Low-carb + Dairy-free Chocolate Collagen Pudding Recipe

Sure, Collagen Fuel (or Primal Fuel) is great in smoothies and shakes, but what about when you’re looking for a lower-carb dessert option that doesn’t blow your macros out of the water? This Chocolate Collagen Pudding does the trick quite nicely.

Remember how much you loved those boxed chocolate pudding mixes as a kid? Well, this recipe has all of the flavor and creaminess without the sugar and additives. With two scoops of collagen plus cocoa powder and coconut milk, it satisfies even the most discerning chocolate lover.

And one juicy secret: you can have it two ways, as a mousse or pudding texture. Check out the serving suggestions at the end of the post for ways to take this chocolate pudding over the top!

Low-carb Chocolate Collagen Pudding Recipe (Dairy-free, Primal, Paleo!)

Servings: 3

Prep Time: 10 minutes

Cook Time: 5 minutes

Cooling Time: 3 hours

Ingredients:

  • 1 cup + 2 Tbsp. full-fat coconut milk (substitute milk of choice)
  • 1/4 cup + 2 Tbsp. cocoa powder
  • 2 scoops Primal Kitchen® Chocolate Coconut Collagen Fuel
  • 1 Tbsp. maple syrup (optional, or your favorite sweetener to taste)
  • 1 tsp. vanilla extract
  • dash of salt
  • chopped chocolate & fresh mint leaves, to garnish (optional)

Directions:

Heat ½ cup of coconut milk in a small saucepan.

Once the coconut milk is warmed, sprinkle the Primal Kitchen Chocolate Coconut Collagen Fuel over the coconut milk. Remove the pan from the heat and allow the mixture to rest for 1-2 minutes.

Whisk the collagen and coconut milk together. Add the vanilla extract.

Sift the cocoa powder into the pan, stirring as you go.

Pour the mixture into a blender along with a dash of salt, the remaining coconut milk, and the maple syrup. Blend until smooth.

To make a mousse-like dessert: Pour the mixture into three individual serving ramekins. Place the ramekins in the refrigerator to set for three hours.

T0 make pudding: Pour the entire mixture into a pyrex dish and place in the refrigerator for three hours. Before serving, gently stir the mixture with a spoon until it becomes the consistency of pudding, then pour it into ramekins or serving glasses.

Either way, garnish the final product with chopped dark chocolate and a sprig of mint.

Can I Make Keto Chocolate Pudding from This Recipe?

Yes! As written, this recipe contains 15 grams of carbs per serving, 11 grams net (without the optional chocolate topping). If you omit the maple syrup, it goes down to 11 grams total carbs, 7 grams net. You can always use stevia or another keto-friendly sweetener in place of the maple syrup, though you don’t need it. The Collagen Fuel adds sweetness by itself.

Also, this recipe makes three servings, but you can divide it into four petite servings to cut the carbs even more!

Topping Ideas for Chocolate Collagen Pudding

  • Top with mint- or raspberry-flavored dark chocolate shavings
  • Spoon on a dollop of whipped cream or whipped coconut cream
  • Pile on raspberries, sliced strawberries, shredded coconut, chopped nuts, or any combination of these

More Primal- and Keto-friendly Chocolatey Treats

Chia Pudding, Two Ways

Collagen Fuel Fudge Pops

Keto Fridge Fudge

Keto Chocolate Hazelnut Truffles

Print
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Chocolate pudding with chocolate shavings and fresh mint leaves

Low-carb + Dairy-free Chocolate Collagen Pudding Recipe


Description

Enjoy a childhood favorite with better-for-you ingredients. This is chocolate pudding reimagined, with fewer carbs than the original but all the creamy chocolate flavor you know and love. 


Scale

Ingredients

1 cup + 2 Tbsp. full-fat coconut milk

1/4 cup + 2 Tbsp. cocoa powder

2 scoops Primal Kitchen® Chocolate Coconut Collagen Fuel

1 Tbsp. maple syrup (optional, or your favorite sweetener to taste)

1 tsp. vanilla extract

Dash of salt

Chopped chocolate & mint, to garnish (optional)


Instructions

Heat ½ cup of coconut milk in a small saucepan.

Once the coconut milk is warmed, sprinkle the Primal Kitchen Chocolate Coconut Collagen Fuel over the coconut milk. Remove the pan from the heat and allow the mixture to rest for 1-2 minutes.

Whisk the collagen and coconut milk together. Add the vanilla extract.

Sift the cocoa powder into the pan, stirring as you go.

Pour mixture into a blender along with a dash of salt, the remaining coconut milk, and the maple syrup. Blend until smooth.

To make a mousse-like dessert: Pour the mixture into three individual serving ramekins. Place the ramekins in the refrigerator to set for three hours.

T0 make pudding: Pour the entire mixture into a pyrex dish and place in the refrigerator for three hours. Before serving, gently stir the mixture with a spoon until it becomes the consistency of pudding, then pour it into ramekins or serving glasses.

Either way, garnish the final product with chopped dark chocolate and a sprig of mint.

Notes

Nutrition info calculated using Cronometer.

Nutrition facts do not include optional toppings. If you omit the maple syrup, the recipe contains 255 calories, 11 grams carbohydrate (7 grams net), 21 grams fat, and 10 grams protein per serving.

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 272
  • Fat: 21 grams
  • Carbohydrates: 15 grams
  • Fiber: 4 grams
  • Protein: 10 grams

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24 thoughts on “Low-carb + Dairy-free Chocolate Collagen Pudding Recipe”

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  1. I wish you didn’t use your own products in so many recipes. I admire your work and do buy some, but it feels a bit too much like a promotion these days when you post recipes.

    How much cocoa powder should I use with plain collagen powder?

    1. And the majority of the recipes lately have become “healthy” junk food items. I’m afraid it’s all about site clicks from the keto fad crowd and notsomuch the truly primal people that have been with MDA from the beginning.

      1. AND it’s always a bummer when I click to the blog hoping for science, analysis, etc. and find another G/D recipe. So +1 to both of you.

        1. Okay, now that I vented, a more constructive comment (because I really do love MDA and, yes, many PK products). But here’s an idea. A lot of website visits (at least for my part) are grabbed during quick moments during the day. Rather than looking at the news or checking my email, I just want to read something interesting. What if you broke up the weekly link love posts so that no day went by without something on the informative end of things? You could still post recipes for the food obsessed (although many keto folks, I suspect, actually aren’t, and try to keep things simple, and aren’t always obsessed with getting into the kitchen, as opposed to, say, reading a book or something). Just a thought.

    2. Based on this recipe and the ingredients of the Primal collagen I’d imagine you wouldn’t have to change much about the recipe. The Primal Collagen includes monkfruit, cocoa powder and coconut milk powder so if you use regular collagen peptides you may need to add a little more sweetener and a spoon more of cocoa powder for this recipe.

      1. Thanks! Just what I was thinking! I wondered if there was something “magical” about the collagen peptides that made the pudding thick. I have collagen powder and the other ingredients. Thought that I might need to add chia seeds or something to make it pudding (I dislike the chia texture).

  2. Will this work with regular gelatin? Like, say, another brand like Great Lakes? I guess I don’t really know the difference between collagen and gelatin :/

    1. I use the Great Lakes kind that is hydrolyzed so it does not set up as gelatin. I use this for my smoothies since I like smoothies to be smooth and silky and not jello. I think you’d need to use a collagen that sets up, ie basically you need gelatin for that recipe which is collagen that is less processed and will set up into jelly. Any grocery store has plain gelatin in the cooking section.

    2. Hi Laura! Collagen peptides are hydrolyzed so they won’t cause a liquid to gel, whereas gelatin will. This recipe uses collagen peptides Not gelatin. The collagen’s purpose here is more for a protein/flavor boost than to gel the mousse/pudding.

  3. What makes this pudding ‘gel’? I suspect the coconut milk contributes. I’d prefer to use diluted hwc, since we’re carnivore now. Is it the collagen powder? We use BulletProof’s unflavored collagen powder. TIA!

  4. Also, if you could create a Printer Friendly click here option that would be great. it is very difficult to print your recipes

  5. I don’t have any chocolate collagen right now. Do you think this would taste okay using the vanilla one? Maybe up the cocoa powder? Looks amazing!!

  6. How does it have the same amount of net carbs with. And without the maple syrup?

  7. I have found that a few ounces of filtered, refrigerated water an avocado and a scoop of Orgain chocolate organic plant protein whipped up in the Magic Bullet is a wonderful pudding-ish treat. I cant wait to try this recipe as well.

  8. Can one get too much collagen? Since the serving size is “one scoop”, what is the upper limit on collagen per day?

  9. Couldn’t get mine to set so I added gelatin to get it to set & it was perfect.
    Guide – For every 1 cup of liquid (may need to increase for this recipe): 1Tbsp cold water, add 3/4 tsp. gelatin sprinkled over water. Let sit for ~2 minutes to hydrate gelatin. Pop in microwave for ~15 secs to heat, stir & make sure gelatin is dissolved. Add to pudding mix, whisk/stir. Pop in fridge to set. Voila!
    Added bonus, more collagen…

    (PS. Add ~1/2-1 tsp of espresso powder to boost chocolate flavor. Also can use plain collagen peptides instead of flavored in the recipe)

  10. Thank you Mark for sharing one more amazing recipe. I will definitely try to make this dish and will also share the feedback as well.

  11. This was delicious. I added a little cinnamon and espresso powder. Yum. This will be a weekly recipe.