Low Carb Aletria
Indulge in a guilt-free twist on a classic dessert with this Low Carb Aletria, a keto-friendly variation of the traditional Portuguese sweet noodle pudding. Swapping out pasta for delicate zucchini noodles, this recipe delivers the same creamy, custard-like texture with a fraction of the carbs. Simmered in a luscious blend of unsweetened almond milk, heavy cream, warm cinnamon, and fragrant lemon zest, the dish is sweetened with erythritol for a perfectly balanced flavor. Velvety egg yolks create a rich, pudding-like consistency, while a final dusting of cinnamon powder adds a touch of aromatic warmth. Perfect as a chilled dessert or a warm treat, this low-carb aletria is ready in just 40 minutes and serves up a comforting, low-sugar indulgence you’ll crave again and again. Ideal for keto dieters and anyone seeking a healthier dessert option without sacrificing flavor!
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Ingredients
- 2 large zucchini
- 2 cups almond milk, unsweetened
- 0.5 cup cream, heavy
- 0.5 cup erythritol sweetener
- 1 teaspoon vanilla extract
- 1 unit cinnamon stick
- 1 teaspoon lemon zest
- 4 units egg yolks
- 1 teaspoon cinnamon powder
Directions
Step 1
Using a spiralizer or julienne peeler, spiralize or julienne the zucchini into thin noodles. Set aside.
Step 2
In a medium saucepan, combine the almond milk, heavy cream, erythritol sweetener, vanilla extract, cinnamon stick, and lemon zest. Stir and bring to a gentle simmer over medium heat.
Step 3
Reduce the heat to low and add the zucchini noodles to the saucepan. Simmer gently for 5-7 minutes or until the noodles are tender but not mushy.
Step 4
In a separate bowl, whisk the egg yolks until smooth. Slowly add a small ladle of the hot almond milk mixture into the yolks, whisking constantly to temper the eggs.
Step 5
Gradually add the tempered yolks to the saucepan, stirring continuously for about 3-4 minutes until the mixture thickens slightly, turning into a custard-like pudding. Ensure the heat is low to prevent scrambling.
Step 6
Once thickened, remove the cinnamon stick and discard. Transfer the low carb aletria to a serving dish.
Step 7
Sprinkle cinnamon powder on top of the aletria for garnishing. Let it cool to room temperature or refrigerate for about 1 hour if a chilled pudding is preferred.
Step 8
Serve and enjoy your Low Carb Aletria!
Nutrition Facts
| Serving size | (1305.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 915.8 |
| Total Fat 69.0g | 0% |
| Saturated Fat 35.0g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 873.6mg | 0% |
| Sodium 5114.2mg | 0% |
| Total Carbohydrate 169.4g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 39.2g | |
| Protein 22.4g | 0% |
| Vitamin D 325.7IU | 0% |
| Calcium 1147.8mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1481.5mg | 0% |
Source of Calories