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

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

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)

Method
 

  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.