This is my grown-up keto version of pudding cups - that kids love, too! - with a silky texture that is high in protein and sugar-free. Chocolate protein pudding makes a lovely breakfast pudding, a nutrient dense snack or a healthy dessert. For make-ahead snacks or lunches, I prepare six servings in 4oz glass jars with lids. For a featured dessert, I make four servings in a coupe glass with this recipe. If I'm not planning to make keto raspberry ripple ice cream, maple walnut ice cream, or hollandaise sauce with egg yolks, I opt for free-range egg whites from a carton to make this keto pudding. Rest assured, there's no eggy taste or smell in the finished pudding!
This recipe is adapted from Maria Emmerich's "Hard Boiled Egg Pudding." Maria has inspired a culinary world of possibilities using eggs on a ketogenic lifestyle, and she has inspired my kitchen immensely. In this variation, I use only egg whites.
The key for a lovely thick pudding texture is to ensure the egg whites are cooked fully, so there is no moisture remaining.
If you're using a granular sweetener without a high speed blender, you may wish to powder the sweetener first for a smooth finished texture.
For a low-fat variation you can use just water. I would recommend starting with 3/4 cup water and then add more water to preferred pudding thickness and taste.
Macronutrients are calculated using heavy cream, not coconut milk.
