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Home » Recipes » Basics

Low Carb Chocolate Pastry Cream (Dark Chocolate)

By Kim Hardesty

An extremely rich and chocolatey, gluten-free & low carb chocolate pastry cream which is perfect for filling pastries and pies, an ice cream base, or thinned for pudding.

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This low carb chocolate pastry cream is great as a pastry and pie filling or the perfect homemade keto pudding. LCHF, Thm

As you probably know by now, I love puddings and pastry creams and anything chocolate. This chocolate pastry cream brings the total of recipes for pastry cream on this blog to a grand total of three. I have a dairy-free coconut milk pastry cream, a basic low carb vanilla pastry cream and now, this uber thick and rich chocolate pastry cream - which is basically a super thick low carb chocolate pudding.

As I've said in several posts, I think everyone should learn how to make some of the basics - like pastry cream. The basics are the jumping-off points for great recipes. If you have a few basic pie crust recipes in your repertoire, you can make almost any pie. A few basic things like lemon curd or pastry cream can be turned into pie filings, tart fillings, parfaits, trifles, cake fillings or frozen treats.

Knowing a few good basic recipes frees one from having to follow complex recipes and fosters creativity. Honestly, most more complex recipes are really just variations of basic techniques or several basic recipes put together.

I really love this recipe. It's thick enough that it can be whipped a little to lighten the texture, it can easily be used as a layer for a birthday cake - either on its own or lightened with whipped cream, it's a great base for ice cream, mixed with whipped cream it makes a terrific pie filling, and thinned with some almond milk it becomes the perfect pudding.

This low carb chocolate pastry cream is great as a pastry and pie filling or the perfect homemade keto pudding. LCHF, Thm

Low Carb Chocolate Pastry Cream = 3 net carbs per serving

[Disclosure: This recipe contains affiliate links.]

This low carb chocolate pastry cream is great as a pastry and pie filling or the perfect homemade keto pudding. LCHF, Thm

Low Carb Chocolate Pastry Cream

An extremely rich and chocolatey gluten-free & low carb chocolate pastry cream which is perfect for filling pastries and pies, as an ice cream base or as a pudding.
5 from 15 votes
Print Pin Rate
Course: Basics, Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 10
Calories: 171kcal
Author: lowcarbmaven.com

Ingredients

  • 1 cup heavy cream
  • ½ cup almond milk
  • ½ cup erythritol
  • 2 tablespoons cocoa powder (sift before measuring)
  • 1 tablespoon cornstarch or arrowroot powder
  • ¼ teaspoon xanthan gum
  • 1 pinch salt
  • 2 large whole eggs
  • 3 large egg yolks
  • 2 ounces unsweetened baking chocolate
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • ½ teaspoon stevia glycerite

Instructions

  • Ready a strainer by the stove, finely chop the chocolate and have the butter ready.
  • Place the cream and almond milk in a medium sauce pan or pot (about a 6 cup capacity), and turn the heat to medium - low.
  • Add the erythriltol, cornstarch, xanthan gum, cocoa powder and salt to a medium heat-proof mixing bowl and mix together with a small whisk. Add the 2 whole eggs and the three yolks to the dry ingredients in the bowl and whisk together.
  • If bubbling and simmering hasn't occurred around the sides of the saucepan, turn the heat up to medium until it does. Then turn-off the heat and while whisking the egg mixture continuously, pour all of the cream into the mixing bowl in a thin stream.
  • Put the pot back on the stove and scrape the egg and cream mixture into the pot. Quickly rinse out the bowl, swipe with a paper towel, and set next to the stove with the strainer over the top.
  • Turn the heat to medium low and begin whisking the pastry cream mixture. Nothing will happen for about 2 ½ minutes and then it will start to thicken-up slightly. Whisk a little faster. At about the 3 - 3 ½ minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more BUT don't let the mixture boil or the eggs will scramble. A lazy simmer is fine. 
  • Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla, stevia glycerite, chopped chocolate and butter. Then, pour the pastry cream through the strainer, catching any cooked egg bits.
  • To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator OR make a water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until cool. Then cover and refrigerate for 4-6 hours or best if overnight. Makes about 2 cups.

Notes

1 serving equals ½ cup.
Nutrition Facts
Low Carb Chocolate Pastry Cream
Amount Per Serving
Calories 171 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 4g1%
Fiber 1g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 171kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Fiber: 1g

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Meredith

    November 17, 2020 at 4:52 pm

    I’d love to make this but arrowroot and cornstarch are not keto friendly. Is there something else there can be used instead? Thanks!

    Reply
    • Kim Hardesty

      November 17, 2020 at 7:48 pm

      Hi Meredith. I understand that cornstarch or arrowroot not not considered keto friendly. The tablespoon of starch adds 0.7 grams per serving. If you are using this to fill a cake or for the low carb chocolate lasagna recipe, then please use the starch or the pastry cream may not be thick enough. If you are looking to make a chocolate pudding, then omit the starch. -Kim

      Reply
  2. Julie

    June 07, 2020 at 5:56 pm

    I’ve been buying the sugarless pudding mix by Jello, and instead of low-fat milk, I use 1 cup of cream and 1 cup water. does that make it no carb?

    Reply
    • Kim Hardesty

      June 08, 2020 at 6:39 am

      No Julie. The sugar-free pudding and pie mix contains modified food starch and maltodextrin, both of which are recognized as sugars in the body. In fact, maltodextrin has a higher glycemic index than that of sugar. -Kim

      Reply
  3. Kathleen Lytle

    November 17, 2019 at 8:03 am

    Can i use coconut milk in place of heavy cream and almond milk

    Reply
    • Kim Hardesty

      November 17, 2019 at 9:35 am

      Absolutely, Kathleen. -Kim

      Reply
  4. Heidi

    June 13, 2019 at 5:18 pm

    This recipe made the most wonderful Mexican chocolate pie. It set up beautifully! I mixed the cream into the egg mixture so slowly that NO straining was needed.
    I did add 2 tsp of cinnamon and â…› tsp cayenne for the hint of spice.
    Truly a win win win in my house, non-keto and keto alike.

    Reply
    • Kim

      June 13, 2019 at 7:42 pm

      What a delicious idea, Heidi. I have made a chocolate pie with this recipe, but a Mexican chocolate pie sounds better! Yummy! -Kim

      Reply
  5. Olga

    February 27, 2019 at 6:01 pm

    Hi! Thank you for the recipe! The cream didn't get thick though. What have I done wrong? THank you

    Reply
    • Kim

      February 28, 2019 at 6:01 pm

      Hi Olga. One of two things happened. Either you didn't use the full fat coconut milk from the can or the custard/pudding wasn't cooked long enough to thicken properly. A cooked custard takes once or twice to get right if one has never made one before. -Kim

      Reply
      • Kim

        February 28, 2019 at 6:05 pm

        I'm sorry Olga. There was no coconut milk in this recipe - it's the chocolate one and not the coconut one. I think that the custard just wasn't cooked long enough. The baking chocolate, xanthan gum, and small amount of cornstarch (or arrowroot powder) should have helped it get really thick once cooked. -Kim

        Reply
  6. ROBIN C SMITH

    November 20, 2018 at 7:04 pm

    Hello Ms. Kim,
    Thank you so much for the wonderful recipe! I used the ingredients and measurements as you have them with one exception and that is I used the Lankanto brand of sweetener as it is my favorite. The only other change I made was in technique. I actually whipped the eggs and yolks together in my cold saucepan and then added all the remaining ingredients up to the chopped chocolate. I turned my burner just a smidge beyond medium and brought slowly to a boil while constantly whisking. That takes about 2 minutes. Then I immediately turned down to a fast simmer still constantly whisking. Simmer for an additional 3 minutes and then remove from heat and add chocolate, butter, and vanilla. Press thru fine mesh strainer after chocolate and butter is melted and incorporated. For years all of my custards and cream pies were made by tempering eggs. I found this method about two years ago and now I only use it to make custards or cream pie’s. If you constantly whisk and pay close attention to the level of boil you have going the eggs do not scramble! And it is so easy! Thanks again for the wonderful recipe.

    Reply
    • Kim

      November 20, 2018 at 7:11 pm

      Hi Robin. Thank you for sharing your wonderful technique for making custards and cream pies. I actually do that too, but wanted a technique that may be easier for beginners, so I went with the classic. Which do you think would be easier for someone making a custard the first time? Thank you so much for sharing taking the time to comment and share your expertise. Enjoy your day. -Kim

      Reply
  7. Christina Keaton

    October 26, 2018 at 11:17 am

    Made this for the Chocolate Lasagna recipe. My brother has type 1 diabetes, and I am making him this for his birthday. It turned out so good that I'm thinking of making him an extra batch of the pastry cream to have during the week to use an a spread. Quite the intimidating recipe, but it turned out perfect! The only substitute I made was, in lieu of the glycerite, I used sweet n low.

    Reply
    • Kim

      October 26, 2018 at 1:21 pm

      Hi Christina. I'm so glad the recipe turned out and that you like it. Cooking custards and pudding on the stove the first time IS intimidating, but after you do it once, you are a pro. Good for you! I'm sure you will be your brother's favorite person. Have a great week! -Kim

      Reply
  8. Deborah

    August 07, 2018 at 3:34 pm

    Is there a substitute (like stevia) for the erythriltol?
    Erythriltol REALLY doesn’t agree with me.

    Reply
    • Kim

      August 10, 2018 at 10:10 am

      Hi Deborah. Have you tried stevia glycerite? I find it much less bitter than other liquid stevia. Also, Sukrin USA has a tagatose product called Tagatesse. It is twice as sweet as sugar so use half of the amount called for in recipes. It has a small amount of calories and carbs. I love it. You can find all of the information about it on the Sukrin USA website. You can ask the owner questions. She is very knowledgeable and very nice. People have been talking about a new sweetener called Bocca Sweet. It is made from Kabocha squash. I bought some, then researched... It seems that it is not really a low carb sweetener but has a much lower glycemic index than sugar. It has a clean sweet taste just like sugar and does not cool like erythritol. I mixed it half and half with generic erythritol to use it up and it was just fine. However, I'm sure my baked goods had more carbs than they usually would.

      I don't have much experience with the new monk fruit sweeteners that don't contain erythritol. When I used it, years ago, it was only available in liquid form. I have used the Lakanto Montfruit sweeteners but they are eryhtritol based. There are pure monk fruit sweeteners available.

      I hope I answered some questions and offered some things for you to check into and didn't confuse the issue further! Have a nice weekend. -Kim

      Reply
  9. Robin

    July 03, 2018 at 7:26 pm

    Why can't I get my cream to thicken, it's not even pudding thick !

    Reply
    • Kim

      July 04, 2018 at 2:13 pm

      Hi Robin. With the eggs and the cornstarch (or arrowroot) and then the melted chocolate, it should be plenty thick. I can only thing that it wasn't cooked long enough or at high enough temperature. Every stove is different so my medium low may be different than yours.

      Pastry cream takes a few times to get right. It's either cooked at too high a temperature resulting in scrambled egg bits in the pastry cream or cooked too low and it doesn't thicken. It becomes thickest after sitting overnight. -Kim

      Reply
  10. Timi Lisa

    January 03, 2018 at 4:43 pm

    Hello Kim, I was wondering if we make this recipe as a "milk" chocolate cream instead of a dark chocolate, and how might we do that? My family is a huge fan of your other recipes, but not a fan of dark chocolate. Thank you so much :)

    Reply
    • Kim

      January 03, 2018 at 4:52 pm

      Hi Timi Lisa. Yes, you can. First, make sure to sift your cocoa before using because clumps means the ingredient is compacted and you will use more. Try using half of the cocoa powder and half of the chocolate and see if you like it. If you are using this in the chocolate lasagna recipe, I would add 1/2 tablespoon more of the cornstarch or arrowroot so that it will be stiff enough for the layer. I hope this helps. -Kim

      Reply
  11. Tiffany

    December 27, 2017 at 11:04 pm

    I have made this wonderful pastry cream for a birthday cake filling before and it turned out fantastic, however tonight I made it as a pie filling, same method but after I placed it in the pie shell, it separated badly. I now have a pie filled with thick chocolate pudding which is suspended in oil. Any ideas where I went wrong?

    Reply
    • Kim

      December 28, 2017 at 10:33 am

      I don’t know, what happened. Did you use the cornstarch/arrowroot Powder? Did you cook to long and scramble the egg? I always refrigerate the pastry cream then mix with a hand mixer to loosen and homogenize the texture. Did you try mixing with a mixer after refrigeration and before filling the pie? I’m sorry that happened. -Kim

      Reply
  12. Cindy

    December 27, 2017 at 12:48 pm

    Do you have an actual pastry recipe ...like a croissant type pastry?

    Reply
    • Kim

      December 27, 2017 at 4:18 pm

      Hi Cindy. I have all kinds of pie crust recipes and a few tart recipes as well as a cake recipe that use pastry cream. It can also be used as a cake filling. -Kim

      Reply
      • Christy

        September 19, 2021 at 9:00 am

        If i can offer just one suggestion with this recipe, I'd suggest the recipe to go more in-depth with the consistency of the finished recipe as opposed to the timing of how long to whisk it for in minutes. I've made this several times and i truly love it. Making it for a chocolate cream pie today.

        But every time i take it off to soon and then remember that it needs to be thicker, and that the fridge will thicken it, but most of the thickening still needs to happen in the pot. You can tell I'm not the most experienced custard-maker but i think most of the people who have issues with it being too thin are relying on the timing and not knowing exactly how thick it should get. More like a thick pudding or brownie batter.

        Thankfully I've always realized my error and been able to put it back on the stove without ruining it. With that said, this is one of my favorites by you and we use your recipes often because they really are that great.

        Reply
        • Kim Hardesty

          September 23, 2021 at 6:46 am

          Thanks for the feedback, Christy, I'll consider it. I think some people are afraid to overcook it and others think it's fine to cook until it coats the back of a spoon. You are right. It needs more cooking than one would think. -Kim

          Reply
  13. Sandy

    December 27, 2017 at 12:38 pm

    Hey there! How would you modify this to be a vanilla flavor? Is there a similar recipe? Thank you for your time!

    Reply
    • Kim

      December 27, 2017 at 4:17 pm

      Hi Sandy. Yes, I have a Vanilla Pastry Cream recipe on the site. You can find it by using the search function. -Kim

      Reply
  14. NKC

    September 03, 2017 at 2:03 pm

    Kim, just wanted you to know this recipe also made a great ice-cream base! I made a slight modification to reduce the freezing point and added bits of low-carb coconut-pecan frosting to make a sort of German chocolate cake ice-cream (I was feeling too lazy to make the cake). I have a binder full of your recipes, but if you published a cookbook, I would buy it in a minute.

    Reply
    • Kim

      September 03, 2017 at 4:38 pm

      So happy to hear the recipe doubles as an ice cream base. I love how you turned into German Chocolate Ice cream. How wonderful. Thanks for sharing your idea. Have a wonderful week. -Kim

      Reply
    • Debbie Williamson

      May 19, 2020 at 2:03 pm

      I am allergic to eggs. Is there anything I can substitute for them in this recipe?

      Reply
  15. Kelly

    July 24, 2017 at 8:57 pm

    Oh my goodness... This pastry cream is the BOMB DIGGETY! Seriously - it is so chocolately, rich, and creamy.

    I got a little worried while making it: everything was perfect until I added the stevia, and then the mixture thickened up A LOT and got kind of grainy-looking in texture. I kind of had a sort of slimy, yet grainy-appearing, chocolate lump of goo. I decided to trust that I followed the directions, put it in my fridge and forgot about it till the morning. That's when Igot worried again. I noticed that some of the "cream" had sort of oozed out of the mixture, and the chocolate lump was now more like a grainy-looking brick. I had no idea how I was going to whip this mass of gunk, let alone make a dessert with it. BUT, lo and behold: as soon as I added a bit of coconut milk (and I mean VERY LITTLE in comparison to what I thought I would need to thin this out), it turned into a velvety, chocolatey, creamy DREAM COME TRUE!

    I've been trying to perfect a chocolate mousse/pudding type of dessert that is low carb, tastes good, and doesn't harden into a hard lump in the fridge. THIS is the recipe I have been waiting for!!! I am so excited for my sister and mother to try it - its just the right amount of sweetness for me, and just the lightest amount of sweetness for them at the same time - and oh so chocolately.

    I made this for the chocolate lasagna, which I cannot wait to try tomorrow when I get home from work. It really looks like a piece of art, and from all of the taste testing I did while preparing it, I can tell it is going to be banging! (BTW, thanks for the warning about how much this makes. I scaled it down to 1/4th the original recipe and STILL had a ginormous dessert, enough for at least 6 people).

    Already I am trying to figure out when I can make more chocolate pastry cream AND vanilla pastry cream, and of all the different ways I can use it..

    Thank you for your hard work and for sharing your knowledge and expertise with the rest of us!

    Reply
    • Kim

      July 24, 2017 at 9:09 pm

      Wow! Well, I'm glad you like the recipe, Kelly, but I'm laughing over here. What you are describing is not what I see when I make the pastry cream at all. Lol. I'm glad it worked out for you! Lol. I have a big question mark over my head at the moment. Overnight, the pastry cream will stiffen-up because of the chocolate, but beat it well before doing anything to it. Did you know that the recipe card will scale the recipe for you? If not, try it next time and it will save you some time. After your explanation I am a little worried. Let me know how you dessert turns out. Have a great night! -Kim

      Reply
      • Kelly

        July 25, 2017 at 8:17 pm

        Hi Kim,

        Yes, I did utilize the scale feature. Thankfully so, or I would have been out on the street corner feeding the homeless with all the leftovers!

        Actually, the chocolate lasagna came out fantabulous and extremely tasty. My mother took one bite and made me promise I would send her home with some (as a diabetic, she knows she is not supposed to have sugar; she thought this was made with "bad" stuff since it was so good!). She realized I was serious about it being sugar free when I gave her enough to last a few days (I'm a nurse and would NEVER do that with sugar-laden treats).

        Even my sister loved it! And she is extremely difficult to please in terms of food ever since she was a child. I think there was about a 10 year period where all my mother could get her to eat was ice cream, pickles, and potatoes (true story!).

        I really did have a lot left over, even with scaling it down and sending some home with my mom. So I packed up the rest and will bring it in to work for my coworkers to enjoy. They will love it, I'm sure.

        Not sure why my pastry cream did that either, but either way, the end result was delicious!

        Reply
        • Kim

          July 25, 2017 at 8:42 pm

          Fantastic, Kelly. I'm so glad your mom and sister liked the recipe. Thanks for letting me know how it turned out. Enjoy the rest of your week. Take care. -Kim

          Reply
  16. Melissa

    July 09, 2017 at 6:56 am

    Can I use swerve in place of erythritol?
    THANKs!

    Reply
    • Kim

      July 09, 2017 at 8:41 am

      Swerve is and erythritol and fiber based sweetener, Melissa, absolutely. Enjoy! -Kim

      Reply
  17. Linda

    June 17, 2017 at 4:50 pm

    How do you get away with using cornstarch? Scary to me, that's all.

    Reply
    • Kim

      June 17, 2017 at 6:16 pm

      Hi Linda. It only adds 1 carb per serving. I tested this recipe extensively will all thickener combinations and amounts. This combination produced the best product with acceptable carb counts to me. Using xanthan gum made the pastry cream gummy and slippery while using glucomannan made it gloppy. I only use starchy thickeners when I believe it's the best option. I try my best to offer recipes as close to the real thing as possible with as low a carb count as I can get without sacrificing texture or flavor. Ultimately, you can tweak the recipe to suit your needs. I hope this helps. Enjoy your week. -Kim

      Reply
  18. Brenda

    June 16, 2017 at 7:54 am

    Can I use 4 T cocoa powder and cornstarch instead of xanthum gum in this recipe ?

    Reply
    • Kim

      June 16, 2017 at 9:38 am

      Yes you may Brenda, but I suggest to make the recipe as written if you are going to make the Low Carb Chocolate Lasagna. The only reason I say this is because I has previously tried to change the recipe to lower the carbs, and it didn't work in the chocolate lasagna recipe. Please see my previous answer for more information on subs. -Kim

      Reply
  19. Brenda

    June 16, 2017 at 7:45 am

    What can you use in place of xanthum gum if u don't have it? And I only have cocoa powder. Can I use 4 T to make it enough chocolate flavor?

    Reply
    • Kim

      June 16, 2017 at 9:36 am

      Great questions, Brenda. The baking chocolate helps the pastry cream firm up if you are using this as part of the Low Carb Chocolate Lasagna, I would follow the recipe but add 1 teaspoon more of cornstarch or arrowroot if you are skipping the xanthan gum. If this is going to be a pudding, add more cocoa powder to taste to sub for the bakign chocolate and don't worry about the xanthan gum. -Kim

      Reply
  20. Tania

    December 23, 2016 at 11:44 pm

    Kim, I made the chocolate lasagna dessert for Christmas last year and it was amazing! This year, I put my twelve-year-old in charge of the pudding, and after four hours in the fridge it's not whipping up and is milkshake consistency! Did my daughter likely skip a step, or does it just need longer? My daughter did her best and I don't want to cross examine her about whether she followed the recipe correctly!

    Reply
    • Kim

      December 24, 2016 at 12:04 pm

      Tania. It could one of two reasons. It could be that it wasn't cooked long enough or it could be because I reduced how much cornstarch (or arrowroot) was in the recipe because I got so many complains about it not being low carb. I can't get to my computer (I'm with my mom in the hospital). Let me look at the recipe and I will reply again. -kim

      Reply
    • Kim

      December 24, 2016 at 12:44 pm

      Okay Tanya, try 1 tablespoon of cornstarch and it should be better. Also, make sure that the pastry cream is hot enough to very slowly bubble if stirring. I'm sorry, but I won't be near my phone much during the weekend and upcoming week. I'll be in the hospital. So sorry. -Kim

      Reply
  21. monika

    December 08, 2016 at 7:12 pm

    could you sub coconut cream for the whipping cream?!??!? This looks TOO good!

    Reply
    • Kim

      December 08, 2016 at 7:19 pm

      Sure, Monika! It would be awesome! -Kim

      Reply
  22. Diana Babcock

    November 07, 2016 at 9:56 am

    I can't wait to make this!....so many ideas. Thank you!

    Reply
    • Kim

      November 07, 2016 at 10:25 am

      You're very welcome Diana. Happy creating! -Kim

      Reply
  23. Gayle Opie

    September 26, 2016 at 3:37 pm

    Could you use coconut milk instead of almond milk?

    Reply
    • Kim

      September 26, 2016 at 5:50 pm

      Absolutely, Gayle! Enjoy. -Kim

      Reply
  24. Katie Crenshaw

    September 02, 2016 at 4:32 am

    Kim, this looks so lovely! Question, where do you get your erythritol? We don't have a Whole Foods and I don't think Harris Teeter carries it…. But we have a tiny local health food store that might have it. Would it be where the sugar is? Thanks. xoxo

    Reply
    • Kim

      September 02, 2016 at 7:23 am

      Love your new picture, Katie! Great question. To test my recipes, I order the cheapest 5 pound bag from Amazon. It is cheaper than what I can get locally at the healthy food store. You don't have to worry about a non-gmo or organic source, once it is extracted from plant fiber and refined it becomes a pure compound with nothing of its source remaining. Erythritol has 60% the sweetness of sugar so I augment with stevia. Some erythritol brands add stevia or chicory root fiber to bump the sweetness to that of Sugar. A popular brand is Swerve - available in granular and powdered form. I like Sukrin that I buy from the Sukrin USA site. It is mixed with stevia. Check out this article about what is available in low carb sweeteners. I hope this helps Katie! Ttys. -Kim

      Reply
  25. Fran @ G'day Souffle'

    August 27, 2016 at 3:59 am

    Lovely (new) photo, Kim!!

    Reply
    • Kim

      August 27, 2016 at 9:08 am

      Thanks's Fran. I appreciate it! Have a nice weekend. -Kim

      Reply
  26. STACEY

    August 26, 2016 at 10:25 am

    Oh wow, this looks all chocolaty, creamy, and yummy! Thanks :)

    Reply
  27. Georgina

    August 25, 2016 at 7:06 pm

    Oh this looks SO good! And very useful!

    Reply
  28. Taryn

    August 25, 2016 at 11:38 am

    This would be so good a dip for strawberries!

    Reply
  29. Sarah

    August 24, 2016 at 10:03 pm

    This needs to be in my mouth RIGHT NOW! I probably would just eat it by the spoonful! It looks amazing!

    Reply
    • Kim

      August 25, 2016 at 7:30 am

      Lol. Thanks, Sarah! It was good whipped and eaten like pudding. Then, I made it into a pie! Yum! -Kim

      Reply
  30. Maya | Wholesome Yum

    August 24, 2016 at 9:30 pm

    This looks wonderful! What are you going to make with it next? :)

    Reply
    • Kim

      August 25, 2016 at 7:29 am

      Thanks. Maya. Maybe a chocolate pie! -Kim

      Reply
  31. Kim

    August 10, 2016 at 11:49 am

    Instead of worrying over the eggs cooking, could you also cook the ingredients and add the eggs and vanilla at the end...similar to making a cream pie? Then you would not have to strain it.

    Reply
    • Kim

      August 10, 2016 at 12:24 pm

      Kim, that's a great question. All of the recipes I have seen for pastry cream or homemade pudding recipes call for tempering and then cooking the eggs to form a custard. I'm not sure that the eggs would cook completely nor the pastry cream be thick enough with out that step (actually, with all of the chocolate, it may be). The straining is really just a fail-safe just in case some of the whites cooked hard...

      So to clarify, you're saying to add the salt, sugar, and cornstarch to the pot and stir, add the liquids and stir, bring to a simmer and then add the chocolate and stir to melt. Then add the eggs and vanilla right at the end (off heat?) using the residual heat to cook the eggs? I haven't tried it. Can you link to a recipe so I can see the procedure? I'm interested. Thanks! -Kim

      Reply
  32. margie

    May 06, 2016 at 5:21 am

    Do you have a breakdown on this recipes ingredients? I don't see how these ingredients can add up to 40 grams of Carbohydrates and 10 grams of fiber.

    Reply
    • Kim

      May 06, 2016 at 8:15 am

      Hi Margie. Thanks for your question. I type the raw weight of all ingredients in my recipes into a program called MasterCook. It does all of the calculations for me. So, no, I don't have an itemized breakdown of the nutrients in each ingredient - the program doesn't work that way and I'm not interested in presenting the recipe that way. But I hope this helps explain...

      The heavy cream does contain carbohydrates and there is 1 cup in the recipe, the eggs are about .33 carb per each, the cocoa powder has 3 carbs and 3 grams of fiber per tablespoon, and the baking chocolate has 9 grams of carbohydrates and 5 grams of fiber per square. It all adds up. If you are using this as a pudding, whip it on high for about 1-2 minutes and it should expand as it traps air bubbles giving you a larger serving size - about 1/3 cup or 89 mls. I hope this helps answer your question. Have a great day - Kim

      Reply
  33. Jill

    January 26, 2016 at 8:53 pm

    Could coconut cream be substituted for the heavy cream? I would love to have this, but unfortunately dairy and I are not friends even though I wish we could be. :(

    Reply
    • Kim

      January 26, 2016 at 9:35 pm

      Oh, yes, Jill. It would be amazing! Let me know how it works. -Kim

      Reply
  34. KatyJMalone

    December 22, 2015 at 2:13 am

    I made this last night- so delicious, it's hard to believe it's virtually carb-free. My new favourite dessert (and sometimes breakfast. .. shhhh!) Thank you so much!

    Reply
    • Kim

      December 22, 2015 at 10:51 am

      Katy. I'm so happy you like it. I love it, too. Rich, chocolate pudding is the best! I don't blame you for having it for breakfast! Your secret is safe with me! -Kim

      Reply
  35. Cecelia

    September 20, 2015 at 7:46 am

    We are doing a Diabetic Walk on Saturday and my question is can I make this the night before because we will be leaving early that day Thganks
    Just came upon your sight today and have found many recipes and good reviews that is what I like to see.
    Thank you sooooooooooooo much.

    Reply
    • Kim

      September 20, 2015 at 10:02 am

      Hello, Cecelia. Yes, absolutely! The pastry cream can be made several days before. I know that this question is in regards to the Low Carb Chocolate Lasagna so I will answer in regards to that.

      I would make the whole dessert the day before because it gets better as it sits. Just to let you know. If you make the pastry cream a day or so ahead, it will get stiff in the fridge and it may be a little stiff to spread on the cream cheese layer. Take it out an hour before you need it and whip it really good with a hand beater before adding the milk. Then it should be good for spreading. Have fun on the walk. -Kim

      Reply
  36. Jeff

    August 19, 2015 at 10:18 am

    Can i substitute xanthum gum for the cornstarch?

    Reply
    • Kim

      August 19, 2015 at 10:28 am

      Thanks for your question Jeff. I have found that xanthan gum makes the pastry cream a little slimy and rubbery and doesn't thicken in the same way. You could substitute arrowroot powder for the cornstarch or leave the starch out, but it will produce a pastry cream that is a little less firm. If you are making this as part of the Low Carb Chocolate Lasagna, then I would reduce the amount of milk in the "pudding" layer or perhaps leave it out. Let the pastry cream get really cold and see how stiff it is after beating with a hand mixer. If it is stiff and not the consistency of pudding, then add a little milk. Go slowly, because it won't firm back up if too much is added. If you are making the pastry cream for another application like a pie filling and are mixing it with whipped cream, then add 1/8 teaspoon to the whipped cream and it will help with the texture. I hope this was helpful! -Kim

      Reply
  37. Sarah

    August 15, 2015 at 8:22 am

    This looks delicious! Quick question:
    The recipe calls for 2 eggs and then 3 eggs. Do I use 2 or 3? Or 5?
    When I separate the eggs, do I add all to the recipe or just the yolks?
    I can't wait to try this!
    Thanks!

    Reply
    • Kim

      August 16, 2015 at 3:18 pm

      Hi Sarah, thanks for your question. The recipe uses 3 large egg yolks and 2 large whole eggs, so a total of 5 eggs will be needed, but 3 egg whites will be left over. Is that any clearer? Let me know. Have a nice day! -Kim

      Reply
  38. Adam J. Holland

    July 18, 2015 at 9:46 am

    Pictures don't lie (unless it's my Facebook profile picture)! This looks marvelous! And my doctor would approve. Excellent!

    Reply
    • Kim

      July 18, 2015 at 9:53 am

      Hi David. I don't look like my facebook picture either! LOL. Thanks for the nice compliment. Have a nice weekend. -Kim

      Reply
  39. Malainie

    July 17, 2015 at 3:41 pm

    Will arrowroot work in place of the cornstarch?

    Reply
    • Kim

      July 17, 2015 at 5:52 pm

      Hi Malainie. Yes! In fact, I made both lemon curd & vanilla pastry cream with arrowroot the other day. It worked great. Have a nice weekend! -Kim

      Reply

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