Sugar Free Chocolate Pudding

This is already sugar-free and keto, so the calories come almost entirely from fat (heavy cream, butter, yolks). The honest way to lighten it is to cut some of that fat, which will make the pudding slightly less rich and less silky, though the cocoa and thickener keep it satisfying. It won't be as luxuriously fudgy or…

• 295 ml heavy whipping cream → 175 ml heavy cream plus 120 ml full-fat coconut milk

  Swapping part of the cream for coconut milk drops the fat and calories noticeably. Texture stays creamy thanks to the glucomannan, but it's a touch lighter on the palate and carries a faint coconut…

• 42 g butter → 20 g butter

  Roughly halving the butter still gives enough fat for a smooth set and glossy finish, but the pudding is a little less rich and slightly less velvety.

• 2 egg yolks (large) → 1 egg yolk (large)

  Using one yolk instead of two cuts fat while keeping enough for a custard-like body. The result is marginally less dense and less deeply custardy, but still sets well with the thickener present.

• 0 to garnish whipped cream → about 90 g plain Greek yoghurt, lightly sweetened, as the garnish

  A dollop of yoghurt instead of whipped cream adds a little protein and tang for far fewer calories. It's less airy and slightly sour rather than sweet-rich.

Estimated per serve

270 kcal · 4 g protein · 6 g carbs · 26 g fatestimates, within ~10%

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