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I’m a huge fan of Mexican chocolate flavored desserts so this dairy-free and nut-free keto Mexican Chocolate Pudding does not disappoint. It's a great after-dinner treat or a sweet breakfast option.
The silky rich texture is achieved by using potassium-rich avocados. Avocados have a subtle flavor that is easy to mask by using cocoa powder and spices. If you're still hesitant about using just avocados, swap half of the avocado for coconut cream or mascarpone.
With a cinnamon overtone and a subtle hint of kick from a bit of cayenne, who doesn’t love a sweet and salty combo every once in a while?
Hands-on Overall
Nutritional values (per serving)
Net carbs5.7 grams
Protein4.2 grams
Fat16.2 grams
Calories195 kcal
Calories from carbs 12%, protein 9%, fat 79%
Total carbs17.5 gramsFiber11.7 gramsSugars2 gramsSaturated fat3 gramsSodium10 mg(0% RDA)Magnesium84 mg(21% RDA)Potassium660 mg(33% EMR)
Ingredients (makes 2 servings)
Instructions
- Place all ingredients into a blender and process until smooth.
- Spoon into two 4-oz (120 ml) jars and serve immediately or refrigerate.
- To store, refrigerate sealed of covered with a cling film for up to two days.
Ingredient nutritional breakdown (per serving)
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