Protein keto chocolate egg protein pudding using scrambled eggs! New and improved version!
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- This is a modified version of Maria Emmerich’s Chocolate Egg Protein pudding. Trust me in this… this is new and improved. Keto. Protein. Easy to make. Lasts a week in the fridge. Portable. Yummy.
This also works with 1/4 cup sweetener instead of 1/2 cup if you’re feeling brave. It is sweet enough for us better with the 1/4 and we may even lower the sweetener even more again over time.
I was just wondering this,
I've been making the hard boiled egg version for years and hated peeling all those eggs. Love the scrambled egg version so much better ... also usually I only use 8 eggs, still same texture, same flavor etc. Once I accidentally used a full dozen and still turns out the same. It does taste great warm right out of the vitamix, but seems to get better each day after being in the fridge.
But won't it smell like eggs the only reason I'm trying to make this is because i hate the smell and taste if eggs so does it smell or taste like eggs ?
@@Hrkmi12 no egg smell or taste when using soft scrambled eggs! But I do add an extra 1 TB cocoa, cut down on the cinnamon, and add a dash more vanilla.
Recipe: 11 eggs scrambled and cooked, 14 Oz can coconut milk, half cup swerve sweetener, quarter cup cocoa powder, 1/8 tsp salt, 2 teaspoons chocolate extract (you can use vanilla or other flavors here), and blend.
Don't you just love Maria? She is so inventive. I made some ice cream the other day with cream egg yolks allulose and vanilla and my grown son went crazy for it. I can't wait to make this, I love the idea of putting it in little half pint jars. Now I have to Google rucking. 😁
A couple of months back I found a similar boiled egg recipe on Ketogenic Woman modified to make coffee icecream. The main difference in the base ingredients is that BUTTER replaces the coconut milk (making it carnivore) and gelatine is added for moussy pudding and omitted for icecream.
After making it once I wondered how the recipe could be prepared faster and the only way was cooking the eggs faster....so ever since then I scramble the eggs in a bowl and add them to gently heating pan (perfect for cast iron pans) in which the butter is also melting.***. The eggs are cooked until JUST done which can be difficult to tell in all the butter but one gets an eye for it. Cool for a bit then into the blender with preferred sweetener to taste (3tbs per 4 eggs in my case) and instant coffee and 1 cup of water (can be left over coffee or milk). I have found that carnivore recipes are very forgiving.
For specifics on this version please go to Ketogenic Woman's channel
***(of if extra lazy crack straight into the melting butter and scramble as they cook).
Love the idea of the scrambled eggs because I loathe peeling them. Happy to hear from some that the texture is even better this way. Thanks so much.
Just a suggestion. Ina Garten puts instant espresso in her chocolate recipes if you can find it. She puts even less than what you’re proposing proportionately. You might try a quarter to a half teaspoon of espresso powder.
The story I've heard is that hard boiling the eggs preserves more of the nutrition from the egg. I have found if I hard boil the eggs and make the pudding two days later, the sulfur smell is gone and the pudding doesn't taste eggy. I've also found that making the pudding and waiting a day or two does the trick.
But I have also found that scrambling the eggs and making the pudding is a great way to be able to eat it the same day without the sulfur smell/taste.
The hotter and longer you cook something, the worse it is. Think advanced glycation end products. That aside, egg is full of vitamin b , which is water soluble, and extremely susceptible to heat, so I’m thoroughly confused why you’d think boiled was better ?
@@waffle_chair9269
🤔🤔🤔 Your entire last sentence thoroughly confused me!
As there's no definition of coconut milk Vs coconut cream, so it's really helpful to say what % fat your ingredient is. Especially helpful to non USA viewers who can't replicate your brands
Hi, Allison! I discovered you quite by happy accident. So glad I did! Loved your video, newly subscribed. You deserve MANY more viewers! You are a breath of fresh air in a sometimes stodgy world of wannabe TH-cam sensations. Can’t wait to try this awesome recipe! 🤗😍
I made today this recipe, is waitting in the fridge for tomorrow. Thank you
Thank you so much for sharing this! I've been wanting to do this but we are on a tight budget and I wanted to see others that tried it to see how it came out before I made it. Now I just need to go get the coconut milk (canned) 💞 can't wait to make this tomorrow!
Yummmmmm thank you. I love Maria!
Just made. It isn’t cold yet but when I licked the blender it was delicious!!! I did add 2t. of espresso powder. Yum!!!
Wow, so clever! Thanks ❤
Looks delicious❤. Coffee plus chocolate is called mocha/Moccachino, I hear!😂🎉
Try espresso powder used for baking. Add about 1/4 to 1/2 teaspoon to the recipe.
I’m going to try this but I’m going to try my chocolate toffee keto chow in place of the cocoa powder! 😋
im so glad i’m not the only one feels about alexa i do the same thing when alexa gives me extra info! gives me an attitude 😂😂😂
I’ve used both coconut milk from a can and from a carton. It tastes great either way as long as you’re using coconut milk.
The ending 😂😂😂😂😂😂😂😂😂😂😂
Anyone frozen the extra and eaten it frozen like ice cream
The canned 'coconut milk ' is actually coconut cream in my country
It comes out so grainy with awful texture! So what did you cook the eggs in? Thanks.
Great illustration
Just made this, thanks!
I wonder if you could substitute evaporated milk with some heavy cream instead of coconut milk? It's hard to find coconut milk with a lot of cream. When you were making this I was wondering if it could be used to make Ice Cream.
I have seen some use heavy cream, and also make Popsicles out of it, they used the boiled eggs, don't know if that makes a difference
I’ve made batches of the pudding with boiled eggs and with scrambled eggs. The texture with scrambled eggs was better. The boiled egg yolk gave it a slightly grainy texture and tasted very, very slightly eggy. Both tasted good after refrigerating overnight though. And I accidentally added too much instant coffee (2 Tbsp) to one batch and thought I ruined it. That turned out to be the most popular version.
I mixed Cottage Cheese + "Sugar Free" chocolate pudding packet, really taste good.
Very interesting! Did you still need to use the can of coconut milk? I am trying to avoid the coconut milk...
@@SusieLynnWeightLossCheerleader Didn't use the coconut milk but had to use a stick blender for cottage cheese. Lately I switched to using 24-28oz "sugar free" Yogurt + "sugar Free" Banana Cream pudding, can easily mix by stirring with a spoon, put in fridge and yogurt thickens in a couple hours, has a similar consistency to frosting on a cake, has become my goto treat.
Most of us are avoiding the powdered pudding mixes because of the high carbs and sketchy ingredients. I used to eat a ton of it until I went low carb. I've made the egg pudding many times and it's good. I've never used the canned coconut milk. I use whatever low carb milk I have. Small amount at a time, just enough to get pudding consistency. Also, I don't use all of the yolks if I'm trying to cut some fat. I feel like the yolks make it taste eggier but they do make it creamy. Just my experience with it. 😊
@@janp7660 One package of sugar free jello pudding has 20 carbs. It does have Maltodextrin which has high glycemic index value and can cause a spike in blood sugar. When I mix it with 28oz Yogurt I am eating about 6 spoonfulls at a time over 2 days.
@@miken7629 i wish I had your self control! : )
What would happen if I used raw eggs instead of scrambled?
Then you will get assigned a nickname "Dangerous"
Fantastic job! Tks
Can you link the recipe?
Any idea how many carbs per serving?
I wonder, can there be a sweetener that doesn't raise insulin levels?
Allulose, erythritol, monk fruit and stevia don't raise insulin/glucose levels.
I’m carnivore, I scramble my eggs in real butter 😋❣️
I am carnivore also, what did you use instead of the coconut milk?
@@peacefulpasturessanctuar-qc2fe cream
Yum. 100 miles? Good job 👍🏽
Made it last night. flavor is good but its grainy. What can I do to get it smooth? Help!
I think that's from your granulated sugar. Use confectioners sugar instead.
It confuses me why everyone keeps saying their avoiding fat in these keto egg puddings lol
I struggle to hit the 70% fat calories everyday so I am confused too.
its because marie emmerich the original recipe creator does recipes for psmf (protein sparing modified fasting) meals which is a kind of way of fasting so you only take in protein...no fat and no carbs.
The carton is coconut beverage. Not coconut milk...
Can we replace coconut cream with fresh cream?
The taste and texture would be a lot different since fresh cream only has half the fat
Se full cream and it is very good.
Lasts a week in the fridge?😳NOT at my house!😂😂😂
Nice, do you know what the macros would be for one jar?
If you use my fitness pal, you can create a meal by adding the ingredients then divide the whole meal by the number of servings you separate it into to figure out what it will end up being
Cacao powder it said on the jar not cocoa powder.
You are one handed? How did you lose your right arm? Is life difficult being one handed? How do you drive a car?
I think she’s just holding the camera in the other…
Yes you can see her right hand in the first shots
Mine went grainy
Ma'am with all due respect... it's not the pan that's the problem... it's the fact you are constantly stirring the eggs in the cast iron or any pan for that matter, instead of letting the eggs set for apx 1 minute after pouring in the batter to form a decent base 1st.. . And having the pan to a med warm heat is a MUST but NOT screaming hot!!
I urge you try this again using this method. BEST WISHES ❤
P.S... I noticed that the container on left that you said ppl use is called Coconut "Beverage", NOT milk. There is quite a difference in beverage and the actual pure product. As is there is a BIG difference in plain peanut butter and pb "spread" . 🫤