Homemade Butterscotch Pudding Recipe
Servings: 12 servings
Here's a low carb butterscotch pudding that will fill you up with only a small portion. It uses the traditional butter along with a brown sugar substitute.
In large saucepan, combine Sukrin Gold, salt and coconut cream.
Cook and stir over medium-high heat until boiling.
Reduce heat to low; cook and stir for about 2 minutes longer.
Remove from heat.
Slowly stir in about ½ cup of hot mixture into egg yolks; return all to pan.
Bring to gentle boil, stirring constantly.
Cook 2 minutes or until mixture is thickened.
Remove from heat.
Stir in stevia liquid, butter, nutmeg, and vanilla extract.
Sprinkle in xanthan gum (pudding will thicken a lot after cooling in refrigerator)
Cool for 15 minutes, stirring occasionally
Transfer into large bowl or individual serving cups.
Cover and refrigerate until chilled. Serve with whipped cream if desired.
It's important to temper the eggs and keep the mixture at a temperature where the eggs won't cook. Otherwise, there will be bits of cooked egg in the pudding. So this is an essential step that needs to be done correctly. However, if you do end up with the cooked egg, you may be able to get most out with a mesh strainer.
Nutrition per serving: 2.4g net carbs, 10g erythritol
Calories: 197 | Carbohydrates: 3.9g | Protein: 2.5g | Fat: 20.3g | Saturated Fat: 16.5g | Cholesterol: 78mg | Sodium: 72mg | Potassium: 182mg | Fiber: 1.5g | Sugar: 2.3g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 1.3mg
[calories] => 197
[carbohydrates] => 3.9
[protein] => 2.5
[fat] => 20.3
[saturated_fat] => 16.5
[cholesterol] => 78
[sodium] => 72
[potassium] => 182
[fiber] => 1.5
[sugar] => 2.3
[vitamin_a] => 150
[vitamin_c] => 2.5
[calcium] => 20
[iron] => 1.3
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