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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.
Servings: 4 One Serving: 1 glass
Ingredients
- 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 granulated allulose sweetener (such as RxSugar) or granular sweetener (such as swerve), divided
- 1½ 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
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- 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.
Nutritional Information - Macros
- 311 Calories
- 28 g Fat
- 5 g Protein
- 14 g Total Carbs
- 8 g Fiber
- 6 g Net Carbs