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Keto Cauliflower Rice Pudding

Keto Cauliflower Rice Pudding

Dietary Restrictions

  • gluten_free


  1. Preheat oven to 425°F. In saucepan, mix together cauliflower rice, coconut cream, Organic Erythritol, cinnamon and salt; bring to boil. Reduce heat to low; cook for 5 to 7 minutes or until liquid is reduced by half.
  2. In bowl, whisk together cream, egg yolks and vanilla.
  3. Slowly stir 1/4 cup of the cauliflower rice mixture into egg yolk mixture, then return to saucepan; cook, stirring, for 3 to 5 minutes or until thickened.
  4. Divide into 2 serving dishes. Serve warm or let cool completely and refrigerate to serve cold.
  5. Dust with cinnamon before serving.

 Tip: For quick preparation, you can find cauliflower rice in the produce aisle. To make your own, pulse small cauliflower florets in food processor until finely chopped into rice-size pieces.


  • 3 cups cauliflower rice
  • 1 cup coconut cream
  • 1/3 cup Wholesome ZeroSugar Organic Erythritol
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
    Buy Now Find In Store
  • 1/2 tsp ground cinnamon
  • Pinch salt
  • 1/4 cup heavy cream
  • 3 egg yolks
  • 1/2 tsp vanilla extract