Low Carb Christmas Pudding

Traditional Christmas pudding is high in carbs and is therefore off-limits for us Low Carb folks. Not anymore! You can enjoy this Low Carb Christmas pudding thanks to ingredients like almond flour, nuts, and the addition of a few low glycemic fruits (except for some raisins - it is the holidays, after all). The result is a tender, moist cake filled with dried cherries, a few raisins, and some diced prunes. Boozy flavor comes through from the addition of rum. The cake batter is placed in a greased bowl and steamed for several hours (four to be exact). The final pudding is topped with a non-dairy icing. If you want to get extra festive, you can dress the final pudding with additional rum and flambe it! You will love this traditional Christmas dessert.

Why are fruits used in the pudding?

Fruits are ok on a Low Carb diet as long as they are not overdone. If you are sticking to a stricter low carb diet, feel free to add fewer fruits or add the dried cherries with a lower glycemic index.

What other kinds of milk can I use for the icing?

If dairy is not an issue, using a heavy cream will yield the richest icing. However, any milk will do and can be substituted in a 1:1 ratio. If using cream, you may need to add a couple of drops more to make it a spreadable consistency.

Serving suggestions

Serve this delicious Christmas pudding after a great Christmas dinner with this Keto Christmas Crackling Pork https://www.carbmanager.com/recipe/keto-christmas-crackling-pork.

Net Carbs

10.9 g
Fiber

4.6 g
Total Carbs

33.6 g
Protein

7.7 g
Fats

23.4 g

309 cals

Quantity

Serving Size

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Raisins

¼ cup
Plums Dried Or Prunes

5 prune
Dried Bing Cherries Unsweetened by Trader Joe's

¼ cup
Rum

2 fluid ounce
Butter

2 ounce
The Ultimate Sugar Replacement Granular by Swerve

¾ cup
Almond Flour

2 cup
Apple

¼ medium - 3" diameter
Raw Egg

2 large
Orange Zest

1 x 1 teaspoon
Oven Roasted Sliced Almonds by Almond Accents

½ cup
Pecans

½ cup
The Ultimate Icing Sugar Replacement by Swerve

¼ cup
Almond Milk, Vanilla Or Other Flavors, Unsweetened

2 teaspoon

Step 1

Combine all the dried fruits in a medium bowl. The cherries and raisins do not need to be chopped (unless you are using a smaller amount of dried fruits to lower the carb count, you will want to chop all the fruits very small to distribute evenly). Dice the prunes and add them to the bowl. Add in the melted butter and the rum.
Step 2

Add the brown sugar sweetener and mix it well. Add the almond flour, eggs, grated apple, orange zest, and all the nuts.
Step 3

Add the nuts and mix well.
Step 4

Place the batter into a greased medium-sized heat-proof bowl. You can use nonstick cooking spray or butter.
Step 5

Take a piece of parchment and a bit of foil. Lay the foil on top of the parchment paper. Pinch the two layers together to make a pleat down the middle and fold them down together. The pleat will hold them together. Tightly wrap the parchment and tin foil around the bowl. Tie butcher’s twine around the bowl to prevent water from going inside.
Step 6

Place a metal rack on the bottom of a large stockpot. Place the pudding bowl on the metal rack and carefully add several inches of water around the bowl. The water should come up about halfway up the bowl. Bring the pot to a boil and then down to a simmer. Cover the pot with a lid to keep in the steam. You will want to keep checking the water level to make sure it has not gotten too low, adding more water as necessary. Steam the pudding for up to 4 hours.
Step 7

Allow the pudding to cool, then carefully invert the bowl onto a plate.
Step 8

Prepare the icing by combining the powdered Swerve and almond milk. Mix until it turns into icing consistency. Spread the icing over the top of the pudding if not flambeing. If you want to flambe the pudding, omit the icing and add 1 oz of rum on the outside. Set a flame to the pudding before serving to your guests.