Categories: Recipes0.7 min read

by Stephen Luther, M.D.


Chocolate Pudding


  • 8 large eggs (cooked, scrambled, and soft)
  • 1 cup unsweetened almond milk, heavy whipping cream, Greek yogurt, or milk of choice
  • ½ cup Swerve confectioners, stevia, or choice of zero-sugar sweetener
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • pinch salt


  • One tablespoon of prepared coffee or more to your taste
  • Peppermint shavings
  • ½ cup of powdered peanut butter, premixed with milk or water to pudding consistency
  • Chopped nuts
  • Chocolate or unflavored protein powder, premixed with milk or water to pudding consistency


  • Place your scrambled eggs into a high-powered blender with the rest of the ingredients. Blend on high speed until the texture is entirely smooth (may take several minutes).
  • Taste and add more sweetener if desired.
  • Pour batter evenly into four serving glasses and refrigerate for about an hour.
  • Store in covered containers in the refrigerator for up to 4 days.


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