Easter Sugar Free Chocolate Coconut Pudding is an easy low carb, keto friendly and sugar free dessert that is perfect for Easter. Chocolate pudding, topped with coconut and sugar free candied almonds.
Cut the avocados in half and remove the pits, use a spoon to scoop the flesh out and place it into the bowl of your blender or food processor. Add in the cocoa powder and vanilla extract.
Heat your milk in the microwave for 2 minutes, stir in the swerve until it has dissolved. Pour the milk into the blender and blend until smooth.
Pour into your four glass containers and refrigerate for an hour.
In a ziptop bag place your coconut and a few drops of green food coloring, seal the bag and shake until the coconut is colored green.
Top each pudding with two tablespoons of the coconut and three Jordan almonds.