A new flavor of Keto Scrambled Egg Pudding! Coconut Cream…and you won’t miss the crust. If you haven’t tried scrambled egg pudding yet, because the idea of scrambling eggs to make pudding sounds strange, don’t be skeptical. All the ingredients in this pudding, and the final thick and creamy dessert, is exactly the same as if you were to make homemade pudding in a saucepan on the stovetop. The only difference is the technique is so much easier! Don’t forget that this delightful pudding makes an excellent breakfast, too. I like to keep some in my refrigerator for a quick, grab-and-go meal on a busy morning.
Scrambled Egg Coconut Cream Pudding
Makes 6 generous servings
8 eggs, scrambled in 2 tablespoons of unsalted butter
1 cup heavy cream
1 cup unsweetened coconut milk
1/2 cup powdered erythritol sweetener
1/2 teaspoon liquid coconut-flavored stevia (or 1/2 teaspoon stevia or monkfruit extract + 1/4 teaspoon coconut extract)
1/2 teaspoon coconut extract (or to taste)
1/2 teaspoon vanilla extract
A pinch of salt
1 1/2 teaspoons unflavored gelatin powder
1 1/2 teaspoons xanthan gum
1/2 cup unsweetened shredded coconut
Optional toppings: whipped cream and toasted coconut
1. In a large skillet, melt the unsalted butter and scrambled the eggs until no longer wet and glossy. Spoon into a blender.
2. Add the remaining ingredients, except the shredded coconut, and blend on high until completely smooth, scraping down the sides occasionally. Taste and adjust sweetness and coconut flavor, if needed.
3. Scrape down the sides and add the coconut. Pulse or blend on low just long enough to break up the coconut into smaller pieces and distribute evenly throughout the pudding. Pour into 6 serving dishes or ramekins and refrigerate for at least 3 hours, but overnight is even better. The longer the pudding is allowed to set, the thicker it will be. Can be stored in the refrigerator for up to 5 days.
Nutritional Information per serving (no toppings): 310 calories, 3 g carbohydrate (0.9 g dietary fiber, 0.5 g sugars, 0.7 g sugar alcohols), 30.1 g total fat (17.5 g saturated fat, 0 g trans fat), 311 mg cholesterol, 163 mg sodium, 55.2 mg calcium, 95 mg potassium, 1 mg iron, 326 IU Vit A, 9.2 g protein. Net carbs per serving: 2.1 grams
Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.