Aunt Rocky’s Easy Protein Breakfast Pudding with Shiratake Rice (Low Carb, Sugar Free)

Drain shiratake rice well, and put in a nonstick skillet over medium heat. Break up any clumps of rice. The rice needs to be dried out as much as possible before adding to the pudding. Stir or turn every few minutes while you are making the pudding. When skillet no longer has water in the bottom, the rice has turned opaque, and the amount of steam rising from the skillet has diminished, turn off the heat.

Set out the serving containers or bowl that you want to use to refrigerate the pudding. I use 8-ounce Mason jars with lids for individual servings, but you can use fancier 6- or 8-ounce containers. Or chill in one large bowl, and transfer into little dishes when serving. Drop 3 raisins into each individual serving dish (or drop 18 of them into a large bowl, if that’s what you are using). Set aside.

In a small bowl, mix the sweetener, cinnamon and glucomannan with a fork or small whisk. This will keep the glucomannan from clumping in the pudding. Set aside.

Pour the protein drinks into a medium or large saucepan and add the eggs. Do not turn on the heat yet, but whisk very well until the eggs are thoroughly blended and no yellow streaks show.

Add the sweetener mixture and cream. Whisk again.

Set the heat to medium-low, slowly and steadily stirring constantly until the mixture begins to steam and form bubbles around the edges. Immediately reduce heat to low. You don’t want it to boil. Keep stirring at low heat until it thickens noticeably, coating the back of the spoon. Keep in mind that it will get quite a bit thicker when it cools and gets refrigerated. Remove from heat.

Add butter and stir until it is completely dissolved and mixed in.

Stir in shiratake rice, and transfer to serving containers. Stir each dish a little to mix in the raisins, then give each a little sprinkle of cinnamon and one more raisin on top for garnish.

Allow to cool completely on a wire rack. Cover and transfer to refrigerator to completely chill and set.

Serve cold, or rewarm for about 45 seconds in the microwave. I sometimes top mine with chopped nuts or granola.

Notes:
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

For each serving: Calories 184, Total Fat 12 g, Saturated Fat 7 g, Sodium 169 mg, Potassium 202 mg, Total Carbohydrate 7 g, Dietary Fiber 5 g, Net Carbs 2 g, Sugars 2 g, Protein 13 g. Macros: 64% fat, 31% protein, 5% carbs.

© March 11, 2019 Roxana Lopez for Aunt Rocky’s.