Aunt Rocky’s Vanilla Hemp Pudding (LCHF)

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

Pour cream, milk substitute, liquid sweetener, vanilla, and cream cheese emulsion 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 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.

Once cream mixture is hot, 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 yolks, while whisking continuously. Now slowly pour the temprered 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 the pudding begins to thicken, about 3 minutes. It will thicken suddenly, so keep watching it.

Stir in hemp hearts and 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. Pudding will thicken a little more when chilled.

Store in refrigerator for up to two weeks, or in freezer for several months. To defrost, set on counter for a couple of hours.

Tip: Glucomannan can be used to thicken gravies and sauces, and can be substituted in equal amount in any recipe that calls for xanthan or guar gum. 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.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. 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.

Calories 172, Total Fat 16 g, Saturated Fat 7 g, Sodium 48 mg, Potassium 30 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 1 g, Protein 5 g. Macros: 86% fat, 12% protein, 2% carbs.

© July 23, 2017 Roxana Lopez for Aunt Rocky’s

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.