Low Carb Chocolate Pudding
Low Carb Chocolate PuddingI’ve always loved chocolate pudding. Like always.. I’m such a big fan that I still struggle when I walk by the chocolate pudding aisle at my grocery store. I love those little chocolate cups of deliciousness because well their tasty, easy to snack on and make a quick dessert.
That’s where this low carb chocolate pudding comes to the rescue. Curving my naughty cravings and satisfying my taste buds.
Why use chia seeds
? Chia seeds absorb a ton of liquid which helps to thicken the mixture. Besides being the key to creating the creamy thickness, it’s loaded with protein, fiber and omega-3s. You may be wondering if you can feel the chia seeds; yes, you can.
It’s not a crunchy, it’s smooth and semi-jelly like, almost resembling tapioca or rice pudding. I’ve grown quite fond of it and actually enjoy the texture it adds. If your not in love with the texture after it refrigerates just put the mixture into the blender
until its smooth.
Low Carb Chocolate Pudding
Ingredients
- 2 cups unsweetened almond milk
-
1/3
cup
Swerve
sweetener
I used Swerve
-
3
tablespoons
unsweetened cocoa powder
-
1/4
cup
chia seeds
sweetener
Instructions
-
Whisk all ingredients in a medium bowl.
-
Cover and refrigerate to chill and thicken, for at least 5 hours or overnight.
Recipe Notes
Serving size: 1 serving (Total recipe makes 2 servings)
Protein 8.50g, Fat 12.25g, Cals 165, Carbs 15.00g, Fiber 13.50g -- NET CARBS: 1.50g
When I was a kid my mom used to make chocolate pudding with ground Almonds in it, I loved the little crunch. I’ve looked everywhere for a recipe simila. I wonder if this would maybe be about the same?
Can’t say for sure but it sounds like it would probably have the same texture. It really is delicious though 🙂
I know I asked you about using Davinci syrup via Twitter but I wanted to be able to tell you what I did using more than 140 characters. I decided to use their Peppermint Paddy syrup which tastes like those chocolate mint Andes Candies. So the recipe was the same minus the cocoa powder and for the 1/3 cup of Swerve I used a mixture of Swerve and the Davinci syrup to equal the 1/3 cup in the recipe. It was amazing! Entire recipe had only 2 carbs and I got 4 half cup servings so that’s 1/2 carb per serving. I plan to try ore flavors and the blueberry will be next!
Sounds delicious! I’ll have to try that soon 🙂
I want some extra fat how do you think heavy whipping cream to replace the almond milk? would there be enough liquid in it for the chia seeds to absorb?
I’m not sure how the texture and taste would come out. If anything I’d suggest substituting half of the liquid for heavy whipping cream.
Yes you could replace the almond milk for heavy whipping cream but it may affect the flavor. I think the chia seeds should be fine as long as you use add the same amount of liquid.
I used heavy whipping cream same amt as nut milk and it is super creamy and yummy try it with rasberries even better
Hello, this looks yummy! I’ll admit it, I’ve never tried chia seeds, but this recipe looks like a great starting point. 🙂
I’ve come across your blog on Pinterest and you’ve got some great, tasty looking recipes, thanks!
I just saw your post today and could not wait to try this pudding…it was delicious! I used cacao powder and maple syrup.
great recipe!