Keto Butterscotch Bourbon Pudding

For those times when you’re craving something rich and sweet, but without the sugar.

Recipe by Catherine Pla

Serves 4

• 2 eggs

• 5 T cornstarch

• 11⁄4 c whole milk (or use half and half or heavy cream for a richer pudding)

• 4 T unsalted butter

• 11⁄4 c allulose

• 1 c heavy cream

• Pinch of salt

• 1 t vanilla bean paste or extract

• 2 T bourbon (optional)

• Whipped cream, for serving

In a medium bowl, whisk together the eggs, cornstarch, and milk until smooth with no lumps.

Meanwhile melt the butter in a medium saucepan over medium heat and stir in the allulose. Stir occasionally, looking for hot spots, until the mixture bubbles and begins to brown to a caramel color, about 4-5 minutes. Add the cream to the pan (careful it will sputter) and stir until the mixture is uniform in color and there are no lumps of undissolved allulose.

Slowly whisk in two ladle-fulls of hot cream mixture to the egg mixture in the bowl to temper it. Then add the tempered mixture back to the saucepan and whisk. Add in the salt and vanilla and whisk constantly over medium heat until the pudding thickens. Boil gently for a minute or two, stirring. Add bourbon and stir in. Remove from the heat. Strain the pudding through a sieve (optional, but ensures a perfectly smooth pudding). Pour into individual ramekins or jars and chill for at least an hour in the refrigerator. To avoid a skin forming on the pudding, press a piece of plastic wrap directly on the surface of the pudding (again, optional).