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Easy low carb pudding recipe – Most classic desserts contain carbohydrates, often in the form of added sugar and white flour in cookies, cakes, pies, and puddings. It can be difficult, but not impossible, to come up with creative and delicious low-carb desserts. You’ll need to use sugar substitutes like xylitol or stevia, and instead of sweetened condensed milk, you can use heavy cream.
Benefits of sour cream
Contrary to popular belief, scientific evidence shows that eating high-fat dairy products may not increase the risk of cardiovascular disease and obesity, but may reduce it. Studies show that this potential cardioprotective effect of milk fat appears to be associated with the presence of compounds with positive effects on the cardiovascular system, especially conjugated linoleic acid (CLA), which vaccenic acid.
Milk fat is the main source of CLA and vaccenic acid in the human diet. Studies show that CLA has strong biochemical and physiological activity that can support the body and protect against chronic diseases such as cardiovascular disease and obesity, diabetes and certain types of cancer, such as breast, bowel, prostate and brain. In addition to all these benefits, the balanced consumption of sour cream and other animal fats can increase satiety and facilitate eating.
See Also:
Low Carb Gourmet Brigadeiro Recipe
Low Carb Brigadeirão Recipe
Low Carb Cocada Recipe
Easy low carb pudding recipe | Ingredients for the dough:
- 400 grams of cream in a carton
- 1 teaspoon vanilla extract or essence
- 3 eggs
2 tablespoons of xylitol or your favorite oven and stovetop sweetener (if you want a sweeter recipe, add one or two more tablespoons)
Easy low carb pudding recipe | Ingredients for the syrup:
- 2 tablespoons xylitol or erythritol sweetener
- 3 tablespoons of water
Easy low carb pudding recipe | How to make it
We will start preparing the pudding from the syrup, for this, do not do as in the video but as in the description below.
In the mold that will be used to place the pudding, place the two spoons of sweetener mixed with water (that's right, they must be mixed before putting it on the fire), place on low heat until it melts and becomes a slightly caramelized syrup as in the photo to the side.
Now in a blender, place the 3 eggs and beat for approximately two minutes.
Add the vanilla extract and xylitol and beat for one minute.
Add the cream and beat again for approximately two minutes so that the dough is well aerated and homogeneous.
Now place the dough in the pan with the syrup and bake in a bain-marie in the oven preheated to 200°C for between 40 and 50 minutes or until firm when tested with a toothpick.
Let it cool completely and place in the refrigerator for at least an hour.
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