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Creamy Keto Butterscotch Pudding

I had an epiphany when I saw my crème anglaise footage that if I just thicken it a little and add some keto butterscotch chips it would be a delicious keto butterscotch pudding. It of course wasn't as easy as that but I figured out the ratios eventually and it turned out delicious.







This started as a crème anglaise recipe, just heavy cream, egg yolks, vanilla and allulose. Then with figuring out a keto sweetened condensed milk recipe that tastes like a thick caramel heavy cream, I decided that that was a good way to start off the butterscotch pudding. I prefer allulose when I'm boiling something for awhile, you could use erythritol/monkfruit but it may crystalize. I simmer the allulose with heavy cream until it is a little caramelly in color. This makes a delicious base for the pudding. The amount of allulose used is completely customizable. I still like things really sweet probably because I'm a sugar addict. So this butterscotch pudding is pretty sweet but you can cut back the allulose if you prefer.


To give us more portions for a little bit less carbs I cut the heavy cream with an unsweetened nut milk, can use any you like. But doing that, I got up to 7 egg yolks and still it wasn't setting like a pudding so I opted to add gelatin to help. And it worked great, giving it just enough to set like a Jell-O pudding pack. So decadent, creamy and buttery. To help set it also and give it a more butterscotch flavor I used Lily's butterscotch chips, which I found at Walmart! You can use any keto chips you want, I even made a batch with the Lily's salted caramel chips and it was yummy also!





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Butterscotch Pudding Recipe:


1 Cup Heavy Cream

60 g Allulose (6 Tbs.) (can use less if you prefer less sweet desserts)

1 Cup Unsweetened milk of choice

4 Egg Yolks

60 g Allulose (6 Tbs.) (can use less if you prefer less sweet desserts)

42 g Lily's Butterscotch chips (~1/4 Cup)

2 Tbs. Butter

3/4 tsp. Gelatin

1 Tbs. Cold water


Instructions:

  1. Measure out the heavy cream and place in a medium size pot and have the cup of nut milk standing by

  2. Separate the egg yolks and place in a medium bowl add the 6 Tbs. of allulose to the yolks and 6 Tbs. allulose to the heavy cream

  3. Measure out the butterscotch chips into a medium bowl with a pour spout along with the 2 Tbs. of butter and bloom the gelatin in the 1 Tbs. water

  4. Heat the heavy cream on medium low, stirring every few minutes, simmering for about 10 minutes until it has gotten a little caramelly in color and reaches 190 degrees then add the nut milk and heat to a simmer

  5. While that is coming to a simmer, whip the egg yolks and allulose until light and fluffy, once cream/milk is ready, temper the egg yolks by pouring a splash of the hot cream into the mixture while whisking, once tempered whisk the egg yolk cream mixture back into the pot and stir continuously on medium low with a spatula until thick and reaches 175 degrees

  6. Pour mixture over the butter and butterscotch chips, add the gelatin puck and let sit for 2 minutes, then whisk to combine, using a spatula to scrap the bottom

  7. Pour through a strainer into 5 custard bowls, about 4 1/2 ounces each, or into one big bowl and refrigerate for at least 4 hours for small bowls, about 8 hours for one big bowl





Macros for 1/5th recipe:

284 Calories

28 g Fat

5.4 g Total Carbs

1 . 8 g Fiber

3.6 g Net Carbs

4.6 g Protein


Macros: Whole Recipe

1421 Calories

140 g Fat

27 g Total Carbs

9 g Fiber

18 g Net Carbs

23 g Protein


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