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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
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This jovial originally appeared on Sugar-Free Mom. Republished with permission.
My daughter has been eating this pudding for a year now and still has no idea she is eating eggs. I will have to tell her or she will soon find out when she helps me make a reel on Instagram for this scrambled egg pudding! I promise you, that even your most difficult picky eater, will not detect the eggs in this chocolate pudding!
This pudding has 2 eggs per serving, making this a super nutritious way to start the day or break your fast! If you worry the kids will find out it’s made with scrambled eggs and then not eat it, just make this when they are not home. Prepare the recipe as is, separate it into individual servings, and cover. Store in the fridge for up to 4 days. The kids will be so excited that you will let them eat pudding for breakfast!
Scrambled Egg Chocolate Pudding
Ingredients
- 8 large eggs cooked, scrambled
- 1 cup unsweetened almond milk or milk of choice
- 1/2 cup Swerve Confectioners
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch salt
Instructions
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Place your scrambled eggs into a high powered blender with the rest of the ingredients. Blend until completely smooth in texture. Taste and vary your sweetener if needed.
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Pour batter evenly into 4 serving glasses and refrigerate until set, about an hour.
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Store in the fridge covered, for up to 4 days.
Notes
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
