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Low Carb Christmas Pudding Recipe

Desserts
Gluten Free
Vegetarian
★★★★☆
4.8/5
(2991 reviews)
By Zylo Nutritionist Team
Low Carb Christmas Pudding
Zylo Recipes

Description

This festive pudding offers a delightful twist on a classic holiday dessert, making it a welcome addition to any celebration. Crafted with almond flour and an array of nuts, this pudding provides a tender and moist texture that melts in your mouth. The careful selection of low-glycemic fruits, such as dried cherries and diced prunes, adds bursts of sweetness and chewy delight, while a scattering of raisins offers a touch of familiar holiday flavor.

A generous splash of rum infuses the pudding with a warm, boozy essence, creating a truly indulgent experience. The batter is carefully steamed in a greased bowl for several hours, allowing the flavors to meld and deepen, resulting in a rich and aromatic pudding. Once steamed to perfection, the pudding is crowned with a luscious icing, adding a creamy and decadent finish.

For an extra touch of holiday magic, consider drizzling the pudding with additional rum and setting it aflame for a dazzling presentation. Feel free to adjust the amount of dried fruit to match your personal tastes. For the icing, heavy cream will create the richest flavor, but any milk will work wonderfully.

Add it until your icing reaches a perfect, spreadable consistency. This pudding is a wonderful way to end a Christmas dinner.

Preparation Time

Prep Time
30 min
Cook Time
4 h 0 min
Total Time
4 h 30 min

Nutrition Information

Per 1 slices serving
C
Calories
300 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
6 g
C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g
Cholestrol 80 mg
Sodium 150 mg
Potassium 200 mg
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Ingredients

    1.
    Raisins
    Raisins
    ¼ cup
    2.
    Plums Dried Or Prunes
    Plums Dried Or Prunes
    5 prune
    3.
    Dried Bing Cherries Unsweetened by Trader Joe's
    Dried Bing Cherries Unsweetened by Trader Joe's
    ¼ cup
    4.
    Rum
    Rum
    2 fluid ounce
    5.
    Butter
    Butter
    2 ounce
    6.
    The Ultimate Sugar Replacement Granular by Swerve
    The Ultimate Sugar Replacement Granular by Swerve
    ¾ cup
    7.
    Almond Flour
    Almond Flour
    2 cup
    8.
    Apple
    Apple
    ¼ medium - 3" diameter
    9.
    Raw Egg
    Raw Egg
    2 large
    10.
    Orange Zest
    Orange Zest
    1 x 1 teaspoon
    11.
    Oven Roasted Sliced Almonds by Almond Accents
    Oven Roasted Sliced Almonds by Almond Accents
    ½ cup
    12.
    Pecans
    Pecans
    ½ cup
    13.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ¼ cup
    14.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    2 teaspoon

Instructions

    1.
    Combine all the dried fruits in a medium bowl. The cherries and raisins do not need to be chopped (unless you are using a smaller amount of dried fruits to lower the carb count, you will want to chop all the fruits very small to distribute evenly). Dice the prunes and add them to the bowl. Add in the melted butter and the rum.
    2.
    Add the brown sugar sweetener and mix it well. Add the almond flour, eggs, grated apple, orange zest, and all the nuts.
    3.
    Add the nuts and mix well.
    4.
    Place the batter into a greased medium-sized heat-proof bowl. You can use nonstick cooking spray or butter.
    5.
    Take a piece of parchment and a bit of foil. Lay the foil on top of the parchment paper. Pinch the two layers together to make a pleat down the middle and fold them down together. The pleat will hold them together. Tightly wrap the parchment and tin foil around the bowl. Tie butcher ’s twine around the bowl to prevent water from going inside.
    6.
    Place a metal rack on the bottom of a large stockpot. Place the pudding bowl on the metal rack and carefully add several inches of water around the bowl. The water should come up about halfway up the bowl. Bring the pot to a boil and then down to a simmer. Cover the pot with a lid to keep in the steam. You will want to keep checking the water level to make sure it has not gotten too low, adding more water as necessary. Steam the pudding for up to 4 hours.
    7.
    Allow the pudding to cool, then carefully invert the bowl onto a plate.
    8.
    Prepare the icing by combining the powdered Swerve and almond milk. Mix until it turns into icing consistency. Spread the icing over the top of the pudding if not flambeing. If you want to flambe the pudding, omit the icing and add 1 oz of rum on the outside. Set a flame to the pudding before serving to your guests.