One of the easiest vegan and keto chocolate desserts I’ve ever made. And it’s definitely one of the most satisfying. This rich, chocolatey tofu pudding ticks all the boxes: low-carb, dairy-free, high-protein, and ridiculously quick to make. If you’ve ever had a late-night craving for something sweet but didn’t want to fire up the oven, this is your new go-to.
Made with just four basic ingredients and a blender, it comes together in about five minutes. Creamy, silky, and deceptively decadent.
What is vegan chocolate tofu pudding?
It’s exactly what it sounds like: A creamy chocolate dessert made with tofu as the base. Specifically, silken tofu, which blends into an incredibly smooth texture. You’d never guess there’s soy hiding in this dessert. There’s no tofu flavour, just deep, rich cocoa.
Silken tofu is different from the firm or extra-firm tofu you’d find in savoury stir-fries. It hasn’t been pressed or drained, so it holds a lot of moisture. That gives this pudding its soft, mousse-like consistency.
Is tofu keto?
Yep. Tofu is surprisingly keto-friendly. A ½ cup of silken tofu has around 2g net carbs, and it’s packed with plant-based protein. It’s also super versatile—good for everything from scrambles to desserts like this one. Just be sure to use unsweetened tofu with no added starches or flavourings.
Here’s a handy tofu nutrition breakdown (via USDA).
Ingredients You’ll Need
This pudding keeps it simple with just four core ingredients, plus a few optional extras if you want to level it up.
- Silken Tofu: The creamy base that makes it all work. Look for shelf-stable silken tofu or the refrigerated kind labeled for desserts.
- Unsweetened Cocoa Powder: For that deep chocolate flavour. Dutch-processed or regular both work.
- Almond Milk: Helps everything blend smoothly.
- Erythritol: A keto-friendly sweetener that gives the pudding just enough sweetness without carbs.
Optional (but recommended):
- Vanilla extract
- A pinch of salt to bring out the cocoa
- Shaved dark chocolate for garnish (vegan + keto if you can find it. Frankys is a solid choice)
How to Make It
All you need is a food processor or a decent blender. Throw everything in, blitz it until smooth, and chill. That’s it.
How Well Does It Keep?
This pudding stores brilliantly. It’ll keep in the fridge for up to 4 days, or in the freezer for up to 3 months. I like to portion it into individual containers and freeze them. Then just thaw one whenever the craving hits.
FAQs
Can I use firm tofu instead of silken?
Not ideal. You’ll end up with a grainy texture. Stick to silken for that classic pudding feel.
Can I use other sweeteners?
Sure. Monk fruit or stevia work too; just adjust the amount based on sweetness and your brand.
What if I don’t have almond milk?
Coconut milk or even water can sub in. You just need a little liquid to get things blending smoothly.
See also: Vegan Keto Coconut Cream Pie
Keto Vegan Chocolate Tofu Pudding
Equipment
- 1 Food processor or good quality blender
Ingredients
- 1 block Silken tofu (about 340g)
- 4 tbsps Unsweetened cocoa powder
- 2 tbsps Almond milk (unsweetened)
- 4 tbsps Erythritol powder
- 1 pinch Salt
- 1/2 tsp Vanilla extract
- Dairy-free dark chocolate shavings (for garnish; see notes)
Instructions
- Add all the ingredients into a food processor. Blend into a smooth paste.
- Transfer the mixture into individual cups. Refrigerate/Chill the cups overnight or at least for 3 hours.
- Serve the cups after garnishing with chocolate shavings.
Notes
Frankys makes a vegan keto chocolate you can use for the garnish. There are also plenty of dairy-free dark chocolates out there, that if you just use some shavings of will essentially add no carbs to the dish, but plenty of panache.