I took a classic cooked pudding recipe and made it sugar free. Removal of processed sugar and life gets interesting! In this recipe I used Splenda, and before you say ewwww, well each type of cooking has a different type of sweetener that works best. For pudding and lemon curd? Splenda works best. It dissolves and doesn’t leave the crunchy crystalized bits like Monkfruit/Erythritol does. I keep 4 or 5 types of sweeteners on hand for various ways of cooking, including stevia. It’s all about trying new ways, and in pudding using a 1:1 sweetener is very important. If you don’t the pudding volume will be off.
Pudding is so simple to make, wether it’s sugar free or full sugar. No need to buy mixes for it, it comes together in just minutes. And the taste of home cooked is unmatched.
Sugar Free Dark Chocolate Pudding
- ½ cup granulated 1:1 sugar substitute
- ¼ cup cornstarch
- 3 Tbsp dark cocoa powder
- 1/8 tsp fine sea salt
- 2¾ cups whole milk
- 2 Tbsp unsalted butter, at room temperature
- 1 tsp pure vanilla extract
In a heavy saucepan, add the sugar through salt, whisk together.
Pour in the milk, whisk until blended.
Over medium heat, whisk constantly until it starts to bubble and thickens.
Take off the heat, add in the butter, whisk in till melted.
Whisk in the vanilla.
Divide between 5 to 6 small dishes, let sit on counter to cool for about 30 minutes.
Place in refrigerator, let chill fully before serving.
Btw, Safeway carries a sugar free whipped cream in the dairy aisle!
Makes 5 to 6 servings.