Another simple keto pudding recipe using the fool-proof scrambled egg method! Lemon is the perfect flavor for a warm day; it’s so refreshing and light.
Scrambled Egg Creamy Lemon Pudding
Makes 3 generous servings (or 4 slightly smaller servings)
3 eggs, scrambled in 1 tablespoon of unsalted butter
1/4 cup powdered erythritol-based sweetener (I like LaKanto Monkfruit sweetener)
1/2 cup heavy cream
1/4 cup lemon juice (fresh or bottled)
1/4 cup sour cream
2 tablespoons unsweetened almond or coconut milk
A pinch of salt
1 teaspoon lemon zest (or 2 drops lemon essential oil for low oxalate)
1/2 teaspoon liquid stevia or monkfruit extract
1/4 teaspoon lemon extract (or to taste)
3/4 teaspoon unflavored gelatin powder
3/4 teaspoon xanthan gum
1. In a skillet, melt the 1 tablespoon of butter and add your whisked eggs to scramble. Stir and cook until the eggs no longer look wet and glossy. Spoon the scrambled eggs into a blender.
2. Add the remaining ingredients and blend on high, scraping the sides of the blender occasionally, until the mixture is completely smooth. It may look like the mixture is curdling at the beginning, but keep blending and it will smooth out. Taste and adjust sweetening and lemon flavoring, if needed to suit your taste. (I like mine tart!)
3. Pour into three ramekins or serving dishes and refrigerate for at least 3 hours, or overnight is even better. The longer it sets, the thicker your pudding will be. Enjoy with a dollop of whipped cream and berries (optional). This pudding can be stored in the refrigerator for up to 5 days.
Nutritional Information per serving (based on 3 servings): 210 calories, 3.8 g carbohydrate (0.3 g dietary fiber, 0.6 g sugars, 1 g sugar alcohols), 23.2 g total fat (13.9 g saturated fat, 0 g trans fat), 70 mg cholesterol, 60 mg sodium, 26.1 mg calcium, 52 mg potassium, 10 mg Vit C, 232 IU Vit A, 1.1 g protein. Net carbs per serving: 2.5 grams
Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.