Sugar Free Chocolate Pudding (Easy)

You don't need sugar to get your chocolate fix! This Sugar Free Chocolate Pudding is is velvety smooth, creamy and unbelievably easy to make.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 2 20

Servings servings

Calories 319kcal

Author Elaine

In a large mixing bowl, beat the heavy cream with a hand mixer until stiff peaks form, 5-7 minutes. Cover the whipped cream with plastic wrap and place in the refrigerator.
In a small saucepan, over medium low heat, whisk the eggs and sweetener until well blended. Add the chocolate and butter to the saucepan. Add vanilla.
Cook the mixture, whisking frequently, until the chocolate and butter are melted. Continue to cook whisking frequently for 5 minutes or until the mixture coats the back of a spoon. Remove from heat and allow to cool for 5 minutes.
Once the mixture has cooled slightly, mix it into the whipped cream until it’s well blended.
Divide the mixture among six 4-ounce ramekins. Cover and chill in the refrigerator until set, 1-2 hours or overnight.

Whisk frequently while heating the chocolate, butter and eggs. When the mixture easily coats the back of a spoon, it's ready to come off of the heat and be blended with the whipped cream.
Chill the pudding for at least 2 hours before serving. This gives it time for the thick mixture to set. The flavor is so much better when it's nice and cold, too!
Divide the pudding into ramekins before chilling for easy storage and serving. It can also be chilled in one container and spooned into individual bowls when ready to serve.