Atkins Strong Chocolate Surprise Pudding
3.5g
Net Carbs
12.9g
Protein
2.9g
Fat
3.5g
Fiber
145
Calories
Cooking tip: The surprise in this pudding is that you use hard boiled eggs as the base! As a blender pudding, the key is to blend all the ingredients really well so everything is completely incorporated. For this adaptation, we found that blending for longer, at least 5 minutes, encouraged thickening. A couple of hours in the refrigerator allows a true pudding texture to develop. We do not recommend freezing this pudding as the texture and flavor completely degrade when frozen and thawed. Note that without the pistachio and raspberry garnish, this keto friendly recipe is appropriate for Atkins 20 phase 1.
Ingredients:
- 1 Atkins Strong Milk Chocolate High Protein Shake
- 6 large hard boiled eggs
- 1/4 cup Swerve confectioners erythritol based sweetener
- 1/4 cup unsweetened cocoa powder
- 3 packets stevia sweetener
- 1 teaspoon vanilla extract
- 1 pinch table salt
- 1/2 cup freeze dried raspberries
- 3/4 ounce pistachios, finely chopped
Directions:
- In a blender, combine Atkins Strong Milk Chocolate Shake with hard boiled eggs, sweeteners, cocoa, vanilla, and salt on low until uniformly broken up. With blender off, scrape down the sides of the jar, then cover and process on high until thickened and very well combined, about 5 minutes. The mixture will continue to thicken as it blends.
- Pour pudding evenly into six servings, about 1/2 cup in each, and refrigerate until chilled and thickened, at least 2 hours.
- Before serving, finely chop pistachios, and roughly chop freeze dried raspberries. Garnish pudding cups evenly with pistachios (about 1/8 ounce on each cup), and raspberry crumbs (about 1 ½ grams on each cup). Store covered in the refrigerator for up to 5 days. One pudding cup as described is one serving.
