Egg-White Tahini Chocolate Pudding

Low-GL, high-protein take on the viral boiled egg pudding – yolks swapped for tahini, almond milk base, honey at 35g with salt doing the balancing.

Ingredients

  • Hard-boiled eggs, whites only (5, about 165g whites)

  • Tahini, well-stirred (45 g)

  • Cocoa powder, Dutch-process if you have it (18 g)

  • Unsweetened almond milk (120 ml)

  • Honey (35 g)

  • Vanilla extract (9 g)

  • Fine salt (3/4 g)

Preparation

  • Boil eggs for 7 minutes – no longer, or sulfur flavors develop.

  • Move straight to an ice bath and chill fully.

  • Peel the cold eggs and separate out the whites. Save the yolks for something else.

  • Add the whites, tahini, cocoa powder, almond milk, honey, vanilla extract, and salt to a blender.

  • Blend on high until completely smooth – a full 1-2 minutes, scraping down once. Any graininess means keep blending.

  • Taste. If egg or tahini bitterness comes through, add another 5g of cocoa and blend again. If it needs sweetness, add allulose to taste. Thin with a splash of almond milk if too thick.

  • Portion into four ~100g servings (ramekins or small jars) and refrigerate at least 2 hours. It thickens as it sets and tastes better cold. Keeps up to 4 days covered.

Notes

Serving size: 4 portions of ~100g each (about a standard ramekin), roughly 130 kcal, 7-8g protein, ~8g net carbs per serving. Almond milk drops the lactose sweetness, so taste at the blend stage – if it needs more, add allulose rather than honey to keep the GL flat. Blend longer than feels necessary; the whites-plus-tahini emulsion needs the time.