Chocolate Pudding Quick, Creamy, Low Carb

This chocolate pudding is built for speed and satisfaction. It uses pantry staples and a single bowl to get creamy chocolate into your day in under 30 minutes. Swap in any low carb milk and your preferred sweetener and you are set. If you want a contrasting treat, pair it with a crunchy bite like Chewy Maple Cinnamon Cookies for a fast dessert combo.

## Why This Recipe Works
This recipe is efficient because it minimizes cooking and tools. Unsweetened cocoa powder delivers concentrated chocolate flavor without added sugars so a low carb milk and erythritol keep carbs down. The chia seeds are optional yet clever they thicken without heating so you can skip stovetop time. Vanilla and a pinch of salt sharpen the chocolate so it tastes richer than the ingredient list suggests. The whole process is mixing and chilling which makes it perfect for busy nights or last minute desserts. You can scale it up and store in individual jars for grab and go snacks or portioned desserts. Try a creamy pairing like this chocolate ricotta cake if you want something more celebratory.

Flavor and Texture

Expect deep natural cocoa flavor with clean sweetness that you can dial up or down. Using almond milk keeps the pudding light while still feeling satisfying. If you add chia seeds the texture becomes spoonable and slightly jammy like a set pudding. Without chia the result is more silken and spoonable straight from the fridge. Add a sprinkle of coarse salt or a few chopped nuts at serving to bring bright contrast to the cocoa.

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups almond milk (or any low-carb milk)
• 1/4 cup erythritol or sweetener of choice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chia seeds (optional for thickness)

Step by Step Instructions

1. In a medium bowl, whisk together the cocoa powder, sweetener, and salt.
2. Gradually stir in the almond milk and vanilla extract until smooth.
3. If using chia seeds, mix them in for added thickness.
4. Refrigerate for at least 30 minutes or until set.
5. Serve chilled as a snack or dessert.

Quick Tips and Shortcuts

Use a fine mesh sieve if your cocoa has lumps to save whisking time. If you are in a real hurry use a blender for one minute to fully emulsify the milk and cocoa and skip any gritty mouthfeel. For instant thickening without chia mix 1 tablespoon powdered gelatin with a little cold water first then whisk into the mix and chill until firm. Keep an airtight spoon in the fridge to test set without contaminating the whole batch. Top with fresh berries or a few sugar free chocolate chips for a finishing touch that looks like you spent more time than you did.

Storage and Meal Prep

Store pudding in an airtight container in the refrigerator for up to three days for best texture. If you used chia seeds it may continue to firm as it sits so taste after the first hour and again the next day to see your preferred consistency. Make a double batch and portion into jars for quick office snacks or packed dessert. Freeze not recommended the texture will change once thawed.

Short Closing Note

This pudding is built for real life fast and customized to taste. Keep the base recipe in mind as a template to tweak sweetness, milk choice, or thickness based on time and pantry.

FAQ

Conclusion

For an extra reference on classic pudding techniques see the best chocolate pudding from Smitten Kitchen which explores cooked versions and flavor variations you can adapt to this quick low carb approach.

Quick Chocolate Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Pin Recipe

A quick and creamy low-carb chocolate pudding made with pantry staples, ready in under 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup unsweetened cocoa powder
• 2 cups almond milk (or any low-carb milk)
• 1/4 cup erythritol or sweetener of choice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chia seeds (optional for thickness)

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium bowl, whisk together the cocoa powder, sweetener, and salt.
2. Gradually stir in the almond milk and vanilla extract until smooth.
3. If using chia seeds, mix them in for added thickness.
4. Refrigerate for at least 30 minutes or until set.
5. Serve chilled as a snack or dessert.

Notes

For instant thickening without chia, mix 1 tablespoon powdered gelatin with cold water first then whisk into the mix and chill until firm.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Mixing and Chilling
• Cuisine: American
• Diet: Low Carb

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 2g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 0mg