Yes, the above image is a stock photo, in this case from Wikimedia Commons. You know what pudding looks like. It’s nothing fancy, and, quite honestly, it’s not the most spectacular recipe but it’s a quick cure for a sweet tooth, in single-serving proportions to minimize the temptation to overindulge. This is a modification of a recipe that I found so long ago it exists only as a handwritten recipe in my recipe binder. And I call it “keto friendly” because it minimizes carbs but doesn’t zero them out completely, as other recipes do, because I prefer to mostly cook with ordinary on-hand ingredients.
2 tbsp granulated stevia
1 tbsp + 1 tsp cocoa powder
1 tsp cornstarch
1/4 cup heavy cream
1/4 cup whole milk
some drops vanilla
Combine the dry ingredients, then whisk in some of the milk, until blended, then whisk in the remainder of the milk and cream, plus the vanilla. (It’s easiest to use a mini-whisk.)
Microwave for 2 – 3 minutes, stirring at 1 minute intervals, until thickened.
Cover with plastic wrap directly on the pudding and refrigerate to cool. (The plastic wrap prevents the pudding from forming a “skin.”)
Nutrition calculations (based on the package labels):
Carbs: 9 g
Fat: 21 g
Protein: 3 g
This is obviously neither a low calorie nor a low fat treat (though in the grand scheme of things, it’s about the same as 2 tablespoons of butter, and depending on how strict you are, you may find this has too many carbs for your version of keto-ing. If you want to reduce/eliminate the fat, replace the cream/whole milk with just milk and 2 1/4 tsp cornstarch.