Aunt Rocky’s Pecan Praline Pudding (Sugar-Free)

In a 4-cup glass measure or medium microwaveable bowl, whisk Swerve, sea salt, and glucomannan. (The pudding is going to bubble up in microwave, so be sure to use a large enough bowl.)

In a small bowl, melt butter in the microwave, 15–20 seconds. Set aside.

Combine cream and water in a separate measuring cup. Gradually whisk about half of the liquid into the dry mixture, whisking until completely moistened. Add melted butter, extract, and syrup and whisk again.

Microwave on high setting for 1 minute. Whisk briskly, then continue cooking in 45-second intervals, whisking the pudding each time. Cook until it comes to a bubbly boil and is starting to thicken. It will thicken a lot more as it cools. (Trial and error will tell you how soft or thick you want it to suit your own taste in puddings.)

Pour into six 4-ounce ramekins or serving dishes. Gently top each dish with 1/2 teaspoon chopped pecans.

Allow to cool on counter before covering and chilling. Store covered in refrigerator or freezer. Defrost on countertop or overnight in refrigerator.

Notes:
• If you don’t want to buy the Torani flavor syrup, try adding 2 tablespoons additional sweetener and about 1/4 to 1/2 teaspoon of caramel extract. I haven’t made it that way, but it should come out close. Taste as you go along so you get a flavor you like.
• This base pudding recipe can be used with any flavorings/extracts. For a creamy caramel sauce, reduce glucomannan to 1/2 teaspoon and remove from microwave a little sooner.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• 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 175, Total Fat 20 g, Saturated Fat 11 g, Sodium 329 mg, Potassium 39 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1g, Sugars 0 g, Protein 1 g. Macros: 96% fat, 2% protein, 2% net carbs

© July 17, 2016 Roxana Lopez for Aunt Rocky’s