Keto Dark Chocolate Pudding with Whipped Coconut Cream

With intense flavor and a silky texture that's firm enough to stand a spoon in, this is everything you could ask for in a healthful, luscious dark chocolate pudding. For optimal results, use the best-quality cocoa powder you can find, such as Valrhona or E. Guittard Cocoa Rouge Cocoa Powder. Note: the whipped coconut cream in this recipe calls for chilling a can of coconut milk for 24 hours, so plan accordingly.
Serves 4

Ingredients List

  • Flesh of 2 large ripe Hass avocados, chopped into 1-inch pieces
  • 6 Tbsp unsweetened cocoa powder
  • 1/2 cup full-fat coconut milk
  • 1/4 cup granular Swerve sweetener, divided
  • tsp pure vanilla extract, divided
  • 1/2 tsp almond extract
  • 1 tsp instant espresso powder
  • 3/4 tsp sea salt, divided
  • 1 (15-oz) can coconut cream (not cream of coconut), refrigerated for 24 hours
  • 2 Tbsp cocoa nibs, for garnish, optional
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  • Chill a mixing bowl in the freezer for the whipped cream.
  • In a food processor fitted with steel blade or a blender, add the avocado chunks, cocoa powder, coconut milk, 3 tablespoons of the Swerve sweetener, 1 teaspoon of the vanilla extract, almond extract, espresso powder, and 1/2 teaspoon of the sea salt. Process until smooth and creamy, stopping a few times to scrape down the sides. Divide the pudding between 4 glasses and chill, covered, for 2 or more hours.
  • Meanwhile, make the whipped coconut cream: without shaking or turning the refrigerated can of coconut milk, remove it from the fridge. Open it and scoop the solid white coconut cream at the top into a bowl, discarding the coconut water or saving it for another use. With an electric hand mixer or a stand mixer with the whisk attachment, add the coconut cream to the chilled bowl and beat until fluffy and smooth. Add in the remaining 1 tablespoon Swerve sweetener and the remaining 1/2 teaspoon vanilla extract. Refrigerate until ready to use; it will firm when chilled and soften at room temperature, so let it sit at room temperature until it softens slightly and re-whip it if needed.
  • To serve, top each glass of pudding with 1/4 of the whipped coconut cream, sprinkle with cocoa nibs and the remaining 1/4 teaspoon sea salt, and enjoy.


RecipeEric Lundy

PhotographyErin Ng

1 review

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