Milk Chocolate Pudding
THM: Deep S, low carb, sugar free, gluten/egg/nut free
Author: Briana Thomas
Serves: 1
Ingredients
- ½ cup water
- 1 tsp. Knox gelatin*
- 1 T refined coconut oil
- -
- 1 cup cold unsweetened almond milk (or carton coconut milk for a nut free version)**
- 3 T whey protein powder
- 4 tsp. cocoa powder
- ⅛ tsp. THM Pure Stevia Extract Powder
- 3/32 tsp. salt (3 doonks)
- Dash vanilla extract
Instructions
- Whisk the gelatin into the water. Add the coconut oil and heat the mixture until the coconut oil is melted (1 minute in the microwave).
- Blend the hot liquid with the other ingredients until everything is emulsified and smooth. (Always be careful when blending hot liquids, and vent your blender as necessary. An immersion blender would be a good option.)
- Enjoy warm as hot chocolate or chill the mixture for several hours until firm and enjoy as a pudding. Yields 1 serving
Notes
*If using a beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.
**Most people with nut allergies can have coconut products no problem, but check with your doctor first.
Some instant coffee granules would be a great addition!
**Most people with nut allergies can have coconut products no problem, but check with your doctor first.
Some instant coffee granules would be a great addition!
Recipe by Briana Thomas at https://www.briana-thomas.com/milk-chocolate-pudding/