Aunt Rocky’s Coffee Flour or Mocha Pudding (Sugar-Free)

Measure out all of your ingredients, and line up your serving dishes before starting. This pudding comes together quickly.

Pour milk substitute, cream, coffee crystals or powder and extract into medium saucepan. Heat on medium heat, stirring frequently. You don’t want it to boil! When it begins to foam around the edge, remove from heat.

While cream mixture is heating, put egg yolks in a small bowl and whisk with a small whisk or a fork until blended and creamy-looking. Set aside.

In another small bowl, mix powdered sweetener, coffee flour (or cocoa) and glucomannan together with a fork. This will keep the glucomannan from clumping when you mix it into the hot cream mixture.

Temper eggs to keep them from turning into scrambled eggs in the pudding. Use a small measuring cup to scoop up about 1/4 cup of the hot cream mixture. Slowly drizzle cream mix into yolks, while whisking continuously. Slowly pour yolk mixture into the saucepan, and again keep whisking until it all gets incorporated.

Slowly whisk in sweetener mixture, and return to low heat on the stove. Keep stirring slowly until pudding begins to thicken (about 3 minutes), and it will thicken suddenly, so keep watching it. It thickens even more when chilled, so pour it into serving dishes while it’s still thin enough to pour.

Pour into a single large bowl, or into 5 individual 1/2 cup serving bowls (I use 4-ounce Mason jars with lids). Set on wire rack until cool. Cover and refrigerate for at least 2 hours before serving.

Garnish with a dollop of sugar free whipped cream, if desired. Chilled pudding can be frozen and defrosted without separating or changing consistency.

Notes:
1. Coffee flour is made from the hull of the coffee bean, which is dried and ground into a fine powder. It has a dark, rich, earthy flavor, and is somewhat of an acquired taste. The deep flavor of coffee flour is enhanced by maple, brown sugar, coffee, or cocoa. In this recipe, I used the maple extract to enhance the coffee flour. If you don’t have access to coffee flour (or are not a fan), omit the maple extract, and substitute unsweetened cocoa powder for the coffee flour.
2. Glucomannan can be used to thicken gravies and sauces, too. It’s best to mix with another dry ingredient to keep it from clumping, or sprinkle lightly over an entire surface a little at a time. A little goes a long way.
3. I don’t get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 to access my recipes on MFP.
4. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 135, Total Fat 12 g, Saturated Fat 7 g, Sodium 48 mg, Potassium 126 mg, Total Carbohydrate 4 g, Net Carbs 2 g, Sugars 1 g, Protein 3 g. Macros: 84% fat, 9% protein, 6% carbs.

© March 1, 2018 Roxana Lopez for Aunt Rocky’s