Low Carb Rice Pudding – Low Carb Oatmeal Substitute
Low carb rice pudding is a simple recipe that I like to make as a treat every now and then. Low carb creamy rice pudding is my favourite after dinner treat, when my carbohydrates are low enough for the day.
Its great to have a few simple low carb dessert recipes up your sleeve when you’ve feeling like food will help cure a big day at the office, or help you feel like you’re not totally deprived of sweet things.
This coconut rice pudding is made with cauliflower instead of rice, so it has many less carbs than rice would, and also has the benefits of the many essential nutrients contained within cauliflower rice.
In this recipe I will show you how to make low carb rice pudding. Its easier than you would think. A quick rice pudding always contains a few essential ingredients, of which I have listed in the ingredients list below.
This recipe is easily made dairy free, by substituting milk with coconut milk at a ratio of 1:1. I’ve found that using a ratio of 1:1 for coconut milk vs cows milk, or coconut cream vs cows cream is an effective way to make any recipe dairy free. Cheese on the other hand can be tricky, but there are other ways around that.
I always remember as a kid being served up rice pudding from the left over rice used from curry. You can do the same thing with this recipe. If you use cauliflower rice with your keto curry recipes, then use the left over rice in this recipe!
We would always add sultanas (not keto approved), brown sugar and cinnamon. These things are okay as a treat when you’re a kid, but as you get older and realise the damaging effects that sugar can have on your system, you make the choice to eliminate them from your diet.
Low Carb Rice Pudding
- 2 cups riced cauliflower
- 1 cup Coconut Cream
- 1 Egg
- 1 tsp Cinnamon
- 2 Tbsp Natvia (Or Swerve)
- 1 teaspoon Cinnamon
- Grab a medium saucepan and place the cauliflower, coconut cream and simmer on medium low for 5 mins.
- Move the heat up to medium high, add the egg, cinnamon and natvia and cook whilst stiring constantly until the mixture starts to thicken.
- Serve warm or cold with added almond milk. Store for up to 2 days, otherwise it can start to smell funky due to the cauliflower.