Vanilla Almond Pudding Low Carb

Ingredients for 4 servings:

• 200 ml almond milk (almond drink), unsweetened
• 300 ml cream
• 1 vanilla pod(s), fresh
• 1 pack of gelatin, ground
• 1 tbsp water, cold
• 4 g sprinkled sweetener, e.g. B. Canderel
• some liquid sweetener as needed (e.g. Natreen)
• 1 egg yolk, if needed

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Total time approx. 55 minutes

no cooking, quick and easy, low carb

Split the vanilla pod lengthwise, press it open, and scrape out the seeds with the back of a knife. Mix the vanilla seeds and the liquid cream well. In a microwave-safe bowl, mix the gelatin with 1 tablespoon of cold water and let it swell for a few minutes. Meanwhile, heat the almond milk in the microwave for 1 minute. Heat the gelatin in the microwave for about 1 minute until melted. Slowly pour the warmed almond milk into the gelatin, stirring constantly. Mix everything well; there should be no lumps of gelatin remaining. If there are, heat the mixture briefly in the microwave again and stir thoroughly again. Add the cream and vanilla seeds and sweeten with powdered sugar. Sweeten to taste with a little liquid sugar. Carefully stir in the egg yolk; this will give the pudding a lovely vanilla-yellow color. Pour the vanilla-almond cream mixture into 4 serving bowls and chill. After 15-20 minutes, gently stir the mixture to prevent the vanilla pulp from settling at the bottom. Then let it set in the refrigerator for at least 30 minutes. Makes 540 g pudding, 4 servings of 135 g each. Per serving: 2.5 g carbs, 5.2 g protein, 26 g fat, 261 kcal.