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5 from 1 vote

Sugar-Free Peppermint Mocha Pudding

Servings 4
Calories 375kcal
Author Brenda Bennett



  • Pour cream and cocoa into a sauce pan and whisk until combined. Bring to a simmer, then remove from heat. Stir in the coffee. Set aside.
  • In another bowl, whisk the arrowroot with the egg yolks until smooth. Stir in the salt, peppermint extract and peppermint sweet drops into the egg mixture.
  • Spoon a small amount of the hot cream into the egg mixture to temper the eggs and stir well.
  • Add the egg mixture gradually into the cream in the saucepan, stirring constantly. Bring to a full boil over medium heat, stirring constantly. Reduce to a simmer and continue to stir for 1-2 minutes, until thickened.
  • Cool slightly, then transfer to serving cups. Place plastic wrap directly onto the top of the pudding so a skin will not form then refrigerate for 4 hours or overnight. Enjoy with some sugar-free peppermint whipped cream!


Net Carbs 6g


Serving: 1serving | Calories: 375kcal | Carbohydrates: 9g | Protein: 4g | Fat: 35g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 146mg | Sodium: 154mg | Potassium: 139mg | Fiber: 3g | Sugar: 1g | Vitamin A: 195IU | Calcium: 29mg | Iron: 1mg