Keto Caramel Pudding with Toasted Coconut
Ingredients
- 1 stick salted butter
- 2/3 cup granulated low-carb sweetener like Stevia or Allulose
- 1 cup heavy cream divided
- 1 cup whole milk
- 2 1/2 teaspoons unflavored gelatin (1 packet)
- 1/4 cup water
- 1/2 cup heavy cream
- 10 drops liquid stevia
- 10 ounces toasted coconut chips optional
Directions
- Melt butter over medium heat in a medium sauce pot. Once melted, add sugar substitute and lower heat slightly. Let lightly simmer for approximately 3 to 5 minutes, stirring constantly, until turning golden amber. Watch carefully to ensure it doesn’t burn.
- Whisk in one cup of heavy cream and continue to simmer on medium-low heat for 4 minutes. Next, add one cup of milk, simmer for 6 more minutes. Turn off heat.
- Mix gelatin with water and let sit for 1 minute, then turn the burner back on and whisk into pudding mixture. The gelled chunks should dissolve into pudding mixture.
- Let pudding mixture cool for 5 minutes and then pour evenly into six 6 to 8-ounce ramekins or small jars. Place in fridge to set up for 30 minutes.
- While pudding is setting, pour 1/2 cup whipped cream into a mixer (up to 10 drops of liquid stevia, more or less depending on preference for sweetness). Whip using whisk attachment for approximately 3 minutes or until stiff, but not overworked.
- Add approximately 2 tablespoons on whipped cream to each pudding, top with a sprinkle of toasted coconut chips.
Thank you for signing up!
