Easy Baked Rice Pudding
The comforting flavors of rice pudding without all the carbs, this pudding is made with chia seeds instead of rice.
Servings 3
Calories 269kcal
Ingredients
- 1/2 cup heavy cream
- 1 cup carton coconut milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla extract
- 30 drops liquid stevia
- 1 tbsp Low Carb Sugar Substitute
- 3 tbsp chia seeds
- 3 large egg yolks
US Customary - Metric
Instructions
- Preheat your oven to 375 degrees and grease three 4-inch ramekins or one casserole dish (11 inch).
- Combine the first 7 ingredients in a large mixing bowl and whisk to combine.
- If desired, pulse your chia seeds in a coffee grinder and add to the cream mixture. Whisk in and allow to sit for 10 minutes.
- Add in the yolks and whisk together one last time.
- Pour the mixture into your dish(s) and bake for 40-45 minutes.
- Allow to cool for 10 minutes and then refrigerate for 2 hours prior to serving. Enjoy!
- Cover the dishes with saran wrap and store leftovers in fridge up to 3 days.
Notes
Net Carbs: 2g
Nutrition
Calories: 269kcal | Carbohydrates: 7g | Protein: 5g | Fat: 22g | Fiber: 4g