Ingredients
- 1 extra large egg at room temperature
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 5 tablespoons powdered sugar-free sweetener
- 1/4 cup unsweetened cocoa powder
- A pinch of salt
- 1 teaspoon xanthan gum
- 3/4 teaspoon vanilla extract
- Keto-friendly whipped cream for serving (optional)
- Keto-friendly chocolate shavings for garnish (optional)
Instructions
- In a small bowl, beat the egg lightly until well mixed.
- In a medium saucepan, combine heavy cream, almond milk, powdered sweetener, unsweetened cocoa powder, and a pinch of salt.
- Sprinkle the xanthan gum into the saucepan while stirring continuously. Heat over medium-low heat. Stir constantly and do not let the mixture boil.
- Slowly whisk a few spoonfuls of the warm cream mixture into the beaten egg to warm it up, then pour the egg back into the saucepan. Continue whisking.
- Keep whisking for about 5-10 minutes until the pudding thickens enough to lightly coat the back of a spoon.
- Remove the saucepan from heat and stir in the vanilla extract.
- Pour the mixture evenly into serving cups. Allow to cool for a few minutes, then cover and refrigerate for at least 2 hours until fully set.
- Once set, serve the pudding chilled. Optionally, top with a dollop of keto-friendly whipped cream or chocolate shavings.