Keto Vanilla Pudding
2 small bowls
- 1 can coconut cream 398 mL
- 1 tsp pure vanilla extract
- 1/4 tsp xanthan gum
- 3 egg yolks
- 1 tbsp low carb sweetener monk fruit erythritol blend; Lakanto
Place your eggs in a bowl of warm water to bring to room temp.
Pour coconut cream and vanilla extract into a saucepan on low heat for 5 minutes. Whisk occasionally.
Add xanthan gum and whisk in. Remove from heat and let stand for 10 minutes.
Separate egg yolks from the whites. *see notes in recipe post text for more info.
Whisk the yolks together with the sweetener.
Temper the eggs by pouring them into the warm mixture slowly and while continuously whisking to combine. Return whisked mixture to low heat for an additional 5 minutes. Remove.
Allow mixture to cool for a few minutes before transferring into jars. Store in the fridge for a minimum of 2 hours before enjoying.
Net carbs* = 2.9g
The nutritional information for this recipe is calculated based on the exact ingredients and measurements used by Kali Eats Keto during recipe creation. While we are as transparent as possible about products and quantities used, Kali Eats Keto cannot guarantee that your replica of this recipe will produce the exact same macro calculations. Kali Eats Keto is not responsible for any differing calculations or results during your re-creation of this recipe. For best results, follow the tips outlined in the post text.
*Net carbs are calculated by taking total carbs minus fiber and/or sugar alcohols.