Easy Hazelnut-ella Pudding (FP)
Maybe gluccie pudding or glycine glory pudding isn't your thing? Try this! Super easy, if you have egg whites on hand you will be in business! Make sure you check out the modifications for making this a Deep S or just a regular S! This Recipe Contains Affiliate links. I was inspired by a very wonderful video on a Popular Keto Blogger Instagram Reel. If you would like to purchase any of Maria Emmrich's cookbooks or discover any of her original recipes you can find them here Maria Mind Body Health
- 1 cup Egg whites
- 1 tsp MCT oil (optional)
- 3 tbl Gentle Sweet- xylitol free
- 1/2 tsp Vanilla Extract
- 1/8 tsp Hazelnut Extract
- 2 Tbls Cocoa Powder Rodelle Brand is my favorite here! High Quality cocoa makes a difference!
- 2 Tbls Peanut Powder
- 1 pinch salt
- 1/2 cup almond milk or other boxed nut milk Use a little less if you make the egg white only version!
- Gently Soft Scramble your eggs in a fry pan, you can also cook them in the microwave in a microwave safe bowl, or you could even use the "cook" setting on your blender to cook the egg while you are blending. DO NOT OVERCOOK YOUR EGGS. This will make an eggy flavor and a bad texture. Be very careful about how long you cook. They should be just set, not browning at all. If you would like to make the Deep S Version, Sub 3 eggs and 1/4 cup egg whites, and scramble as described above.
- Add the scrambled egg to the blender.
- Add all other ingredients.
- Blend, then scrape down the sides of the blender and blend again until thick and creamy.
- Eat warm if you desire, or chill for at least 30 minutes. Will keep well in the refrigerator for several days, covered.
Some people have been reporting a grainy-ness or a pudding that doesn't set up. I am not a professional recipe writer lol!!! What I have determined may be the cause is the cocoa powder and sweetener. I use the Rodelle brand cocoa powder (I get it from Costco- if you have a business center it's in stock year round!) and I used Xylitol free Gentle sweet for the pictured recipe. I do think that is the key to thick, creamy , gritless pudding! Also, make sure you aren't over cooking your eggs. Scramble (cook) them to just set in the pan. You don't want to over cook as that may change the texture! If you have other questions feel free to message me!
Tried this recipe?Let us know how it was!