Keto Caramel Custard Pudding
Keto caramel custard pudding that you are going to want to taste!
This low carb caramel custard pudding is so creamy, airy and delicious.
A super easy recipe that you are going to love along with your family and friends even if they don’t follow a low carb diet / lifestyle.
This easy keto recipe makes the BEST caramel custard pudding.
A quick and simple low carb caramel custard pudding that is rich in flavors, creamy and silky.
A keto custard dessert with a layer of caramel on top.
There are many different names for this amazingly delicious sweet treat like: creme caramel or flan.
Make a take to parties for the BEST dessert.
Get ready to learn how to make keto caramel custard pudding.
Tasty and delish low carb keto caramel custard pudding is just a few minutes away with this easy recipe.
How To Make Keto Caramel Custard Pudding
Heat erythritol and water in a saucepan over medium heat.
Mix and cook up to mixture to have even color until it be comes dark color.
Distribute the caramel among the 4 ramekins. Set aside
Combine gelatin powder and water and let stand for 1 – 3 minutes.
Whisk together the egg yolks and erythritol
Slowly add the half of warm milk, whisking constantly
Cook over low heat, stirring constantly
Add the gelatin and mix well. Remove from the heat.
Add the rest of the milk , heavy cream and vanilla and whisk all together.
Divide the pudding into the ramekins. Chill in the fridge overnight.
Run toothpick around the edge of each ramekin. Invert each pudding onto a plate.
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Keto Caramel Pudding
Ingredients
Caramel
- 1/3 cup erythritol
- 2 tbsp water
Pudding
- 1/2 tbsp gelatin
- 1/4 cup water
- 2 egg yolks
- 1/4 cup erythritol
- 1 cup milk
- ½ cup heavy cream
- 2 tsp vanilla extract
Instructions
- Heat erythritol and water in a saucepan over medium heat. Mix and cook up to mixture to have even color until it be comes dark color
- Distribute the caramel among the 4 ramekins. Set aside
- Combine gelatin powder and water and let stand for 1 – 3 minutes.
- Whisk together the egg yolks and erythritol
- Slowly add the half of warm milk, whisking constantly
- Cook over low heat, stirring constantly
- Add the gelatin and mix well. Remove from the heat.
- Add the rest of the milk , heavy cream and vanilla and whisk all together.
- Divide the pudding into the ramekins. Chill in the fridge overnight.
- Run toothpick around the edge of each ramekin. Invert each pudding onto a plate.
Recipe Notes
Servings: 4 ramekins
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