Keto South African Malva Pudding with Sugar-Free Custard

Allergens

Eggs, Dairy (for custard)

Ingredients

• 1 cup almond flour 3 tbsp coconut flour 4 large eggs 3/4 cup erythritol 1 tsp baking powder 1/2 cup butter, melted 1/2 cup water 2 tsp white vinegar 1 tsp vanilla extract 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch round baking dish.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat eggs, add erythritol, and mix well until the sweetener is fully incorporated.
4. Add melted butter, water, white vinegar, and vanilla extract to the egg mixture, mixing thoroughly.
5. Gradually pour the wet ingredients into the dry ingredients, stirring gently to combine.
6. Pour the batter into the prepared baking dish and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the pudding to cool for 15 minutes before serving. Serve warm with sugar free custard.

Chef’s Insight

For an extra touch, serve the pudding with a dollop of whipped cream made from keto-friendly ingredients.

Notes

This recipe is designed to be easy to follow, even for those who are new to keto baking.