Creamy, rich chocolate avocado pudding with under 4g net carbs per serving. I blend this up in about 5 minutes and my secret is using a chocolate protein shake instead of plain cocoa.
I started making this keto chocolate avocado pudding years ago when I realized avocados could do more than guacamole. Two ripe avocados, a few pantry staples, and a few minutes in the food processor. That is genuinely all it takes.
Here is the thing most recipes won't tell you: the avocado flavor disappears completely when you use enough cocoa and the right sweetener. I have handed this to people who swear they hate avocado, and they had no idea. The texture is what sells it. Thick, creamy, almost mousse-like, but without any dairy, eggs, or cooking.
My version has a trick I have not seen anywhere else. Instead of plain cocoa powder, I use a scoop of Love Good Fats Chocolate Shake mix. It adds chocolate flavor, sweetness, and protein in one ingredient, so I skip the powdered erythritol entirely. If you do not have it, regular cocoa powder plus sweetener works fine, but the protein shake version is how I make it at home every time.
The pinch of cinnamon is small but it matters. I tested this recipe without it and the chocolate tasted flat. With cinnamon, there is a warmth underneath that rounds everything out. Most chocolate avocado pudding recipes skip it entirely, and I think they are missing something.
One of my readers, Jill, started making this as a daily breakfast for her and her 7-year-old. She freezes a large batch in 1/2 cup containers and thaws them in the fridge overnight. Her son once woke up before her just to eat it and went back to bed. That is the kind of recipe feedback you cannot make up. If you are wondering whether this works as a meal and not just dessert, Jill answered that question.
I chill mine for 30 minutes before serving, not the 1-2 hours some recipes call for. That is enough time for the flavors to meld and the texture to firm up slightly. If you want it thicker, go longer, but I have found 30 minutes hits the sweet spot between pudding and mousse.
This is dairy-free and low carb by default, no substitutions needed. If you like this style of no-cook keto dessert, try my keto chocolate mousse for something a little more airy, or protein pudding if you want even more protein. My keto avocado popsicles use a similar base but frozen on a stick. And if you are in a banana pudding mood, my sugar free banana pudding scratches that itch without the sugar.
Blended avocado is what makes this pudding thicker and creamier than most.
Swapping the Cocoa and the Milk
If you use cocoa powder instead of the shake mix, pick one that is unsweetened and 100% cocoa. Then add the 1/4 cup of powdered erythritol from the recipe card. The powdered form dissolves into the pudding, so you are not left with grainy bites.
Macadamia nut milk is my favorite here, and any nut milk keeps the pudding dairy free. Almond or coconut milk are fine if that is what you have. For an extra creamy version, use heavy whipping cream instead of nut milk.
Add all ingredients to a food processor or blender.
2
Blend it
Pulse or blend until smooth.
3
Refrigerate & enjoy
Refrigerate for 30 minutes to chill before serving.
Nutrition
Per serving: 1/2 cup
Calories
174
Fat
14.6g
Protein
3.9g
Total carbs
6.5g
Net carbs
2.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I freeze this pudding?
I freeze this all the time. Portion it into 1/2 cup containers and freeze for up to 5 days. Thaw overnight in the fridge and give it a stir before eating. The texture gets slightly denser after freezing but it is still creamy. One of my readers, Jill, does this as a breakfast prep routine for her and her son, and she says it works perfectly.
How ripe should my avocados be for the best texture?
I use avocados that are ripe but not mushy. You want them to give slightly when you press, with dark green (almost black) skin. If they are too firm, the pudding will be grainy and you will taste the avocado more. If they are overripe and browning inside, the flavor gets bitter. I have had the best results with avocados that are about a day past 'perfect for guacamole.'
Why does my pudding taste like avocado and how do I fix it?
I have run into this too, and it almost always comes down to two things: not enough cocoa or under-ripe avocados. If you can taste the avocado, add another tablespoon of cocoa powder and blend again. Riper avocados have a milder, creamier flavor that the chocolate covers completely. I have also found that chilling it for the full 30 minutes helps the chocolate flavor come forward.
Can I add espresso powder for a mocha version?
I have done this and it is fantastic. I add about 1/2 teaspoon of instant espresso powder to the food processor with everything else. It does not make it taste like coffee, it just deepens the chocolate flavor. My keto chocolate trifle uses a similar trick, and it works the same way here.
What are the best toppings for this pudding?
I usually keep it simple. A dollop of sugar-free whipped cream and a few fresh raspberries is my go-to. Shaved dark chocolate (85% or higher) looks nice if you are serving it to people. Chopped pecans or a sprinkle of flaky sea salt work well too. My keto peanut butter mousse is great layered with this if you want a peanut butter cup vibe.
What cocoa powder brand works best?
I have tested this with several brands. Ghirardelli dutch process dark cocoa gives the richest, deepest chocolate flavor. Regular natural cocoa works but it is a little more bitter. If you use my Love Good Fats Chocolate Shake hack, the cocoa is built in and you skip this decision entirely. That is how I make it most of the time.
Is this pudding suitable for a vegan diet?
I made this dairy-free from the start, so yes, it is vegan as long as your sweetener is too. I use macadamia nut milk but any unsweetened plant milk works. If you are using the Love Good Fats shake mix instead of plain cocoa, check that label since some protein powders contain whey.
How long can I store this in the fridge?
I keep mine in the fridge for up to 3 days in a sealed container. It thickens as it sits, which I actually prefer on day two. Just stir it before serving. If you need it to last longer, freeze it in individual portions. My keto no bake cookies are another good make-ahead option if you are into batch prepping keto treats.
This pudding is the first dessert since I started keto that I didn’t have to talk myself into! Two years of insisting I didn’t miss chocolate pudding, and then I ate a bowl of this and just felt NORMAL for a minute. The pinch of cinnamon is doing more work than it looks like. Just 2.1 net carbs! 🙂
I went in skeptical about a five-minute dessert holding up. It does, the texture especially. Only thing I’d change is the sweetener, 1/4 cup erythritol is a bit light for me.
For the cocoa powder version I go closer to 1/3 cup. The 1/4 is conservative, sweetness preference varies enough that I kept it on the low side. Glad the texture held up, Kristen.
Does the brand matter here? I’ve got a few open, some stevia-sweetened and some erythritol-based, and I’m not sure if mixing sweeteners will mess with the powdered erythritol the recipe already calls for.
Keisha, the erythritol in the recipe is only there when you use cocoa powder instead of the shake. If you’re going the shake route, skip it entirely. The stevia vs erythritol thing doesn’t really matter, I’ve used both and it just comes down to how sweet the brand runs.
That texture is the part that surprises people. Sweetness is easy to dial up, I just add another tablespoon of erythritol at a time until it’s right for me.
I’ve made avocado chocolate pudding a few times, but never with a protein shake. I only have vanilla on hand right now. Would it work to use that with a couple tablespoons of cocoa powder thrown in, or does the chocolate shake do something to the texture that I’d miss?
Vanilla plus cocoa is fine. Start with a couple tablespoons of cocoa and add the 1/4 cup erythritol too (the chocolate shake has sweetness built in, plain cocoa doesn’t). Texture won’t change.
If your avocados are just barely ripe, this will taste like you’re eating guacamole. Wait until they’re almost past it, skin starting to get a little loose, and it blends into something freaking silky. Made this last weekend on a 96 degree day because I refused to turn on the oven, and that batch was the best one I’ve done. Do the full 30 minutes in the fridge too, not 15.
Loose skin is the tell I use too. At that point they blend into nothing, no chunks, no avocado flavor fighting through the chocolate. The 30-minute chill isn’t optional.
I don’t have the Love Good Fats shake but I do have chocolate whey protein I use for smoothies. Would that work, or is there something specific about that shake?
Chocolate whey works. I’d skip the erythritol and taste first, most brands are sweet enough on their own. Love Good Fats has MCTs so the original version is richer, the whey swap will be a little lighter.
Made this without telling my kids there was avocado in it. My 9-year-old scraped his bowl and immediately asked if we had more (this is the kid who dramatically gags at guacamole). The Love Good Fats chocolate shake is what does it, tastes like real pudding not some health food substitute. Double batch next time.
Avoided this for over a year because avocado pudding sounded like the kind of thing you eat and tell yourself is fine. Made it Sunday and it beat every heavy cream chocolate mousse I’ve made. The shake instead of plain cocoa does something I can’t explain but I’m not going back.
Always assumed avocado in chocolate pudding was one of those food blog things that sounds better than it tastes. Made it on a whim Sunday. Now I’m questioning every other keto dessert I’ve been settling for. The cinnamon does something in there I didn’t expect, and the texture is closer to real pudding than anything I’ve tried. Can’t figure out what took me so long.
New to keto and had no idea avocado could work as a pudding base. I’d try the protein shake version since it sounds simpler, but Love Good Fats isn’t sold anywhere near me. If I use a different chocolate powder, does it matter whether it’s whey or plant-based?nnAlso a bit confused on the erythritol note. The recipe says add it only when using cocoa powder, so I’m assuming the protein shake is sweet enough on its own? What if the substitute isn’t very sweet though? Would I still add some? Just want to avoid a bitter pudding on my first try.
Whey or plant-based both work here. Most sweetened protein powders have enough sugar so you won’t need the erythritol, but I’d taste the blend before deciding. If it’s bitter, add a tablespoon at a time.
Figured out that the 30-minute chill is really just a minimum. Left mine in overnight once by accident and the texture was completely different, almost mousse-like instead of just smooth. The cinnamon also gets more noticeable after it sits, which I like a lot. Now I always make it the night before when I know I want it ready to go.
Overnight is better. I started making it the night before too once I realized the texture difference. The mousse version just eats cleaner off a spoon.
Tried this with canned coconut cream instead of macadamia nut milk and I genuinely can’t go back. Noticeably thicker, almost mousse-like (not the thin pudding I was expecting from avocado). I also doubled the cinnamon and it pulls the whole thing together in a way the standard amount just didn’t for me. If you have a can of full-fat coconut cream sitting around, use it.
Used coconut cream instead of macadamia nut milk and it comes out way thicker, almost mousse-like. Also great use for avocados that are a little past their prime.
My 9-year-old interrogated me about the green stuff after she finished her bowl, and when I told her avocado she just shrugged and asked when I was making it again.
Flavor is genuinely rich, but cut the erythritol if you’re sensitive to that cooling aftertaste. Made it both with cocoa powder and the protein shake and the shake version is not even in the same category.
Yeah the shake brings its own sweetness so I skip the erythritol entirely when I use it. The cooling aftertaste just doesn’t come up. Cocoa version needs more tweaking to get there.
Wanted to share that my 7 year old absolutely LOVES this chocolate avocado pudding (topped with homemade Cool Whip)…he and I eat it for breakfast every morning, yes!, it’s healthy and very filling for hours! One morning, he rose extra early before I awoke just to devour it and then went back to bed! Now, that should encourage anyone to “just try it!” I use Ghirardelli dutch process dark cocoa, Saigon cinnamon, and Watkins baking vanilla. I freeze a large batch in 1/2 cup containers and then thaw in fridge overnight. Can’t thank you enough for this new healthy breakfast..who would have known??
A kid sneaking out of bed at dawn for pudding is the best review this recipe has ever gotten. Ghirardelli dutch process, yes, it’s noticeably richer than regular cocoa. Glad the freezer batches are working.
