Sometimes it pays to play with your food. I invented this low carb chocolate ricotta pudding recipe when I had nothing for dessert and needed a quick treat. I first tried it with just ricotta, cream cheese, sweetener, and vanilla extract but I was underwhelmed. Then I added a little cocoa powder and some instant coffee and voila! It was like instant chocolate pudding!
(20 votes, average: 4.25 out of 5)Loading...Low Carb Chocolate Ricotta Pudding
Ingredients
- 3/4 cup whole milk ricotta
- 4 ounces cream cheese, softened
- Sweetener equivalent to 1/4 cup sugar (powdered or liquid sweeteners work best here)
- 3 tbsp cocoa powder
- 1/2 tsp instant espresso powder (optional, enhances chocolate flavor)
- 1/4 tsp vanilla extract
Instructions
- In a blender or food processor, combine the ricotta and cream cheese. Blend until smooth.
- Add the sweetener, cocoa powder, espresso powder, and vanilla extract. Blend until smooth and well combined.
- Spoon into dessert cups and refrigerate at least 1 hour to set.
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What is whole milk ricotta? can you use just ricotta cheese instead? just never heard of ricotta milk. Thank you
just means the ricotta cheese is made with whole milk. :)
Made this recipe, exactly as described. It was absolutely delicious. Creamy with a bit of tang from the cream cheese. The flavor of chocolate and coffee comes through loud and clear. Ths is a keeper!
I, too, had to add liquid to get it to blend. Started with heavy cream, then almond milk to get it to a pudding consistency. Very good though.
If I do not have espresso powder rather I have instant coffee do you have any idea how much I should adjust the amount to be added to the recipe?
This recipe is awesome! I just added some milk in the blender so it would blend. Yummy!
So glad I came across your website. Just made this and it’s delicious. Just curious do you or anyone else know how much each serving is. I’m assuming 1/4 cup but won’t know until I finish it. Can’t wait to try more of your recipes.
Still trying to figure out how much each serving weighs. Any help would be appreciated as I’m trying to maintain a strict keto program.
Hi Kathy- Carolyn says there are 4 servings so if you want a serving weight I think the easiest way would be to weigh all of it then divide by 4.
Thank you, that’s what I ended up doing.
I made this and mine was so thick I couldn’t get it to blend in my food processor. Just super thick. I had no measuring cup, but I used less than half a 15oz container of smooth ricotta, and the rest of the ingredients as stated. It was so thick I had to add cream and a bit more swerve and Truvia. Then used a mixing wand. In the end, it turned out thick and rich and looked and tasted like frosting. I am sure it would be great when used as frosting as long as it stayed cool. This… Read more »
So yummy and so easy to make!
I had about half a cup of ricotta so I downsized the recipe. No espresso. Added a cup of frozen berries. Turned out great but a little sweet given berries and sweetener.
How many servings does this make? Anyone know?
According to comments on her blog, 4 servings.
I checked her blog, it’s supposed to say 4 servings.