Low-Carb Rice Pudding

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I adore rice pudding. In fact, it was one of the very first things that I learned to cook when I was a teenager. There is something so comforting about the combination of silky baked custard and delicate little pearls of rice, gently fragranced with vanilla and nutmeg. It's perfect for healthy breakfast and as a dessert.

Well, I tried to recreate a baked rice pudding, and I tried, and I tried. Let me tell you, there was nothing comforting about the horrors that I somehow managed to create.

So, I took all of the best parts and created my own version of a keto rice pudding. Rich and creamy low-carb custard gently surround grains of shirataki (konjak) rice in such a soft and delicious keto dessert that I felt 13 again. Enjoy!

Can I Make Nut-Free Keto Rice Pudding?

Sure! Simply swap the macadamia milk for coconut milk (will be more creamy as it contains more fat) or any seed milk such as poppyseed or hemp seed milk. You can find a guide on how to make your own nut or seed milk here.

How to Make Super Creamy Low-Carb Rice Pudding

Different variations of rice pudding are found in  nearly every area of the world. Traditional rice pudding is usually made with rice, sweetener and milk, sometimes with the addition of eggs. Other commonly used ingredients are vanilla, nutmeg, cinnamon, cardamom, rose water and orange zest.

What makes our low-carb rice pudding thick? It's the egg yolks and the addition of xanthan gum which perfectly replaces the rice starches. Instead of xanthan gum, you can use guar gum or glucomannan powder (konjak powder, the same ingredient that makes konjak/shirataki rice). If you want to avoid thickeners altogether, you can simply add two more egg yolks.

Hands-on Overall

Nutritional values (per serving)

Net carbs3.7 grams
Protein4 grams
Fat27.8 grams
Calories288 kcal

Calories from carbs 5%, protein 6%, fat 89%

Total carbs5.1 gramsFiber1.3 gramsSugars2.3 gramsSaturated fat16.2 gramsSodium46 mg(2% RDA)Magnesium9 mg(2% RDA)Potassium111 mg(6% EMR)

Ingredients (makes 4 servings)

Instructions

  1. Prepare the shirataki (konjak) rice according to packet instructions: Drain and place in a sauce pan filled with water. Boil for 2-3 minutes, and pour through a fine mesh sieve to drain. Set aside. Low-Carb Rice Pudding
  2. Place the nut milk, cream and vanilla in a small saucepan and heat over med heat until very hot, but not boiling.
  3. Meanwhile, combine egg yolks, erythritol and xanthan gum in a large mixing bowl and whisk well until smooth and well combined.
    Low-Carb Rice Pudding
  4. Take the hot milk and add a very small amount (1/8 cup) at a time to the egg yolks, whisking well in-between.
    Low-Carb Rice Pudding
  5. Once all of the milk is combined with the egg yolks, pour the mixture back into the saucepan and heat again until the custard is thick and creamy. Add the shirataki rice and stir through.
    Low-Carb Rice Pudding
  6. Optionally, serve with a sprinkle of nutmeg. This low-carb rice pudding can be served warm (my favourite) or cold. Once cold, the custard will be set. You can add flavours to this as you like; orange zest is lovely, as is cinnamon. Store well-covered, in a container in the refrigerator for up to 3 days. Low-Carb Rice Pudding

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Shirataki rice, konjac rice
0.8 g0 g0.1 g2 kcal
Almond milk natural (unsweetened)
0.1 g0.2 g0.4 g4 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.6 g1.1 g22.8 g220 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Xanthan gum, thickening agent
0 g0 g0 g2 kcal
Egg yolk, fresh
0.6 g2.7 g4.5 g55 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Nutmeg, spices
0 g0 g0 g1 kcal
Total per serving
3.7 g4 g27.8 g288 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (12)

This is genius! I thought shirataki rice would be chewy like the pasta but the whole recipe is amazing! I don't know how you come up with these things. I am pregnant with twins and i was really craving for rice pudding! You made me happy! Thank you!!!

Reply

Thank you Dilek, it's my favourite too, I'm glad you enjoyed!

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I never comment on anything but I had to here. I love this recipe. I prepped the rice in the way you suggested and it was perfect. Now I'll be using shitaki noodles.
This pudding was delicious and filling. Thanks for your recipes.

Reply

Thank you for your lovely feedback Mel!

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OMG this is unbelievably delicious! It tastes just like the rice pudding I remember! You made my whole family very very happy!

Reply

Thank you so much Kelly, it's so good isn't it? 😊

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Oh!  I can't wait to try this.  One of my most favorite things was my mom's creamy steamed rice pudding.  She made it with vanilla, raisins and nutmeg; or orange extract and zest.  So good.  The ingredients are going on my grocery list for this week!  Thanks for creating this.  

Reply

Thank you April, I hope you like it! I'm loving the flavour combinations with orange zest. I'm thinking of trying some cardamom too 😊

Reply

what brand of shirataki (konjak) rice that you use?
thanks

Reply

I use Slim Rice or Zero Noodles but all the brands I tried are very similar. To make sure the odour goes away I always wash & drain them, then briefly cook them in clean water and then drain again.

Reply

why not cauliflower rice instead of that yukky shiritaki rice?

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On the contrary, I think it's delicious. The flavour is completely neutral when prepared the right way (very important) and beautifully infuses with the spices, plus it's zero-carb. If you don't like shirataki rice/noodles chances are it's all due to the preparation (How To Cook & Like Shirataki Noodles)
I can't say the same about cauliflower rice, not in sweet recipes, not for me - and I've tried that a few times. I love cauli-rice but only savoury.

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