Ingredients
Scale
- 1 cup Heavy Whipping Cream (cold)
- 4 oz Cream Cheese (softened to room temperature)
- 1/4 cup Unsweetened Cocoa Powder
- 1/3 cup Powdered Erythritol or Monk Fruit Sweetener
- 1 tsp Pure Vanilla Extract
- 1/8 tsp Sea Salt
- Optional: Sugar-free chocolate shavings for garnish
Instructions
- In a medium mixing bowl, add the softened cream cheese. Use a hand mixer to beat the cream cheese until it is completely smooth and free of lumps. This step ensures your pudding has a silky, professional texture rather than a grainy one.
- Sift the cocoa powder and powdered sweetener into the cream cheese bowl. Add the vanilla extract and sea salt. Mix on low speed until the dry ingredients are fully integrated into the cream cheese. Sifting is vital here to prevent small clumps of cocoa from ruining the smoothness.
- Slowly pour the cold heavy whipping cream into the mixture while continuing to beat with the hand mixer. Start on a low speed to avoid splashing, then gradually increase to medium-high. Whip the mixture for about 2-3 minutes until stiff peaks form and the pudding becomes light and airy.
- Transfer the pudding into four individual ramekins or small glass jars. While you can eat it immediately, the flavors deepen and the texture sets better if you chill it in the refrigerator for at least 30 minutes. Garnish with a few sugar-free chocolate shavings before serving.
- Cook Time: 10 minutes