(Inspired by Maria Emmerich’s Original Recipe)
This rich chocolate pudding is made entirely from real-food protein — just eggs, cacao, almond milk, and natural sweetener.
The original inspiration comes from Maria Emmerich’s egg-based chocolate pudding. This version uses unsweetened almond milk instead of coconut milk for a lighter texture and lower overall fat content, while keeping it deeply chocolatey and incredibly satisfying.
It’s simple. It’s dense. It’s satisfying and rich and chocolatey 😋And it actually keeps you full for hours!
Serves: 3–4
Ingredients
-
5–6 large hard-boiled eggs, peeled
(or softly scrambled eggs, cooked gently and slightly underdone) - 1/2 cup unsweetened vanilla almond milk
- 4 tablespoons unsweetened cacao powder
- 1/3–1/2 cup natural sweetener (allulose recommended)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt (or slightly more to taste)
Optional:
- 1/2 teaspoon cinnamon
- 1 teaspoon instant espresso powder (deepens chocolate flavor)
Instructions
- Add all ingredients to a high-speed blender.
-
Blend on high until completely smooth and creamy, about 1–2 minutes.
Scrape down sides as needed. - Taste and adjust sweetness or salt if desired.
- Transfer to a glass container and refrigerate for at least 2 hours, or overnight for best texture.
The pudding thickens as it chills and becomes dense, almost mousse-like.
Texture Notes
- Hard-boiled eggs = thicker, more fudge-like
- Soft scrambled eggs = smoother, lighter texture
- Less almond milk = very thick
- More almond milk = softer pudding
Approximate Macros (Using 6 Eggs, Almond Milk)
Per batch:
- Calories: ~500
- Protein: ~36g
- Fat: ~30g
- Carbs: ~12g (mostly from cacao)
Per serving (4 servings):
- Calories: ~125
- Protein: ~9g
- Fat: ~7–8g
- Net Carbs: ~2–3g