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Keto Chocolate Avocado Pudding - Rich, Silky, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 ripe avocados (medium, about 8–9 oz total flesh), peeled and pitted
  • 1/3 cup unsweetened cocoa powder (Dutch-process for smoother, natural for deeper cocoa bite)
  • 1/4 to 1/3 cup keto sweetener (allulose for best texture, or erythritol/monk fruit blend to taste)
  • 1/4 cup unsweetened almond milk (or coconut milk for richer pudding)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional add-ins: 1–2 tablespoons sugar-free chocolate chips, 1 tablespoon peanut butter or almond butter, 1 shot cooled espresso, 1/2 teaspoon cinnamon
  • Optional toppings: whipped coconut cream, chopped nuts, cocoa nibs, berries (in moderation), shaved sugar-free chocolate

Method
 

  1. Choose ripe avocados. They should yield slightly when pressed and be green with no brown strings inside. Overripe avocados can add a faint off-taste.
  2. Prep your base. Scoop the avocado flesh into a blender or food processor. If using a bowl, mash well first with a fork to help it blend smoothly.
  3. Add dry ingredients. Sprinkle in cocoa powder, your sweetener, and a pinch of salt. Salt sharpens the chocolate flavor and balances sweetness.
  4. Add liquids. Pour in almond milk and vanilla. If using espresso or nut butter, add it now.
  5. Blend until silky. Start on low, then increase to high for 30–60 seconds. Scrape down the sides and blend again until completely smooth.
  6. Adjust to taste. Add a bit more sweetener for sweetness, a splash more milk for a looser texture, or extra cocoa for deeper flavor.
  7. Chill (optional but recommended). Transfer to serving cups, cover, and refrigerate for 30–60 minutes. Chilling firms it up and mellows the flavors.
  8. Serve and garnish. Top with whipped coconut cream, cocoa nibs, or nuts. Keep toppings low-carb if you’re tracking strictly.