Step 1

Dissolve 1/2 cup allulose in a small pan over medium heat, undisturbed until it gets golden brown

Step 2

Turn off the heat and pour 1/2 cup of hot water over.. Be careful a lot of steam will rise

Step 3

There will be some hardened candy caramels inside, stir until all dissolves

Step 4

Line 4 slices of keto bread in a small dish in the mean time

Step 5

Pour evenly over the bread, making sure all parts are moistened

Step 6

Mix macademia nut milk, almond flour, egg white and Xanthan gum in a small pan

Step 7

Cook over medium high, constantly stirring until the mixture starts to thicken

Step 8

Reduce the heat to low and cook another 5 minutes, stirring occasionally

Step 9

Pour the pudding evenly over the caramelized breads, spread it to level

Step 10

Let it cool down

Step 11

Beat heavy cream, allulose and cream of tartar, if using, together on high speed, until stiff peaks form

Step 12

Spread it over the cooled pudding

Step 13

Chill for 2 hours before serving

Step 14

Garnish with crushed nuts, shaved chocolate or drizzle with more caramel if you have some left