Keto Chocolate Avocado Pudding
Why This Is Strictly Keto
Ripe avocado replaces the cream cheese or heavy cream found in other keto puddings, making this version entirely dairy-free while still delivering a silky, high-fat texture. Unsweetened cocoa powder and powdered erythritol provide rich chocolate flavor with no sugar and no dairy — just whole-food fats and antioxidant-rich cocoa.
Ingredients
- 2 ripe avocados, pitted and peeled
- ⅓ cup (30g) unsweetened cocoa powder
- ⅓ cup (80ml) full-fat canned coconut milk
- ¼ cup (50g) powdered erythritol, to taste
- 2 teaspoons vanilla extract
- Pinch of salt
- Pinch of ground cinnamon (optional)
Instructions
Combine ingredients: Add the avocados, cocoa powder, coconut milk, powdered erythritol, vanilla extract, salt, and cinnamon (if using) to a food processor or blender.
Blend until smooth: Blend on high, stopping to scrape down the sides as needed, until the mixture is completely silky with no avocado lumps remaining, about 1–2 minutes.
Taste and adjust: Taste and add more erythritol if a sweeter pudding is desired, blending briefly to incorporate.
Portion: Divide the pudding evenly among 4 small bowls or glasses.
Chill: Refrigerate for at least 20 minutes to let the flavors meld and the texture firm up slightly.
Serve: Garnish with a few coconut flakes or fresh berries if desired, and serve chilled.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~200 kcal | 18g | 3g | 4g |
Tips
- Use very ripe avocados — they should yield to gentle pressure — or the pudding will taste grassy instead of rich.
- Full-fat canned coconut milk (not the carton kind) gives the pudding its creamy, dairy-free texture; shake the can well before measuring.
- The pudding keeps well covered in the refrigerator for up to 2 days, though avocado-based desserts are best enjoyed within 24 hours for the brightest color.
