Keto Pudding Food

KETO PUDDING

Steps:

• Grease an 8 x 4-inch loaf pan and cover with parchment paper. Set aside.
• In a large mixing bowl, add all your ingredients, except for the chocolate, and whisk together.
• Strain the mixture into a saucepan and place over low heat. Once it begins to simmer, stir it constantly for 2-3 minutes. Add the chopped chocolate and let simmer for a further 2 minutes, until the chocolate begins to melt.
• Remove the saucepan from the heat and whisk the pudding mixture until the chocolate has melted completely. Pour the mixture through a strainer and into the lined loaf pan. Refrigerate overnight, or for at least 6 hours.
• Carefully remove the pudding from the loaf pan and invert upside down onto a large plate or serving dish. Remove the parchment paper and dust the pudding with cocoa powder. Slice and serve immediately.

THE BEST KETO SUGAR-FREE CHOCOLATE PUDDING RECIPE

Steps:

• Pour 1/4 cup heavy cream into a small bowl. Sprinkle the gelatin powder on top (don't just dump it in), and whisk together immediately. Set aside.
• In a medium saucepan over medium-low, stir together the remaining heavy cream, powdered sweetener, cocoa powder and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and bubbling near the edges.
• Remove from heat. Stir in the vanilla extract.
• Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved.
• Let the pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it. Whisk again to get rid of any film on top.
• Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at least 2 hours, until firm.

KETO CHIA PUDDING

Steps:

• Combine almond milk, water, chia seeds, protein powder, and maca powder in a bowl; mix well. Pour into two 8-ounce jars. Seal and refrigerate until set, 8 hours to overnight.

KETO ANGEL FOOD CAKE WITH PUDDING FROSTING

Steps:

• Preheat oven to 325°F.
• Make frosting: Mix the instant pudding with the milk. Stir to fully incorporate the dry pudding mix. Fold in the cool whip. Refrigerate the frosting while cake is baking.
• Make cake:
• Sift together the almond flour, salt and arrowroot powder. Set aside.
• Begin beating the egg whites in a mixer on high speed until frothy. It will not look creamy at this point Beat in cream of tartar. Then slowly beat in the powdered sugar and extracts.
• Continue beating until the egg whites form soft peaks. (see photo above)
• Hand mix in the dry ingredients a little at a time. Gently fold over the egg whites until flour is mixed in.
• Pour batter into an ungreased angel food pan*. Smooth the top.
• Bake for 40-45 minutes. Check at 40 minutes, the top should be golden brown.
• Remove pan and turn upside down on a cooling rack.
• When completely cooled, run a butter knife or metal spatula around edges and bottom of cake pan.
• Brush off crumbs and frost cake with pudding frosting. You can decorate with some unsweetened chocolate shavings if you'd like.

KETO SUGAR-FREE BANANA PUDDING

Steps:

• In a medium saucepan over medium heat, whisk the heavy cream with the Besti and the sea salt. Bring to a simmer.
• Meanwhile, in a medium bowl, whisk the egg yolks.
• Once the cream is steaming, slowly stream 1/2 cup (118 ml) of the hot cream mixture into the egg yolks, whisking constantly. (This is called tempering.)
• Pour the hot egg yolk mixture back into the saucepan. Sprinkle (don't dump) the xanthan gum over the top and immediately whisk vigorously to combine. Cook for 4-5 minutes, until the mixture thickens.
• Remove from the heat and whisk in the vanilla extract, banana extract, and butter.
• Set the pudding aside to cool for 10 minutes. Whisk the mixture again to get rid of the film on top and cover it with plastic wrap, pushing the plastic wrap down on the top of the pudding mixture to prevent a film from forming. Refrigerate for at least 2 hours, until firm.
• While the pudding chills in the fridge, make the coconut flour shortbread cookies according to the instructions here.
• Line a 9x13 inch baking dish with one layer of coconut flour shortbread cookies.
• Make the keto whipped cream according to the instructions here.
• Gently fold one cup of whipping cream into the pudding mixture using a spatula.
• Spread the pudding mixture over the cookies in the baking dish.
• Spread the remaining whipped cream over the pudding layer.
• If desired, you can decorate with some fresh banana slices (not keto, though) and leftover coconut flour shortbread cookies.
• Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.