Low Carb Chocolate Avocado Pudding – Where Chocolate Meets Spicy!
Why not have both in a delicious Keto Mexican Hot Chocolate Avocado Pudding?
Mexican hot chocolate is traditionally a hot beverage made with milk (in some form – condensed, evaporated, cream, etc.), cocoa powder or chocolate and cayenne pepper! The result is a deliciously creamy and warm brew with a hint of spice. The cayenne pepper, when nestled between the flavors of cream and chocolate, adds a subtle glow to eat sip you take.
We were inspired by the flavors of Mexican hot chocolate so we decided to make take that and bring it into our avocado pudding recipe!
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Avocado is a great thickener to shakes, smoothies, baked goods and an excellent source of vitamins and minerals. Not to mention it’s full of fat and fiber to keep you full longer! Avocados can easily be turned into pudding with the addition of a few ingredients! Cocoa powder packs delicious chocolate flavor and fiber, while a mix of erythritol, stevia and vanilla extract add just the right amount of sweetness to mask the avocado taste perfectly (while keeping it low carb, as always!). If you’re strictly paleo, feel free to use extra stevia to taste or your favorite sweetener, agave nectar or maple syrup would be great here!
We also added cinnamon and Pink Himalayan Sea Salt. Cinnamon works very well with the flavor of chocolate and the sea salt really brings out the sweetness. Sweet and salty go together! If you’ve got some nutmeg on hand, that would go really well in this keto avocado pudding as well!
- 1 avocado
- 2.5 tbsp raw cocoa powder
- 1/16 tsp ground cayenne pepper
- 1 tsp ceylon cinnamon
- 1 tbsp unsweetened coconut milk
- 1 tbsp So Nourished erythritol sweetener
- 1/2 tsp pure vanilla extract
- 1 pinch Stevia
- 1 pinch pink Himalayan sea salt
- Cut and pit an avocado and blend it in a food processor until smooth.
- Add in your cocoa powder, coconut milk and vanilla extract. Blend until smooth.
- Add in your erythritol (or your favorite sweetener), cinnamon, a bit of stevia and ground cayenne pepper.
- Keep blending and scraping down the sides of the food processor to get all the chunks even combined.
- Serve with a sprinkle of coarse Himalayan pink sea salt for a flavorful crunch!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Could I substitute HWC? Do you think it would taste better with heavy whipping cream or no?
You definitely can! I don’t think it’ll taste any different, but the consistency might be thicker.
Soooooo, I HATE avocados. Their taste, texture, color…just makes me gag. But, I’m desperate…need a sweet fix, now that I’m officially diabetic and on a low carb diet. Tried this recipe…gagging the whole time I’m cutting and pitting the avocado. Almost turned back. But, I pressed on. After blending in the cocoa powder, coconut milk, and vanilla, I tasted it to see if I wanted to continue. Well, I was willing to give it a try still…it wasn’t really avocado-y tasting. Added in the rest of the ingredients and O…M…G! It is awesome! My husband loved it, I loved it, and that pinch of pink sea salt was the perfect final touch. THANK YOU SO MUCH! I still won’t eat avocados though…unless made this way 🙂
Can you freeze this and make “ice cream”?
Hmm, we’ve never tried that! Perhaps if you add a fair amount of whipped heavy cream and churn it all for a while in your ice cream maker, it could work.
How long do you think this would keep in the fridge?
No longer than 1 week.
Just made this….. It was amazing!
Wife loves it
Thanks for sharing this recipe
Well, I made this today not sure if I was going to like it even though I like spicy things. I exchanged the coconut milk for heavy whipping cream because I am on a high-fat low-carb diet. I didn’t taste the avocado at all once the cinnamon and cayenne were added. Thanks for a tasty, high fat, low carb treat!
I’m wondering how you calculate the macros in your recipes? I’m new to the ketogenic diet. I’ve been using a (shall remain nameless!) website to calculate my macros but the results for your recipes are totally different to yours . For example, it says there are almost 30g of carbs in this recipe! How can that be?!
Can someone please advise me on how to accurately calculate the nutrition in a meal? I just don’t know what to do or who to trust! (Dramatic? Me?! 😉 )
We use apps like MyFitnessPal to calculate the macros. To figure out net carbs (the carbs your body actually breaks down into sugar), you need to subtract sugar alcohols (erythritol, maltitol, xylitol, etc) and dietary fiber (soluble and insoluble) from the total carb count. Those are the numbers we display. Hope that helps!
Yes, Jennifer…according to MyFitnessPal, this recipe (1 serving) has 17g total carbs…and below the total carbs, 1g sugar & 7g dietary fiber. That would still be much more than 3.5g net carbs.
The coconut milk is of the unsweetened variety (I updated the recipe to be more specific) and the recipe makes 2 servings total. Using apps like MFP will vary somewhat due to our ingredient selection but just now I entered it and got: 160 calories, 12g fat, 2.7g protein and 3.5g net carbs (9.8 total carbs) – per serving. 2 servings total. We also use erythritol as our sweetener which adds no carbs.
How much HWC did u use?
This looks so delicious! Love that it has avocado in it.
Avocado make everything better!