Keto Rice Pudding Recipe

🥣 Keto Rice Pudding Recipe

Rich, creamy, and comfort-food cozy—without the carbs.

Servings: 4

Net Carbs: ~2.8g per serving
Calories: ~150
Fat: ~12g
Protein: ~3g
Fiber: ~2g

🛒 Ingredients & Purpose:

1. 1 1/2 cups konjac rice (aka shirataki rice), well-rinsed and drained

   • Why: This is our keto-friendly substitute for traditional rice. Made from the konjac root (a high-fiber tuber), it has almost zero net carbs and mimics the chewy, plump texture of rice when cooked properly. Make sure it’s well-rinsed to remove the “earthy” aroma, and dry-fry it for best results.

2. 1 1/2 cups heavy cream

   • Why: Provides rich creaminess and helps create a luscious, pudding-like consistency. It’s high in fat and perfect for keto diets.

3. 1/2 cup unsweetened almond milk (or any keto-friendly milk alternative)

   • Why: Helps lighten the cream slightly without adding unnecessary carbs, making the pudding less overwhelmingly rich while still maintaining texture.

4. 1/4 cup Keystone Pantry Allulose

   • Why: Allulose is a rare sugar that tastes like sugar but isn’t metabolized like it, meaning it won’t spike blood sugar or insulin levels. It also caramelizes and thickens like real sugar—perfect for pudding.

5. 1 large egg yolk

   • Why: Helps thicken the pudding and adds richness. Tempering the yolk slowly will keep it from scrambling.

6. 2 tbsp unsalted butter

   • Why: Adds a silky finish and enhances the creaminess. Butter also helps carry flavor.

7. 1 tsp vanilla extract

   • Why: Rounds out the flavor with a sweet warmth, making the dessert feel indulgent and familiar.

8. 1/2 tsp ground cinnamon (optional, for a classic touch)

   • Why: Adds warmth and spice. Optional but recommended if you enjoy traditional rice pudding flavors.

9. Pinch of salt

   • Why: Enhances all the other flavors and balances the sweetness.

🍳 Instructions:

1. Prep the konjac rice:
   Open the package and rinse the rice thoroughly under cold water for 1–2 minutes. Drain well. For best texture, dry-fry the rice in a skillet over medium heat for 3–5 minutes to evaporate excess moisture. Set aside.

2. Make the cream base:
   In a medium saucepan, combine the heavy cream, almond milk, Keystone Pantry Allulose, and a pinch of salt. Heat gently over medium-low heat, stirring occasionally, until it begins to steam—do not boil.

3. Temper the egg yolk:
   In a small bowl, whisk the egg yolk. Slowly add a few tablespoons of the warm cream mixture to the yolk while whisking constantly. Then pour the yolk mixture back into the saucepan. This step keeps the egg from scrambling and ensures a smooth, custard-like consistency.

4. Simmer gently:
   Continue cooking over low heat, stirring frequently with a wooden spoon or silicone spatula, until the mixture thickens slightly and coats the back of the spoon. This takes about 5–8 minutes.

5. Add the rice & flavorings:
   Stir in the prepared konjac rice, vanilla extract, and cinnamon (if using). Cook for another 3–5 minutes, stirring occasionally, to let the rice absorb the flavor.

6. Finish with butter:
   Turn off the heat and stir in the butter until melted and combined. This gives the pudding a luxurious finish.

7. Cool and thicken:
   Let it cool slightly before serving. The pudding will continue to thicken as it cools. Serve warm or chilled, topped with a sprinkle of cinnamon or a dollop of keto whipped cream if desired.

🍓 Optional Add-Ins:

• Chopped nuts (almonds, pecans) for crunch

• Low-carb berries (raspberries or blueberries) in moderation

• Unsweetened coconut flakes

• Orange zest or cardamom for a Mediterranean flair

📊 Nutrition (Per Serving):

(Estimated with konjac rice and almond milk)

• Calories: ~150

• Total Carbs: ~4g

• Dietary Fiber: ~1.2g

• Net Carbs: ~2.8g

• Fat: ~12g

• Protein: ~3g