Yield: 4 Servings
Prep time: 2 minutes
Inactive time: 3-4 hours
Total time: 15 minutes
Ingredients1/4 Cup Unsweetened Almond Milk
6 Large Egg Yolks
1/4 tsp Vanilla Extract
Pre-heat the oven to 325 F or 175 C. Heat the coconut milk, almond milk and vanilla bean or extract on the stove over medium heat, until near boiling. Meanwhile, blend the egg yolks, 2 Tbsp erythritol and stevia in a bowl until thick and creamy. I like to do this in my mixer or with egg beaters but you can also whisk it for a few minutes. Remove the coconut milk and vanilla from the stove, and add into the egg yolk and sweetener mixture very slowly, while still beating. Gradually add the entire coconut milk mixture. Pour into 4 ramekins which you’ve place in a baking pan that is relatively deep. Pour boiling water around the ramekins and cover with aluminum foil loosely so the water steams the pudding. Bake for 40-45 minutes. Remove from oven when ready, the ramekins should still be a bit jelly like in the middle, not completely hardened. Cool in the fridge overnight ideally, or in the fridge for at least 3-4 hours.
When ready to serve, remove and cover the top with 1/2 Tbsp swerve per ramekin. Use either the broiler in your oven, or a blowtorch, melt the swerve. If you are using the oven, keep a close eye on them as the sugar cooks quite quickly. Let cool for a few minutes and serve with mint, and heavy sugar free whipped cream if desired!
Makes 4 servings.
Most of the carbs from this recipe come from Swerve/Erythritol. The carbs from the lemon juice and rind are only 2.35 per serving (net carbs). According to sources this sweetener is indigestible fiber excreted out of the body without having any effect on blood sugar. Whether you count net carbs or not is up to you depending on your approach to lowcarb. For keto purposes, it has very low net carbs, however it the carbs/fiber in the sweetener may or may not stimulate an insulin response in you. You will need to test your blood sugar after consuming it to know.
Macros per serving: Calories: 252, Fat: 23.75 g, Protein: 5 g, Carbohydrate: 10.1 g, Fiber: 7.5 g, Net Carbs: 2.6 g.
78% Fat, 7% Protein, 15% Carb.
Using Net Carbs: 87% Fat, 8% Protein, 5% Carb.