Need an easy-to-make low-carb chocolate pudding which doesn’t contain dairy? Welcome to the right place! This dairy-free 4-ingredient chocolate pudding doesn’t even need saucepan or stove. Just whisk the ingredients together, pop into microwave and let cool down. If you are really in a hurry, enjoy the hot concoction as the most delicious thick dairy-free hot chocolate! Mmmmmhh…
Tips for making the dairy-free chocolate pudding
This pudding is so easy to make that you really cannot fail. Just remember to sprinkle the glucomannan little by little and whisk all the time so that it doesn’t form lumps.
Let’s take a look how to make this perfect pudding:
Pour 1 cup (240 ml) coconut milk (or other dairy-free milk) into a microwave-safe bowl.
Add 2 tablespoons Natvia for Baking or other sweetener to taste. If you prefer really sweet taste, you can use 3 tablespoons Natvia.
Add 1 tablespoon dark cocoa powder.
Sprinkle 1/2 teaspoon glucomannan powder gradually while whisking all the time.
Whisk well to prevent lumps.
Place the bowl in a microwave oven.
Heat on high for 1 minute 30 seconds, or until the mixture is hot but not boiling. This depends on your microwave oven.
Give it a final whisk. Cover the bowl and place in the fridge for a few hours, or until cold and thick.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||2.1 g||6.5 g||3.3 g||81 kcal|
|Per serving if 2 servings in total:||1.1 g||3.3 g||1.6 g||41 kcal|
(Nutritional values highly depend on the type and brand of the dairy-free milk. Try to get one with as little carbs and as little food additives as you can get.)
My dairy-free chocolate pudding experiments
I know many people who have problems with dairy products. Also my husband tries to reduce weight and we have noticed that omitting dairy products has helped in that. Actually, it has helped him really well. Therefore I was thinking of creating a dairy-free dessert.
Just by accident, I came across to an interesting sounding chocolate mousse recipe with just two ingredients. I immediately was so intrigued that I had to try out that myself. Well, I’ve got no idea about Hood milk (it seems to be a dairy product as I learned after some searching), but I was planning to replace that with just some dairy-free milk, dark cocoa powder and sweetener.
I tried with 1 cup (240 ml) coconut milk (that thin, drinkable type sold in cartons), 3 tablespoons Natvia for Baking (I just loved that caramel flavor) and 1 tablespoon dark cocoa powder. I whisked those well together. I added 2 teaspoons glucomannan powder while whisking all the time.
The original recipe advised that you can enjoy the creation immediately, but my mousse was liquid, it wasn’t just thick at all. Moreover, glucomannan felt very gritty as it didn’t dissolve at all. Maybe it was the dairy-free milk which didn’t work here.
The liquid was also far too sweet. 3 tablespoons Natvia was too much, I guess 2 tablespoons would have been just right for my taste. The amount of cocoa powder, however, was just right.
I got an idea to put the liquid in a microwave to help the glucomannan dissolve and thicken the mousse. First I tried 30 seconds on high, but I had to add still 1 minute because the liquid wasn’t hot enough. After that, the consistency was rather thick and not gritty. Well, this creation would work perfectly also as thick hot chocolate, but I decided to try out what happens if I let the mousse cool down in the fridge.
A few hours later, the mousse was cold and very very thick. It was just one big, relatively slimy lump. Oh mine, I had to drastically reduce the amount of glucomannan. Maybe just 1/2 teaspoon would be enough. Oh yes, and we cannot talk about mousse, but rather about pudding. For me, mousse is always something airy, but this experiment was not airy at all. It was very dense and more pudding-like than any mousse.
For my next experiment, I whisked 1 cup (240 ml) coconut milk (again the thin type), 2 tablespoons Natvia for Baking and 1 tablespoon dark cocoa powder. I added gradually 1/2 teaspoon glucomannan powder and whisked well while sprinkling it. I cooked the pudding in the microwave for 1 minute 30 seconds on high, and checked the result. The sweetness was just right. The experiment was only slightly thick, it would again have made perfect hot chocolate.
Anyway, I placed the bowl in the fridge for a few hours. To my amazement the result was just like the commercial chocolate pudding you get from the store, but this version is just miles healthier!
Tips for variation
You can use basically any dairy-free milk for this pudding. I tried coconut milk (so that thin drink which is sold in cartons, not in cans) and almond milk. Both made perfect pudding which is very low in carbs. I bet you can use also the canned version of coconut milk. And if you tolerate dairy, you can naturally use regular milk, but it just contains more carbs.
You can add flavorings or just plain vanilla extract to this pudding. A tiny pinch of salt will round the flavors. For adults, try rum or rum flavoring. Nothing prevents you from trying cherry flavoring, orange flavoring, freshly grated orange peel or other natural flavorings.
Since 1/2 teaspoon glucomannan makes quite thin pudding, you can use up to 1 teaspoon glucomannan if you prefer thicker. However, I don’t recommend more, as you might end up with a thick and slimy creation which is not pleasant to eat and it also tastes weird.
Below is a photo where I have used almond milk instead of coconut milk.