Low Carb Rice Milk Pudding
Indulge guilt-free with this creamy and comforting Low Carb Rice Milk Pudding, a healthier twist on the classic dessert. Perfect for those following a low-carb lifestyle, this unique recipe swaps traditional rice for cauliflower rice, creating a rich and satisfying pudding without the extra carbs. Enhanced with silky almond milk, warming spices like cinnamon and nutmeg, and naturally sweetened with erythritol, this dish offers a perfect balance of flavors. The addition of heavy cream and tempered egg yolks ensures a luxuriously velvety texture, making it an irresistible treat that can be served warm or chilled. Ready in just 35 minutes, this keto-friendly pudding is an easy, wholesome way to satisfy your sweet tooth while sticking to your dietary goals.
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Recipe Information
Ingredients
- 4 cups unsweetened almond milk
- 2 cups cauliflower rice (fresh or frozen)
- 0.33 cup granulated erythritol or preferred low-carb sweetener
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup heavy cream
- 3 units egg yolks
Instructions
In a medium saucepan, combine the unsweetened almond milk, cauliflower rice, erythritol, vanilla extract, ground cinnamon, ground nutmeg, and salt.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Reduce the heat to low and let the mixture simmer for about 15 minutes, or until the cauliflower rice becomes tender and the mixture starts to thicken slightly.
In a small mixing bowl, whisk together the heavy cream and egg yolks until well combined.
Slowly temper the egg yolk mixture by adding a small amount of the hot almond milk mixture into the egg yolks while stirring continuously.
Gradually pour the tempered egg yolks back into the saucepan, stirring constantly to prevent the eggs from curdling.
Continue to cook the pudding over low heat, stirring frequently, for about 5-7 minutes, or until the pudding thickens to your desired consistency.
Remove the saucepan from heat and let the pudding cool for a few minutes.
Divide the pudding evenly among four serving bowls or ramekins.
Optionally, sprinkle extra ground cinnamon on top before serving.
Serve warm or refrigerate for a few hours until chilled, if a cold pudding is preferred.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 674 mg | 224% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1842 mg | 142% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1370 mg | 29% | |
*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.
