Ingredients
Scale
- 2 large ripe avocados, pitted and peeled
- 1/2 cup unsweetened cocoa powder (high quality)
- 1/2 cup powdered monk fruit sweetener or erythritol
- 1/3 cup unsweetened almond milk (or coconut milk for extra creaminess)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- Optional: Sugar-free chocolate chips or crushed nuts for garnish
Instructions
- Begin by selecting perfectly ripe avocados. They should feel slightly soft to the touch but not mushy. Cut the avocados in half, remove the pits, and scoop the green flesh into a high-speed blender or food processor. Ensure you remove any brown spots to keep the pudding color vibrant and the flavor clean.
- Add the cocoa powder, powdered sweetener, almond milk, vanilla extract, and sea salt into the blender with the avocado. Start blending on a low speed to incorporate the dry cocoa powder. Gradually increase the speed to high. Process the mixture for 1 to 2 minutes until it is completely smooth and velvety. Stop and scrape down the sides of the bowl with a spatula once or twice to ensure no lumps remain.
- Taste the pudding and adjust the sweetness if necessary. Transfer the mixture into four individual serving bowls or glass ramekins. While you can eat it immediately, the texture improves significantly if you chill it in the refrigerator for at least 30 minutes. Before serving, garnish with a few sugar-free chocolate chips or a dollop of keto-friendly whipped cream.
- Cook Time: 10 minutes