Low Carb Cauliflower Rice Pudding

Here I thought I was so creative thinking; why can’t I use cauliflower to make rice pudding since we make rice out of cauliflower?

Me, being curious I looked it up and darn, someone has already thought of it. But this won’t stop me; I created my own low carb rice pudding recipe and am very happy with the results. Raisins were added but to keep the carb count down just eliminate them.

I took a warm dish of cauliflower rice pudding over to my neighbor; they had no idea that this was cauliflower they thought it was a mushier rice. They were very impressed.

This is a great low carb dessert; I hope you give it a try!

Tip: Take the whipping cream, raisins, sweetener, eggs, vanilla, cinnamon and salt, mix well cook for 5 minutes in pot. Pour over shredded cauliflower, mix well. It is delicious, has a bit of crunch and is awesome.

Cauliflower Rice Pudding

1 large cauliflower (= 5 cups) (shred the core also)

2 1/4 cup whipping cream

¼ cup raisins (optional)

3 tsp Vanilla

3 large eggs

¾ cup powdered xylitol

1 tsp cinnamon

Pinch of salt

Shred cauliflower in food processor, place in cooking pot.

In a bowl add whipping cream, vanilla, eggs, xylitol raisins and salt, mix well.

Pour mixed ingredients over shredded cauliflower, mix thoroughly.

Cook on medium low heat for approximately 50 minutes until all the liquid evaporates.

Place in 10 dishes, ½ cup each. Refrigerate

Yield: 2.5 net carbs without raisins

5.2 net carbs with raisins