Keto Scrambled Egg Pudding (using fewer eggs)

Pudding for breakfast? YES! This is Scrambled Egg Pudding and makes a delicious, low carb breakfast or dessert. I make mine using fewer eggs, but it thickens up just as well as recipes using many more. By scrambling the eggs beforehand and using a blender, this method is so much easier than the traditional way of making pudding. No more standing at the stove carefully stirring (and stirring)… just put all of the ingredients in the blender and blitz until smooth!

Keto Scrambled Egg Milk Chocolate Pudding

Makes 6 generous servings

8 eggs, scrambled in 2 tablespoons unsalted butter

1 cup heavy cream

1 cup coconut milk (or other low carb nut milk of choice)

1/4 cup unsweetened cocoa powder

1/2 cup powdered erythritol sweetener

1/4 teaspoon stevia powder (or more erythritol to taste)

1/2 teaspoon liquid chocolate monkfruit or stevia extract (or 1/2 tsp monkfruit or stevia + an additional 1/4 tsp chocolate extract)

1/2 teaspoon chocolate extract

1/2 teaspoon vanilla extract

A pinch of salt

1-1/2 teaspoons unflavored gelatin powder

1-1/2 teaspoons xanthan gum

1. Place your scrambled eggs into a blender. Add the remaining ingredients and blend on high until smooth in texture. If needed, scrape down sides of blender until all of the ingredients are blended and completely smooth. Taste and adjust the sweetness as desired.

2. Divide the pudding evenly between six ramekins or dessert dishes. Refrigerate until set, at least 3 hours, but overnight is even better. The longer the pudding sets, the thicker it will be. Store uncovered in the refrigerator for up to 4 days.

Nutritional Information per serving (about 3/4 cup): 280 calories, 4.7 g carbohydrate (1.7 g dietary fiber, 0.6 g sugars, 1.3 g sugar alcohols), 26.9 g total fat (14 g saturated fat, 0 g trans fat), 311 mg cholesterol, 193 mg sodium, 118 mg calcium, 152 mg potassium, 2 mg iron, 311 IU Vit A, 9.7 g protein. Net carbs per serving: 3 grams

Keto Scrambled Egg French Vanilla Pudding

Makes 6 servings

8 eggs, scrambled in 2 tablespoons unsalted butter

1 cup heavy cream

3/4 cup coconut milk (or other low carb nut milk of choice)

1/2 cup powdered erythritol sweetener

1/4 teaspoon stevia powder (or more erythritol to taste)

1/2 teaspoon liquid monkfruit or stevia extract

2 teaspoons vanilla extract

1/4 teaspoon caramel extract (optional)

A pinch of salt

1-1/2 teaspoons unflavored gelatin powder

1-1/2 teaspoons xanthan gum

1/4 teaspoon vanilla powder or the seeds scraped from one vanilla bean (optional)

1. Follow the directions as described in the Milk Chocolate Pudding recipe above, but stirring in the vanilla powder or seeds from a vanilla bean at the end, after blending until smooth. Pour into ramekins or dishes and refrigerate until set.

Nutritional Information per serving: 270 calories, 2.2 g carbohydrate (0.2 g dietary fiber, 0.4 g sugars, 1.3 g sugar alcohols), 26.4 g total fat (14 g saturated fat, 0 g trans fat), 311 mg cholesterol, 156 mg sodium, 47 mg calcium, 96 mg potassium, 1 mg iron, 311 IU Vit A, 8.8 g protein. Net carbs per serving: 2 grams

Photos and recipes by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.