- 1 ½ cup (360 ml) almond milk, unsweetened
- 1 cup (150 g) frozen zucchini
- ¼ ripe avocado
- 2 tablespoons hemp seeds
- 1 ½ tablespoon (15 g) Sunwarrior Warrior Blend Chocolate (or Vanilla)
- ½ to 1 tablespoon psyllium husk powder (for a thicker pudding)
- ½ tablespoon cacao powder, unsweetened (for a chocolate flavor)
- 1 to 3 teaspoons MCT oil (or extra virgin coconut oil)
- Generous pinch Himalayan crystal salt or sea salt
- 1 to 2 tablespoons collagen (for a creamier result + healthy joints)
- 1 to 2 teaspoons maca powder (energy boost + hormonal balance)
Are you looking for easy low carb breakfast recipes that you can take with you on the go?
This Flat Belly Chocolate Protein Soft Serve Ice Cream or Keto Chocolate Breakfast Pudding is ready in just 5 minutes and so delicious that you could even have it for dessert :)
I’ve been making it over and over again this Summer, and I can’t get enough of it! You can turn it into a refreshing soft serve ice cream bowl or a super smooth breakfast pudding. It’s a great breakfast to have if you prefer something sweet in the morning since most low carb and keto breakfasts tend to be savory.
Can you guess the secret ingredient to turn this breakfast pudding into the creamiest ‘soft serve ice cream’? It’s frozen zucchini! I’ve seen many recipes that use frozen cauliflower but I find those very hard to digest (bloated belly alarm :)) so I decided to experiment with zucchini. Turns out that it’s an excellent sugar free alternative to banana in smoothies!
Here I combine it with a little avocado and a spoonful of psyllium husk powder, a great source of fiber made from the husk of psyllium seeds. It’s a natural detoxifier that helps to keep you satisfied for longer, promote regular bowel movement and get a flatter belly. Psyllium has a neutral taste and is often used as a binding agent in vegan baking. You can find it in some organic shops and online. The more psyllium you add, the more your soft serve ice cream bowl will turn into thick and almost gelatinous pudding. Feel free to experiment with the quantities to find your ideal consistency.
The protein powder I’m using here is Sunwarrior Warrior Blend Chocolate. It’s naturally low in carbohydrates so an excellent choice if you’re eating keto. Made with protein from peas, hemp seeds and goji berry + flavored with stevia and cacao for a chocolate flavor. You’ll notice that you don’t need a lot to turn this breakfast pudding into a sweet treat. I often combine it with collagen protein, excellent for muscle recovery and healthy joints + it makes this breakfast extra creamy. If you want to keep the recipe vegan, omit the collagen.
One last tip: if you love Nutella or Snickers, add a spoonful of hazelnut or peanut butter for a decadent breakfast treat. If you love coffee, add a spoonful of instant espresso powder for a mocha flavor.
I’m really curious to hear what you think of this vegan keto breakfast pudding / chocolate soft serve ice cream, so definitely leave a comment down below.
Also, if you’re looking for more low carb breakfast recipes, let me know.
Enjoy and talk to you soon!
Flat Belly Chocolate Protein Ice Cream or Keto Breakfast Pudding (Dairy Free, Vegan Options)
- Blend all ingredients until smooth in a powerful high-speed blender.
- If you use frozen zucchini and chilled almond milk, the result will be soft serve ice cream. If you use almond milk at room temperature with 1 tablespoon of psyllium husk power, it will turn into a thick breakfast pudding.
- For a higher carb version, you can top the soft serve ice cream with some finely chopped dark chocolate (I used 95% cacao from Lindt) and a handful of berries.
- For a lower carb topping, add a sprinkle of chopped coconut flakes, nuts and/or cacao nibs.
JULIE’S TIPS & TRICKS:
- We’re in the middle of zucchini season so now is the time to freeze a large batch for later use! To prepare the frozen zucchini, you can peel it (optional, but it does make a better looking smoothie :)), chop it into small chunks and freeze it on baking paper so it doesn’t stick to the container. You can store it in the freezer for at least 6 months.
- For a lower fat version, leave out the MCT oil. Don’t skip the avocado since this will give the smoothie its rich and creamy texture.
- If you prepare this smoothie in advance, the psyllium husk powder will turn it into a thick, almost gelatinous, pudding depending on how much you add. If you prefer a runnier smoothie, leave out the psyllium.
Now I would love to hear from you!
What’s your favorite healthy breakfast to start the day?
Do you have a favorite comfort food breakfast too?
Would you like me to create more vegan keto breakfast recipes?
Let me know by leaving a comment down below.
Nutritional value (for the full recipe with 3 teaspoons MCT oil, without add-ons)
Net carbs 7 g, Protein 21.8 g, Fats 41.1 g, Calories 530 kcal
Nutritional value (for the full recipe with 3 teaspoons MCT oil, 1 tablespoon collagen & 1 teaspoon maca)
Net carbs 10 g, Protein 31.9 g, Fats 41.1 g, Calories 588 kcal