Keto Caramel Pudding Castella cake
This is Toi I made keto pudding cake this time~The keto pudding cake made today is not difficultBecause Allulose is used, it does not crystallize like erythritol.IF you don't have allulose, you can try the erythritol version I have made
Ingredients
- caramel
- 50 g allulose
- 15 g water
Pudding
- 2 egg
- 2 yolk
- 240 g whipping cream
- 30 g erythritol
Castella cake
- 1 egg
- 10 g erythritol
- 20 g almond flour
Instructions
caramel
- Pour allulose and water into the pot and cook until caramel color (remember to use a non-stick pot)
- After cooking, pour it into the mold and put it in the refrigerator for later usePudding:
- Beat the eggs into the basin and beat slightly
- Put whipping cream and erythritol into the pot and heat until small bubbles appear
- Pour the cream into the eggs while stirring
- Sieving for use
castella cake
- Whip the egg and erythritol insulated water until it turns white and take it out
- Continue to send it until it is delicate (the characters will not disappear)
- Pour in the almond flour and stir evenly
Notes
Oven 160 degrees 50-60 minutes
The small pudding mold （190ml)bake for 50 minutes is enough,
I bake the 4-inch mold for 60 minutes before it's fully cooked
It can be eaten after cooling, and the flavor is better when refrigerated Tried this recipe?Let us know how it was!