Keto Rizogalo

Keto Rizogalo is a creamy and delightful Greek rice pudding made with low-carb ingredients, perfect for a sweet treat without the guilt. This dish embraces the traditional flavors of cinnamon and vanilla while keeping it keto-friendly.

Ingredients

• Cauliflower rice - 200 grams
• Unsweetened almond milk - 400 ml
• Erythritol - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Coconut cream - 2 tablespoons
• Egg yolk - 1 large
• Salt - a pinch

Steps

1. In a medium saucepan, combine the cauliflower rice and almond milk. Bring to a gentle simmer over medium heat.
2. Add the erythritol, vanilla extract, and a pinch of salt to the mixture. Cook for about 10 minutes, stirring occasionally until the cauliflower rice is tender.
3. In a separate bowl, whisk the egg yolk and coconut cream together until smooth.
4. Gradually add a few tablespoons of the hot cauliflower mixture to the egg yolk mixture, stirring continuously to temper the egg.
5. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly. Cook for an additional 5 minutes, until the mixture thickens slightly.
6. Remove from heat and stir in the ground cinnamon. Let it cool for a few minutes before serving.
7. Serve warm or chilled, garnished with a sprinkle of cinnamon on top.

Nutrition

• Calories: 210
• Protein: 5 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber from cauliflower, promoting digestive health.

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