Keto Rice Pudding (Cauliflower, Low Carb)
This Keto Rice Pudding is SO CREAMY! Cauliflower rice transforms into a low-carb, dreamy dessert perfect for any occasion.
Equipment
- Blender or Food Processor
- Large Pot
- Whisk
- Oven-safe dish
- Spatula
Ingredients
- 1 large cauliflower broken into florets (300g / 10.5 oz)
- 1 cup heavy cream (double cream)
- 0.5 cup almond milk unsweetened
- 0.5 teaspoon grated nutmeg or to taste
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1 teaspoon arrowroot powder or ½ teaspoon xanthan gum
- 0.33 cup golden Lakanto or your favorite low-carb sweetener
- 1 tablespoon butter plus some for greasing the dish
- 1 tablespoon lemon zest from roughly 1 lemon
Instructions
- Begin by breaking the cauliflower into florets. Rinse them under cold water and then steam them in a large pot until tender, about 8-10 minutes.
- Let the cooked cauliflower cool slightly. Transfer it to a blender or food processor and pulse until it resembles rice, yielding about 2 cups of cauliflower rice.
- In a separate bowl, whisk together the heavy cream, almond milk, grated nutmeg, vanilla extract, and golden Lakanto until well combined.
- Whisk the egg yolks with the arrowroot powder (or xanthan gum) until smooth to help thicken the pudding.
- Slowly pour the cream mixture into the egg yolks, whisking constantly to prevent scrambling. Fold in the riced cauliflower and lemon zest.
- Melt the butter in a large saucepan over medium heat. Pour the cauliflower mixture in and cook gently, stirring continuously for 5-7 minutes until thickened.
- Serve the pudding warm or pour it into an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes for a firmer texture.
Notes
- If you prefer a sweeter pudding, adjust the amount of golden Lakanto to taste.
- For extra flavor, try adding a pinch of cinnamon or a splash of coconut extract.
- Stir continuously while cooking to avoid lumps and achieve a smooth texture.
- Enjoy this pudding warm or chilled for versatility across seasons.
- Store leftovers in an airtight container in the fridge for up to 4 days; stir in almond milk if pudding thickens too much.