Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

Want to see how much your house would make on AirBnb? Just enter an address-BNB Calc

ketodiet blog

4.1

ketodietapp.com

Your Recipes

Prep Time: 15

Cook Time: 30

Total: 45

Servings: 4

Author : Cathy 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply Susan 10 months ago # Reply Martina @ KetoDiet 10 months ago # Reply Susan Carriere 10 months ago # Reply Martina @ KetoDiet 10 months ago # Reply Glenda 11 months ago # Reply Martina @ KetoDiet 11 months ago # Reply Emilie one year ago # Reply Martina @ KetoDiet one year ago # Reply Emilie one year ago # Reply Cristina 8 months ago # Reply Martina @ KetoDiet 7 months ago # Reply Dilek one year ago # Reply Martina @ KetoDiet one year ago # Reply Mel one year ago # Reply Martina @ KetoDiet one year ago # Reply Kelly one year ago # Reply Martina @ KetoDiet one year ago # Reply April one year ago # Reply Martina @ KetoDiet one year ago # Reply austin one year ago # Reply Martina @ KetoDiet one year ago # Reply jmjt one year ago # Reply Martina @ KetoDiet one year ago # Reply

Ingredients

Remove All · Remove Spices · Remove Staples

1 packet shirataki (konjak) rice (200 g/ 7.1 oz)1/2 cup unsweetened macadamia milk or almond milk (120 ml/ 4 fl oz)1 cup heavy whipping cream or coconut milk (240 ml/ 8 floz)1 tsp sugar-free vanilla extract or 1/2 tsp vanilla bean powder1 tsp xanthan gum4 egg yolks1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)1/2 tsp nutmeg, or more to taste

Export 7 ingredients for grocery delivery

Compare the highest earning crypto earning games on ForThePlayers.gg.
Made by the creator of Recipe Cart.

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Prepare the shirataki (konjak) rice according to packet instructions: Drain and place in a sauce pan filled with water. Boil for 2-3 minutes, and pour through a fine mesh sieve to drain. Set aside.

Step 2

Place the nut milk, cream and vanilla in a small saucepan and heat over med heat until very hot, but not boiling.

Step 3

Meanwhile, combine egg yolks, erythritol and xanthan gum in a large mixing bowl and whisk well until smooth and well combined.

Step 4

Take the hot milk and add a very small amount (1/8 cup) at a time to the egg yolks, whisking well in-between.

Step 5

Once all of the milk is combined with the egg yolks, pour the mixture back into the saucepan and heat again until the custard is thick and creamy. Add the shirataki rice and stir through.

Step 6

Optionally, serve with a sprinkle of nutmeg. This low-carb rice pudding can be served warm (my favourite) or cold. Once cold, the custard will be set. You can add flavours to this as you like; orange zest is lovely, as is cinnamon. Store well-covered, in a container in the refrigerator for up to 3 days.