Description
This pudding is a great fat bomb! Use your imagination for variations on this pudding. Try substituting vanilla for the banana extract, and adding 1 tablespoon of instant coffee crystals for a Vanilla Latte Pudding. Suitable for gluten free, Atkins, Keto, LCHF, Paleo, egg fast, low carb, diabetic, low glycemic, low sodium, low potassium, CKD/Renal diet friendly. For dairy-free, use full-fat coconut milk in place of cream.
Ingredients
- 1 cup Heavy Whipping Cream
- ½ cups Unsweetened Vanilla Coconut Milk
- 1 teaspoon Banana Extract (or Any Flavor You Like)
- 3 whole Egg Yolks
- ⅓ cups Powdered Erythritol (1/4 Cup If Using Lakanto Powdered Sweetener)
- ½ teaspoons Glucomannan Powder (Konjac Root), Or Xanthan Gum
Preparation
Measure out all ingredients and line up serving dishes before starting. This pudding comes together quickly. I use five 4-ounce mason jars with lids. You could also use a single serving bowl and serve out portions from that.
In a small bowl, mix powdered sweetener and glucomannan together with a fork. This will keep the glucomannan from clumping when you mix it into hot pudding mixture. Set aside.
Pour cream and coconut milk into medium saucepan. Add egg yolks and whisk well until uniform color and no strings of egg yolks appear. Add sweetener and glucomannan mixture and whisk again.
Heat on medium heat, stirring frequently. You don’t want it to boil! When mixture begins to bubble around the edges, reduce heat to medium-low, and keep stirring. It will take 3–5 minutes, but pudding should soon begin to thicken. Cook until pudding coats the back of the stirring spoon and little bubbles are appearing over the entire surface. Keep in mind pudding will thicken quite a bit more when it is chilled. Remove from heat.
Add banana extract and stir well. Pour into serving bowl or small serving dishes. Set on wire rack until cool. After cooling, cover and refrigerate for at least 2 hours before serving.
Chilled pudding may be frozen and defrosted without separating or changing consistency.
Notes:
• Recipe updated June 16, 2019 to eliminate need for tempering egg yolks. No change to ingredient list.
• Glucomannan can be used to thicken gravies and sauces, too. It’s best to mix with another dry ingredient to keep it from clumping, or sprinkle lightly over an entire surface a little at a time. A little goes a long way.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
Per serving: Calories 197, Total Fat 22 g, Saturated Fat 11 g, Sodium 24 mg, Potassium 15 mg, Total Carbohydrate 4 g, Dietary Fiber 2 g, Net Carbs 2 g, Sugars 0 g, Protein 2 g. MACROS: 93% fat, 4% protein, 4% carbs.
© September 4, 2016 Roxana Lopez for Aunt Rocky’s. Updated June 16, 2019.
