Low Carb Creamy No Rice Pudding
Low Carb Creamy No Rice Pudding
These delicious creamy pots of Low Carb Creamy No Rice Pudding taste absolutely divine. You would be hard pressed to guess that you weren’t eating rice pudding, as the flavors are sensational. They taste like a cross between a rice rice pudding and a delicious creamy baked custard. The texture is created by using cottage cheese to replace the rice, which it does beautifully. I also love the benefits that using cottage cheese adds to the recipe.
This lovely recipe is really simple to throw together so you really can’t go wrong making them. So there are no excuses for any of you who declare that you can’t cook. Low Carb Creamy No Rice Puddings are the perfect healthy, low carb treat or dessert to have in the fridge. Because of the ingredients, they are even healthy enough to have for breakfast. Grab a pot from the fridge as you run out the door and they would be absolutely perfect for breakfast on the run.
A Great Source of Protein
Because of the combination of the eggs and the cottage cheese used in this recipe, these little pots pack a powerful protein punch. They would be perfect for anyone trying to increase their protein intake without consuming meat, which also makes them great for any vegetarians as well.
How To Serve These Little Pots of Creamy Delight
Low Carb No Rice Pudding tastes great served just as they are, out of the oven without any toppings. They also taste lovely served with a dollop of freshly whipped cream and some fresh berries. They will store in the fridge for up to 4 days, so take advantage of having great tasting healthy treats in the fridge if you have leftovers.
Feel free to halve the recipe if you are only cooking for 1 or 2….but I think you are going to wish you had made more. If you like the look of this recipe, make sure you try the amazing recipe for Sugar Free Creme Brulee as well.
I really urge you to give these a try, as the flavors are pretty amazing. These would also be a lovely healthy dessert, breakfast or snack to serve to children as well.
- 300 mls pure cream/heavy cream
- 300 mls cottage cheese full fat
- 1/3 cup water
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon stevia erythritol blend or monk fruit and erythritol blend
- A pinch salt
- nutmeg or cinnamon for dusting tops
- Preheat the oven to 160 C/320 F
- Whisk the eggs until well mixed. Whisk in the cream, water, sweetener (to taste and optional,) salt and vanilla extract until well combined.
- Very gently fold through the cottage cheese trying not to make the mix smooth.
- Divide amongst 6 ramekins that hold approximate 200 mls/ 7 oz. You may have to use a spoon to evenly distribute the cottage cheese. Dust with powdered cinnamon or nutmeg if desired.
- Place the ramkins in a baking tray with higher sides. Pour boiling water up to about 2/3's of the way up the side of the ramekins.
- Bake in the oven for about 30-40 minutes or until puddings are slightly jiggly but set. Serve warm or cold.
You can use between 250 gms- 300 gms cottage cheese, depending on the size of the container available. It will not impact on the end result. Don't add sweetener if desired, alternatively, sweeten it to taste with alternative sweetener. You can also switch the stevia blend for 1/4 cup of erythritol, or sweeten to own taste.
5 thoughts on “Low Carb Creamy No Rice Pudding”
Cannot wait to make these. They look amazing.
Karen, I must send my congratulations for this recipe, what a winner. Wasn’t sure about the cottage cheese but as I have loved other of your recipes I gave it a go. My my, it’s beautiful, well done once again.
Thanks for your lovely feedback Sue. You have made my day! I’m so glad you enjoyed this recipe. Kx
I forgot to sprinkle on the cinnamon before baking and so had fun trying different flavourings once these puddings were cooked. Cardamom worked especially well (my favourite spice), but a wondrous breakfast was had when I dusted on a generous amount of cacao and added blueberries and more cream. Yum!!! Next time I make them I’ll add some finely sliced lemon zest to the mixture – can’t wait.
Thanks Karen, this is a real winner!
Thanks Helen. You inspired me to make these. I love cardamom as well- it would be great in this recipe. My favorite way to eat it is with a dollop of cream but I may have to try it for breakfast as well.
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