I know that many of you are resistant to traditional British Christmas pudding, and I do understand why, but you must try my Keto version made with frozen summer fruits and orange zest. The traditional version is often dry, and the pudding heavy, this is moist and sticky, and the pudding mystifyingly, meltingly light.
CHRISTMAS PUDDING
The traditional version is often dry, and the pudding heavy, this is moist and sticky, and the pudding mystifyingly, meltingly light…
6
servings3
hours20
minutesIngredients
200 g Summer Fruits (Frozen from Lidl – Berries) infused with Spirits (Gin) + 2tbsp Erythritol
150 g Almond Flour
2 Medium Sized Eggs
3 tbsp Melted Butter
1 tbsp Double/Heavy Cream
1 tsp Baking Powder
1 tsp Cacao Powder
3 tbsp Powdered Erythritol
1 1/2 tsp Allspice (Homemade Lebkuchen Spice)
Zest of 1/2 Orange
Method
- Defrost the summer fruits in a sieve over a bowl to remove the extra fluid.
- Put in a sterilised jar with 2tbsp of Erythritol and fill above the fruit line with gin. Leave for several days or longer.
- After several days, drain the summer fruits in a sieve over a bowl, cover and leave for one day.
- Mix the almond flour and all the dry ingredients in a bowl.
- Add melted butter.
- Mix well and add the summer fruits.
- Mix together until well combined.
- Adjust sweetener if needed.
- Fill a greased deep ceramic bowl with the pudding mixture, leaving 1/4 room to the rim.
- Cover with grease proof paper.
- Tighten/seal with a thick elastic band just under the outside rim.
- Sit bowl in a large piece of aluminium foil and wrap upwards.
- Wrap a second piece of aluminium over the top, to seal the whole pudding.
- Place pudding dish in a large pan and fill 1/4 full of water.
- Cover, bring to the boil then simmer/steam for 2 1/2 hours.
Notes
- MACROS Serves 6 4.3g Carbs – 20g Fat – 7.5g Protein – 237 Calories
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