Low Carb Nearly Rice Pudding
Indulge guilt-free with this creamy and satisfying Low Carb Nearly Rice Pudding, a perfect keto-friendly twist on the classic comfort food! Made with tender cauliflower rice simmered in a rich blend of unsweetened almond milk, heavy cream, and warm spices like cinnamon and nutmeg, this delightful dessert delivers all the comforting flavors you crave—without the carbs. Sweetened naturally with granulated erythritol, it’s a sugar-free treat that’s as wholesome as it is delicious. The addition of egg yolks creates a silky, custard-like texture, while a hint of vanilla and butter rounds out the decadence. Serve it warm or chilled and top with fresh berries, crunchy nuts, or a dollop of sugar-free whipped cream for an extra touch of indulgence. Quick to make and incredibly versatile, this low-carb "rice" pudding will become a go-to dessert in your healthy eating repertoire!
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Recipe Information
Ingredients
- 2 cups Unsweetened almond milk
- 0.5 cup Heavy cream
- 2 cups Cauliflower rice (frozen or fresh)
- 0.25 cup Granulated erythritol (or any keto sweetener of your choice)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 large Egg yolks
- 1 tablespoon Butter
- 0.125 teaspoon Salt
- Optional toppings: Fresh berries, chopped nuts, or sugar-free whipped cream
Instructions
In a medium-sized saucepan, combine the almond milk, heavy cream, granulated erythritol, salt, ground cinnamon, and ground nutmeg. Stir well to blend the ingredients.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent scalding.
Once the mixture starts to simmer, stir in the cauliflower rice. Reduce the heat to low and let the mixture cook for about 10 minutes, stirring occasionally, until the cauliflower rice is tender and the liquid thickens slightly.
In a small bowl, whisk the egg yolks until smooth. To temper the egg yolks and prevent curdling, slowly add a few tablespoons of the hot almond milk mixture into the eggs while whisking constantly.
Once tempered, slowly pour the egg mixture back into the saucepan, stirring constantly to fully incorporate it into the pudding.
Continue cooking the pudding over low heat for an additional 5-7 minutes, stirring frequently, until the mixture becomes thick and creamy.
Remove the saucepan from heat and stir in the butter and vanilla extract until fully melted and incorporated.
Let the pudding cool for a few minutes before serving warm, or transfer to the refrigerator and allow it to chill for at least 1 hour for a cold dessert.
Serve with optional toppings such as fresh berries, chopped nuts, or sugar-free whipped cream if desired.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 17.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 994 mg | 76% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1337 mg | 28% | |
*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.
