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–+ servings

Halloween Pudding

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Dairy Free, Dessert, Snack
Cuisine American
Servings 6
Calories 366

Equipment

gummy worm mold
High Speed Blender

Ingredients
  

CHOCOLATE PUDDING:

  • 10 large hard boiled eggs peeled (or scrambled eggs)
  • 1 14 ounce can coconut milk (or 10 oz. unsweetened almond milk)
  • ½ cup Natural Sweetener 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

KETO COOKIES:

  • 1/2 cup butter or coconut oil
  • 1/4 cup Natural Sweetener or equivalent amount of liquid or powdered sweetener
  • 1 large egg
  • 4 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon Redmond Real salt
  • 1 teaspoon baking soda
  • 2 teaspoon vanilla extract
  • 3 1/2 cups blanched almond flour

GUMMY WORMS:

  • Gummy Worms Click HERE for the recipe

OPTIONAL GARNISH:

  • 1 ounce cream cheese softened (or Kite Hill brand if dairy free)
  • Crushed Pecans

Instructions
 

  • Make the chocolate pudding (click HERE to find the directions), make the cookies in shapes that resemble a gravestone (click HERE for the directions), make the gummies (click HERE to find the directions).
  • Divide the pudding into 4 shallow serving dishes.
  • Cool the cookies completely in the fridge.
  • Place the softened cream cheese into a Ziplock bag. Cut a tiny hole into the corner of the bag. Write the letters RIP onto each gravestone shaped cookie. Place the cookies into the pudding.
  • Place the gummy worms into the pudding dish. Garnish the pudding with crushed pecans if desired.
  • Store in the fridge for up to 4 days.

Notes

(NOTE: this uses one cookie per dish or about 1/4 of the cookies)

Nutrition

Calories: 366 | Fat: 31g | Protein: 18g | Carbohydrates: 6g | Fiber: 3g | P:E Ratio: 0.5