Cauliflower Rice Pudding

Keto Cauliflower Rice Pudding

5 from 4 reviews

This Cauliflower Rice Pudding recipe is the ultimate comfort food.  And each serving has just 4g net carbs.



1 1/2 cup (12 oz) cauliflower rice, frozen or fresh

1/4 cup unsweetened dried cranberries

1 teaspoon cinnamon

1/2 cup Swerve Brown or equivalent brown sugar substitute

1 cup unsweetened almond milk

1 cup heavy whipping cream

1/4 teaspoon salt

3 egg yolks

2 teaspoons vanilla extract


  1.  Combine cauliflower rice, dried cranberries, cinnamon, brown sugar substitute, almond milk, cream and salt in a medium sauce pan and bring to a boil.
  2. Lower heat and simmer for 15 minutes, stirring occasionally.  If it gets too dry, then add more almond milk.  The cauliflower should always be topped with a little bit of liquid.
  3. Beat egg yolks in a small bowl.  Quickly mix in 1/4 cup of the cauliflower mixture into the eggs to temper them.  Return the yolk mixture to the pan and simmer for about 5 minutes until thickened, stirring continuously.
  4. Remove from heat and stir in vanilla.
  5. Can be served warm or cold.  Store in the refrigerator.


Keywords: Low Carb Rice Pudding, Keto Rice Pudding, Cauliflower Rice Pudding