This is so easy to make up, and very chocolaty. It's one of my favorite low-carb desserts. It could probably be cooked on top of the stove, if you prefer, but doing it in the microwave is fast and easy. My carb-eating family cannot tell this is a low-carb dessert! Suitable for: gluten-free, Atkins®, keto, LCHF, low-carb, diabetic, and low-glycemic diets. Store, covered, in refrigerator. May be frozen and defrosted on the counter with no separation of the pudding.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
30 mins
total:
45 mins
Servings:
7
Yield:
3 1/2 cups
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk confectioners' sweetener, cocoa powder, glucomannon, and salt together in a large microwave-safe bowl or measuring cup; pudding will bubble up during cooking.

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  • Combine cream, water, and vanilla extract in a separate bowl. Whisk gradually into the cocoa mixture until no dry spots remain. Add chocolate pieces.

  • Microwave the pudding on high for 1 minute. Whisk briskly and continue cooking, whisking every 40 seconds, until bubbling and chocolate is melted, about 3 minutes. Pour into seven 4-ounce ramekins or serving dishes. Cover with plastic wrap and refrigerate until thoroughly chilled, at least 30 minutes.

Cook's Note:

If you like mocha, add 1 teaspoon instant coffee to the liquid ingredients.

Nutrition Facts

215 calories; protein 2.2g; carbohydrates 31.8g; fat 18.2g; cholesterol 47.4mg; sodium 98.7mg. Full Nutrition
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