Low Carb Rice Milk Pudding

Indulge in the creamy delight of this Low Carb Rice Milk Pudding, a guilt-free twist on the classic dessert. This recipe swaps out traditional rice for tender cauliflower rice, keeping carbs in check while retaining that rich, velvety texture you love. Simmered with unsweetened almond milk and gently spiced with cinnamon and nutmeg, this pudding is perfectly sweetened with granulated erythritol for a ketogenic-friendly treat. A touch of heavy cream and tempered egg yolks bring luxurious silkiness to every spoonful. Serve it warm for comforting coziness or chilled for a refreshing dessert—either way, it’s a satisfying low-carb indulgence. Perfect for those following keto or low-carb diets, this easy-to-make pudding is a flavorful and nutrient-conscious alternative to traditional rice pudding recipes.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups unsweetened almond milk
• 2 cups cauliflower rice (fresh or frozen)
• 0.33 cup granulated erythritol or preferred low-carb sweetener
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 0.5 cup heavy cream
• 3 units egg yolks

Directions

Step 1

In a medium saucepan, combine the unsweetened almond milk, cauliflower rice, erythritol, vanilla extract, ground cinnamon, ground nutmeg, and salt.

Step 2

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

Step 3

Reduce the heat to low and let the mixture simmer for about 15 minutes, or until the cauliflower rice becomes tender and the mixture starts to thicken slightly.

Step 4

In a small mixing bowl, whisk together the heavy cream and egg yolks until well combined.

Step 5

Slowly temper the egg yolk mixture by adding a small amount of the hot almond milk mixture into the egg yolks while stirring continuously.

Step 6

Gradually pour the tempered egg yolks back into the saucepan, stirring constantly to prevent the eggs from curdling.

Step 7

Continue to cook the pudding over low heat, stirring frequently, for about 5-7 minutes, or until the pudding thickens to your desired consistency.

Step 8

Remove the saucepan from heat and let the pudding cool for a few minutes.

Step 9

Divide the pudding evenly among four serving bowls or ramekins.

Step 10

Optionally, sprinkle extra ground cinnamon on top before serving.

Step 11

Serve warm or refrigerate for a few hours until chilled, if a cold pudding is preferred.

Nutrition Facts

Serving size	(1552.7g)

Amount per serving	% Daily Value*
Calories	819.7

Total Fat 67.0g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 673.5mg	0%
Sodium 1336.0mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 8.2g	0%
Total Sugars 7.3g
Protein 20.5g	0%

Vitamin D 406.3IU	0%
Calcium 1842.3mg	0%
Iron 6.0mg	0%
Potassium 1370.3mg	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: 55.0%

Protein: 7.5%

Carbs: 37.5%