Keto Christmas Pudding

Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients:
Pudding:
1 cup almond flour
1/4 cup coconut flour
1/4 cup erythritol
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup heavy cream
1 tsp vanilla extract
1/4 cup sugar-free dried cranberries (or chopped sugar-free dried cherries)
1/4 cup chopped walnuts
Optional Custard Topping:
1 tbsp orange zest
1/2 cup sugar-free custard (prepared from a keto custard mix or homemade with heavy cream, egg yolks, erythritol, and vanilla)
Instructions:
Preheat oven to 325°F (160°C). Grease a 6-inch round baking dish or pudding mold.
In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk eggs, melted butter, heavy cream, and vanilla extract. Stir into the dry ingredients until well combined.
Fold in sugar-free dried cranberries, walnuts, and orange zest.
Spoon the batter into the prepared dish, smooth the top, and cover tightly with foil. Place the dish in a larger baking pan and fill the pan with hot water to create a water bath (halfway up the sides of the pudding dish).
Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the water bath and cool slightly.
Serve warm, sliced, with a drizzle of sugar-free custard if desired.
Nutritional Information (per serving, without custard):
Calories: 200 kcal
Carbohydrates: 8g (Net Carbs: 3g)
Protein: 6g
Fat: 18g
Fiber: 5g
Sugar: 1g
Tips:
Source sugar-free dried cranberries online or make your own by dehydrating fresh cranberries with erythritol.
Store leftovers in an airtight container in the fridge for up to 5 days; reheat gently before serving.
For a richer flavor, add a tablespoon of brandy extract (non-alcoholic) to mimic traditional Christmas pudding.

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