TPH KETO DESSERTS

 

Yield: 2 cups / 480ml)

Serving Size: 1/2 cup

 

 

INGREDIENTS:

• 1 + 1/4 cups (300ml) unsweetened cashew milk (OR other nut milk)

• 1/2 cup (120ml) heavy whipping cream (or coconut cream)

• 1/4 cup (30g) unsweetened cacao powder (dutch processed is best)

• 6 Tbsp (60g) keto bulk sweetener (powdered erythritol, Swerve, allulose, tagatose, etc.)

• 1 tsp guar gum (OR 1/2 tsp. xanthan gum)

• 1 tsp (5ml) vanilla extract

• 1/2 tsp coarse sea salt (OR 1/4 tsp fine salt)

 

• PICK ONE AS THE THICKENER:

• • 3/4 tsp guar gum (OR 1/4 tsp xanthan gum)

  • --OR--

  • 2 tsp powdered gelatin (soaked in 2 Tbsp cold water beforehand)

 

 

 

 

NOTE ON KETO SWEETENER SWAPS:

As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page .

 

 

INGREDIENT SOURCING:
Allulose: https://amzn.to/2sFH3YH 
Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Powdered Erythritol: https://amzn.to/2JnVpnE

Vanilla Extract: https://amzn.to/2JMfPJs

Xanthan Gum: https://amzn.to/2JqidXf

Guar Gum: https://amzn.to/2LArwQW

Sea Salt: https://amzn.to/2xYwRzt

Cacao powder: https://amzn.to/2EtyqXy 

Gelatin Powder: https://amzn.to/2rpTqGK

Cashew Milk: https://amzn.to/2W53ra6

Full-fat Coconut Milk: https://amzn.to/2jCGeuK

 

 

EQUIPMENT USED:
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
Ceramic Non-stick Sautee Pan: https://amzn.to/2TuMIvS
Heat-Safe Glass Bowl: https://amzn.to/2G5waaU
Metal Whisk: https://amzn.to/2TsRha
Conical Sifter/Sieve: https://amzn.to/2FU0g1Y
Silicone Stretch Lids: https://amzn.to/2T6QGhB
Bullet Blender: https://amzn.to/2Evzj1P
 

 

 

 

 

Directions:
1. Heat together all the ingredients except the thickener of choice over medium heat, whisking and bringing them to a simmer.

2. If using the guar gum as the thickener, sprinkle it over in a thin layer and whisk immediately to combine. Remove the pudding from the heat and cool to room temperature before transferring to an air-tight container and chilling for a few hours. The pudding will thicken as it cools. 

3. TIf using the gelatin, after it has soaked for at least 5 minutes, add it to the simmering liquid and whisk until melted fully. Let cool fully as instructed in Step 2, then either whip with an electric mixer or put in a bullet blender and pulse briefly to smooth out the texture. Let chill again briefly before serving. See the video above for a comparison of the two texture options depending on the thickener you choose.