Low carb chocolate pudding with coconut milk

Instead of waiting for coconut milk pudding to hit the shelves and buy it, you can make your own. low carb chocolate pudding. It's quick, easy to make, and flavors are easily customizable. Plus, making chocolate pudding with coconut milk can be one of the ways for you to put an end to your chocolate cravings.

You don't need to worry about the high fat and calorie content in this recipe. Especially if you are on a paleo diet or a low carb lifestyle. Coconut milk is higher in calories and fat than traditional puddings.

For example, a quarter cup of coconut milk provides 27% of your daily value of manganese, 8% of copper and 6% of phosphorus.

Additionally, 50% of coconut milk fat provides a rich source of lauric acid. And studies have found that the medium-chain triglyceride (MCT) fatty acids found in coconut milk increase energy and improve physical performance.

A thick and creamy chocolate coconut milk pudding.

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Low carb chocolate pudding | Ingredients

• 1 can of coconut milk
• ¼ teaspoon vanilla
• 1 bar of chocolate unsweetened
• ⅓ cup Swerve sweetener
• 1 tablespoon unsweetened cocoa powder
• 10 drops of stevia
• ½ tablespoon unflavored gelatin
• Teaspoon of cinnamon

Check out our low carb truffle recipe

Low Carb Chocolate Pudding | Instructions

1. Using a small saucepan, preheat to medium-low.
2. Mix together coconut milk, vanilla, 1 bar unsweetened chocolate, sweetener, cocoa, stevia drops, and cinnamon.
3. Beat for 5-10 minutes, ensuring it doesn't get too hot and bubble.
4. When the chocolate is completely melted, lower the heat.
5. Slowly whisk in the gelatin so there are no lumps.
6. After 5 minutes, remove the sauce pan and let it sit for 10-15 minutes to thicken.
7. Separate the low carb chocolate pudding in two ramekins to cool in the refrigerator.
8. Leave in the refrigerator for up to three hours before serving.