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.