This chocolate pudding is high protein, low carb, low sugar and keto-friendly. It has a smooth, creamy texture and features a surprising hidden ingredient that you won’t taste at all. The pudding needs just 4 ingredients and is easy to prepare.

This chocolate pudding has a taste and texture just like classic chocolate pudding but is made with a hidden high protein ingredient.

Ingredients

  • Cocoa powder
  • Hard Boiled Eggs
  • Unsweetened almond milk
  • Sweetener

Cocoa powder: Make sure to use Dutch process cocoa powder which has a richer cocoa flavor and is less acidic. The richer cocoa flavor is needed to help mask the hidden ingredient.

Eggs: Hard boiled eggs are the surprising hidden ingredient. You will not taste the eggs at all as long as you blend them fully smooth and use the right amount of cocoa powder and sweetener.

Unsweetened almond milk: I recommend using unsweetened vanilla almond milk which adds vanilla flavoring to the pudding. You can also use unsweetened almond milk without vanilla as well.

Sweetener: This recipe works best with a granular sweetener. We prefer a monk fruit blend sweetener. You can also use allulose, but you will likely need to add more of it. You can also use regular sugar or coconut sugar if you don’t need the pudding to be keto-friendly or low sugar.

How to Make High Protein Chocolate Pudding

  • The eggs and milk are blended together in a high powered blend until the eggs are fully smooth. The eggs must be fully smooth in order to achieve the right texture for this pudding and to prevent any egg taste.
  • Add in the cocoa powder and sweetener and blend again until the mixture is uniform. You can taste and adjust the sweetener or cocoa as needed.
  • Scoop the pudding into individual small containers, jars, or bowls and place it into the fridge for several hours to set.

Expert Tips

  • Don’t skip the refrigeration part before enjoying the pudding. Letting the pudding chill will thicken it further and also help the cocoa and sweetness come through more.
  • You do not taste the eggs if the pudding is made properly. It may not seem like this recipe works but it does. We tested this recipe multiple times with multiple people and everyone was surprised that it worked and enjoyed it.
  • Make sure to use a granular sweetener and not a liquid sweetener.
  • Don’t cook your eggs for too long because this can create a sulphur taste in the pudding. We recommend cooking the eggs in boiling water for 12 minutes and then submerging them in an ice bath.

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4 Ingredient Keto High Protein Chocolate Pudding

The secret to rich, silky-smooth chocolate pudding? Hard-boiled eggs! When blended with almond milk, cocoa powder and monk fruit, they transform into an ultra-creamy, protein-packed dessert that’s surprisingly decadent, low in carbs and keto-friendly.
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
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Ingredients

  • 6 large hard-boiled eggs, peeled, see note before starting
  • 3/4 cup (6 fl oz/177 ml) unsweetened vanilla almond milk
  • 6 tbsp (72g) granular monk fruit sweetener blend, see note
  • 6 tbsp (31g) unsweetened Dutch process cocoa powder

Instructions
 

  • Add the hard-boiled eggs and almond milk to a high-powered blender. Blend until completely smooth, stopping to scrape down the sides of the blender as needed. Make sure the eggs are fully blended, otherwise it will affect the texture of the pudding and you will taste the eggs if they are not fully blended.
  • Add monk fruit and cocoa powder. Blend again until smooth, creamy and uniform in color, scraping down the sides as needed to make sure everything is evenly incorporated. Taste and add more sweetener or cocoa if needed.
  • Divide the pudding among individual serving bowls or jars. Cover and refrigerate until chilled and thickened, at least 2 hours, but ideally overnight. Do not skip refrigerating the pudding. Refrigerating the pudding thickens the pudding and also helps the cocoa and sweetness come through better.
  • The pudding is best served chilled. You can also top with whipped cream and chocolate shavings. Store any leftover pudding covered in the refrigerator.

Notes

  • Eggs note: Don’t overcook the eggs or you could end up with sulfur-tasting pudding. I like to add my eggs to boiling water and cook for 12 minutes then put them in an ice bath. The eggs need to be peeled/shells removed before adding them to the blender.
  • Almond milk note: You can use plain unsweetened almond milk but we like using vanilla unsweetened since it adds a light vanilla flavor to the pudding. We also tested this with coconut milk but you can taste the coconut milk so we preferred the almond milk version.
  • Monk fruit note: You need to use a granular sweetener. You can use regular sugar or coconut sugar if you don't need the pudding to be keto-friendly or low sugar. Out of the low carb sweeteners we tried, we found that monk fruit (mixed with erythritol) was best for sweetening the pudding and masking the eggs. It also works with allulose but the allulose version didn't taste as sweet so you may need to add more. I used Lakanto Monk Fruit Sweetener.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose. 
Serving: 1serving, Calories: 154kcal, Carbohydrates: 24g, Protein: 11g, Fat: 10g, Saturated Fat: 3g, Sodium: 127mg, Fiber: 3g, Sugar: 1g, sugar alcohol: 18g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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