Recipes

Cottage Cheese Chocolate Pudding Recipe

Atkins Cottage Cheese Chocolate Pudding
4.3g
Net Carbs
Prep Time: 100 Minutes
Style:American
Cook Time: 1 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
12.1g

Protein

24.4g

Fat

17.3g

Fiber

326.8cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 oz semisweet style chocolate baking chips, 45% cocoa, no sugar added
  • 3 Tbsp heavy whipping cream
  • 0 1/2 cup cottage cheese
  • 3 tbsp multi-use syrup, Splenda
  • 2 tsp cocoa powder, unsweetened
  • 1 tsp chia seeds
  • 0 1/4 tsp vanilla extract
  • 2 cluster Atkins Keto Cookies & Creme Clusters

DIRECTIONS

  1. In a small microwave safe bowl, microwave sugar free chocolate chips and heavy cream for 30 seconds. Stir until very well combined and smooth. If chocolate chips are not completely melted, microwave for another 15 seconds.
  2. In a blender, combine cottage cheese, sweetener, cocoa powder, chia seeds and vanilla extract until very well combined and chia seeds are mostly broken down, about 1 minute on high. Scrape down sides, add melted chocolate and process on high until very well combined, scraping down sides as needed, until smooth and creamy, another 2 minutes.
  3. Portion pudding evenly into two serving cups, about ½ cup in each. Refrigerate until thickened, about 1 ½ hours. Top each pudding cup with 1 diced Atkins Keto Cookies & Crème Cluster and serve. One pudding cup as described is one serving.

Cooking Tip

For best results, be sure to allow plenty of time in the blender so all the ingredients are creamed and fully broken down. Scraping down the sides of the blender a few times will help to ensure there aren’t any clumps of ingredients in your pudding. Note that we did try making this recipe with confectioners erythritol and found the texture and taste was much better using the liquid allulose and sucralose blend.

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