Wonderful Keto Pudding

Roberta Kapsalis

Print Recipe

Prep Time 5

Cook Time 5

cooling 2

Total Time 10

Course Keto Dessert

Cuisine Keto Mediterranean

Calories 186 kcal

Ingredients

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

Topping

80 g raspberries frozen will do
16 halves pecans optional for decoration

Instructions

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.

Notes

If you really want to feel the natural sweetness of this pudding, right after your keto meal. Have a sip or two of sparkling mineral water but keep each sip in your mouth for a few seconds to awaken your taste buds. Then enjoy this pudding slowly, letting it melt on your tongue. The naturally sweet taste of cinnamon, raspberries, vanilla and coconut oil will appear. Enjoy to the full potential.

If you decide to add sweetener, go for Monk Fruit and add just a dash.

Keyword dairy-free, Pudding