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!
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
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.
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.
To 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.
