Category
desserts
Author:
Lisa
Thank you to Kristi for this yummy keto pudding creation and photo. Posted on Instagram, follow her for more amazing keto recipes @kandbcooking
Ingredients
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3/4 cup Tutti Gormet no sugar added graham style crumbs
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2 tbsp Nutiva butter flavor coconut oil
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2 avocados peeled and pitted
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1/4 cup cashew milk
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1 scoop Optimum Nutrition chocolate protein powder
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3 tbsp cacao powder
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1 tbsp unsweetened black cocoa powder (or sub another tbsp cacao powder
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1/2 tsp instant espresso powder
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2 tsp vanilla extract
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4 tsp sugar free maple syrup
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A pinch of kosher salt
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3 tbsp Max Sweets Mini Chocolate Chips, melted
Directions
In a microwave safe bowl melt your coconut oil for 30sec. Add in your graham cracker crumbs and stir to combine.
Spoon equal amounts into 2 parchment lined individual spring form pans.
Press down on the mixture to create an even crust across the bottom of each pan. Place in the refrigerator to harden for 30min.
In a high powered blender place all of the pudding ingredients and blend until completely smooth.
Scoop equal amounts on top of each of the graham cracker crusts.
Smooth the top of the mixture with a spoon.
Place back in the refrigerator for at least 4 hours or overnight.
Once ready to serve cut 6 Max Mallow sugar free marshmallows into quarters and spread them across the surface of each pie. With a handheld torch lightly melt/brown the marshmallows.
Allow to cool, remove from spring forms, peal off the parchment, and serve.