Step 1

Sift the sweetener, cocoa powder, glucomannan and sea salt into a large saucepan.

Step 2

In a medium bowl that you can pour from, whisk the egg yolks until smooth. Gradually stir in the heavy whipping cream and almond milk.

Step 3

Gradually add the wet mixture to the dry mixture, a little at a time, while whisking constantly. Place the mixture over medium heat. Cook, whisking constantly, until the mixture just simmers. Remove from heat immediately.

Step 4

Allow to cool 15-20 minutes, then whisk in vanilla extract. Pour into 4 dessert dishes. Cover the dishes while still warm, then refrigerate. Covering the dishes while they are still warm helps prevent a skin from forming on top of the puddings.

Step 5

Refrigerate 4-5 hours to set. Garnish with whipped cream or sprinkles of chocolate if desired.