Keto Decadent Peanut Butter Pudding
2.6g
Net Carbs
6.5g
Protein
11.2g
Fat
2.8g
Fiber
138
Calories
Ingredients:
- 2 tablespoons Lily's Sugar Free Chocolate Chips
- 1 teaspoon Gelatin Powder
- 4 tablespoons Cream Cheese, original
- 2 teaspoon (3.5g) truvia
- 1 each Atkins Creamy Vanilla Shake
- 1 teaspoon Vanilla Extract
- 4 tablespoons Peanut Butter, natural creamy
Directions:
- Measure ¼ cup Atkins Creamy Vanilla Protein Shake into a small bowl or cup. Mix the gelatin into the measured shake and let sit for at least 3 minutes.
- In a small saucepan, stir the remaining shake, truvia, and vanilla extract together over medium high heat until steaming, but not boiling. Remove from heat and stir in the gelatin mixture until fully dissolved. Pour into a blender jar.
- Add the peanut butter and cream cheese to the blender. With one corner of the lid cracked to allow steam to escape, blend together until smooth and fully combined. Pour into a medium bowl and refrigerate until mostly set, about 2 1/2 hours.
- Use a hand mixer on high to fluff/smooth the pudding and place back into the refrigerator until ready to serve.
- Before serving, melt the chocolate chips in a microwave or double boiler. Each serving is a heaping 1/3 cup of pudding with a drizzle of ½ teaspoon melted chocolate.
