PUDDINGS & CUSTARDS

Using Ratios? Check the recipes below using your preferred recipe calculator.

All ratios have been calculated using the fat, protein and carbohydrate values provided by the USDA. Label claims for nutrients vary by brand. When using ratios for medical purposes (such as epilepsy), it is strongly recommended to use the nutrition information found on the food labels. Ratios are likely to differ when different brands of the same ingredient are used.


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Pumpkin Custard

Makes: 3 cups
Prep: 15 min   Cook: 25 min

Ingredients:

1 1/3 cups (175g) 36% cream

1 1/3 cups (300g) unsweetened pumkin puree

2 large eggs (100g)

28 halfes (48g) pecans

1 2/3 cups (150g) KetoCuisine™

1/3 cup (75g) melted butter

Pinch of ginger

Pinch of nutmeg

Pinch of cinnamon

Other ingredients: sweetener of choice (if desired)

Directions: 

  1. Preheat oven to 350º F

  2. Chop pecans and set aside

  3. Blend together purée pumpkin, egg, cream, KetoCuisine™and melted butter

  4. Add a pinch of nutmeg, ginger, cinnamon and mix well

  5. Pour into silicone cups or ramekin dishes

  6. Place into a pan filled with ⅓ of warm water, creating a bath for the silicone cups or ramekin dishes

  7. Cook in a preheated oven 350 °F for approximately 25 min. Remove dishes from bath & let cool

  8. Sprinkle with pecans

TipS:

  • may reserve up to 50g of cream, for a whipped topping if desired

 

per 1/2 cup:

Calories: 454.5  | Protein: 5.05 g | Fat: 45.42 g | Net Carb: 6.38 g |  Ratio: 4:1
 


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Avocado Chocolate Pudding

Makes: 2 cups
Prep: 10 min   Chill: 15 min

INGREDIENTS:

1/4 cup + 1 teaspoon (64g) 36% cream

3 teaspoons (16g) cocoa powder

1 1/2 teaspoons (8g) agave nectar

1 cup (80g) KetoCuisine™

22 havles (32g) pecans

1 cup (248g) avocado (approximately 2 large)

3 tablespoons (32g) coconut oil

Other ingredients: pure vanilla

DIRECTIONS:

  1. Chop pecans and set aside

  2. Mash avocados well, blend everything together adding a few drops of pure vanilla

  3. Pour into dessert cups

  4. Sprinkle with pecans

  5. Cover with plastic wrap and chill in refrigerator

PER 1/2 CUP:

Calories: 438 | Protein: 3.95 g | Fat: 43.76 g | Net Carb: 7.08 g |  Ratio: 4:1
 


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Vanilla Pudding

Makes: 1 1/3 cups
Prep: 10 min   Cook: 25 min

INGREDIENTS:

2/3 cup (164g) 36% cream

1 1/2 teaspoons (8g) pure vanilla

1 cup + 2 tablespoons (92g) KetoCuisine™

4 egg yolks (68g)

Other ingredients: sweetener of choice (if desired)

DIRECTIONS:

  1. Preheat oven to 325º F

  2. Blend all ingredients well, adding sweetener of choice

  3. Pour into silicone or ramekin dishes

  4. Bake approximately 25 minutes

TIPS:

  • may reserve up to 20g of cream, for a whipped topping if desired

PER 1/3 CUP:

Calories: 360 | Protein: 4.53g | Fat: 36.06 g | Net Carb: 4.39 g |  Ratio: 4:1