Low Carb Silky Vanilla Pudding - No Lumps!
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 192.3
- Total Fat: 17.9 g
- Cholesterol: 115.8 mg
- Sodium: 23.3 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.0 g
- Protein: 2.0 g
View full nutritional breakdown of Low Carb Silky Vanilla Pudding - No Lumps! calories by ingredient
Introduction
Very Low carb vanilla pudding - lump free and skin free even when it cools! Comes out excellent every time and very easy to make! Very Low carb vanilla pudding - lump free and skin free even when it cools! Comes out excellent every time and very easy to make!Number of Servings: 3
Ingredients
-
- 1 cup coconut milk beverage unsweetened ( used So Delicious, can also use regular milk but carbs will be higher)
- 1 egg yolk
- 2 tbsp erythritol
- 1 tsp NuNaturals Stevia
- 2 tsp vanilla extract, divided
- 2 tbsp corn starch
- 1/2 cup whipping cream, chilled
Tips
When measuring out corn starch, I used a special measuring spoon, leveled flat with knife.
Directions
1. In a small bowl, whisk together the egg yolk, 3 tbsp of milk,corn starch, stevia, and erythritol. I recommed using a wire whisk. Add the rest of the milk while whisking to incorporate fully.
2. Transfer the mixture to a small sauce pan and stir constantly over medium heat. Bring once to boil and take off heat, still stirring.
3. Mix in 1 tsp of vanilla extract.
3. To cool faster, fill up a big bowl with ice water and put the pan with hot pudding on the water, stirring often to prevent the skin from forming. The pudding will be cold in less than 10 minutes.
4. Whip the cream with the remaining vanilla extract until stiff.
5. Mix the whipped cream with COLD pudding. Ready to eat immediately or store in fridge for 12 hours or more.
Serving Size: 3 generous servings
Number of Servings: 3
Recipe submitted by SparkPeople user AGATKAAA17.
2. Transfer the mixture to a small sauce pan and stir constantly over medium heat. Bring once to boil and take off heat, still stirring.
3. Mix in 1 tsp of vanilla extract.
3. To cool faster, fill up a big bowl with ice water and put the pan with hot pudding on the water, stirring often to prevent the skin from forming. The pudding will be cold in less than 10 minutes.
4. Whip the cream with the remaining vanilla extract until stiff.
5. Mix the whipped cream with COLD pudding. Ready to eat immediately or store in fridge for 12 hours or more.
Serving Size: 3 generous servings
Number of Servings: 3
Recipe submitted by SparkPeople user AGATKAAA17.