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Hard Boiled Egg Pudding

By April 23, 2020 June 17th, 2020 Uncategorized

Hard Boiled Egg Pudding

I know this Hard Boiled Egg Pudding recipe sounds crazy, but you must try it! My son Kai hated eggs as a baby, so 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! 


Protein Pudding
 
Prep time
Total time
 
Author:
Serves: 5 servings (1/2 cup each)
Ingredients
  • 10 hard boiled eggs, peeled
  • 1 (14oz) can coconut milk
  • ½ cup Swerve confectioners (or equivalent amount of liquid or powdered sweetener)
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon Redmond Real Salt (use code Maria15 for 15% off)
Instructions
  1. Place all the ingredients into a blender and puree until very very smooth. Taste and adjust sweetness to your liking.
  2. Place in the fridge in an airtight container for up to 4 days.
Notes
Nutritional Information for ½ cup (1 serving):
268 calories, 22g fat, 14g protein, 4g carbs, 1g fiber
 

 

TESTIMONY OF THE DAY

“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

About 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.".

69 Comments

  • 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!

    • Maria Emmerich says:

      Yes, that will work. Same amount. It would be a bit thicker and higher in fat. You could just thing out cream until it is like milk. 🙂

    • Rene’ says:

      I absolutely loved this and so did my daughter! Thank you so much for your recipes!! I cherish your cookbooks! 🥰

  • 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