Keto Peanut Butter Chocolate Pudding

This keto peanut butter chocolate pudding is a quick, gluten-free dessert that is really easy to make and uses only 4 ingredients. It's ready in just 3 minutes and is amazingly delicious!

There is something about ending your day with a delicious, decadent chocolate dessert. It just makes all the stress melt away and completely relaxes you.

What I like most about this recipe is that it is so easy to whip up and I can enjoy it guilt-free since it only contains 7 net carbs. I mean, who doesn’t like chocolate???

Ingredients used

This recipe calls for only 4 ingredients.

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• Chocolate chips: I use Lily’s baking chocolate chips. However you can use your favorite low carb baking chips but be sure to check the carb count.
• Almond milk: This helps thin out the chocolate pudding just a bit and adds flavor.
• Peanut butter: Always check the carb count, as some might contain added sugars. To be safe, always go for natural or organic peanut butter brands.
• Whipped cream: This is for topping only and is optional but highly recommended. It adds an extra creamy texture and takes this keto chocolate pudding to a whole other level! For a low-carb option, I love the Land O’Lakes brand because it tastes very close to regular whipped cream but contains zero net carbs.

How to make this recipe

You can make this on the stove or in the microwave. The steps are the same.

For just one serving, the microwave is a faster option, but if you want to make 2-3 servings and keep some for another day, making it on the stove is better. 

My preference is the microwave because I only make one serving at a time and it's less clean-up for me.

To make in the microwave:

Put the peanut butter and chocolate chips in a small bowl and microwave for 40 seconds until it is completely melted. Pour in the almond milk and stir until it is well mixed in.

You do not have to put it in the microwave again. Chill in the fridge or serve hot. Top up with whipped cream and enjoy this decadent dessert!

To make on the stove:
Put the peanut butter and chocolate chips in a small pan on low heat and stir until it is completely melted. Pour in the almond milk and stir until it is well mixed in.

Serve hot or let it chill in the fridge.

This keeps very well in the fridge for a day or two but is best eaten fresh.

Note that the nutrition information will vary based on brands used. On the recipe card, I linked to the different brands I used. I didn’t link the whipped cream because you can’t get it online but any brand with zero net carbs will do.

Also, note that lily's chocolate baking chips contain 3 net carbs since a portion of the erythritol (sugar alcohol) is subtracted.

Tips and substitutions

• I use almond milk but you can substitute with coconut milk or heavy whipped cream. Check the nutrition label to be sure the milk has no added sugar.
• For the whipped cream, you can use coconut or almond whipped cream for a dairy-free option.
• If you do not have baking chips on hand, you can use a tablespoon of unsweetened cocoa powder but you might need to add a sweetener.
• Microwave for only 30 seconds to enjoy a chunkier chocolate pudding!

Struggling with the keto diet? Read about some very helpful tips that can help you be successful!

Enjoy these other low carb and keto desserts

Low Carb Cinnamon Pecan Cookies

Keto Spice Cake

Keto Peanut Butter Chia Pudding

Easy Keto Chocolate Cake

Keto Chocolate Almond Protein Shake

📖 Recipe

Keto Peanut Butter Chocolate Pudding

This keto peanut butter chocolate pudding is a quick dessert that is really easy to make and uses only 4 ingredients. It's ready in just 3 minutes and is amazingly delicious!

4.89 from 9 votes

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Course: Desserts

Cuisine: American

Prep Time: 1 minute minute

Cook Time: 2 minutes minutes

Total Time: 3 minutes minutes

Servings: 1

Calories: 253kcal

Author: Tayo Oredola

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 tablespoon peanut butter
• ▢ 1.5 tablespoon chocolate chips
• ▢ 2 tablespoon almond milk
• ▢ Whipped cream for topping

Instructions

To make in microwave:

• Add peanut butter and chocolate chips to a small bowl and microwave for 40 seconds until it is completely melted.
• Pour in the almond milk and stir until it is well mixed in.
• Serve hot or chilled.
• Top up with whipped cream and enjoy!

To make on the stove:

• Add peanut butter and chocolate chips to a small pan on low heat and stir until melted.
• Pour in the almond milk and stir until it is well mixed in.
• Serve hot or chilled.
• Top up with whipped cream and enjoy!

Notes

This recipe serves 1 and contains 7 net carbs. Note that lily's chocolate baking chips contain 3 net carbs since a portion of the erythritol (sugar alcohol) is subtracted.

• Almond milk can be substituted with coconut milk or heavy whipped cream.
• For a dairy-free option, substitute with coconut or almond whipped cream.
• You can substitute baking chips with a tablespoon of unsweetened cocoa powder but you might need to add a sweetener.
• Microwave for only 30 seconds to enjoy a chunkier chocolate pudding!

Nutrition

Calories: 253kcal | Carbohydrates: 9g | Protein: 8g | Fat: 22g | Sodium: 120mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Calcium: 76mg | Iron: 1.5mg

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