Chocolate Pudding with Cream and Gelatine

4.9 g net carbs · 15 g carbohydrates · 275 kcal per serving · 1 serving (the whole recipe)

Chilling time according to the recipe: an hour or two in the fridge.

Published: 15 October 2026 · Easy Keto

This chocolate pudding needs no cornflour and no eggs: cream, cocoa and gelatine make it set, and erythritol sweetens it. The cream is only warmed, not boiled; then the gelatine goes in, and the pudding sets in the fridge. For a smoother texture, you can pour the mixture through a sieve before it goes into the fridge.

The recipe makes one serving; the nutrition values below are for the whole recipe. In the photo the pudding is garnished with raspberries, which are not part of the recipe.

How we calculate the nutrition values is explained on a separate page. If you would rather have something savoury, try the egg salad with avocado or the crustless spinach quiche.

Nutrition per serving (the whole recipe)

Excessive consumption may produce laxative effects.

Calculated from the ingredients, data source: Open Food Facts, nutrition values as of 12 October 2026. Serving given as a share of the recipe; the finished dish has not been weighed. How we calculate nutrition values. Calculated values for guidance only, not a laboratory analysis and not dietary or medical advice. Values for the same recipe may differ in the app.

Nutrition values of the ingredients: Contains data from Open Food Facts (openfoodfacts.org), made available under the Open Database License (ODbL). The values are converted to the recipe quantities, summed per serving and rounded.

This recipe in the Easy Keto app:

• Scale servings from 1 to 10
• Shopping list from this recipe (Premium)
• Step-by-step cooking mode (Premium)
• Add it to your food diary as a meal (Premium)

Servings

Amounts in grams. Static table from the same data as the nutrition values, without script. Each row is calculated from the unrounded values and only then rounded, so it is not exactly a multiple of the rounded serving. In the app you can scale from 1 to 10 servings.

Ingredients

For 1 serving (the whole recipe):

• 85 g whipping cream (30% fat)
• 5 g cocoa powder
• 10 g sugar substitute (erythritol) (Excessive consumption may produce laxative effects.)
• 2.5 g vanilla extract (sweetened vanilla preparation)
• 0.5 g gelatine powder

Method

1. Let the gelatine dissolve: mix 1/10 of the cream with the gelatine powder and set it aside.
2. Warm the remaining cream in a saucepan over a medium heat.
3. Add the cocoa powder, erythritol and vanilla extract to the cream and stir until smooth.
4. Now let the mixture warm up. It should not boil, but reach a temperature at which small bubbles rise.
5. Turn off the heat and add the bloomed gelatine. Keep stirring and let the gelatine melt completely so that no lumps form.
6. For the smoothest possible texture, you can now pour the mixture through a sieve into a bowl.
7. If you don't like a skin on your pudding, lay cling film on the pudding so that it touches the surface and covers it completely.
8. Now chill the mixture in the fridge for an hour or two so that the gelatine can set. Stir again before serving if needed. Enjoy!

Good to know

• The largest share of the carbohydrates excluding erythritol comes from the whipping cream: 2.7 g of 4.9 g per serving.
• Calculated with whipping cream with 30% fat and a sweetened vanilla preparation, each with the values from one pack label in Open Food Facts; other products may give different values.
• According to the method, you need a saucepan over a medium heat and the fridge; a sieve and cling film are optional.

Notes

Gelatine is an animal product, so this pudding is not vegetarian.