Low Carb Vanilla Pudding
Ingredients
The base
-
1
cup
heavy cream
-
½
cup
almond milk
The sweeteners and thickeners
-
⅓
cup
low carb sugar substitute
-
1
tablespoon
cornstarch
-
1
pinch
salt
-
¾
teaspoon
gelatin powder (bloomed in 1 tablespoon water)
The eggs
-
2
large
eggs
-
3
large
egg yolks
The flavorings and fats
-
1
teaspoon
vanilla extract
-
¼
teaspoon
stevia glycerite
-
2
tablespoons
butter
Instructions
- Simmer heavy cream and almond milk in a small pot over medium heat.
- In a medium heatproof bowl, whisk together the dry ingredients (sugar substitute, cornstarch, and salt).
- Add egg yolks to the dry mixture and whisk, then add whole eggs and whisk until combined.
- Prepare a sieve over a medium heatproof bowl.
- Sprinkle gelatin over a tablespoon of water and let it bloom.
- Once the cream mixture is hot, slowly pour it into the egg mixture while whisking continuously.
- Pour the combined mixture back into the pot and cook over medium-low heat while whisking continuously for about 5-7 minutes until thickened.
- Remove from heat and whisk for an additional minute.
- Strain the pudding through the sieve to remove any cooked egg bits.
- Whisk in the butter, vanilla, and stevia glycerite, adjusting sweetness to taste.
- Add the bloomed gelatin and whisk until fully melted and incorporated.
- Cover the pudding 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
0mg
Cholesterol
0mg
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