I have pudding most nights - I switch between sugar-free jelly, a small portion of natural full-fat yoghurt, Frankenfluff or lemon cheesecake mousse (lemons, cream cheese, cream, Splenda). Being brought up in a household - nay, a country - where pudding was a part of daily life - I have to say I’ve continued the habit as a keto T1 diabetic.
Many, many people avoid sweeteners. I don’t. I use Splenda to sweeten homemade puddings. Hartley’s sugar-free jelly contains Nutrasweet. Although I have a rule never to DRINK Nutrasweet (it makes me drink to excess - like GALLONS - I have no off-switch for the stuff) I don’t mind it in a (measured) portion of jelly now and again!
If I’m having just whipped cream for pudding I generally don’t sweeten it. But it’s lovely with some cocoa mixed in. I add Splenda to yoghurt.
(To clarify the above - what I’m calling ‘pudding’ in British English (apart from a few exceptions like Yorkshire pudding or steak and kidney pudding) is what is called ‘dessert’ in US English.)