| Prep Time | 1 minute |
| Cook Time | 10 minutes |
| Servings |
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| Change Units |
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- 50 gram butter
- 200 gram cream cheese
- 100 gram cream
- 100 gram ground almonds
- 0.5 teaspoon(s) cinnamon powder
- 10 gram xylitol or other sweeteners like erythritol or stevia
- 1.5 teaspoon(s) cacao pure, powdered
- 1 drop(s) vanilla extract
- 40 gram preserved fruit preferably low carb, e.g. berries
Ingredients
Wet ingredients
Dry ingredients
Optional
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- First, add the butter and cream cheese to a pot and set the plate to low-medium heat
- Let the butter melt while stirring with an eggbeater about every 20 seconds, until it is mixed with the cream cheese
- Then, add the cream and mix again. After that, add ground almonds, cinnamon and your optional ingredients like cacao, sweetener or vanilla extract
- Finally, let everything cook for 3-5 minutes to get a thicker consistency. Stir constantly or about every 10 seconds to prevent the mixture from scorching/burning
If you want this dessert to have a consistency more like porridge serve it hot or don't let it thicken that much when cooking.
Otherwise, let it cool down and put it in the fridge the consistency becomes more similar to pudding.
Pro tip:
In case you like to add some fruits, I'd recommend adding them when the pudding is done already.
Red berry compote goes great with it and you can easily prepare it by heating up frozen berries in a pot, adding some water & gelatin and boiling it until it thickens. Then, let it cool down. Holds in the fridge for 1-2 weeks.
You may also try out one of the other optional ingredients, a combination of them or leaving out the cinnamon. I only sprinkled some cacao powder on top here and mixed it in with the spoon afterwards.
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