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.