Low-Carb Christmas Pudding Classics with Keto Twist

Ingredients

• • 1 ⅞ cups almond flour
• • ⅞ cup coconut flour
• • ⅞ cup erythritol
• • ⅞ cup unsweetened almond milk
• • ⅞ cup melted coconut oil
• • 1 ⅞ tsp vanilla extract
• • 1 ⅞ tsp baking powder
• • ⅞ tsp ground cinnamon
• • ⅞ tsp nutmeg
• • ⅞ cup sugar-free chocolate chips
• • ⅞ cup chopped pecans
• • 1 ⅞ tbsp orange zest

Instructions

1. 1

   In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, cinnamon, and nutmeg. Add almond milk, coconut oil, and vanilla extract. Mix until smooth.

2. 2

   Fold in chocolate chips, pecans, and orange zest. The batter should be thick but pourable.

3. 3

   Pour batter into a greased 6-inch pudding basin. Cover tightly with a lid or aluminum foil. Place in a large pot with 2 inches of boiling water. Simmer for 3 hours.

4. 4

   Mix 2 tbsp coconut oil, 1 tbsp erythritol, and ½ tsp vanilla. Brush over cooled pudding. Let set for 10 minutes.

5. 5

   Whisk 1 cup heavy cream, 2 tbsp erythritol, and ½ tsp vanilla until stiff peaks form. Pipe or dollop onto slices.