How to Make Keto, Low Carb Chocolate Pudding – ChipMonk Baking

Bloom gelatin by mixing 1/4 cup of heavy cream with 1/2 teaspoon of gelatin powder. Set aside. This is a 1/4 cup out of the 2 cups not extra. Meaning you will start the next step with the remaining 1 3/4 cup heavy cream.In a pot on medium low heat add heavy cream. Then add in cocoa powder, sweetener, vanilla extract. Mix until smooth and combined. This will happen with the heat rising.Allow mix to get hot. It should steam but don't let it boil. If you see bubbles rising turn the heat off.Once mix is steaming add in bloomed gelatin. Continue stirring and allow to fully melt. Gelatin needs to fully dissolve. If not you'll get lumps.Pour into a bowl after mix is smooth again. If worried about lumps pour it through a strainer. To avoid the skin on the pudding over plastic wrap and make sure to have the plastic touching the top of the pudding. This is what prevents the skin from forming.Refrigerate for an hour or 2 so gelatin can set. Remove the plastic and give it a mix. Serve. I was able to fill 6 3.5oz of the jars pictured.