Spiced Orange Pudding

MAKES: 4 servings
COOKING TIME: 2 to 3 hours
If you’ve got a handful of basic ingredients and a few minutes to spare, it’s easy to whip up this elegant, creamy citrus pudding. Topped with homemade, sugar-free cranberry sauce, it makes a great dinner-party dessert.

11/2 cups (360 ml) coconut milk or heavy whipping cream
5 egg yolks
1/4 cup (40 g/1.4 oz) powdered erythritol or Swerve
1 tablespoon (6 g/0.2 oz) freshly grated orange zest or 1/2 teaspoon sugar-free orange extract
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla powder or 1 teaspoon sugar-free vanilla extract
Pinch of salt
Optional: 4 tablespoons (60 g/ 2.1 oz) Cranberry Sauce on top (1 tablespoon per each custard)


Preheat the slow cooker. Fill it with 1 cup (240 ml) of boiling water. Place a spacer inside the slow cooker (see here). Combine all the ingredients except the cranberry sauce, if using, in a bowl using a whisk. Pour the mixture into 4 ramekins and place them on top of the spacer. Cover the slow cooker with a lid and cook on low for 2 to 3 hours, until the custard is set. Remove the lid and let the custards cool to room temperature. Cover each ramekin with plastic wrap. Refrigerate for at least 2 hours or overnight. Once chilled, optionally top each one with a tablespoon (15 g/0.5 oz) of Cranberry Sauce.
Total carbs: 4.2 g / Fiber: 0.3 g / Net carbs: 3.9 g / Protein: 5.1 g / Fat: 23.7 g / Energy: 240 kcal
Macronutrient ratio: Calories from carbs (6%), protein (8%), fat (86%)