If you follow me on Instagram you may have noticed that I started Ketogenic Paleo about two weeks ago. I’ve already experienced quite a few positive results from it too! But that’ll be in a later post after I’ve tried it for at least a full month.
This pudding is Ketogenic, Paleo, gluten, dairy, and sugar free. Making it perfect for Diabetics too. I found a recipe very similar to this last week but it was straight up nasty! However, it got me thinking plus gave me the gist for how to make this one.
Why make Keto pudding, you might ask? Well, sometimes you want something sweet. Sometimes we just want a quick and easy breakfast…and yeah, this stuff is totally something you can eat for breakfast! It’s also the equivalent of a fat bomb when you’re trying to increase the amount of fat in your diet. I even pack it in my kids lunch as a main dish because it keeps them fueled all day with the help of all the healthy fats.
As with almost every recipe I post I like to give you options! So I listed them in the recipe below for ease of printing!
Mocha Keto Pudding
*Use all coffee, all water, or 1/2 of each. *Add chocolate chips after blending. *Omit the cacao powder and increase vanilla to 1 Tb. for vanilla pudding (it will be greenish because of the avocado though). *Use maple syrup, raw honey, or coconut sugar in lieu of the stevia. *Add 2 tsp ashwagandha or other adaptogens for an extra health boost!
- 1 can full fat coconut milk
- 1 can liquid (all coffee, all water, or 1/2 of each)
- 1/4 cup cacao powder
- 2-3 tsp powdered stevia (see above for other options)
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1 ½ Tb gelatin (such as Vital Proteins)
- 1 ripe avocado
- *optional: Lily’s stevia sweetened chocolate chips
- *optional: whipped coconut cream (recipe below)
- In a medium saucepan, combine/whisk everything BUT the gelatin and avocado.
- Sprinkle the gelatin evenly over the mixture. Let it sit and allow the gelatin to bloom. (This will take about 5 minutes).
- Place the pan on the stover over medium heat, whisking until the gelatin and stevia are dissolved.
- Pour into a blender and allow the pudding to set in the fridge.
- Once set, add the avocado and blend until smooth.
*Store in the fridge for up to a week. You may need to reblend it or add a touch of water after the first day or two, in the fridge.
OPTIONAL WHIPPED COCONUT CREAM
Using coconut cream (I like the one in the pic because it’s free of any gums and thickeners), place 1 cup in a wide mouth jar. Using an immersion blend, blend until thick and creamy. You can add vanilla extract and liquid stevia to flavor and sweeten it. Store in the fridge.