In a deep saucepan place sour cream and Keto honey substitute. Heat it over medium temperature and stir with a whisk to unify. Add vanilla extract and let it simmer for 3-4 minutes.
Take out 4 tablespoons of the mixture into a hot cup (heat it by immersing the cup in hot water) and add cacao powder. Stir well to get smooth chocolate mousse.
Pour in the rest of the mixture into 4 dessert glasses. Then decorate each with the chocolate mixture that you created in the cup.
Decorate with Ceylon cinnamon and walnuts (or any nuts of your choice)
Freeze for 20 minutes before serving, or place the pudding in the refrigerator for at least 3 hours before serving.