Keto Chocolate Avocado Pudding {Paleo, Vegan}
Serves: 4 (depending on serving size)
keto, paleo, gluten-free, dairy-free, egg-free, nut-free, vegan, vegetarian
  • ⅓ cup canned full-fat coconut milk
  • ¼ cup raw cacao (or cocoa powder)
  • 2 large hass avocados
  • 2 teaspoons vanilla extract
  • pinch of sea salt
  • sweetener to taste*: I usually use just a little maple syrup or 5-10 drops of liquid monk fruit or liquid stevia*
Other sweetener options (to your taste):
  • granulated xylitol, erythritol, monkfruit or stevia (start with ¼ cup and go from there)
Other sweetener options that may or may not fit into your keto approach:
  • dates* (start with 3 or 4 and go from there)
  • honey or maple syrup* (start with a couple tablespoons and go from there)
Optional add-ins / toppings:
  • almond or peanut butter (or other nut or seed butters)
  • instant coffee
  • chocolate shavings, chips or chunks
  • fresh mint and/or mint extract
  • sea salt
  • coconut flakes
  • coconut extract
  • cinnamon and other spices
  • cacao nibs
  • almonds, hazelnuts, cashews or other nuts/seeds
  • whipped coconut cream
  1. In the food processor or high speed blender, add the coconut milk and cacao. Blend until smooth, creamy and the cacao is fully mixed in.
  2. Remove the pits and scoop out the flesh from the avocado and add it to the processor or blender. Add the remaining ingredients. Blend until smooth and creamy, stopping as needed to scrape down the sides.
  3. Taste the pudding and adjust the ingredients, as needed for your needs. Add more sweetener, to your taste, if you’d like. If you want a richer deeper chocolate flavor, add more cacao. If you want it a tad thinner, add more coconut milk. Do note, the pudding will thicken up as it cools in the refrigerator.
  4. Divide evenly among 2 to 4 serving dishes. You can serve immediately or place into the fridge to chill for at least 30 minutes, to thicken up a bit more.
  5. Top with your desired toppings.
  6. Store in an airtight container in the fridge for up to three days.
you can add up to ½ cup cacao, for more of a dark chocolate pudding.

If you start with chilled avocados (left in the fridge overnight), you can eat the pudding right away, if you want. No need to chill before serving.

You can also blend sweeteners, any way you’d like, to your liking.

*maple syrup and dates in these amounts make this recipe not keto-friendly for most people's daily macro goals

Remember across the board, it's hard for me to give an exact measurable amount of sweetener here. This is truly unique to your taste and preferred level of sweetness. Some people LOVE super dark (or even 100%) chocolate and can go with less sweetener, some wouldn't dare.

Your first time making, add a little of whatever sweetener you are using, taste and adjust.

You can also just use yacon syrup, erythritol or just few dates, maple syrup, honey, coconut sugar or coconut nectar. You can use whatever you'd like. Just note, if you are eating strict keto, take note that if use use dates, maple, honey or coconut sugar, you'll have to account for the sugar/carbs in your daily intake.
Recipe by Tasty Yummies at