Keto Malva Pudding with Almond Meal Custard – A South African Culinary Gem

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups almond flour
• 1 cup granulated erythritol
• 1/4 teaspoon salt
• 4 large eggs
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon amaretto liqueur (optional)
• 1/2 cup butter, melted and cooled
• For the amaretto cream topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• 1 tablespoon amaretto liqueur (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch square baking dish or mold and set aside.
2. In a large bowl, whisk together almond flour, erythritol, and salt. Set aside.
3. In another bowl, combine eggs, heavy whipping cream, vanilla extract, and amaretto liqueur (if using). Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Finally, stir in the melted butter.
5. Pour the batter into your prepared baking dish and bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
6. For the amaretto cream topping, whisk together heavy whipping cream, powdered erythritol, vanilla extract, and amaretto liqueur (if using) in a chilled bowl until it forms soft peaks.
7. Serve the warm Malva Pudding slices with a generous dollop of the amaretto cream topping on top.

Chef’s Insight

To enhance the aroma of the dish, add a dash of ground cinnamon or nutmeg to the batter.

Notes

This dish can be prepared ahead of time and reheated before serving.