Keto Rice Pudding (Cauliflower, Low Carb)
If you’re on a keto journey or simply looking for a delicious low-carb dessert, you’ve come to the right place! This Keto Rice Pudding made with cauliflower is not only a guilt-free treat but also a creative way to enjoy a classic dessert without the carbs. With creamy textures and delightful flavors, it’s hard to believe this pudding is made from vegetables. Let’s dive into this delightful recipe that will satisfy your sweet tooth while keeping you on track with your health goals!
Reasons to Love Keto Rice Pudding (Cauliflower, Low Carb)
– Low Carb Delight: Traditional rice pudding is loaded with carbs, but this version uses cauliflower, making it perfect for keto enthusiasts.
– Rich and Creamy: The combination of heavy cream and almond milk creates a luxuriously creamy texture that mimics traditional pudding.
– Quick and Easy: With just a few simple ingredients and easy steps, you can whip up this dessert in no time.
– Customizable: This recipe allows for plenty of variations, so you can make it your own with different flavors or toppings.
Gather These Ingredients
- 1 large cauliflower, in florets (300g / 10.5 oz)
- 1 cup / 240g heavy cream (double cream)
- ½ cup / 60 ml almond milk unsweetened
- ½ teaspoon grated nutmeg or to taste
- 1 teaspoon vanilla extract
- 3 egg yolks (large)
- 1 teaspoon arrowroot powder or ½ teaspoon xanthan gum
- â…“ cup / 40g golden Lakanto (or other low-carb sweetener)
- 1 tbsp / 15g butter + some for the dish
- 1 tbsp lemon zest from roughly 1 lemon
Hardware & Gadgets
- Blender or Food Processor: To puree the cauliflower into a smooth consistency.
- Medium Saucepan: For cooking the pudding mixture.
- Whisk: To combine the egg yolks and other ingredients smoothly.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Baking Dish: To serve and store your delicious pudding.
Keto Rice Pudding (Cauliflower, Low Carb): How It’s Done
Step 1: Prepare the Cauliflower
Start by steaming or boiling the cauliflower florets until they’re tender. This usually takes about 8-10 minutes. Once cooked, drain and let cool slightly.
Step 2: Blend to Perfection
Add the cooked cauliflower to a blender or food processor. Blend until you achieve a smooth, rice-like consistency. If it’s too thick, add a splash of almond milk to help it along.
Step 3: Combine Ingredients
In a medium saucepan over low heat, combine the blended cauliflower, heavy cream, almond milk, grated nutmeg, and vanilla extract. Stir well to combine.
Step 4: Thicken the Mixture
In a separate bowl, whisk the egg yolks together. Slowly temper the yolks by adding a bit of the warm cauliflower mixture into the yolks while whisking. This prevents the yolks from curdling.
Step 5: Mix Everything Together
Pour the tempered yolk mixture back into the saucepan with the cauliflower mixture. Add the arrowroot powder or xanthan gum and the golden Lakanto. Stir well and cook on low heat for about 5-10 minutes until the pudding thickens, stirring frequently.
Step 6: Add Final Touches
Remove the saucepan from heat and stir in the butter and lemon zest for a burst of flavor. Mix until the butter is fully melted and incorporated.
Step 7: Chill and Serve
Transfer the pudding to a greased baking dish or individual serving bowls. Cover and refrigerate for at least 2 hours, allowing the pudding to set. Serve chilled or warm, topped with extra nutmeg or a sprinkle of cinnamon if desired.
Seasonal Twists
- Pumpkin Spice: Add ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice for a fall-inspired treat.
- Coconut Bliss: Substitute half of the almond milk with coconut milk for a tropical twist.
- Chocolate Indulgence: Stir in 2 tablespoons of unsweetened cocoa powder for a rich chocolate version.
- Berries & Cream: Top with fresh or frozen berries for a refreshing summer dessert.
Behind-the-Scenes Notes
- Feel free to adjust the sweetness according to your taste preferences by adding more or less of the golden Lakanto.
- If you prefer a thicker pudding, you can increase the amount of arrowroot powder or xanthan gum slightly.
- This pudding can also be served warm as a comforting dish on chilly evenings.
- For an extra layer of flavor, consider infusing the almond milk with a cinnamon stick before adding it to the mixture.
Save for Later: Storage Tips
Store any leftover Keto Rice Pudding in an airtight container in the refrigerator for up to 4 days. If you prefer a firmer texture, it can be stored in the freezer for up to 2 months. Just ensure to thaw it in the refrigerator overnight before serving.
Top Questions & Answers
Can I use frozen cauliflower for this recipe?
Yes! Frozen cauliflower works perfectly fine. Just make sure to thaw and drain it well before blending.
Is this recipe suitable for meal prep?
Absolutely! This pudding can be made ahead of time and stored in the fridge or freezer for quick and easy desserts throughout the week.
How can I make this recipe dairy-free?
You can easily substitute the heavy cream with coconut cream and use a dairy-free butter alternative to keep it dairy-free.
Can I use a different sweetener?
Yes! You can use any low-carb sweetener of your choice, just adjust the amount based on the sweetness level of your preferred sweetener.
Desserts to Finish
Bring It Home
This Keto Rice Pudding (Cauliflower, Low Carb) is a remarkable way to indulge in a creamy, comforting dessert while staying true to your low-carb lifestyle. With its simple ingredients and straightforward steps, you can easily prepare this dish for yourself or impress your guests at your next gathering. Remember, the versatility of this recipe allows you to customize it to your taste, making it not only a delicious treat but also a fun culinary adventure.
So, roll up your sleeves and get ready to enjoy a delightful serving of keto rice pudding that will leave you feeling satisfied and guilt-free. Happy cooking!
Keto Rice Pudding (Cauliflower, Low Carb)
Ingredients
Equipment
Method
- Start by steaming or boiling the cauliflower florets until they’re tender, about 8-10 minutes. Drain and let cool slightly.
- Add the cooked cauliflower to a blender or food processor. Blend until you achieve a smooth, rice-like consistency. If it’s too thick, add a splash of almond milk.
- In a medium saucepan over low heat, combine the blended cauliflower, heavy cream, almond milk, grated nutmeg, and vanilla extract. Stir well to combine.
- In a separate bowl, whisk the egg yolks together. Slowly temper the yolks by adding a bit of the warm cauliflower mixture while whisking to prevent curdling.
- Pour the tempered yolk mixture back into the saucepan with the cauliflower mixture. Add the arrowroot powder or xanthan gum and the golden Lakanto. Stir well and cook on low heat for about 5-10 minutes until thickened, stirring frequently.
- Remove from heat and stir in the butter and lemon zest until the butter is fully melted and incorporated.
- Transfer the pudding to a greased baking dish or individual bowls. Cover and refrigerate for at least 2 hours to set. Serve chilled or warm, topped with extra nutmeg or a sprinkle of cinnamon if desired.
Notes
- Adjust sweetness to taste with more or less golden Lakanto.
- For a thicker pudding, increase arrowroot powder or xanthan gum slightly.
- This pudding can also be served warm as a comforting dish.
- Infuse almond milk with a cinnamon stick for extra flavor.
