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If you’ve never blended hard boiled eggs into a dessert, I understand the hesitation. It sounds wrong.
But the result is a thick, rich chocolate pudding with a silky texture that’s hard to believe comes from eggs, cocoa powder, and milk.
No raw eggs, no tempering, no fuss — just blend and chill.
I started making this when I needed a high-protein dessert that didn’t involve protein powder.
The eggs give it a surprisingly creamy body, and once it’s cold, it holds its shape like a proper pudding.
It’s not a classic airy chocolate mousse — it’s denser, more like a chocolate pots de crème — and honestly that’s what I prefer. My kids eat it without knowing what’s in it, which says everything.
Why You’ll Love This
5 minutes of hands-on time, and it’s better the next day
Hard boiled eggs create a genuinely creamy texture – no raw eggs, no tempering, no risk
Naturally keto and high protein without any protein powder
Ingredients
- hard boiled eggs, peeled
- milk (dairy or non-dairy both work)
- keto sweetener, adjust to taste
- unsweetened cocoa powder
- vanilla extract
How to Make It
Add the peeled hard boiled eggs to a high-speed blender or food processor along with the milk, cocoa powder, sweetener, and vanilla. Blend on high for a full minute, scraping down the sides once or twice, until completely smooth. The mixture will look thick — that’s exactly right.
Taste before transferring and adjust the sweetener or cocoa to your preference. Pour into small serving glasses or ramekins and refrigerate for at least 30–60 minutes. The pudding thickens as it chills and the flavor deepens. Serve cold, topped with berries, a spoon of whipped cream, or shaved dark chocolate.
Tips
Dutch-process cocoa gives a deeper chocolate flavor than natural cocoa
A high-speed blender (Vitamix, Ninja) gives the smoothest result — blend for a full minute and scrape down the sides. A regular blender works but needs longer; run it for 2 full minutes to break down the egg whites completely
Add an extra tablespoon of milk if you want a softer, lighter texture
Make it the night before — the flavor deepens and the texture improves
Hard Boiled Egg Chocolate Pudding
Ingredients
- 6 hard boiled eggs
- ½ cup milk, or non-dairy milk
- ⅓ cup keto sweetener, adjust to taste
- ⅓ cup unsweetened cocoa powder
- 1 tsp vanilla extract
Video
Instructions
- Add peeled hard boiled eggs to a high-speed blender or food processor.
- Add the milk, sweetener, cocoa powder, and vanilla extract.
- Blend on high until completely smooth and creamy. Stop and scrape down the sides if needed.
- Taste and adjust sweetness or cocoa.
- Transfer to serving bowls and chill for at least 30–60 minutes before serving.
Notes
Add more milk for a softer consistency
Chilling helps it set and improves the flavor
This is denser than a classic airy mousse — closer to a protein pudding
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
