Servings: 6 servings
Calories: 312kcal
Ingredients
- 2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 1/3 cup allulose or preferred keto sweetener
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1/4 cup chopped walnuts
- 1/4 cup chopped pistachios
- 2 tbsp goji berries
- 2 tbsp unsweetened dried coconut flakes
- 1/2 tsp vanilla extract
Instructions
- Sprinkle the gelatin over cold water and let bloom for 5 minutes.
- Warm the heavy cream, almond milk, and allulose in a saucepan until just simmering, then remove from heat.
- Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Stir in vanilla.
- Divide half the walnuts, pistachios, goji berries, and coconut flakes among 6 small bowls or a single serving dish.
- Pour the cream mixture over the nuts and fruit, then scatter the remaining nuts and fruit on top.
- Refrigerate for at least 4 hours, until fully set.
Notes
Chef's Tip: Layering some of the nuts and fruit at the bottom and some on top gives an even distribution once the pudding is set and turned out or scooped. Keto Swaps: a nut and dried fruit mix replaces the traditional sticky rice base entirely, and allulose replaces sugar.
Nutrition
Calories: 312kcal | Protein: 6g | Fat: 29g | Fiber: 2g
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