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Keto avocado pudding is easy to make and a tasty treat for avocado lovers. Coconut milk and lime zest add flavor to this low carb pudding recipe while erythritol keeps it sugar-free.
Thanks to low carb dieters avocado pudding is a popular mainstream breakfast, snack and healthier dessert option. In fact, Kourtney Kardashian’s avocado pudding breakfast is currently having a moment across social media. Although her recipe includes honey, which is not keto friendly, don’t despair. There are many keto friendly sweeteners to choose from.
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This avocado pudding recipe serves one and is perfectly portioned for a small snack or dessert. Because the net carbs are so low, I sometimes double the recipe when I want a little more. (If you want a great Keto Chocolate Avocado Pudding click here.)
Although you can use a fork to mix the ingredients together, an immersion blender (or stick blender) creates an unbeatable creamy texture. Look for one that comes with a beaker and a mini food processor for ultimate convenience. Stick blenders make a luxuriously creamy avocado pudding.
Why Use Avocados for Pudding? Are Avocados Healthy?
Avocados are high in heart-healthy monounsaturated fat and rich in potassium. One small avocado has roughly 120 calories, 11 g fat, 5 g fiber, 370 mg potassium and is 1.37 net carbs. And while a store-bought sugar-free pudding may have zero grams of sugar it has a whopping 9 net carbs. Clearly, avocado pudding is the healthier keto option.
Keto Avocado Pudding Ingredients
The ingredients for this sugar free pudding are simple…
- Ripe avocado
- Coconut cream
- Vanilla extract
- Lime zest
- Pinch of salt
- Keto sweetener to taste
Why Lime Zest Instead of Juice?
I found that adding lime or lemon juice wasn’t as tasty as using a little zest. Finely grated zest is better because it incorporates smoothly. For this, a microplane grater is an invaluable kitchen tool which makes quick work of zesting citrus, grating hard cheese, chocolate, nuts and garlic. I bought mine as a 3 microplane set, but you can find them singly, too.
Do I Have to Use Coconut Cream From a Can?
Coconut cream is the thick white substance that floats to the top when you open a can of full-fat coconut milk. It contains lauric acid which is great for fueling our keto bodies! A great vegan option, it provides creaminess to the pudding and a nice flavor.
NOTE: A carton of coconut milk (milk substitute) from the dairy section in the store is not suitable as it thins the pudding too much.
What Can I Sub For the Coconut Cream?
If you don’t like or can’t have coconut cream, try adding Greek Yogurt or folding a little whipped cream into the avocado pudding.
More Keto Avocado Recipes for Avocado Lovers!
Keto Avocado Pudding
The simple ingredients in this keto avocado pudding highlight the avocado and let it shine!
Course: Breakfast, Dessert
Optional Topping (not included in nutritional info)
- whipped coconut cream (or whipped heavy cream)
Add all of the ingredients to a small bowl and blend with an immersion blender until combined and creamy. (For a rustic texture, mash the avocado with a fork and stir in the remaining ingredients.)
Taste and adjust flavors – a drop or two of vanilla, more sweetener or a little more lime zest.
Enjoy immediately for a soft pudding consistency or refrigerate for 4 hours for a firmer pudding.
*Coconut cream is the thick, white cream that floats to the top of a can of coconut milk (full-fat, NOT light). Don’t shake the can, use the thick cream that floats to the top. You can also find cans of coconut cream in the store. Ask your grocer where to find it.
PRO TIP: Refrigerating the can before opening, helps the fat float to the top and solidify, making it easier to remove. It also makes the avocado pudding a little thicker since it is already cold.
Serving: 1g | Calories: 211kcal | Carbohydrates: 7.47g | Protein: 2.5g | Fat: 20g | Sodium: 88mg | Potassium: 368mg | Fiber: 5.6g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 7.6mg | Calcium: 9mg | Iron: 0.42mg
Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.