Cottage Cheese Chocolate Pudding
4.3g
Net Carbs
12.1g
Protein
24.4g
Fat
17.3g
Fiber
326
Calories
Cooking tip: For best results, be sure to allow plenty of time in the blender so all the ingredients are creamed and fully broken down. Scraping down the sides of the blender a few times will help to ensure there aren’t any clumps of ingredients in your pudding. Note that we did try making this recipe with confectioners erythritol and found the texture and taste was much better using the liquid allulose and sucralose blend.
Ingredients:
- 1/2 cup cottage cheese FNDDS
- 2 ounces semisweet style chocolate baking chips, 45% cocoa, no sugar added Lily's Sweets
- 3 tablespoons heavy whipping cream USDA
- 3 tablespoons multi-use syrup, Splenda
- 1/4 teaspoon vanilla extract USDA
- 1 teaspoon chia seeds FNDDS
- 2 clusters Atkins Keto Cookies & Creme Clusters
- 2 teaspoons cocoa powder, unsweetened USDA
Directions:
- In a small microwave safe bowl, microwave sugar free chocolate chips and heavy cream for 30 seconds. Stir until very well combined and smooth. If chocolate chips are not completely melted, microwave for another 15 seconds.
- In a blender, combine cottage cheese, sweetener, cocoa powder, chia seeds and vanilla extract until very well combined and chia seeds are mostly broken down, about 1 minute on high. Scrape down sides, add melted chocolate and process on high until very well combined, scraping down sides as needed, until smooth and creamy, another 2 minutes.
- Portion pudding evenly into two serving cups, about ½ cup in each. Refrigerate until thickened, about 1 ½ hours. Top each pudding cup with 1 diced Atkins Keto Cookies & Crème Cluster and serve. One pudding cup as described is one serving.
