Sugar Free Scrambled Egg Vanilla Pudding
Servings 6 servings
Calories 258kcal
Ingredients
- 12 large eggs
- 1 cup canned coconut milk
- ½ cup Swerve Confectioners sweetener
- ⅓ cup vanilla protein powder
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- pinch salt
- 1 teaspoon gelatin (optional)
Instructions
- In a large skillet, melt oil or butter and add your eggs to scramble. Continue to stir until all liquid is absorbed and the eggs don't look wet and glossy.
- Add your dry scrambled eggs to a high powered blender with the remaining ingredients. Blend until completely smooth. Taste and adjust sweetener if needed. Please see notes above if you are using optional gelatin to thicken.
- Pour into 6 ramekins or glasses and refrigerate 3-4 hours or overnight. It thickens the longer it's in the fridge.
- Storage: Cover each ramekin and keep refrigerated for up to 5 days.
Notes
Net Carbs: 2g per serving
Please note I did not count the butter or oil you are using to cook your eggs in, please add to nutrition info.
This recipe was first published in Feb 2022.
Nutrition
Serving: 1serving @ ½ cup | Calories: 258kcal | Carbohydrates: 3g | Protein: 18g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 174mg | Potassium: 308mg | Fiber: 1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg