My sugar free chocolate tapioca pudding recipe delivers all the creamy, comforting flavor of classic chocolate tapioca pudding with fewer carbs and no sugar. Made with just a handful of ingredients, this easy stovetop dessert comes together quickly and tastes surprisingly rich and indulgent. With a few easy ingredient swaps, it’s simple to make either completely sugar free or just free of added sugars.
If you’re someone who believes chocolate makes everything better, you’re going to love this variation of my sugar free tapioca pudding recipe. The only difference? We melt sugar free chocolate chips into the warm pudding for a rich, chocolatey twist. It’s delicious and completely worth it.
To make this pudding completely sugar free, you’ll need to avoid naturally occurring milk sugars found in ingredients such as dairy milk and traditional milk chocolate chips. Simply use an unsweetened plant-based milk and vegan sugar-free chocolate chips instead.
If you’re only avoiding added sugars, dairy milk and no added sugar milk chocolate chips work perfectly. (Added sugars include ingredients such as table sugar, brown sugar, honey, maple syrup, and similar sweeteners added during processing or preparation.)
One of my family members strongly prefers Lily’s no added sugar milk chocolate chips, which contain a small amount of skim milk. That’s what I used for this batch. This recipe is flexible and easy to adapt to your family’s dietary needs and taste preferences.
🛒 Sugar Free Chocolate Tapioca Pudding Ingredients
- 3 cups unsweetened almond milk
- ½ cup Swerve granular (or your favorite 1:1 non-nutritive sugar substitute)
- 3 tablespoons Minute Tapioca (instant tapioca)
- 1 large egg
- 1 teaspoon vanilla extract
- 6 tablespoons sugar free chocolate chips (about 3 ounces/85g)
A printable recipe card is available below.
I garnished this pudding with some optional sugar-free whipped cream and a cherry, though the cherry adds a bit of sugar.
Swerve, a blend of erythritol and allulose, is my preferred 1:1 sugar substitute for this recipe. Feel free to use your favorite granulated non-nutritive sweetener, provided it measures cup-for-cup like sugar and has a flavor you enjoy.
Instant tapioca cooks quickly because it’s made from precooked, crushed tapioca pearls. It’s commonly used for puddings and fruit pie fillings. Minute Tapioca is one of the most widely available brands in the United States.
🍫 How to Make Sugar Free Chocolate Tapioca Pudding
Whisk together the almond milk, sweetener, tapioca, and egg in a medium-sized pot. Let the mixture stand for 5 minutes so the tapioca can begin to soften.
Place the pot over medium heat and bring the mixture to a full rolling boil, whisking constantly. Be sure the pudding reaches a complete boil before removing it from the heat.
Remove from the heat and stir in the vanilla extract. Let the pudding cool for about 5 minutes, then add the chocolate chips and stir until completely melted and smooth.
Allow the pudding to cool for another 15 minutes before serving warm or refrigerating to serve chilled. I personally love this pudding cold. It’s so refreshing on a warm day!
Chocolate Tapioca Pudding Tip
After removing the pot from the heat, press a piece of plastic wrap directly against the surface of the pudding while it cools. This will help prevent a skin from forming on the top of the pudding.
Sugar Free Chocolate Tapioca Pudding Storage
Store leftover chocolate tapioca pudding in a covered container in the refrigerator for up to 3-4 days. Freezing is not recommended, as the pudding may separate and the texture can become grainy after thawing.
Sugar Free Chocolate Tapioca Pudding Recipe
My sugar free chocolate tapioca pudding recipe delivers all the creamy, comforting flavor of classic chocolate tapioca pudding with fewer carbs and no sugar.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 4
Calories 145 kcal
Please leave a comment below 😊
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Whisk together the almond milk, sweetener, tapioca, and egg in a medium-sized pot. Let the mixture stand for 5 minutes so the tapioca can begin to soften.
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Place the pot over medium heat and bring the mixture to a full rolling boil, whisking constantly. Be sure the pudding reaches a complete boil before removing it from the heat.
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Remove from the heat and stir in the vanilla extract. Let the pudding cool for about 5 minutes, then add the chocolate chips and stir until completely melted and smooth.
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Allow the pudding to cool for another 15 minutes before serving warm or refrigerating to serve chilled. (I love this pudding chilled.) Enjoy!
💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). Although this chocolate tapioca pudding is technically sugar free (or added sugar free), tapioca pearls are still primarily a source of carbohydrate and are not considered a low-carb food. The addition of chocolate chips makes this version richer and higher in calories than my plain sugar free tapioca pudding recipe, but it also creates a more decadent dessert experience. By using sugar free sweeteners and chocolate, you can still enjoy a satisfying chocolate treat while keeping your sugar intake to a minimum.
Nutrition information for one serving and will vary depending on the specific ingredients you use. Carbohydrates listed are net carbs.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Calories: 145kcalCarbohydrates: 9.8gProtein: 3.8gFat: 10.3gSaturated Fat: 4.1gVitamin A: 7.5% DVCalcium: 35.8% DVIron: 11.5% DV
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
