Completely Keto Instant Chocolate Pudding

Harlan Kilstein’s Completely Keto Instant Chocolate Pudding

Course: Dessert
Cuisine: American



  1. In a heavy saucepan on a low heat simmer the heavy cream. Using a whisk stir in the chocolate until it is melted.
  2. In a large bowl combine the yolks, whole egg, swerve, vanilla extract and salt.
  3. Pour the chocolate mixture into the eggs while it’s hot. Keep stiring!!!!
  4. Pour the mixture into 6 pyrex cups.
  5. Place the rack on the bottom of your InstantPot and fill the pot with 1 1/2 cups of water.
  6. Cover each cup with aluminum foil.
  7. Put the cups into the InstantPot and cook on low pressure for 15 minutes.
  8. Let them cool for at least 3-6 hours before serving.
  9. Delish!

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