Add the cream and water to a medium saucepan over medium heat. Whisk in the gelatin, sweetener, and salt. Whisk constantly until the gelatin is dissolved. Do not boil the liquid as it will denature the gelatin.

Whisk in the cocoa powder and continue to whisk until the cocoa powder is completely incorporated.

Remove from the heat and stir in the vanilla. Taste for salt and sweetness. Depending on your tastes and on the type of cocoa powder you used, you may need more salt and/or sweetener.

Add the cream and water to a medium saucepan over medium heat. Whisk in the gelatin and salt. Add just ⅓ cup of sweetener at this time. Whisk constantly until the gelatin is dissolved. Do not boil the liquid.

Remove from the heat and stir in the vanilla. Taste for salt and sweetness. Depending on your tastes you may need more salt and/or sweetener.

You can leave the pudding in the sauce pan, or you can carefully transfer it to a serving container. Optionally you can pour the chocolate pudding through a sieve if you notice any cocoa powder lumps. I only do this if I am serving to guests.

Let the pudding cool for 5 minutes, then gently press a piece of plastic wrap on the surface of the pudding so it does not form a skin. Refrigerate for 2 to 2.5 hours to firm.

Remove the plastic wrap and stir the pudding thoroughly. Divide the pudding into 4 portions and serve with keto whipped cream and some of a shaved sugar-free chocolate bar on top of the pudding, if desired.