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Hard Boiled Egg Pudding

Hard Boiled Egg Pudding

I know this Hard Boiled Egg Pudding recipe sounds crazy, but you must try it!

I first wrote this recipe back in 2011 when we first adopted 2 baby boys and my husband lost his job. Times were tough and money was very tight.

My son Kai hated eggs as a toddler, but eggs are one of the cheapest keto foods and needed to be one of our staples for food. I devised this recipe to sneak some eggs into his breakfasts. He loves it! To think, hard boiled eggs made into a pudding! Yes, I am crazy but it is a great way to get in protein without using protein powders!

This protein pudding recipe is in my book The 30 Day Ketogenic Cleanse cookbook and it is in the meal plans which have helped so many people stick to this dairy free keto lifestyle and enjoy the food!

“Hi Maria! That chocolate breakfast pudding made with 10 hard boiled eggs. I don’t know what parallel universe Maria was living in when she concocted that recipe, but it is magically, life-changingly amazing. My husband cannot believe that 10 HB eggs turned into such deliciousness. Neither can I. I was skeptical right up to the last minute. This will be a staple in our house from now on! Thanks, Maria!”

If you do not like chocolate and would prefer a French Toast Protein Pudding, I have that recipe in Easy Dairy Free Ketogenic Recipes cookbook! 

If you want to watch me make this delicious hard boiled egg pudding, subscribe to our new YouTube Channel to get updated when the video comes out which will be in a day or two, and comment below on what video recipe we should make next!

Click HERE to subscribe to our keto YouTube Channel and tell your friends! Its a FREE and fun way to learn keto! 

I use my Vitamix daily! No lie. I use it for everything. I make my sauces in it, salad dressings (my Ranch is the best!), my keto soups that I want pureed, and it makes my hard boiled egg pudding into the creamiest chocolate mousse!

Yes, a Vitamix is a pricy gift, but I went through a cheap blender almost every year. My Vitamix has lasted 10 years! It is good investment in my mind!

Click HERE to find the Vitamix I love (on SALE NOW)!

Click HERE to find a more affordable Vitamix! 

TIP OF THE DAY: I often hear that people do not like the sulphur smell of the eggs. So here is a great tip! Jacques Pepin, the amazing French chef, suggests putting boiled eggs immediately into ice water after cooking, and leaving them there for 30 minutes to prevent the sulphuric odor.

I made my keto chocolate pudding for Halle Berry and she absolutely loved it! She took all the leftovers!


Hard Boiled Egg Pudding

Maria Emmerich
5 from 6 votes
Prep Time 10 minutes
Cook Time 5 minutes
Course Breakfast, Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine American
Servings 5 servings (1/2 cup each)
Calories 268


  • 10 large hard boiled eggs peeled (or scrambled eggs)
  • 14 ounces coconut milk 1 can, (or 10 oz. almond milk)
  • 1/2 cup Natural Sweetener or 3/4 teaspoon stevia glycerite
  • 1/4 cup unsweetened cocoa powder or Further Foods chocolate collagen
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon Redmond Real salt use code Maria15 for 15% off


  • Place all the ingredients into a blender and puree until very very smooth. Taste and adjust sweetness to your liking.
  • Place in the fridge in an airtight container for up to 4 days.



Calories: 268 | Fat: 22g | Protein: 14g | Carbohydrates: 4g | Fiber: 1g | P:E Ratio: 0.6




“Hey Maria!

I just had to share my results…So in the beginning of the year I decided to try the meal plan provided in 30 Day Ketogenic Cleanse, mainly so I didn’t have to come up with a weekly menu or grocery list. I wasn’t thinking that I would see much weight change. BOY WAS I WRONG! Two weeks into the meal plan weight started melting off. I started the 30 Day Cleanse snuggly fitting into a size 6. By the time the 30 days were over I was loosely fitting into a size 4. My mind was blown away. I was feeling better every day. I finally felt in control instead of food controlIng me. I was so excited, I didn’t want to stop with just the cleanse so I continued with the meal plan provided in Easy Dairy Free Ketogenic Cookbook. Again, MIND BLOWN. I’m now fitting into size 2…..WHAAAAAT?!?!?!?  

I’m super passionate about this lifestyle (not just KETO, but the supplements and fitness as well) My goal is to be a KETO Coach one day. You and Craig have helped me change from the inside out…Thank you! Thank! Thank you! You are both such an inspiration!”

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

Click HERE to check out my NEW Keto Packages!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Susan Burton says:

    I was pleasantly surprised how amazing this pudding was. I suggest letting it set in fridge overnight. It looses the egg taste then. My family loves it. I make it about once a month. Nice to have a sweet treat to eat. I also have put whipped cream on it to fancy it up a bit for a fun treat.

  • Mavis Wood says:

    I’m going to try that boiled egg pudding today. I need the extra protein.

  • Carol says:

    This is definitely sorcery! Can’t wait to try it. Thank you, Maria!

  • Marydee says:

    I must say this is very intriguing! How many 1/2 Cup servings does it make??

  • Valerie says:

    I can’t seem to get enough protein in my meals, so this pudding is something I will be trying right away.

  • Kathleen Pancoast says:

    How many servings does this make?

  • Paul says:

    Been making this for a couple years and love switching up the flavor profiles with extracts and spices…Thanks for sharing this again Maria!! Love it!

  • Cathy says:

    I am wondering if I can make just 1/2 a recipe? I admit being nervous about it being “ too eggy” and right now you can only buy one dozen eggs at a time where we live!

  • Jeanie says:

    I have already been making this (similar) recipe from your Art of Healthy Eating, Kids cookbook, p. 117. Protein pudding. It is FABULOUS!!!!!!!

  • Kristen Madeley says:

    How many serves does this make? It shows “Serves: ½ cup” but that appears to be the serving size rather than the total serves that the recipe makes.

  • Roberta says:

    To prepare this pudding for someone who can’t eat coconut but doesn’t need to be dairy-free, could I substitute coconut milk with heavy cream? Or what else would you suggest? And in the same amount or changing it (if so, how much?), please? Thank you!

  • Christie says:

    Is it supposed to be thick right away or does it solidify at some point? 😬

  • Christine says:

    My little guy is allergic to coconut, among other things. Could I use regular milk in this? He is also allergic to peanuts, tree nuts, avocados, and sunflower seeds so I can’t use nut milks. Thanks for your thoughts!

  • Danielle Fortini says:

    How can I make this carnivore (replacing the coconut milk)?

    • Maria Emmerich says:

      If not dairy sensitive, you can sub the coconut milk for some heavy cream thinned out with a little water. Don’t know a good sub for the cocoa though.

  • Lori says:

    Can you use coconut cream
    Instead of coconut milk?

  • Dawn says:

    I made it last night in my Vitamix ( used heavy cream).
    Looked smooth and creamy.
    This morning it’s not set up like pudding, more like a thin milkshake!
    Tastes great..
    But why???

  • Jodi Lowe says:

    Are you freaking kidding me? My family wants this in the fridge all the time. Love it – add Keto whipped cream and raspberries – yummy!!

  • JoEllyn says:

    Brilliant! I just have to leave a comment. My teenage, athletic son is all about protein smoothies. He makes them with bananas, maple syrup, protein powders, etc. He is also a fan of the flavored yogurts you can get in the stores. I’ve tried to get him to decrease his carb/sugar intake with not much luck. He loves this!! If he wants a smoothie, he thins it out with more coconut milk. If he wants “yogurt” he lets it thicken. Awesome!

    Also, a time saver with the hard boiled eggs………….
    If you have an instant pot:
    1. Crack the 10 eggs into a dish that will fit inside your instant pot. (I use a 1.75 quart pyrex dish)
    2. Pour 1 cup cold water into liner of instant pot with trivet.
    3. Carefully place dish with cracked eggs on top of trivet. Close lid and pressure cook at High pressure for 5 min plus an additional 9 minutes of natural release.
    4. Remove carefully. Chop with knife and use for puddings, egg salad, etc. No ice-bath, no peeling!!

    (For more specific instructions go to www. pressurecookrecipes.com, Instant pot Kathy’s Egg loaf)

    I keep an “egg loaf” in the refrig and my son can make his smoothies whenever he wants – easy peasy!

  • Suzanne says:

    Watched you be interviewed on CarnivoreRX mentioning this recipe this afternoon. Made the pudding tonight. Delicious! Thank you for sharing.

  • Michelle says:

    Will subbing almond milk for the coconut milk work?

  • Gwen says:

    We don’t like to use swerve due to gut issues so we used stevia drops and heavy cream, not sure if that is that contributed or it was that we used to make homemade pudding before going keto. Something was off…it was chalky, flavor was fine. We may try again…I hope we can make it work, maybe milk instead of cream, we use hard-broiled eggs in recipes all the time so I don’t think that is an issue. Love the concept….will have to work with it! Thanks 🙂

  • Brandee says:

    Even with all the reviews I was still skeptical, especially with how ‘eggy’ it smelled as I poured it into the glass jars last night. Pulled it out this morning and oh.my.gosh. Divine! My 8 year old, who recently declared she hates eggs, absolutely devoured this. Thank you, Maria!

  • Elizabeth says:

    So awesome. I halved the recipe as I was reluctant about using so many eggs. In doing so, I accidentally added the full quantity of raw cacao powder. Oops. I must say, it tastes soooo delicious. I also used a combination of pure pouring cream and coconut milk. Tastes amazing. I can’t wait until it is set. 🤤

  • Zaina says:

    In order to make this a little lower in calories do you think you can just use 10 egg whites and 5 yolks? So basically half the yolks? Or do you think that would destroy the recipe?

    • Maria Emmerich says:

      Not sure if that will work or not. Let me know if you try it. You can also use a coconut milk with less fat if it doesn’t have added sugar. 🙂

  • Stephanie Carpenter says:

    This is really good! How many days will this last in the fridge? 🙂

  • sharon says:

    what kind of coconut milk do you use? Can you show a snapshot of the nutrition amounts that appear on the back. I’m not finding what I think I should use. Thanks

  • Lucie Sabina says:

    Wow! I was very skeptical as this was my second attempt, but it turned out I didn’t blend the mixture nearly enough that first time. This time I blended, stirred, and blended some more still and it turned out silky and creamy. You’re a genius, Maria Emmerich! Thank you!

  • Alysia says:

    Can you cut this into 5ths? I’m the only one who would eat this so I want to make small amounts

  • Kate says:

    I used the scrambles eggs and followed the recipe to a T. This is absolutely delicious. I got 7-1/2 cup servings.
    I’m a bit under the weather this couple days, not eating solid foods, so today I made this so I can be sure to get some protein into me. ❤️❤️

  • Vickie says:

    Maria, thank you so much for all of your hard work! You make this lifestyle so much easier and sustainable. I’ve bought the best blender within my budget, but I’m still getting grainy, chunky, eggy pudding. Would scrambling the eggs instead of boiling them make a difference? Do I need to make any adjustments in the other ingredients to get the same thickness? Thanks again!

    • Maria Emmerich says:

      I would try scrambled eggs and see how that goes. Make sure you hard scramble them–any excess liquid will cause your pudding to set up less firmly 🙂

      But with this recipe, a quality blender is key. I have heard some less expensive models can do the trick, like a Ninja ❤️

  • Melanie says:

    Can you use maple syrup or honey instead of stevia?

    • Maria Emmerich says:

      I do not use maple syrup or honey (VERY high in fructose and not at all keto compliant) but if that is not a concern of yours then sure 🙂

  • Melanie says:

    This is really yummy! I use with almond or macadamia nut milk and use only 8 ounces to make it thicker. Sometimes if I want more protein I will scramble some egg whites to add to it!

  • Shannon says:

    Which form of natural sweetener do you use? New to all this and I have powdered, brown & granular natural sweeteners.

    • Maria Emmerich says:

      You can use any natural sweetener that you like in the pudding. I prefer confectioner’s over granular, or liquid (like stevia glycerite) for this recipe 🙂

  • Nancy says:

    I finally made it after all these years and being skeptical 1/2 the recipe. OMG it’s delish!! Chill over night then eat!! Yummy. Chocolate decadence is now back in my life!!

  • C Russell says:

    oh my goodness Maria, this is fantastic. I’ve been carnivore about 18 months and have been hearing about this for quite a while. The concept just seemed so weird–I couldn’t imagine it could really be tasty. Granted, the chocolate collagen, vanilla and sweetener arent’t exactly carnivore. But neither is my coffee and boy oh boy is this yummo! and filling! I’ll call it carnivore adjacent and be happy. Thanks!

  • Linda says:

    Unbelievable and delicious!!! Thank you Maria!!! I’m learning alot about using protein in ways I nevr thought!!!

  • Denise says:

    I was skeptical. I had to try it though it’s not terrible but to make it taste a bit better I added sugar free chocolate pudding mix for me it made it more palatable. However psychologically it’s a no. Glad u have my own chickens and had extra eggs

  • Patti says:

    I want to make this bur only have chocolate whey and chocolate Equip, will either if these work? Thanks!!!

  • Abbey Foltz says:

    My 13 month old daughter is allergic to egg white protein. Do you know if there is a way I can make this using just double the amount of egg yolks or perhaps the normal amount of yolks and add something else as a substitute for the egg whites?
    Maria, I love all of your recipes! I have been keto for close to 7 years, and your recipes are so very helpful in maintaining variety with this WOE!
    We found out our daughter has allergies to egg white, peanuts, dairy, and tree nuts a few months ago. I have been trying to use substitutes for many of your recipes, and so far they have worked well. Thankfully, she absolutely loves meat and seafood, so there’s always an easy protein option for her… but I would love to incorporate more variety for her at a young age so that she will not be terribly picky as she grows.

  • Arlene C says:

    Love the pudding but the picture with the recipe is very deceiving. The serving size is only 1/2 cup and the picture makes it look like it’s at least twice that much. I didn’t pay attention to the serving size and ate at least a cup size serving. Very filling and very delicious but not what I was supposed to be eating. Oops.

    • Maria Emmerich says:

      Always read the recipe and count total servings if you are tracking macros. I certainly don’t mean to be deceiving. All of the recipes come with number of servings and macros per serving clearly labeled for you 🙏

  • Julie JOY! says:

    I want dessert in the evening, but chocolate keeps me awake. I made “Christmas pudding” instead. I added nutmeg, cinnamon, and a bit of allspice. I used Swerve brown sugar for the sweetener. It’s perfect! (OK, it’s not perfect. I really want chocolate! But this will work!)

  • Mirella Torsiello says:

    Hi Maria in your book protein sparing it says you can use liquid egg whites lightly scrambled. Do I need to cook them or just scrambled them in a bowl? Also would it work if I did not cook them?

    • Maria Emmerich says:

      You do have to either scramble or hard boil the eggs. Otherwise you’re making a custard 🙂

  • Rosanne says:

    Does this freeze well? I’m looking for something a little sweet to keep on hand in the freezer, without the texture being off after it’s thawed to eat.

  • Leanna says:

    I made this yesterday afternoon. Smelled really eggy so I was worried. But like everyone said the smell was gone after leaving to sit overnight. I used my Ninja blender and let it blend for a really long time. I still think it could be a little bit silkier though. But I think that it is my blender. I topped it with a little bit of whipped cream this morning to make it special. I’m hoping that my husband and granddaughter will eat it. I’ll try tonight. I think it tastes great, but next time I might put a little bit more cocoa powder and sweetener in it.

  • Tracy Kinsel says:

    Can you freeze this in individual cups?

  • Erin says:

    I just made this and let it chill. It still looks like chocolate milk. What did I do wrong?

    • Maria Emmerich says:

      Sounds like too much liquid. Did you scramble the eggs or hard boil them? If scrambled, you need to reduce the liquid a bit. Alternatively, you can add about 1/4 cup of egg white protein powder to thicken it up 🙂

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