Diabetic Chocolate Pudding Recipe

In a small bowl, whisk together cornstarch, cocoa powder, erythritol, and salt.

In a medium saucepan, heat almond milk over medium heat until simmering.

Slowly whisk in dry ingredients until smooth.

Cook for 10-15 minutes, until pudding thickens.

Remove from heat and stir in vanilla extract.

Pour into four small bowls or ramekins and chill in the refrigerator for at least 1 hour before serving.