Cauliflower Rice Pudding
This Cauliflower Rice Pudding recipe is the ultimate comfort food. And each serving has just 4g net carbs.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2 1/2 cups 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
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
Instructions
- Combine cauliflower rice, dried cranberries, cinnamon, brown sugar substitute, almond milk, cream and salt in a medium sauce pan and bring to a boil.
- 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.
- 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.
- Remove from heat and stir in vanilla.
- Can be served warm or cold. Store in the refrigerator.
Nutrition
- Serving Size: 1/2 cup
- Calories: 242
- Fat: 22
- Carbohydrates: 8
- Fiber: 4
- Protein: 6
Keywords: Low Carb Rice Pudding, Keto Rice Pudding, Cauliflower Rice Pudding
Find it online: https://www.resolutioneats.com/blog/cauliflower-rice-pudding/