Keto Avocado Pudding

The simple ingredients in this keto avocado pudding highlight the avocado and let it shine!

Course Breakfast, Dessert

Cuisine American

Keyword avocado pudding

Prep Time 10

Total Time 10

Servings

Calories 211kcal

Author Kim Hardesty

Equipment

immersion blender

Ingredients

1 small ripe, Hass avocado (⅓ cup mashed avocado)
2 tablespoon coconut cream (see note)*
1 tablespoon Allulose Monk Fruit Sweetener
¼ teaspoon vanilla extract
tiny pinch of salt
¼ teaspoon grated lime zest (or to taste)

Optional Topping (not included in nutritional info)

whipped coconut cream (or whipped heavy cream)

Instructions

Add all of the ingredients to a small bowl and blend with an immersion blender until combined and creamy. (For a rustic texture, mash the avocado with a fork and stir in the remaining ingredients.)
Taste and adjust flavors. (Try a drop or two of vanilla, more sweetener or a little more lime zest.)
Enjoy immediately for a soft pudding consistency or refrigerate for 4 hours for a firmer pudding.

NET CARBS 1.87 g

Notes

*Coconut cream is the thick, white cream that floats to the top of a can of coconut milk (full-fat, NOT light). Don't shake the can, use the thick cream that floats to the top. You can also find cans of coconut cream in the store. Ask your grocer where to find it.

PRO TIP: Refrigerating the can before opening, helps the fat float to the top and solidify, making it easier to remove. It also makes the avocado pudding a little thicker since it is already cold.

Nutrition