Keto Mint Chip Pudding
Recipe GLPR7296c921cd8be5
A rich, creamy mint chocolate pudding made with avocado, coconut milk, and cacao, topped with homemade chocolate chips. This low-carb dessert is naturally sweetened with stevia and combines smooth pudding with crunchy chips for a satisfying texture. Perfect for those following a ketogenic or dairy-free diet.
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Ingredients
1 large avocado, pitted
1 tablespoon cacao powder
1 teaspoon peppermint oil
½ cup melted coconut oil
1 13.5 oz can full-fat coconut milk
3 drops stevia
10 drops stevia
Directions
Make the chocolate chips first: In a small mixing bowl, combine the cacao powder, 3 drops of stevia, and ½ cup melted coconut oil. Whisk or mash with a fork until completely smooth and well blended.
Pour the chocolate mixture into a small flat container lined with parchment paper or lightly greased. Place in the refrigerator until fully set and firm, approximately 1 hour.
Once the chocolate mixture is set, remove from the refrigerator and use a knife to chop it into rough, bite-sized chip pieces. Set aside.
Make the pudding: Place the pitted avocado, canned coconut milk, peppermint oil, and 10 drops of stevia into a blender. Pulse until completely smooth and creamy, scraping down the sides as needed.
Gently fold the chocolate chips into the pudding mixture using a spatula, being careful not to crush them.
Divide the pudding evenly between two serving bowls or glasses. Refrigerate for at least 1 hour before serving to allow flavors to meld and the pudding to fully chill.
