Fantabulously Low Carb and Yet Phony Rice Pudding Two Ways
Indulge guilt-free with this "Fantabulously Low Carb and Yet Phony Rice Pudding Two Ways," a creamy dessert makeover using riced cauliflower as a clever, low-carb swap for traditional rice. This versatile recipe offers two decadent variations: a soothing vanilla-cinnamon classic or a rich, chocolate-infused delight. With heavy cream, almond milk, and a touch of granulated low-carb sweetener, every spoonful is luxuriously smooth, delivering all the comfort of a classic rice pudding without the carbs. The dish is quick to prepare, with just 10 minutes of prep time and customizable toppings like extra cinnamon or sugar-free chocolate chips for added flair. Whether you prefer it warm or chilled, this deliciously keto-friendly dessert is sure to satisfy your sweet tooth while keeping your macros in check. Perfect for low-carb dieters and dessert lovers alike, this pudding proves that indulgence doesn’t have to come with compromise.
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Recipe Information
Ingredients
- 2 cups Riced cauliflower (fresh or frozen)
- 1 cup Heavy cream
- 1 cup Unsweetened almond milk
- 0.333 cup Granulated low-carb sweetener (e.g., erythritol or monk fruit)
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Unsweetened cocoa powder (optional for chocolate version)
- 2 tablespoons Dark chocolate chips, sugar-free (optional for chocolate version)
- 2 large Egg yolks
- 1 tablespoon Butter
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the riced cauliflower, heavy cream, unsweetened almond milk, granulated low-carb sweetener, and salt. Place the saucepan over medium heat and stir well.
Bring the mixture to a gentle simmer, stirring occasionally, and cook for 8-10 minutes until the cauliflower softens and the liquid starts to thicken.
In a small bowl, whisk the egg yolks together with a few tablespoons of the hot pudding liquid to temper the eggs. Slowly pour the tempered yolks back into the saucepan while whisking constantly.
Stir in the butter, vanilla extract, and cinnamon. Continue cooking over low heat for an additional 5 minutes, stirring constantly, until the mixture thickens to a creamy pudding consistency.
For the classic vanilla-cinnamon version, let the pudding cool slightly before serving warm, or refrigerate for at least 1 hour to enjoy chilled. Sprinkle with extra cinnamon if desired.
For the chocolate version, whisk in the unsweetened cocoa powder after adding the egg yolks. Stir in the sugar-free dark chocolate chips until melted, and cook for an additional 2-3 minutes. Serve the warm chocolate pudding immediately, or allow it to chill before serving.
Divide the pudding into 4 ramekins or bowls. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 9.6 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 587 mg | 45% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
