Vegan Keto Chocolate Pudding with Pumpkin Whip

Easier than a pie & tastes better! We may be biased, but you must TRY this simple & easy recipe.


  • 2/3 cup Monk Fruit
  • 1/4 cup Pascha Organic Cocoa Powder (Currently Out of Stock due to Availability Issues)
  • 2½ tbsp Arrowroot Flour
  • 2½ cups Any Plant or Nut-Based Milk
  • 2 tbsp Vegan Butter
  • 1 tbsp Organic Vanilla Extract
  • 1/2 cup Pascha Dark Chocolate Chips, plus extra for sprinkling (we used 100% Cacao)

Pumpkin Whip

  • 1½ tbsp Pumpkin Spice
  • 1/4 cup Monk Fruit
  • 1/4 cup Organic Pumpkin Puree
  • 1 can Coconut Milk, chilled (only the hardened top part)


  • In a medium saucepan add monk fruit, Pascha Cocoa Powder, arrowroot powder, milk and whisk together.
  • Turn the burner on medium heat and whisk often.
  • Continue to whisk until it begins to thicken and then remove from heat.
  • Add vegan butter, vanilla and chocolate chips mixing well.
  • Fill individual serving vessels and place in the refrigerator to chill.
  • For the pumpkin whip, place all the ingredients in a bowl and whip together using a hand mixer.
  • Fill a plastic bag or bakers icing bag with pumpkin whip.Tip: Place bag over a glass for easier filling
  • Add to the top of the pudding and sprinkle with extra chips.
  • Store in the refrigerator until ready to serve for up to 5 days.

Music credit - Breeze by MBB

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