Atkins Strong Chocolate Surprise Pudding Recipe

Name: Atkins Strong Chocolate Surprise Pudding
Prep time: 130M
Total time: 130 min
Yield: 6
Ingredients: 6 hard boiled egg, large USDA; 1 Atkins Strong Milk Chocolate High Protein Shake; 0.25 Swerve confectioners erythritol based sweetener; 0.25 cocoa powder, unsweetened USDA; 1 vanilla extract USDA; 3 stevia sweetener FNDDS; 1 table salt USDA; 0.75 pistachios FNDDS; 0.5 freeze dried raspberries Thrive Life

3.5g
Net Atkins Count ^TM

Prep Time: 130 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

12.9g

Protein

2.9g

Fat

3.5g

Fiber

145.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

6 ea hard boiled egg, large USDA
1 shake Atkins Strong Milk Chocolate High Protein Shake
0 1/4 cup Swerve confectioners erythritol based sweetener
0 1/4 cup cocoa powder, unsweetened USDA
1 tsp vanilla extract USDA
3 indv pkt stevia sweetener FNDDS
1 pinch table salt USDA
0 3/4 oz pistachios FNDDS
0 1/2 cup freeze dried raspberries Thrive Life

DIRECTIONS

In a blender, combine all ingredients on low until uniformly broken up. With blender off, scrape down the sides of the jar, then cover and process on high until thickened and very well combined, about 5 minutes. The mixture will continue to thicken as it blends.
Pour pudding evenly into six servings, about 1/2 cup in each, and refrigerate until chilled and thickened, at least 2 hours.
Before serving, finely chop pistachios, and roughly chop freeze dried raspberries. Garnish pudding cups evenly with pistachios (about 1/8 ounce on each cup), and raspberry crumbs (about 1 ½ grams on each cup). Store covered in the refrigerator for up to 5 days. One pudding cup as described is one serving.

Cooking Tip

The surprise in this pudding is that you use hard boiled eggs as the base! As a blender pudding, the key is to blend all the ingredients really well so everything is completely incorporated. For this adaptation, we found that blending for longer, at least 5 minutes, encouraged thickening. A couple of hours in the refrigerator allows a true pudding texture to develop. We do not recommend freezing this pudding as the texture and flavor completely degrade when frozen and thawed. Note that without the pistachio and raspberry garnish, this keto friendly recipe is appropriate for Atkins 20 phase 1.