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–+ servings

Arroz con Leche Keto

A keto spin on the rice pudding found on nearly every Peruvian dessert menu, made here with riced cauliflower simmered in cream and warm spice until it's every bit as creamy as the original.
Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: Peruvian
Servings: 6 servings
Calories: 190kcal

Ingredients

  • 1 medium head cauliflower riced
  • 2 cups heavy cream
  • 1 cup unsweetened coconut milk
  • 1 cinnamon stick plus more for garnish
  • 3 whole cloves
  • 1 tsp vanilla extract
  • 1/3 cup allulose
  • 1 pinch sea salt
  • 1/4 cup raisins or unsweetened dried cranberries (optional, for garnish)

Instructions

  • Rice the cauliflower, then wrap in a clean towel and squeeze out as much moisture as possible.
  • Combine the cauliflower rice, cream, coconut milk, cinnamon stick, and cloves in a saucepan over medium-low heat.
  • Simmer, stirring often, 20–25 minutes, until thickened and creamy.
  • Stir in the vanilla, allulose, and salt.
  • Remove the cinnamon stick and cloves.
  • Serve warm or chilled, garnished with a dusting of cinnamon and dried fruit if using.

Nutrition

Serving: 1serving | Calories: 190kcal | Protein: 4g | Fat: 16g | Fiber: 2g
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