Friday, June 10, 2016



A healthy pudding with avocado hidden in it.  Avocado gives a lovely texture to chocolate puddings (similar to what banana would without quite so many carbs, although avocados do have carbs...healthy ones!) and the cocoa or carob powder (for those allergic to cocoa, however, the carbs are maintenance level) disguises it quite nicely.  Here is a chocolate pudding you can eat often.  Did you know that avocados have 3x the amount of potassium that bananas have?  That's pretty cool.  Potassium and magnesium are rather crucial supplements to take when low-carbing.  Do be careful as too much magnesium can be harmful and potassium is contra-indicated for some blood pressure medications (clickable link).

2 ripe California avocados
  (1 lb weighed with seed; 0.45 kg)
Liquid sweetener to equal 1/cup (125 mL)
1/cup cocoa, OR carob powder (see blurb above) (75 mL)
1/cup almond butter (75 mL)
1/cup spreadable cream cheese (175 mL)
  (3 oz; 90 g)
1/cup powdered erythritol, OR 6 (60 mL)
  packet sweeteners (the kind for coffee) 
1/cup vanilla whey protein (60 mL)
11/2  tsp vanilla extract (7 mL)
Coarsely chopped almonds for garnish

In food processor or blender, process avocados, liquid sweetener, cocoa, OR carob powder, almond butter, spreadable cream cheese, powdered erythritol, vanilla whey protein and vanilla extract until smooth.  Garnish with chopped almonds (I used my food processor blade to chop raw almonds.) and chill until serving time.

Yield:  4 servings
1 serving
387.3 calories
11.8 g protein
34.7 g fat
4.1 g fiber
11.3 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: