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Keto-Low Carb. Thai Sticky Pudding


Keto-Low Carb. Thai Sticky Pudding

My inspiration for this recipe was from a recipe for Forbidden Rice (Black Rice) Thai Pudding that used black rice and sticky Thai rice. Many recipes just use Thai sticky rice. It sounded and looked so good I had to convert it to a low carb and keto version.

We had this for breakfast and loved it so much I made it again several days later. It is creamy and sweet with a tiny crunch from the almonds with the flavor of coconut shining through. Mmm!

Using chia seeds to give the sticky texture the rice would have given worked great. I used slivered almonds, shredded coconut and riced cauliflower as a substitute for the rice and no, you can't taste the cauliflower.

Instead of topping it with high carb. tropical fruits, the traditional topping, I used low carb. fresh berries. The drizzle of sweetened coconut milk really puts this over the top, so don't skip it. Give this a try for dessert too.

Keto-Low Carb Sticky Thai Pudding 1 cup canned full fat coconut milk (I use this brand) 3 tbsp. Brown Swerve or other zero carb brown sugar substitute (I use this brand) 1/2 cup plus 2 tablespoons water 1/2 cup slivered almonds 1/3 cup unsweetened shredded coconut 1/2 tsp. vanilla extract 1/8 tsp. unrefined sea salt or to taste (I use this brand) 1 cup riced cauliflower (I used frozen) 2 tbsp. chia seeds Toppings fresh berries ( such as blueberries, raspberries, blackberries and/or sliced strawberries), for garnish Toasted unsweetened shredded coconut, for garnish 1. In a small microwave safe bowl or measuring cup, combine coconut milk and Brown Swerve; stir until sweetener is dissolved. pour all but 1/4 cup into a small saucepan. Set aside remaining 1/4 cup. 2. Add water, almonds, coconut, vanilla and salt to saucepan; stir. Bring to a simmer, cover and simmer for 15 minutes, making sure mixture does not boil as it will bubble up and overflow the pan. Stir in cauliflower; return to a simmer. Cover and cook 15 minutes or until cauliflower if very soft. Stir in chia seeds and taste for salt; continue cooking several minutes until chia absorbs the excess liquid. Remove from heat, cover to keep warm. Chia will continue to absorb liquid. It should be like sticky rice in texture. If not, return to heat for several minutes to thicken or add a very small amount of water. 3. Place remaining 1/4 cup coconut milk mixture in microwave and heat just until warm. 4. To Serve, place 1/2 cup almond mixture in each of four serving bowls, top each with berries and toasted coconut; drizzle each bowl with 1 tablespoon warmed sweetened coconut milk. Note: Pudding mixture reheats well in the microwave for breakfast another day. Servings: 4 Yield: 2 cups Nutrition Facts Serving size: 1/4 of a recipe (4.3 ounces). Nutrition information calculated from recipe ingredients. The sweetener is not included in the nutritional analysis because it does not increase glucose levels and the toppings aren't included since you can pick and choose what you use. Amount Per Serving Calories 232.22 Calories From Fat (77%) 178.08 Total Fat 20.37g Saturated Fat 9.71g Cholesterol 0mg Sodium 76.5mg Potassium 74.25mg Total Carbohydrates 8.96g Fiber 4.98g Sugar 2.31g Protein 5.05g

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