I’m pretty sure I ripped a tear in the fabric of reality when I started experimenting with this idea but in the end the result was worth it. Chocolate pudding seems to be the one thing diabetics and those with gluten allergies both miss terribly. This gluten free, low carb chocolate pudding recipe will solve your sweet tooth problem without cheating on your diets. Also great for the holidays to add to your Thanksgiving or Christmas tables.
Based off of my grandmother’s chocolate pudding recipe, this version is best served cold instead of warm.
Please note that the recipe plug-in calculations are incorrect on carbohydrates. There were only 45 carbohydrates in the entire batch per the information on my ingredient packages. That makes it under 6 carbs a serving.
Gluten Free No Sugar Added Chocolate Pudding Recipe
- 2 Cups Reduced Fat Milk
- 1 Cup Splenda (generic is fine)
- 2 Eggs
- 1 Cup Cocoa Powder Unsweetened
- 1/4 Cup Cornstarch
- 1/2 Stick Butter Unsalted
- 1 Tablespoon Vanilla
- In a food processor, blend no calorie sweetener, cocoa powder, and cornstarch. In a separate bowl, whisk eggs and milk. In a double boiler, mix the egg/milk and cocoa mixtures together over medium heat. As mixture begins to heat, add butter in small slices. Whisk continually as pudding continues to thicken. If you begin to get clumps in the bottom of the bowl, remove from heat and whisk until well-blended then reduce heat slightly, return to heat and continue cooking.
- Pudding is done when it is just slightly thinner than your finished pudding should be. Remove from heat and mix in vanilla. Cover pudding with plastic wrap and move to refrigerator to cool.
- Once cool, serve with whipped cream.
If you only need low carb instead of gluten-free as well, you can use 1/2 Cup flour instead of the cornstarch for a pudding that can also be served warm.