Fantabulously Low Carb and Yet Phony Rice Pudding Two Ways

Indulge guilt-free with this "Fantabulously Low Carb and Yet Phony Rice Pudding Two Ways," a creamy dessert makeover using riced cauliflower as a clever, low-carb swap for traditional rice. This versatile recipe offers two decadent variations: a soothing vanilla-cinnamon classic or a rich, chocolate-infused delight. With heavy cream, almond milk, and a touch of granulated low-carb sweetener, every spoonful is luxuriously smooth, delivering all the comfort of a classic rice pudding without the carbs. The dish is quick to prepare, with just 10 minutes of prep time and customizable toppings like extra cinnamon or sugar-free chocolate chips for added flair. Whether you prefer it warm or chilled, this deliciously keto-friendly dessert is sure to satisfy your sweet tooth while keeping your macros in check. Perfect for low-carb dieters and dessert lovers alike, this pudding proves that indulgence doesn’t have to come with compromise.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Riced cauliflower (fresh or frozen)
• 1 cup Heavy cream
• 1 cup Unsweetened almond milk
• 0.333 cup Granulated low-carb sweetener (e.g., erythritol or monk fruit)
• 2 teaspoons Vanilla extract
• 0.5 teaspoon Ground cinnamon
• 2 tablespoons Unsweetened cocoa powder (optional for chocolate version)
• 2 tablespoons Dark chocolate chips, sugar-free (optional for chocolate version)
• 2 large Egg yolks
• 1 tablespoon Butter
• 0.125 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the riced cauliflower, heavy cream, unsweetened almond milk, granulated low-carb sweetener, and salt. Place the saucepan over medium heat and stir well.

Step 2

Bring the mixture to a gentle simmer, stirring occasionally, and cook for 8-10 minutes until the cauliflower softens and the liquid starts to thicken.

Step 3

In a small bowl, whisk the egg yolks together with a few tablespoons of the hot pudding liquid to temper the eggs. Slowly pour the tempered yolks back into the saucepan while whisking constantly.

Step 4

Stir in the butter, vanilla extract, and cinnamon. Continue cooking over low heat for an additional 5 minutes, stirring constantly, until the mixture thickens to a creamy pudding consistency.

Step 5

For the classic vanilla-cinnamon version, let the pudding cool slightly before serving warm, or refrigerate for at least 1 hour to enjoy chilled. Sprinkle with extra cinnamon if desired.

Step 6

For the chocolate version, whisk in the unsweetened cocoa powder after adding the egg yolks. Stir in the sugar-free dark chocolate chips until melted, and cook for an additional 2-3 minutes. Serve the warm chocolate pudding immediately, or allow it to chill before serving.

Step 7

Divide the pudding into 4 ramekins or bowls. Store any leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(986.3g)

Amount per serving	% Daily Value*
Calories	1274.3

Total Fat 111.2g	0%
Saturated Fat 61.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 641.9mg	0%
Sodium 731.9mg	0%
Total Carbohydrate 117.6g	0%
Dietary Fiber 15.5g	0%
Total Sugars 9.6g
Protein 18.1g	0%

Vitamin D 126.7IU	0%
Calcium 587.1mg	0%
Iron 5.2mg	0%
Potassium 1103.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 4.7%

Carbs: 30.5%