Easy FP Chocolate Pudding
Maybe gluccie pudding or glycine glory pudding isn't your thing? Try this! Super easy, if you have egg whites on hand you will be in business! Make sure you check out the modifications for making this a Deep S or just a regular S! Watch the YouTube video attached to this recipe if you have questions! Its 9 minutes of fun and really awesome tips for EVERY Trim Healthy Mama! I would be so honored if you shopped through my THM Affiliate shopping link at no additional cost to you! https://store.trimhealthymama.com/?ref=210If you come up with any other awesome additions or modifications to this recipe, I would love to try them! This Recipe Contains Affiliate links. I was inspired by a very wonderful video on a Popular Keto Blogger Instagram Reel. If you would like to purchase any of Maria Emmrich's cookbooks or discover any of her original recipes you can find them here Maria Mind Body Health
Equipment
- 1 Fry Pan
Ingredients
- 1 cup Egg whites Sub 3 whole eggs and 1/4c egg whites for Deep S
- 1 tsp MCT oil (optional) Add to the blender for an extra awesome Metabolism Boost! Don't worry, you will still be in FP or Deep S !
- 3 tbl Gentle Sweet- xylitol free for the best results (sub 1T super sweet if desired- may be gritty or not thick using super sweet or regular gentle sweet)
- 1/2 tsp vanilla, maple extract, chocolate extract, or banana extract.
- 1/4 cup Cocoa Powder Rodelle Brand is my favorite here! High Quality cocoa makes a difference!
- 1 pinch salt
- 1/2 cup almond milk or other boxed nut milk Use a little less if you make the egg white only version!
- ------------------------------------------------------
- Sub 1/4 cup THM strawberry Whey protein or Vanilla protein for flavors other than cocoa! (sub for cocoa) Try out the Hemp protein too!
- Sub To make this a yummy E make the Egg white version and add sliced banana!
- Sub Peanut Powder or Half Peanut Powder for a peanut or chocolate peanut variety! (replacing the cocoa powder)
- Optional Top any version with Berries to make this a very nice low calorie S (if you use the whole egg version)
Instructions
- Gently Soft Scramble your eggs in a fry pan, you can also cook them in the microwave in a microwave safe bowl or steamer (about 2 minutes, stop at 1 minute to stir), or you could even use the "cook" setting on your blender to cook the egg while you are blending. DO NOT OVERCOOK YOUR EGGS. This will make an eggy flavor and a bad texture. Be very careful about how long you cook. They should be just set, not browning at all.
- Add all ingredients into the blender and blend until smooth! Scrape down and blend again.
- Chill for 30 minutes
- If your pudding isn't setting up, you can add 1/2 tsp of gluccie or xanthan gum.
Video
Notes
Some people have been reporting a grainy-ness or a pudding that doesn't set up. I am not a professional recipe writer lol!!! What I have determined may be the cause is the cocoa powder and sweetener. I use the Rodelle brand cocoa powder (I get it from Costco- if you have a business center it's in stock year round!) and I used Xylitol free Gentle sweet for the pictured recipe. I do think that is the key to thick, creamy , gritless pudding! Also, make sure you aren't over cooking your eggs. Scramble (cook) them to just set in the pan. You don't want to over cook as that may change the texture! -I made this recipe using whey protein as a flavor substitution. Be aware, it will still taste good, but may not get as thick as the original recipe. Also, blend everything except the protein powder, add that at the very end after you have everything all creamed together, otherwise it will get fluffy! If you have other questions feel free to message me!
Tried this recipe?Let us know how it was!
YUM!
I just made my 2nd batch in 2 days, only this time I was wise enough to double the batch! I added a splash of maple extract this time, but next time I will try orange extract. This would be awesome as a filling for those Crepini I found at Costco last week! Topped with some Berry WOW sauce or fresh raspberries and a squirt of some whooping cream … a dessert I would serve company!
How important is the milk?
I don’t have any nut milks and they are not easily found where I am (international).
You could try water! I don’t think it will be as creamy but should still taste amazing!
Do you have a vanilla version of this pudding?
Yes! In the recipe section here!
Hey, Becky! I have made my own nut milk many, many times. if you can get raw almonds and have a blender you can make your own. Easy peasy! I used a nut milk bag strainer from Amazon, but you could also use a double layer of muslin if that is what you have readily available.
Becky, I use coffee instead of almond milk. Yum
Loved it so much!! So did my hubby. Question…. Can i make it the original way and then at the end, add the hemp protein for a boost? I wasn’t sure if it should replace something or could be added. I am just getting started with the THM way and made this and some zuchinni brownies Sunday. I think I’m going to love this lifestyle!!
I made this as a deep S, and it is so delightful! I did not take time to chill it, but ate it warm! I’ll be making this again!
This is the best THM pudding recipe I have ever tried!
Delicious!! Thank you!!
I hate to ask this because I don’t want you to think that I’m an idiot but, I assume you cook the eggs and then blend? I’d like to try this recipe! Do you think you could use egg whites powder?
Yes! Cook them first then blend. I have some egg white powder I should try to do it with but I haven’t done that yet!
I have a whole bag of dried egg whites. I am super curious to see if it would work.
I don’t have any! I would love to hear if it works!
Did you try the dried eggwhites?
I haven’t but it sounds like I should get some!
Ok-I was super skeptical about eating cooked egg whites in a pudding. But Coach Nikki nailed it. The consistency is velvety smooth with a rich chocolate flavor. Thank you!
This is so amazing! My kids and I can’t get enough! The serving size says 2, would that be if your having it for dessert? Would it be 1 serving for a meal?
Thanks!
Yes you could definitely eat the whole thing as a meal if you like!!
Oh. My. WORD!!! I used 4T Allulose and blended it into confectioners so it wouldn’t be gritty (I think next time – and there WILL be a next time! – I would use the original 3T suggested) and added cherry, vanilla and coffee extracts to the chocolate. 30 minutes later it was floofy, slime-free heaven. I can’t thank you enough for this. Best THM FP I have ever had. Good thing I only made one batch. 😋
🙌🙌 thank you girl!!! So glad you love it!!!
Was it still liquid before you chilled it? Mine was and I added the Zanthsn gum because I wanted to eat it right away but wondered if just letting it chill would still create the texture.
It should be thick-ish before it goes in the fridge, but will set up more as it chills. Try half the amount of almond milk. I’m not sure why it’s perfect as written for some and doesn’t set up for others!
How do you think we would change this too make lemon?
Girl! That’s already on my site! 🥰https://savorysweetfreedom.com/luscious-lemon-pudding-thm-fp/
Did you use the liquid allulose?
People who have tried that said it doesn’t set up
What a fantastic recipe. I was lazy and microwaved my egg whites and ate it warm. Very good texture. Can’t believe it’s a FP! Will definitely be making this again.
Has anybody made this in a Vitamix or Blentec without cooking the egg whites first? Seems like you could just throw it all in the blender and let the blender cook the egg whites…..???
I haven’t tried it but my guess is that it would work just fine!
I have a Vitamix, will the soup setting cook the egg whites?
I know People have done it but it hasn’t worked for me
Turned out perfectly. Excellent recipe with endless possibilities. I am so excited to play around with different flavors. My husband won’t eat cottage cheese or yogurt so it’s often difficult to get protein in his snacks. This will be perfect for him. Thank you!😊
How long would it be good for if kept refrigerated? I usually make gluccie pudding and have it on hand for the entire week. Would this still taste good if refrigerated that long?
Well, it’s never lasted longer than 24 hours in our house! I’m sure it will be good for a few days but it takes less than 5 minutes to make so it wouldn’t be a big deal to make mid week!
Oh my word….so good! I made mine with THM gentle sweet and there was no graininess to mine. I used my magic bullet to blend it. I ate it warm because I couldn’t resist it lol!
Wonder how to make a banana e version? Replace cocoa with a banana and less or no almond milk perhaps?
Make the vanilla version, add 1/2 tsp of gluccie and add a bit of banana extract! Top with banana
Excellent. My favorite pudding!!
This is delicious! I used two whole eggs and a half cup egg whites. Perfect!!!
Help! This came out SO delish (I used the x-free Gentle Sweet as suggested, and almond milk), but wouldn’t set up much. It was still yummy, but I’m wondering whether to sneak in a bit of gelatin in my next attempt…?
Bloom it in your almond milk if you decide to do that! Otherwise, you can bring the almond milk down to 1/4 cup that should make a difference too!
So good! Have tried it three ways: w regular GentleSweet and Central Market Cocoa. That was a tad gritty. Bought Rodelle’s, but I think the big thing was to grind the GentleSweet in the blender before adding other ingredients. So smooth! I needed more sweetener, so added another 1.5 tsp and some rum extract. Topped w nonfat Rediwhip. Now I am ready to try the other flavors. Thanks for creating this recipe!
Hi! When cooking the egg white do you spray pan or no?
If you have a sticky pan you can defiantly spray!
This is so smooth and amazing! I can’t even believe it! Amazing. Thank you!!!
Serving size states 2, but it sounds like everyone is eating the full batch. Is that correct?
You can eat the whole thing if you want, but I would recommend eating only half especially if it’s dessert after a meal
I’m out of gentle sweet. What else can I use that won’t be grainy?
I’ve heard good results with swerve or allulose
I don’t have the xylitol free gentle sweet. Will it make a difference to the pudding?
It should be ok! If it doesn’t set, use 1/2 tsp of gluccie to thicken
I have make the Chico version twice …. So so good but made butterscotch with the Creamy Dreamy plant protein … that did NOT work out. Is their a vanilla DF version?
I worked on that one a lot and tried it with creamy dreamy and I agree…not Good. Maybe replace with the powdered egg whites instead of whey? That’s might work!!
I made this with peanut powder. Yum, yum. I put some in the refrigerator to chill and ate a little straight from the blender. Great recipe!
I’m generally the odd woman out when it comes to these super trendy recipes. (I thought Dalgona was the most overrated thing I’d ever tried.) But I’m SO happy to report that this lived up to every bit of the hype!
Don’t freak out if it smells like eggs when you open the blender. Be brave! It’s worth it!
This makes me so happy!! And I agree, dalgona was/is overrated but it looks pretty 😉 lol
I don’t have peanut flour but have almond flour can that be used?
That might be a little grainy. If you have a tablespoon of hemp protein that would work otherwise if you don’t mind it having a bit of a custard flavor I would just skip it! 🥰
Thank you for this! This is so amazing and delicious; tastes just like the filling from my mom’s chocolate pie! Do you think it would hold in a trifle? Like the tiramisu trifle cake from THT?
I think it definitely would! If you are worried though I would bloom like 1tsp of gelatin in your almond milk before you add it to the blender
Thanks so much; I really appreciate it!
Awesome!! I have made it a few times and once cooked the egg too long in the microwave (so gross). But this last time it was perfect. I doubled the recipe and used 2/3 cup Allulose powder and 2 donks stevia. If anyone is unfamiliar with Allulose, it takes almost twice the amount than gentle sweet to achieve the same sweetness and is still a mild sweet, so thats where the stevia helps. I love it because the powder is super fine and not grainy at all in these kinds of recipes. I also added a scoop of vanilla protein powder, 1/2 tsp. Xanthan gum and doubled the salt. Thanks so much for this creamy dreamy FP wonder!!
Add the gentle sweet while the eggs are hot and it will turn the Gentle Sweet to a liquid! No grit!! Thank you for this wonderful fp dessert/meal. My hubby loves it too!
I know you have many glowing reviews on this recipe, but I suppose you can’t have too many. I waited quite awhile to make this one and now I’m mad I didn’t make it sooner. So delicious and so easy!! Followed your directions for the e-version and everything worked out perfectly. The texture is amazing!
If it tastes too eggy. I add chocolate extract but also add peppermint extract as well. The peppermint helps it not taste so eggy.
This pudding is amazing every single time I make it! I like it no matter what I make it with but it’s absolutely perfect when I use dutch cocoa powder.
Do you have a vanilla version of this pudding?
I finally made it!! Wasn’t sure, but glad I did 🙂
Just a thought/question, I’m not a chocolate fan, if I would mix it up without the chocolate, and then at the end blend in vanilla whey protein? I tried to read through the comments in hope that someone else had done it, unless I missed it. do you think that would work?
Thank you again !!
I followed the recipe exactly as written, no substitutions, but it did not thicken. It was tasty but was basically a cold chocolate drink. What did I do wrong?
If it doesn’t set up in the fridge try using half as much almond milk next time or just a small bit of gluccie, like a quarter tsp
Amazing. So needed. Thank you!!
Nikki, this recipe ends up tasting JUST like a favorite restaurant’s recipe for Pots du Creme. Seriously!! I love it!!
I’ve made this before and LOVED it! I’m trying to eliminate erythritol to see if it is causing my inflammation, and am just using stevia. Do you think it would work with just stevia, or does it need the bulk of Gentle Sweet to work? Thanks!
You really need a bulky sweetener, allulose maybe?