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?
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*: