Low Carb Breadless Pudding
Indulge in the guilt-free decadence of this Low Carb Breadless Pudding, a creamy and satisfying dessert perfect for keto enthusiasts and anyone craving something sweet without the carbs. This innovative recipe swaps traditional bread for a blend of almond flour and coconut flour, creating a rich texture while keeping it gluten-free and low-carb. Whisked together with heavy cream, unsweetened almond milk, and your favorite sugar-free sweetener, this pudding is delicately flavored with vanilla, cinnamon, and a hint of nutmeg for a warm, comforting finish. Ready in under an hour, this easy-to-make treat is perfect served warm or chilled, and leftovers can be stored for a convenient snack throughout the week. Whether you're following a ketogenic diet or simply looking for a healthier dessert option, this breadless pudding is your new go-to indulgence!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 4 large Eggs
- 1.5 cups Heavy cream
- 0.5 cup Unsweetened almond milk
- 0.33 cup Granular erythritol or sweetener of choice
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg (optional, for garnish)
- 1 tablespoon Butter (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish with the butter and set aside.
In a large mixing bowl, whisk together the almond flour and coconut flour until well combined and free of lumps.
In a separate bowl, beat the eggs until frothy. Then, mix in the heavy cream, almond milk, erythritol, vanilla extract, and ground cinnamon until smooth.
Gradually add the wet mixture into the bowl with the dry ingredients. Stir until the batter is well combined and thickened. Let the mixture sit for 5 minutes to allow the flours to fully absorb the liquid.
Pour the batter into the greased baking dish, spreading it out evenly with a spatula.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the pudding is set and the top is golden brown.
Remove the pudding from the oven and let it cool for about 10 minutes. Optionally, sprinkle with a pinch of nutmeg for extra flavor.
Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 5.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 561 mg | 43% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 393 mg | 8% | |
*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.
