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, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dessert
, nutritional review by Jill Wallentin
in Recipes, Dessert Cottage cheese chocolate pudding
This creamy cottage cheese chocolate pudding is an easy low-carb, higher-protein dessert made with cottage cheese, cocoa, and sugar-free dark chocolate. It sets into a silky, spoonable pudding with deep chocolate flavor and no added sugar. Perfect as a light dessert, snack, or make-ahead treat.
USMetric
servingservings
Ingredients
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- ½ cup 120 ml heavy whipping cream
- 1½ oz. (51⁄3 tbsp) 45 g (80 ml) sugar-free dark chocolate
- 1 tbsp 1 tbsp cocoa powder
- 2 tbsp 2 tbsp powdered erythritol
- 1 tsp 1 tsp vanilla extract
- 1 pinch 1 pinch salt
- ½ cup (2¼ oz.) 120 ml (60 g) fresh raspberries for garnish (optional)
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Making low carb simple
Instructions
- Add the cottage cheese and heavy cream to a blender and blend until smooth.
- Add the powdered erythritol, vanilla, and salt, then blend until incorporated.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals until smooth.
- Add the melted chocolate and cocoa powder to the cheese mixture and blend until smooth.
- Divide the pudding among four serving glasses.
- Chill for 2 hours before serving.
Recipe notes
If your cottage cheese contains a lot of liquid, drain it briefly before blending.
Blend the cottage cheese and cream until silky smooth before adding the cocoa.
Chill for at least 2 hours; the pudding becomes noticeably thicker as it cools.
Let the melted chocolate cool slightly before adding it. It should still be fluid but not hot to the touch.
