Here’s how to make the viral hard boiled egg chocolate pudding. It’s rich, creamy and packed with protein.
When I saw Natasha from Natasha’s Kitchen make the viral hard boiled egg chocolate pudding, I knew I had to try it. Ya’ll know I’m all about getting my protein in and this recipe was so intriquing to me.
Pudding made from hard boiled eggs?!? I was skeptical but oh my goodness, it’s sooo good. The hard boiled eggs blend right up to a smooth consistency and when combined with cocoa powder, a sweetener and coconut milk the result is a rich and delicious chocolate pudding.
The original creator behind this recipe, Maria Emmerich, created it as a way to her son to eat more protein. He didn’t like eggs so she blended them up and made a pudding for him. It worked great for her and I can totally see why! My kids absolutely gobbled this pudding right up too!
As I noted in the recipe I used monk fruit sweetener to keep my pudding low in sugar, but if I were making this for my kids again I would probably just use regular granulated sugar. If you do this, you may or may not need more sugar because monk fruit sweetener tastes sweeter.
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Add all of the ingredients into a high powdered blender or food processor and blend until smooth. You may need to use a tamper or scrape down the sides of the container to get it to blend completely.
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Once fully combined, transfer pudding to a dish and enjoy right away or for a firmer texture, let it set up in the fridge for a couple hours and then enjoy.
- Storage: Store the pudding in an airtight container in the fridge for up to 5 days.
Serving: 1with monk fruit sweetener | Calories: 143kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 101mg | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
