Low Carb Creamy Vanilla Pudding 4 Net Carbs Recipes

LOW CARB VANILLA PUDDING RECIPE - (4.3/5)

Low Carb Vanilla Pudding Recipe - (4.3/5) image

Provided by aerin8

Number Of Ingredients 6

Ingredients

1 cup (238g) cream, heavy whipping
1 cup (240g) almond milk, unsweetened
1 each (12g) vanilla bean, split lengthwise (or 2 tsp vanilla extract)
1/2 cup (100g) 'Swerve' or other sugar equivalent
1/2 packet (about 1 1/8 to 1 1/4 tsp, total) (3.5g) gelatin powder
6 large (102g) egg yolks

Steps:

Combine cream and 3/4 cup of the almond milk in a medium sauce pan. Split the vanilla bean in half. Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream. Bring the milk to a very slow simmer. Remove the milk from the heat and whisk the sugar equivalent and salt into the milk. Make sure it dissolves. Keep warm, but set aside. In a medium sized mixing bowl, add your 1/4 cup remaining almond milk. Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes. In a separate bowl, whisk the eggs well. Very very slowly, whisk the hot milk mixture into the egg yolks. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs. Once the liquid has been incorporated into the eggs, pour the milk-egg mixture back into the sauce pan and return to a low heat. Stir consistently until the sauce thickens and coats the back of a spoon with a thick coating. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture. Strain the vanilla egg base into the almond milk with the gelatin. Whisk until the gelatin is fully dissolved. Divide the mixture into 6 small portions and chill. Chilling takes about 4 hours. Eat! Delicious with strawberries! Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 203.99 19.73g 4.4g 19.13g 0.17g 16.67g 2.3g

LOW CARB CREAMY VANILLA PUDDING - 4 NET CARBS

Low Carb Creamy Vanilla Pudding - 4 Net Carbs image

From The New Atkins for a New You Cookbook. Phases 2-4. Per Serving: 4 net carbs, 4 total carbs, 0g fiber, 6g protein, 31g fat, 320 calories

Provided by mariposa13

Categories Dessert

Time 2h20m

Yield 1/2 cup servings, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup heavy cream
1/2 cup water
8 large egg yolks
1/4 cup Splenda granular
1/8 teaspoon salt
2 teaspoons pure vanilla extract

Steps:

Bring 2 inches water to a boil in the bottom of a double boilder over high heat.
In the top of the double boiler, combine the cream, water, egg yolks, splenda, salt, and vanilla.
Set over simmering water to cook, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon, about 4 minute.
Transfer to bowls; cover surface with plastic wrap and refrigerate until set, about 2 hours.
VARIATIONS:.
For chocolate pudding, add 3 tbsp cocoa powder and reduce vanilla extract to 1 teaspoons Use only 7 egg yolks.
For coffee pudding, sub 2 tsp instant coffee for the vanilla bean.

Nutrition Facts : Calories 320.8, Fat 31, SaturatedFat 16.9, Cholesterol 450.4, Sodium 112.7, Carbohydrate 3.1, Sugar 0.5, Protein 6.6

ZERO CARB VANILLA PUDDING

Zero Carb Vanilla Pudding image

So my son was just diagnosed with T1D and he dislikes getting shots every time he eats. He has been wanting some desserts and well we couldn't find any ZERO carb desserts. So I made this for him. He fell in love with it and requested I make a gallons worth!! I will soon be making a variety of flavors. According to the ingredient calculations here, there appears to be 2.6 carbs per serving. However, all of my ingredients are ZERO carb counts (NET CARB). Please read your labels.

Provided by bakermarsha

Categories Dessert

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups ultra pasteurized heavy cream
1 cup water
3 egg yolks, whisked
3/4 teaspoon xanthan gum
4 tablespoons Truvia, plus
2 teaspoons Truvia (or 16 packets total)
1 teaspoon vanilla extract

Steps:

combine heavy cream and water in medium saucepan and place on medium heat.
in a separate bowl whisk remaining ingredients together until well combined and not clumpy.
continue to whisk cream mixture until boiling. once boiling, pour half of cream mixture into egg mixture whisking constantly.
once egg mixture is well combined, pour back into cream mixture and continue to whisk for approximately five minutes or until mixture is thick to desired consistency. This will not be completely solid like store brands are, but very spoonable texture.

Nutrition Facts : Calories 296.6, Fat 30.6, SaturatedFat 18.2, Cholesterol 226.4, Sodium 35.6, Carbohydrate 2.6, Sugar 0.3, Protein 3.4

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