Keto Rice Pudding with Cauliflower
User Reviews
5
Keto Rice Pudding with Cauliflower
Description
The Keto Rice Pudding with Cauliflower utilizes finely pulsed cauliflower florets as the base, cooked briefly in the microwave and drained to remove excess moisture. A combination of heavy cream, unsweetened almond milk, egg yolks, and a low-carb sweetener is heated gently and then whisked together with the cauliflower rice and thickeners like arrowroot powder or xanthan gum to create a custard-like consistency. The mixture is poured into a buttered baking dish, topped with additional sweetener, nutmeg, and lemon zest, then baked until the top turns golden.
The final dish has a soft but structured texture mimicking traditional rice pudding with subtle warming spices and citrus notes. It can be served warm or chilled and makes a low-carb dessert option.
Notes suggest an alternate stove-top preparation for a faster version by simmering until thickened and omitting the baking step. The pudding stores well in the refrigerator for up to 3 days and serves about six portions.
Ingredients
- 1 large cauliflower 300g / 10.5 oz, in florets
- 1 cup / 240g heavy cream aka double cream
- ¼ cup / 60 ml almond milk unsweetened
- ½ teaspoon nutmeg or to taste, grated
- 1 teaspoon vanilla extract
- 3 egg large, yolk
- 1 teaspoon arrowroot powder or ¼ teaspoon xanthan gum
- ¼ cup / 40g Lakanto golden
- 1 tbsp / 15g butter + some for the dish
- 1 tbsp lemon from roughly 1 lemon, zest
Instructions
- Pulse the cauliflower florets in a food processor and pulse until chunky. Place in a glass bowl, cover and microwave for 3 - 4 minutes. Squeeze out the water using a muslin cloth or fine tea towel. Place in a bowl and fluff with a fork.
- Preheat the oven to 150C/300F and butter a 10 x 8 x 2 inch baking dish. (You can use smaller if you prefer.).
- Place the cream, almond milk, half the nutmeg and vanilla in a pan and heat until hot, but not boiling. About 2 minutes.
- Mix the egg yolks, arrowroot (or xanthan gum) and 3 tablespoon of sweetener together in a bowl using a hand balloon whisk. Add a little of the hot milk and whisk again to combine. Add the rest of the cream mix slowly, whisking continuously. Place back on the hob to thicken. About 2.5 minutes. Stir through the cauliflower rice.
- Place in a baking dish and sprinkle with the remaining nutmeg/ cinnamon, 1 tablespoon of golden Lakanto and lemon zest and dot with butter.
- Cook for 15 minutes until golden on top.
Notes
- This recipe yields about six servings with approximately 3.8g net carbs per portion.
- For a quicker version, omit baking and continue thickening the pudding on the stovetop before stirring in butter and toppings.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 120g | |
| Calories | 212kcal | 11% |
| Total Carbohydrates | 4.9g | 2% |
| Protein | 3.5g | 7% |
| Fat | 18.8g | 29% |
| Saturated Fat | 11.3g | 57% |
| Fiber | 1.2g | 5% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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