How To Make Chocolate Almond Avocado Pudding

 


I go to this chocolate almond avocado pudding whenever I want something sweet and it never seems to get old! The toasted coconut flakes and sliced almonds always give this pudding that extra crunch I am looking for. Yes, who doesn’t like a little crunch in their smooth pudding?!



This recipe is a great one to make on the weekend. I like making it the morning, letting it set in the refrigerator, and being able to enjoy it after dinner! Be sure to enjoy it the day you make it or the following day.

Yields 3 servings of Keto Chocolate Almond Avocado Pudding

Ingredients:


1 1/2 cup unsweetened almond milk

1/2 cup coconut cream

3 tablespoon stevia/erythritol blend

1 medium avocado, pitted and peeled

3 tablespoon unsweetened cocoa powder

1 teaspoon vanilla extract

1 teaspoon almond extract

2 tablespoon unsweetened coconut flakes, for garnish

2 tablespoon almonds, for garnish


Instructions:


1. Gather and prep all ingredients.



2. Put the almond milk, coconut cream, stevia/erythritol blend, avocado (pitted and peeled), unsweetened cocoa powder, vanilla and almond extract into a blender. Pulse the blender until everything is well combined.



3. Pour into cups for serving and cover. Place in the refrigerator for at least 5 hours or overnight and then top the chocolate pudding with coconut flakes and almonds before serving.


This makes a total of 3 servings of Keto Chocolate Almond Avocado Pudding. Each serving comes out to be 334 calories, 29.8g fat, 6.6g net carbs, and 5.6g protein.



The Preparation

1 1/2 cup unsweetened almond milk

1/2 cup coconut cream

3 tablespoon stevia/erythritol blend

1 medium avocado, pitted and peeled

3 tablespoon unsweetened cocoa powder

1 teaspoon vanilla extract

1 teaspoon almond extract

2 tablespoon unsweetened coconut flakes, for garnish

2 tablespoon almonds, for garnish

 

The Execution

1. Gather and prep all ingredients.

2. Put the almond milk, coconut cream, stevia/erythritol blend, avocado (pitted and peeled), unsweetened cocoa powder, vanilla and almond extract into a blender. Pulse the blender until everything is well combined.

3. Pour into cups for serving and cover. Place in the refrigerator for at least 5 hours or overnight and then top the chocolate pudding with coconut flakes and almonds before serving.

Notes

This makes a total of 3 servings of Keto Chocolate Almond Avocado Pudding. Each serving comes out to be 334 calories, 29.8g fat, 6.6g net carbs, and 5.6g protein.


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