A creamy keto chocolate pudding that's equal parts silky, delicious and full of healthy fats! This recipe just takes 5 minutes to put together and is a perfect snack, treat or breakfast. It's dairy free, low carb, paleo, vegan and keto.
Does this keto chocolate pudding taste like avocados?
In my very humble opinion, I would say the avocado taste is quite pleasant. It doesn't punch you in the face or anything like that, that's for sure.
However, if you absolutely hate the taste of avocados, I would not recommend moving forward with this recipe.
I am an avocado fiend, and I am super excited that I was able to whip up such an easy, low carb and absolutely delicious avocado-based treat that satisfied all of my cravings.
I can't wait to hear what you think about this avocado chocolate pudding. I've seen so many all over the internet, and I figure I could share some other faves with you:
Chocolate Peanut Butter Avocado Pudding
Paleo & Keto Chocolate Pudding
5 Minute Chocolate Avocado Pudding
Do I use cacao or cocoa powder in this pudding recipe?
I highly, highly recommend using a dutch processed cocoa powder. It is a cocoa powder that has been treated with an alkali, making its pH neutral.
It is my favorite tasting cocoa on the market, and it's up there with the likes of raw cacao powder.
You can use cacao powder in this recipe, and it will turn out absolutely delicious. Raw cacao powder has a long-list of benefits including being chalk full of antioxidants, calcium, and magnesium.
I would not recommend using a conventional cocoa powder, as it will not offer up the same rich, deep notes that the dutch-processed cocoa or cacao powder will! 😉
More low carb desserts like this:
Gluten Free & Keto Carrot Cupcakes
Dairy Free Keto Chocolate Cake
Paleo & Keto Lemon Poppy Seed Bread
Best Low Carb Chocolate Chip Cookies
Keto Strawberry Muffins with Coconut Butter Glaze
Is this paleo chocolate pudding also vegan?
I've really been having a lot of fun creating low carb & paleo dessert options for you.
It's a true double whammy when I can create something like this keto chocolate pudding that can also be made paleo, as I prefer to check all of the boxes 😉
Oh, and it's vegan, too- did you see that? I don't think I'm leaving anyone out here. The ingredients list is short and oh so simple. Here is what you are going to need:
Canned coconut milk
Low carb sweetener or coconut sugar
WHAT KIND OF SUBSTITUTIONS CAN I MAKE IN THIS KETO CHOCOLATE PUDDING?
Here is what I recommend… try to stick to the original recipe as much as possible. I know for sure you can use erythritol (Lakanto is my favorite!), Swerve or xylitol.
*If you do end up using xylitol, make sure to be careful if you have a dog (or cat) around the house, as it is highly toxic to those little friends!*
I have not tested this recipe, nor do I ever really work with stevia, so I cannot speak to how that would work out.
However, you can absolutely use coconut sugar instead of a keto sweetener. That would make this recipe paleo and not keto compliant anymore.
How to make keto chocolate pudding
In a food processor, pulse the sweetener for a few seconds first if it is granular.
Add the rest of the ingredients except for the oil. Process for about 1 minute until smooth, creamy and thick throughout.
Turn the food processor on low and open the shoot.
Slowly drizzle in the oil, one tablespoon at a time until it has reached your desired consistency. I like to use about 2 1/2 to 3 tablespoons.
Store in an airtight container in the refrigerator for up to five days.
Serve with cacao nibs, unsweetened coconut flakes, fresh mint, etc.
Well, are you ready to get down with some chocolate and avocados together?
They really are a dynamic duo, and I'm excited for you to try this deliciousness.
I can't wait to hear what you think. Don't be shy! 🙂
Paleo & Keto Chocolate Pudding (Dairy Free, Low Carb)
- 4 avocados
- 3/4 cup erythritol see notes
- 3/4 cup canned coconut milk
- 1 cup cacao powder
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons avocado oil see notes
- In a food processor, pulse the sweetener for a few seconds first if it is granular. Add the rest of the ingredients except for the oil. Process for about 1 minute until smooth, creamy and thick throughout.
- Turn the food processor on low and open the shoot. Slowly drizzle in the oil, one tablespoon at a time until it has reached your desired consistency. I like to use about 2 1/2 to 3 tablespoons.
- Store in an airtight container in the refrigerator for up to five days. Serve with cacao nibs, unsweetened coconut flakes, fresh mint, etc.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Leave a Reply