This is so quick and easy to throw together on a busy morning. Tastes like warm pumpkin pie filling with a creamy texture similar to ricotta cheese.
30 g 40% heavy cream
36 g raw egg, mixed well
25 g ricotta cheese, whole milk
12 g walnut oil
11.7 g European-style butter
5 g canned pumpkin, unsweetened
2 g calorie-free sweetener, Truvia™
0.2 g cinnamon
Optional: pinch of salt, 3–5 drops of vanilla flavor, Bickford™
After measuring all ingredients on a gram scale, combine in a microwavable bowl. Heat in 30-second increments, stirring very well after each cycle. Heat the pudding until the temperature reaches 160°F. The eggs will begin to cook around the edges. Stir very well again and serve.
Notes: There is a very small amount of pumpkin puree in this recipe. For lower ratios, add more pumpkin!
2.2 g CARBS