Wonderful Keto pudding! Yes, no fancy-schmancy ancient Greek-inspired name this time! Just Wonderful Keto Pudding.
I created this recipe with all of you good Ketonians who can’t have any dairy products in mind. We’ve received many messages and questions if we can create Keto recipes for people that can’t have dairy. Not even the magical goat milk or any product of it. Now, these are rare situations, but we are living in an “allergic world“! You will notice how the allergies appear much more often these days. My personal Kryptonite is the infamous penicillin! Luckily, I did not need any kind of antibiotics ever since I switched on Keto and I am keeping my fingers crossed for it to stay that way!
Who can have wonderful Keto pudding?
When it comes to food, there’s always someone allergic or intolerant to something. And then there are those Ketonians concerned by nuts and seeds! Well, in this recipe, the nuts are used only as decoration and you can exclude them if you can’t stand them. The majority of Ketonians will enjoy a crunchy effect a few pecans leave!
Here’s a quick list for people with certain conditions or intolerances which will help them understand why this wonderful Keto pudding is great for them:
- If you are allergic or intolerant to all dairy products (even the beneficial goat milk)
- If you are allergic to egg whites (the most common egg allergy is related to egg-white, not yolks)
- Severe sugar addiction – (No sweetener at all in this beauty)
- If you are struggling to keep your blood glucose in order (insulin resistance or diabetic? this dessert is totally safe for you)
Is it possible to feel the natural sweetness of food?
Let’s admit it, even long-term Ketonians have the need for the taste of sweetness for months after ditching sugar. There are those Spartans among us who cut out the sweetener totally, and I admire their courage. As an ex sugar-addict, I can tell you, I can go without sweetener and some food does taste sweet naturally. Nuts, coconut oil, cinnamon and berries. But not only that, some meat cuts or internals, such as liver, taste sweet. Apollonas explained to me that this appears that way because the liver still has glutathione.
But, when making a dessert, and when making it for a mixed company of Ketonians and Non-Ketonians I always use stevia or monk fruit. This way everybody is happy!
How can you call it a dessert if it has no sweetener?
Well, if you give a chance to your taste buds, they will surprise you. Apollonas, for example, goes for months without a taste of sweetener. That is if I don’t prepare a cake that he has to test before approving it for publishing on Greekgoesketo.com. Here’s what he has to say about the natural taste of sweetness:
The natural taste of sweetness (excerpt from this article)
Those who can stay away from sweeteners have much better natural sweetness receptors. People who are on a carnivore diet or zero-carb diet can taste extreme sweetness when consuming raw milk. My personal perspective is that after months on a zero-carb diet, I can feel that certain types of fat have a sweet aftertaste. Why is this happening? The secret lies in glycerol. In fact, certain cuts of meat contain a lot of glycerol which provides this sweet taste.
If you are following a zero carb diet without taking any sweetener you will understand what I mean. Definitely, some people may have the urge to use more sweeteners. However, if you are determined enough to reduce the amount of sweetener you need, you will start feeling the natural sweetness of whole food!
Enough of justification, bring the wonderful Keto pudding on!
Wonderful Keto Pudding
- 8 large egg yolks alternatively use 12 whole quail eggs
- 1 tsp Ceylon cinnamon organic, finely ground
- 1 tsp ground vanilla bean alternatively use organic vanilla extract
- 2 tbsp coconut oil if you are not dairy free, goat butter would be ideal
- 1 l (4 cups) natural spring mineral water (still)
- 2 tbsp grass-fed beef gelatine
- 80 g raspberries frozen will do
- 16 halves pecans optional for decoration
- Using an electric mixer beat the yolks with Ceylon cinnamon and ground vanilla until you get a nice emulsion. Add melted coconut oil and keep mixing.
- In a small glass, mix 50 ml (1/4) cup of mineral water with grass-fed beef gelatine and add it to the egg yolk mixture. Keep beating.
- In a deep saucepan, bring the rest of the still mineral water to a boil. Remove from heat. Pour in the egg yolk mixture and stir energetically. Return on the stove but at a very low temperature and cook for 4 minutes. Constantly steer.
- Pour the puddings into 4 dessert glasses and let them cool down.
- This step you can prepare in advance or prepare while the pudding is cooling. Blend 80g of raspberries into a puree. Place this pure on top of the pudding and decorate with pecan halves.