Chocolate Almond Pudding (Low Carb and Gluten Free)

My latest cooking adventure was Low Carb Chocolate Almond Pudding. When I heard that June 26th was National Chocolate Pudding Day, I just had to whip up a batch of low carb pudding to share with you guys.  I had seen a few “interesting” chocolate pudding recipes on Pinterest over the last few months, but I dismissed them because they contained one unexpected ingredient that I couldn’t imagine using in pudding.  Well, I wanted to keep my pudding dairy free so I knew I had to use the unexpected ingredient to help create the smooth and creamy texture of pudding.  Aren’t you curious what ingredient I’m talking about?

I used the following ingredients for Low Carb Chocolate Almond Pudding:
2 ripe avocados
1/4 cup + 1 Tbsp almond butter
1/3 cup + 1 Tbsp unsweetened cocoa powder
1/4 cup almond milk
1/2 cup sweetener of choice (I used Swerve Confectioners Style)

Start by removing the seed and the avocado from its shell.  This can be done, but cutting the avocado in half (you will need to cut around the seed) and removing the seed (use a spoon to scoop out the seed or strike the seed with a knife so that the knife wedges into the pit and twist the pit out).  Next, run a spoon in between the shell and the avocado flesh and place the green flesh into a mixing bowl.  Add the almond butter and mix on medium speed until smooth.  Add the cocoa powder and sweetener and mix until incorporated.  Next, add the almond milk slowly until the desired consistency is reach (you may use more or less depending on your preferred consistency)  Serve in individual serving dishes and top with chopped almonds or sweetened whipped coconut cream or heavy cream.

Net Carb Count*:

Chocolate Almond Pudding:  20 net carbs (for the entire recipe using Swerve)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: Ok, so I tricked you a little bit by leaving “Avocado” out of the title of the recipe, but I didn’t want you to completely dismiss the recipe because you couldn’t imagine using avocado for a sweet application.  I know the feeling because that is what I did to so many avocado pudding recipes on Pinterest, but I have to admit the avocado makes the pudding so creamy and smooth and you can’t even taste the avocado.  When I made it no one could tell that there was avocado in the pudding (it was my little secret).  One important thing to note is that not all avocados taste the same so you may have to add more cocoa powder or sweetener if your avocado has a stronger flavor.  Also, you will want to make sure that you mix the avocado really well so there are no chucks of avocado in the pudding because this will make your secret ingredient obvious.  If you use the knife method for removing the avocado seed, please be careful not to cut yourself when you are striking the seed.  The almond butter helps create the smooth texture and the combination of chocolate and almond is a classic and one of my favorites.  Good thing you don’t have to miss out on National Chocolate Pudding Day! 

Enjoy!

Check out other Gluten or Allergy Free Recipes:
Gluten-Free Wednesdays

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Comments

  1. Rhonda J Jenkis says

    Wow! I never would have thought of using a veggie as a base, but I can see where the avocados would bring the geat texture. Besides the good fats in the avocados would be so very healthy.I will definitely try this!!! I’ll serve it to my kids to WITHOUT telling them about it.

  2. RigelDog says

    I appreciate your site and all the low-carb recipes. Just wanted to say that I personally can’t be bothered to try and get the avocado seed out with a knife or any fancy methods. I slice the avocado in half length-wise and twist it apart. Then I use my fingers to dig out the seed; if the avocado is ripe this is no problem and if I’m not trying to preserve the pieces to make perfect slices, then why not? Safe, and fast.

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