This chocolate shirataki noodle pudding is a light, low-carb dessert made with cacao, coconut, slivered almonds, and unsweetened hemp milk. Baked until softly set, it is naturally gluten-free, dairy-free, and sugar-free and can be served warm or chilled for dessert, breakfast, or a satisfying snack.
A low-carb take on a nostalgic pudding
Rice pudding and noodle pudding were among the comforting foods my mom made when I was growing up. This recipe takes inspiration from traditional noodle pudding but uses shirataki noodles for a much lighter, lower-carb version.
One of the first Plant Paradox desserts I made was a chocolate shirataki pudding. I always enjoyed it, but the original method involved a few extra steps. When I wanted something chocolatey one evening, I simplified the process and discovered that everything could be assembled quickly and baked in one dish.
What does shirataki noodle pudding taste like?
Shirataki noodles have a neutral flavor, so they absorb the chocolate, vanilla, almond, and cinnamon notes in the pudding. The egg and arrowroot help the mixture set, while the almonds and coconut add texture and make it more satisfying.
The pudding is not intended to have the completely smooth consistency of a custard. It is more like a baked noodle pudding, with chocolate in every bite. It can be served slightly warm after resting or chilled once completely set.
How to prepare the shirataki noodles
Rinsing the shirataki noodles thoroughly is important for removing the distinctive aroma they may have when first opened. Place them in a colander and rinse under cold running water for a few minutes, then allow them to drain well before arranging them in the baking dish.
Angel hair shirataki noodles work especially well here because their fine texture distributes evenly throughout the pudding.
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For more low-carb pudding sweet treats, check out this Shirataki Rice Pudding With Peaches and Macadamia Milk.
More recipes with Shirataki pasta
Looking for more recipes with Shirataki pasta? Check out these recipes.
- Gluten-Free Miso Ramen with Shirataki Noodles
- Low-Carb Shirataki Pasta and Vegetable Casserole
- Low-Carb Shirataki Mac and Cheese
- Low-Carb Shirataki Noodle Stir-Fry with Shrimp
Chocolate Shirataki Noodle Pudding (Low-Carb)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
This chocolate shirataki noodle pudding is a light, low-carb dessert made with cacao, coconut, slivered almonds, and unsweetened hemp milk. Baked until softly set, it is naturally gluten-free, dairy-free, and sugar-free and can be served warm or chilled for dessert, breakfast, or a satisfying snack.
Ingredients
- 1 (7-ounce / 200-gram) package angel hair shirataki noodles
- 1 cup (240 milliliters) unsweetened original hemp milk, divided
- 1 pasture-raised or omega-3 egg
- 1 tablespoon arrowroot or tapioca powder
- 3 tablespoons pure, non-alkalized cacao powder
- 1–2 tablespoons allulose, or more to taste
- 1/4 cup slivered blanched almonds, plus more for topping
- 1/4 to 1/2 cup unsweetened coconut flakes, plus more for topping
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Place the shirataki noodles or rice in a colander and rinse thoroughly under cold running water for a few minutes. Set aside to drain well.
- Reserve 1 tablespoon of the hemp milk. In a mixing bowl, whisk the remaining milk with the egg.
- In a small bowl, mix the arrowroot powder with the reserved cold milk until smooth. Add this slurry to the egg and milk mixture.
- Add the cacao powder and whisk well. Stir in the sweetener, almonds, coconut flakes, vanilla extract, almond extract, cinnamon, and salt.
- Arrange the drained shirataki noodles in an even layer in an oven-safe baking dish. Pour the chocolate mixture over the noodles, then sprinkle with additional slivered almonds and coconut flakes.
- Bake for 20 minutes. Remove from the oven and allow the pudding to set for about 10 minutes before serving warm, or cool completely and refrigerate before serving chilled.
Notes
The original pudding was only lightly sweetened and had a dark, slightly bitter chocolate flavor. Taste preferences vary, so adjust the sweetener as needed.
Unsweetened almond or coconut milk can replace the hemp milk.
For a nut-free version, omit the almonds and almond extract.
Store leftovers covered in the refrigerator.
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