In your medium saucepan, combine the unsweetened cocoa powder, powdered sugar-free sweetener, xanthan gum, and a pinch of salt. Whisk these dry ingredients together until they are thoroughly mixed.
Gradually pour in the almond milk and heavy cream, whisking continuously to avoid clumps. Continue whisking until the mixture is smooth and well combined.
Place the saucepan over medium heat. Stir the mixture frequently as it heats up, ensuring that it doesn’t stick to the bottom of the pan. You want to bring it to a gentle simmer.
In a separate mixing bowl, beat the extra large egg. Once the pudding mixture is hot but not boiling, slowly drizzle a small amount of the hot mixture into the egg while whisking constantly. This process, called tempering, prevents the egg from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining pudding mixture. Continue to cook over medium heat, whisking constantly, until the pudding thickens, which should take about 2-3 minutes.
Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Mix until everything is well incorporated.
Pour the pudding into serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-4 hours, or until fully chilled and set.
When you’re ready to serve, top with keto-friendly whipped cream and sprinkle with chocolate shavings if desired. Dive in and enjoy your rich, creamy Keto Chocolate Pudding!
