Low Carb Chocolate Avocado Pudding – Creamy, Rich, and Ready in Minutes

This pudding tastes like a splurge, but it’s secretly packed with healthy fats and low in sugar. Ripe avocados blend into a silky base that feels like classic chocolate pudding without the heavy ingredients. With cocoa, vanilla, and a touch of sweetener, you get a deep chocolate flavor that satisfies cravings fast.

It’s great for weeknights, meal prep, or a last-minute dessert for guests. Best of all, it comes together in a blender with just a handful of pantry staples.

Low Carb Chocolate Avocado Pudding - Creamy, Rich, and Ready in Minutes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 4 servings

Ingredients

  

• 2 large ripe avocados (Hass preferred), peeled and pitted
• 1/4 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
• 1/4 cup powdered erythritol, allulose, or monk fruit blend (adjust to taste)
• 1/4 cup unsweetened almond milk (or coconut milk for richer texture)
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• Optional: 1–2 tablespoons heavy cream or coconut cream for extra silkiness
• Optional flavor boosters: 1 teaspoon instant espresso powder, 1/4 teaspoon cinnamon, or a few drops peppermint extract
• Optional toppings: sugar-free chocolate shavings, fresh berries, chopped nuts, whipped cream (low-carb)

Instructions

 

• Check your avocados. They should yield slightly when pressed and be free of brown strings inside. Overripe fruit can taste bitter.
• Add base ingredients to a blender or food processor. Combine avocados, cocoa powder, sweetener, almond milk, vanilla, and salt.
• Blend until smooth. Start on low, then increase speed. Scrape down the sides to catch any cocoa pockets.
• Adjust sweetness and texture. Taste, then add more sweetener if needed. For extra creaminess, blend in heavy cream or coconut cream a tablespoon at a time.
• Fine-tune flavor. Add optional espresso powder for stronger chocolate notes, cinnamon for warmth, or peppermint for a cool finish.
• Chill briefly. Transfer to serving bowls and refrigerate 20–30 minutes for the flavors to meld and the texture to set.
• Garnish and serve. Top with berries, nuts, or a dollop of low-carb whipped cream. Serve cold.

Why This Recipe Works

• Avocados make it creamy. Their natural fats create a rich, pudding-like texture without dairy or starches.
• Unsweetened cocoa brings real chocolate depth. You can adjust the intensity by adding more or less to taste.
• Low-carb sweeteners keep it keto-friendly. Erythritol, allulose, or monk fruit sweetener give sweetness without spiking carbs.
• Quick blend, no cook. Everything goes in the blender for a smooth, glossy finish in minutes.
• Easy to customize. Add espresso, peppermint, or orange zest to switch up the flavor without adding carbs.

Ingredients

• 2 large ripe avocados (Hass preferred), peeled and pitted
• 1/4 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
• 1/4 cup powdered erythritol, allulose, or monk fruit blend (adjust to taste)
• 1/4 cup unsweetened almond milk (or coconut milk for richer texture)
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• Optional: 1–2 tablespoons heavy cream or coconut cream for extra silkiness
• Optional flavor boosters: 1 teaspoon instant espresso powder, 1/4 teaspoon cinnamon, or a few drops peppermint extract
• Optional toppings: sugar-free chocolate shavings, fresh berries, chopped nuts, whipped cream (low-carb)

Step-by-Step Instructions

1. Check your avocados. They should yield slightly when pressed and be free of brown strings inside. Overripe fruit can taste bitter.
2. Add base ingredients to a blender or food processor. Combine avocados, cocoa powder, sweetener, almond milk, vanilla, and salt.
3. Blend until smooth. Start on low, then increase speed.

   Scrape down the sides to catch any cocoa pockets.

4. Adjust sweetness and texture. Taste, then add more sweetener if needed. For extra creaminess, blend in heavy cream or coconut cream a tablespoon at a time.
5. Fine-tune flavor. Add optional espresso powder for stronger chocolate notes, cinnamon for warmth, or peppermint for a cool finish.
6. Chill briefly. Transfer to serving bowls and refrigerate 20–30 minutes for the flavors to meld and the texture to set.
7. Garnish and serve. Top with berries, nuts, or a dollop of low-carb whipped cream. Serve cold.

How to Store

• Refrigerate: Cover tightly and store for up to 2 days.

  Press plastic wrap directly on the surface to minimize browning.

• Avoid freezing: The texture can become grainy after thawing.
• Meal prep tip: Portion into small jars with lids. Add toppings right before eating to keep them crisp.

Benefits of This Recipe

• Low in net carbs: Made with sugar-free sweeteners and cocoa instead of chocolate chips loaded with sugar.
• Healthy fats: Avocados provide monounsaturated fats that help you feel satisfied.
• No cooking required: Perfect for warm days or quick desserts.
• Dairy-free option: Use almond or coconut milk and skip the heavy cream to keep it dairy-free.
• Customizable sweetness: Adjust to your palate without affecting the texture.

What Not to Do

• Don’t use underripe or overripe avocados. Underripe ones taste grassy and won’t blend smoothly; overripe ones can taste bitter.
• Don’t skip the pinch of salt. It balances bitterness and rounds out the chocolate flavor.
• Don’t add too much liquid at once. The pudding can become runny; add a little at a time until silky.
• Don’t expect cocoa powder to dissolve instantly. Blend thoroughly and scrape the sides to avoid dry pockets.
• Don’t overload with extracts. Peppermint or orange can overpower the chocolate quickly—start with a few drops.

Alternatives

• Sweeteners: Use allulose for the smoothest mouthfeel, erythritol for a cleaner finish, or a monk fruit blend. Liquid stevia works, but add slowly to avoid bitterness.
• Liquids: Swap almond milk with coconut milk for a richer texture or with brewed, cooled coffee for a mocha version.
• Chocolate: Stir in a few tablespoons of melted sugar-free dark chocolate for a denser, truffle-like pudding.
• Spices: Try cardamom, cayenne, or smoked sea salt for a gourmet twist.
• Toppings: Add toasted coconut flakes, crushed pecans, or a drizzle of sugar-free peanut butter.