Diabetic-Friendly Baked Milk Pudding (Sugar-Free & Low-Carb)
โ Why This Works
- No sugar
- No condensed milk
- Low glycemic sweetener
- High protein
- Low net carbs
๐ Ingredients (Serves 6)
- 2 cups unsweetened almond milk
- 1 cup heavy cream (for richness & firmness)
- 4 large eggs
- 4 tbsp erythritol or monk fruit sweetener (adjust to taste)
- 1 tsp vanilla extract
- Pinch salt
- ยผ tsp ground nutmeg or cinnamon (for topping)
๐ฉโ๐ณ Instructions
1๏ธโฃ Preheat
Preheat oven to 325ยฐF (160ยฐC).
2๏ธโฃ Warm the Milk
- Gently heat almond milk + cream until warm (do NOT boil).
3๏ธโฃ Mix Custard
- Whisk eggs, sweetener, vanilla, and salt.
- Slowly pour warm milk mixture into eggs while whisking continuously.
(This prevents scrambling.)
4๏ธโฃ Strain (For Ultra Smooth Texture)
Strain mixture through a fine sieve into baking dish.
5๏ธโฃ Water Bath Bake
- Pour into a greased glass dish.
- Place dish in larger pan.
- Add hot water halfway up the sides.
- Bake 45โ55 minutes until center is set but slightly jiggly.
6๏ธโฃ Chill
Cool completely.
Refrigerate at least 3โ4 hours for that firm sliceable texture like in the image.
Sprinkle nutmeg or cinnamon before serving.
๐ Estimated Nutrition (Per Serving)
- Net Carbs: 3โ4g
- Protein: 8โ10g
- Healthy fats help slow glucose rise
๐ฉบ Blood Sugar Tips
- Best eaten after a meal, not alone.
- Portion control: about ยฝ cup.
- If very sensitive to sugar alcohols, use monk fruit instead of erythritol.
