Thick low-carb, dairy-free, gluten-free chocolate pudding. If you subtract sugar alcohol, it is 4.3g net carbs per serving. Adapted from All Day I Dream About Food's Chocolate Coconut Milk Pudding.

Ingredients

• 1 can Coconut Milk *
• 1/4 cup Erythritol
• 3 Large Egg Yolks
• 1/4 cup Cocoa Powder
• 1 oz Unsweetened Baking Chocolate, lightly chopped
• 1/2 tsp Vanilla Extract
• 20 drops Liquid Stevia or 210mg Pure Stevia (5 scoops of KAL brand)
• 1/2 tsp Xanthan Gum (only if your coconut milk doesn't have guar gum in it)

* Do not use low-fat coconut milk. I like to keep my coconut milk in the refrigerator and then pour out the clear liquid when I open the can.

Directions

1. Combine coconut milk and erythritol in a pot over medium heat. Stir until erythritol dissolves.
2. In a small bowl, whisk the egg yolks.
3. Pour 1/4 cup (a few spoonfuls) of the hot coconut milk over the egg yolks and whisk. This tempers the eggs and prevents them from curdling.
4. Pour the egg yolks into the pot on the stove and whisk until combined.
5. Add the cocoa powder and baking chocolate, stiring until everything is dissolved. If yours doesn't have a thickener (like guar gum), add the 1/2 tsp of Xanthan Gum.
6. Keep stiring over heat until it starts to thicken.
7. Pour into containers and refrigerate for 2 hours.