Low-Carb Baked Egg Pudding

Low-Carb Baked Egg Pudding. Cozy Comfort Food: Only 3 Easy Ingredients
Grandpa made this yummy warm treat when there was almost no food left in the kitchen. It always feels just right and makes you happy.

This super-simple pudding uses just eggs, cream, and sweet powder to make a soft, creamy dessert that’s low in carbs. Grandpa’s trick bakes it gently in a water bath for a smooth texture with no lumps. Warm or cold, it’s like a hug in a bowl—nutty top adds cozy flavor!)

Servings: 4

Ingredients

• 4 big eggs

• 2 cups thick whipping cream

• 1/3 cup low-carb sweet powder (like erythritol or monk fruit mix), plus a tiny bit more if you want it sweeter

• A sprinkle of ground nutmeg on top (optional and yummy; not one of the main 3)

Low-Carb Baked Egg Pudding: Directions

1. Heat your oven to 325°F (that’s about 165°C). Put two small foil pans (around 5×7 inches) on a baking sheet with edges. This makes it simple to slide them in and out.

2. In a bowl, mix the eggs with a whisk until they’re all blended and a little bubbly—not too much. This keeps the pudding nice and smooth when baked.

3. Stir in the thick cream and sweet powder. Whisk well until the powder melts in and everything turns light yellow. Taste a tiny bit and add more sweetness if you like.

4. Pour the mix evenly into the foil pans. Don’t fill them more than 3/4 full so it has space to rise a bit.

5. If you want, shake a light layer of nutmeg over the top of each one. It gives a warm taste and pretty brown dots.

6. Add hot water from the tap to the baking sheet around the pans. Make it halfway up the sides. This warm bath helps it cook soft without getting bumpy.

7. Slide the sheet into the hot oven. Bake 30-40 minutes until edges are firm but the middle wiggles a little when you tap the pan. Top should be light yellow with golden edges.

8. Take it out and lift the pans from the water. Cool on the counter 10-15 minutes to eat warm, or chill in the fridge 2-3 hours for it firmer.

9. Right before eating, add more nutmeg if you like. Scoop from the pans with a spoon, or cut into squares if cold.