Low-Carb Chocolate Avocado Pudding
This Low-Carb Chocolate Avocado Pudding features a creamy, rich blend with a healthy twist. Perfect for a healthy breakfast, it’s a simple recipe that blends deep chocolate flavor into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
This pudding is a nutritious, healthy breakfast idea that transforms a creamy, rich blend with a healthy avocado twist into a delightful treat, perfect for a satisfying morning. Easy to make and packed with healthy fats and antioxidants, it’s a guilt-free indulgence. Versatile—top with nuts or enjoy solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Blend Smoothly: Ensures a silky texture.
- Use Ripe Avocados: Enhances natural creaminess.
- Chill Thoroughly: Maximizes chocolate flavor.
- Check Consistency: Should be thick but spreadable.
- Avoid Overmixing: Prevents a bitter taste.
- Serve Cold: Enhances the rich appeal.
- Adjust Sweetness: Taste and tweak erythritol to preference.
- Use a Blender: Ensures a lump-free finish.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents messiness.
Low-Carb Chocolate Avocado Pudding
Creamy low-carb chocolate avocado pudding, healthy breakfast treat.
Ingredients
- ¼ cup cocoa powder
- ¼ cup erythritol
- ¼ tsp cinnamon
- ½ cup almond milk
- 1 tbsp chia seeds
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 2 medium avocados
- 2 tbsp dark chocolate chips
- pinch salt
Instructions
- Prep the Avocados: Scoop out the flesh of ripe avocados into a blender.
- Add Dry Ingredients: Add cocoa powder, erythritol, cinnamon, and a pinch of salt.
- Mix Wet Ingredients: Pour in almond milk, vanilla extract, and lemon juice.
- Blend the Mixture: Blend until smooth and creamy, scraping down sides as needed.
- Adjust Consistency: Add more almond milk if too thick, blending again.
- Incorporate Seeds: Stir in chia seeds for added texture if desired.
- Taste and Adjust: Add more erythritol if a sweeter taste is preferred.
- Chill the Pudding: Transfer to a bowl or individual servings and refrigerate for 1 hour.
- Add Topping: Sprinkle dark chocolate chips on top before serving.
- Serve and Enjoy: Serve cold, savoring this creamy, chocolatey breakfast treat!
Notes
- Blend smoothly for texture; use ripe avocados for creaminess.
- Chill thoroughly to enhance flavor; avoid overmixing to prevent bitterness.
- Store leftovers promptly to maintain freshness; serve cold for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 160Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 34mgCarbohydrates 12gFiber 6gSugar 3gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Avocados (2 medium): Ripe, for creaminess.
- Cocoa Powder (¼ cup): Unsweetened, for rich flavor.
- Erythritol (¼ cup): For keto-friendly sweetness.
- Almond Milk (½ cup): Unsweetened, for smoothness.
- Vanilla Extract (1 tsp): For aroma.
- Salt (pinch): Enhances flavor; adjust to taste.
- Dark Chocolate Chips (2 tbsp): Sugar-free, for topping.
- Lemon Juice (1 tsp): Fresh, to prevent browning.
- Cinnamon (¼ tsp): Ground, for warmth.
- Chia Seeds (1 tbsp): Optional, for texture.
Variations and Substitutions
- Avocado Swap: Use mashed banana for variety.
- Cocoa Swap: Use cacao powder or omit.
- Sweetener Swap: Use monk fruit sweetener instead of erythritol.
- Milk Swap: Use coconut milk or omit.
- Extract Swap: Use almond extract or omit.
- Chip Swap: Use chopped nuts or omit.
- Juice Swap: Use lime juice or omit.
- Seed Swap: Use flaxseeds or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; serve chilled.
- Freezer: Freeze in portions for up to 1 month; thaw in fridge.
- Reheating: Not recommended; serve cold.
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