Low Carb Vanilla Pudding
Ingredients
The pudding base
-
1
cup
heavy cream
-
½
cup
almond milk
-
⅓
cup
low carb sugar
-
1
tablespoon
cornstarch
-
1
pinch
salt
-
2
large
eggs
-
3
large
egg yolks
Flavoring and finishing
-
1
teaspoon
vanilla
-
¼
teaspoon
stevia glycerite
-
2
tablespoons
butter
-
¾
teaspoon
gelatin powder
-
1
tablespoon
water (for blooming gelatin)
Instructions
- Simmer the heavy cream and almond milk in a pot over medium heat.
- Whisk together the dry ingredients in a heatproof bowl, then add the egg yolks and whole eggs, mixing well.
- Prepare the gelatin by sprinkling it over water in a separate bowl.
- Once the cream mixture is hot, slowly pour it into the egg mixture while whisking continuously.
- Return the mixture to the pot and cook over medium-low heat, whisking constantly until it thickens.
- Remove from heat and whisk for an additional minute, then strain through a sieve into a bowl.
- Stir in the butter, vanilla, and stevia glycerite, adjusting sweetness to taste.
- Add the bloomed gelatin and mix until fully dissolved.
- Cover with plastic wrap directly on the surface and chill for at least 8 hours.
- Before serving, whip the pudding with a hand mixer to lighten the texture.
Nutrition Facts (estimated)
Servings
6
Calories
235
Total fat
23g
Total carbohydrates
3g
Total protein
4g
Sodium
20mg
Cholesterol
20mg
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