4) = 456kcal = 4.6g protein = 0.3g sugars
*** See the Notes in my Low Carb, Keto Friendly Coconut Cream Pudding Recipe for what products I use and recommended kitchen tools and appliances.