Aunt Rocky’s Vanilla Latte Pudding

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

Pour cream, milk, extract and coffee crystals into medium saucepan. Heat on medium heat, stirring frequently and making sure coffee crystals all melt. You don’t want it to boil! When it begins to foam along the edges, remove from heat.

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

In another small bowl, mix powdered sweetener 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 the cream mix into the eggs while whisking continuously. Now slowly pour the yolk mixture into the saucepan, and again keep whisking until it all gets incorporated.

Slowly whisk in the sweetener mixture, and return to medium-low heat on the stove. Keep stirring slowly until pudding begins to thicken, about 3 minutes. 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 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 sugar-free whipped cream and a sprinkle of coffee crystals, if desired. Chilled pudding can be frozen and defrosted without separating or changing consistency.

Notes:
1. The egg whites from this recipe could be used to make Aunt Rocky’s Coconut Cloud Cookies (see my TK recipe box).
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.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 199, Total Fat 22 g, Saturated Fat 11 g, Sodium 37 mg, Potassium 16 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 0, Protein 2 g. Macros: 93% fat, 4% protein, 4% carbs.

© April 19, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.