Wednesday, November 23, 2016

Lower-Carb Persimmon Pudding

¾ cup buttermilk
¾ cup heavy cream
1 teaspoon baking soda
1 teaspoon baking powder

2 cups persimmon pulp
1½ cups swerve confectioners
24 short squirts of liquid Splenda
3 eggs, beaten
⅛ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon

1¼ cups finely-ground almond flour

2 tablespoons coconut flour

½
stick butter

Mix buttermilk, cream, soda and baking powder together; set aside and let foam. Mix pulp, sweeteners, eggs, salt, vanilla and cinnamon together. Add to buttermilk mixture and add flours. Mix well. Melt butter in 9"x13" pan; coat pan. Pour mixture into pan and bake at 325°F for 45 minutes.

The whole dish has 212g carbs, 64 protein, and 198g fat
If cut into 24 pieces, each piece will have 9g carbs, 3g protein, and 8g fat.

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