Single serve peppermint keto chocolate pudding cups have a rich chocolate crust with chocolate pudding, peppermint pudding and topped with fluffy whipped cream.

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Keto Peppermint and Chocolate Pudding Cups

I LOVE making single serve desserts. It is one of my favorite things to do!

I’ll let you in on a little secret…. I often will make things like this and hide them in my fridge so that I can eat 1 (or 1/2) a day for a few days until they are discovered by the kiddos!

Now, don’t get me wrong, they get plenty of delicious keto desserts, but let’s face it – I have 5 kids and I’m outnumbered so sometimes mom deserves her own special treat for a few days!

Now, back to these keto pudding cups. I wanted to make a dessert that was pink and soft and delicious. Perfect for Valentine’s Day, Mother’s Day, Mom’s birthday, you get the idea!

And what says LOVE or MOM better than pink and chocolate? Not much!

How to Make Keto Pudding Cups

How to Make Toasted Almond Flour

For a very detailed version, please see How to Make Toasted Almond Flour for a detailed tutorial.

Here is the quick version: Add almond flour to a large frying pan over medium heat. Flatten the almond flour and let sit for a minute or so. Start to stir and continue stirring every few seconds once it starts to brown. Once it starts to brown, it will go fast! Be attentive!

Crumble

Combine toasted almond flour, monkfruit, cocoa and optional coffee in a small bowl. Mix well.

Add melted butter and vanilla and continue to mix. A spatula works nicely to simply fold it all in.

Crumble with your fingers.

Add about 1/2 of the total mixture to the bottom of 5 small mason jars. Set remaining crumble aside.

Chocolate Pudding

Add 2 egg yolks to a small bowl, beat, and set aside.

In a medium sauce pan, warm heavy whipping cream over medium-medium-high heat until hot but not boiling.

Meanwhile, in a small bowl, mix monkfruit, cocoa, almond flour, salt, and xanthan gum.

Once the heavy whipping cream mixture is hot, add monkfruit mixture.

Continue stirring until sauce begins to think. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.

Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into hot mixture. Continue stirring for another few minutes as sauce thickens even more.

A little secret – I threw a tiny bit of ground coffee into this. Not part of the recipe, but a fun little way to spice it up if you like coffee!

Remove from heat.

Add about 2-2.5 tablespoons to each mason jar (approximately).

Add a thin layer of chocolate crumble to each mason jar (reserving more for later still).

Put jars in the fridge for 10 minutes to cool.

Peppermint Pudding

Prepare peppermint pudding the same as chocolate pudding layer (steps 1-7 above), omitting the cocoa.

Add peppermint extract and a few drops of safe food coloring, mix well and remove from heat.

Add about 2-2.5 tablespoons to each mason jar (approximately).

Add a thin layer of chocolate crumble to each mason jar (reserving more for later IF you are going to add optional whipped cream layer).

Topping

You will have whipped cream leftover but it is hard to beat less than 1/2 cup at a time.

Add heavy whipping cream and sweetener to a small bowl and beat with hand mixers until soft peaks form (about 5 minutes).

Add a dollop of whipped cream to each mason jar and sprinkle with final chocolate crumble.

DONE!

Secret Tip

I had a tiny amount of leftover crumble and some leftover whipped cream. I added some of the whipped cream to the leftover crumble and ate it.

SO YUMMY!

How to Store Low Carb Chocolate Pudding Cups

The beauty of these lovely keto single serve desserts is that you can store them right in the jars.

Just pop the lid on and put in the fridge! So easy!

They stay fresh for at least 3-4 days, but I doubt they will last that long in the fridge – especially if you have kiddos.

Do I Need to Use Food Coloring?

Absolutely not! I use a few drops just to get the pretty pink color, but it is entirely optional.

If you don’t use coloring, you’ll simply have a chocolate layer and yellow creamy layer.

Still beautiful and still tasty!

Kitchen Essentials

One of my favorite little kitchen gadgets are these small mason jars.

I get them on Amazon and make a ton of fun desserts in them. I also store my spice mixtures in them. Definitely versatile and very handy to have on hand.

You’ll also need a medium-size frying pan like this one. Easy cleanup with these as well!

Beyond that, just your basic spatulas, mixing bowls, etc….

Other Single Serve Keto Desserts From The Keto Option

Keto Coconut Cream Pie Cups

Keto Mint Chocolate Cream Cups

Pumpkin Pie Mousse Cups

Keto Lemon Mug Cakes

Keto Brownie in a Mug

Keto Peppermint and Chocolate Pudding Cups

Print

Single serve peppermint keto chocolate pudding cups have a rich chocolate crust with chocolate pudding, peppermint pudding and topped with fluffy whipped cream.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

Chocolate Crumble Layer

• 1 cup almond flour, toasted
• 2 tablespoons low carb brown sweetener (I use Lakanto golden monkfruit)
• 1 tablespoon unsweetened cocoa
• (optional) 1 teaspoon ground coffee
• 4 tablespoons butter, melted
• 1/2 teaspoon vanilla extract

Chocolate Pudding

• 1 cup heavy whipping cream
• 2 tablespoons low carb sweetener (I useLakanto monkfruit)
• 1 tablespoon unsweetened cocoa
• 1 tablespoon almond flour
• 1/8 teaspoon Pink Himalayan sea salt
• 1/8 teaspoon xanthan gum
• 2 egg yolks, beaten

Peppermint Pudding

• 1 cup heavy whipping cream
• 2 tablespoons low carb sweetener (I use Lakanto monkfruit)
• 1 tablespoon almond flour
• 1/8 teaspoon Pink Himalayan sea salt
• 1/8 teaspoon xanthan gum
• 2 egg yolks, beaten
• 1/2-1 teaspoon peppermint extract/flavor
• 1-2 drops safe red or pink food coloring

Topping (OPTIONAL)

• 1/2 cup heavy whipping cream
• 1/2 tablespoon low carb sweetener (I use Lakanto monkfruit)

Instructions

Crumble

1. (see post for how to toast almond flour)
2. Combine toasted almond flour, monkfruit, cocoa and optional coffee in a small bowl. Mix well.
3. Add melted butter and vanilla and continue to mix. A spatula works nicely to simply fold it all in.
4. Crumble with your fingers.
5. Add about 1/2 of the total mixture to the bottom of 5 small mason jars. Set remaining crumble aside.

Chocolate Pudding

1. Add 2 egg yolks to a small bowl, beat, and set aside.
2. In a medium sauce pan, warm heavy whipping cream over medium-medium-high heat until hot but not boiling.
3. Meanwhile, in a small bowl, mix monkfruit, cocoa, almond flour, salt, and xanthan gum.
4. Once the heavy whipping cream mixture is hot, add monkfruit mixture.
5. Continue stirring until sauce begins to think. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.
6. Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into hot mixture. Continue stirring for another few minutes as sauce thickens even more.
7. Remove from heat.
8. Add about 2-2.5 tablespoons to each mason jar (approximately).
9. Add a thin layer of chocolate crumble to each mason jar (reserving more for later still).
10. Put jars in the fridge for 10 minutes to cool.

Peppermint Pudding

1. Prepare peppermint pudding the same as chocolate pudding layer (steps 1-7 above), omitting the cocoa.
2. Add peppermint extract and a few drops of safe food coloring. Mix well.
3. Remove from heat.
4. Add about 2-2.5 tablespoons to each mason jar (approximately).
5. Add a thin layer of chocolate crumble to each mason jar (reserving more for later IF you are going to add optional whipped cream layer).

Topping

1. You will have whipped cream leftover but it is hard to beat less than 1/2 cup at a time.
2. Add heavy whipping cream and sweetener to a small bowl and beat with hand mixers until soft peaks form (about 5 minutes).
3. Add a dollop of whipped cream to each mason jar and sprinkle with final chocolate crumble.
4. Serve or put a lid on and store in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Calphalon 1937374 Classic Omelette Fry Pan 10-in Grey/White
• 
  VERONES Mason Jars Canning Jars, 4 OZ Jelly Jars With Regular Lids and Bands
• 
  Frontier Peppermint Flavor Certified Organic, 2 Ounce Bottle
• 
  Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Golden - 1 Pound)
• 
  Pure Vanilla Extract, Certified Organic
• 
  Natierra, Himalania Fine Grain Himalayan Pink Salt Shaker, 6 Ounce
• 
  Kate Naturals Xanthan Gum. 100% Natural.
• 
  Bob's Redmill Super-Fine Almond Flour (3 Pound)
• 
  Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
• 
  Organic Cocoa Powder (2 pounds) by Anthony's, Batch Tested and Verified Gluten-Free & Non-GMO

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 535Total Fat: 56gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 306mgSodium: 112mgCarbohydrates: 5gNet Carbohydrates: 5gFiber: 0gSugar: 5gProtein: 6g

Nutrition is calculated using a third party plug-in. It is best to always validate!