No-Sugar-Added Chocolate Pudding

2/3 cup granulated erythritol (such as Swerve brand)

¼ cup Dutch-processed cocoa powder

3 tablespoons cornstarch

½ teaspoon instant espresso powder

¼ teaspoon sea salt

2¼ cups whole milk (organic preferred)

1 tablespoon unsalted butter

1 teaspoon vanilla

In a medium saucepan, stir together the erythritol, cocoa, cornstarch, espresso powder and salt in a medium saucepan; gradually stir in milk.

Cook over medium heat, stirring constantly until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.

Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto the surface; refrigerate for at least 2 hours.

Serves 4, ¾-cup servings.

Nutrition values per serving: 147 calories (47.8 percent from fat), 7.8 g fat (4.8 g saturated fat), 15.3 g carbohydrates (13.6 net carbs), 7.4 g sugars, 1.7 g fiber, 5.4 g protein, 21 mg cholesterol, 207 mg sodium.

Suggestion: Unlike sugar-sweetened pudding, if the puddings are not covered, the erythritol will form a slightly crystallized layer on the pudding's surface.

Don Mauer

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