Low-Carb Keto Rice Pudding
This low-carb rice pudding is creamy, comforting, and perfectly sweet. An easy, guilt-free dessert that fits your low-carb lifestyle.
Servings (Adjustable):
Calories: 296kcal
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Ingredients
- 8 ounces shirataki rice I used Thrive Market brand
- 13.5 fluid ounces canned coconut milk (13.5 oz can) I used Thrive Market brand
- 4 scoops NOW monk fruit extract powder about ¼ cup sugar equivalence
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F/180°C. Rinse and drain shirataki rice.
- Beat together the coconut milk, monk fruit extract powder, eggs and vanilla extract in a large bowl with electric mixer. Stir in the drained konjac rice.
- Place a silicone pot holder (or small folded kitchen towel) in the middle of a 9x13-inch baking and place a 1.5 quart (6-cup) baking dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the larger pan to reach halfway up the side of the smaller 1.5 quart dish.
- Bake in the oven for 45-50 minutes or until the tip of a small knife inserted into the center of the custard comes out clean. Remove the dish from the roasting pan and set aside for 1 hour to cool slightly. Serve warm or store in the refrigerator to serve cold later.
Notes
Nutrition
Calories: 296kcal | Carbohydrates: 6g | Protein: 8g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 78mg | Potassium: 325mg | Fiber: 2g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 3mg
