Low-carb rice pudding

Low-carb rice pudding

Based on 23 ratings

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
orange (zest)
lemon (zest)
vanilla bean
400 g cottage cheese
3 tbsp almond milk
1 tbsp cinnamon
1 tbsp stevia
orange peel for garnish
lemon peel for garnish
Metric
Imperial

Utensils

  • fine grater
  • cutting board
  • knife
  • rubber spatula
  • large mixing bowl
  • small mixing bowl

Nutrition per serving

Cal
241
Protein
25g
Fat
9g
Carb
9g

Step 1/3

Finely grate lemon and orange zest and split and scrape the vanilla bean.
  • 1 orange (zest)
  • 1 lemon (zest)
  • 1 vanilla bean
  • fine grater
  • cutting board
  • knife

Finely grate lemon and orange zest and split and scrape the vanilla bean.

Step 2/3

Add almond milk to a small bowl and set aside. In a large bowl, combine cotton cheese, vanilla, orange zest, lemon zest, and cinnamon and mix until combined. Add almond milk, adding more if necessary to reach desired texture. Sweeten the rice pudding with stevia. Transfer bowl to refrigerator and let rest for approx. 30 min.
  • 400 cottage cheese
  • 3 tbsp almond milk
  • 1 tbsp cinnamon
  • 1 tbsp stevia
  • rubber spatula
  • large mixing bowl
  • small mixing bowl

Add almond milk to a small bowl and set aside. In a large bowl, combine cotton cheese, vanilla, orange zest, lemon zest, and cinnamon and mix until combined. Add almond milk, adding more if necessary to reach desired texture. Sweeten the rice pudding with stevia. Transfer bowl to refrigerator and let rest for approx. 30 min.

Step 3/3

Garnish the pudding with additional orange or lemon peel, if desired. Enjoy!
  • orange peel for garnish
  • lemon peel for garnish
  • fine grater

Garnish the pudding with additional orange or lemon peel, if desired. Enjoy!