Growing up I always watched my brother eat rice pudding while I ate normal pudding. Rice pudding always turned me off, but for some reason this Easy Baked Rice Pudding turns me on! It’s thick, creamy, flavorful and really satisfying as an after dinner dessert. If you like rice pudding or indulgent desserts, give this recipe a try!
This Is One Of The Ultimate Low Carb Filling Foods
And, I mean that! A lot of people, including myself, often feel like something is missing from your meal without a side of carbs. Maybe it’s not as filling and you’re just not satisfied. However, this easy baked rice pudding has changed that for me altogether, which is why I love to eat it for breakfast and dessert. It’s dense and filling so you feel satisfied after one serving. It’s also not overly sweet where you get more sweet cravings and feel like you need to go back for thirds and fourths. Make this low carb rice pudding and let us know what you think!
Make This For Dessert Or A Low Carb Breakfast!
When Matt first presented this recipe to me and I gave it a try I was filled with excitement for this new breakfast recipe. He quickly corrected me saying it was a dessert recipe, and that also made sense to me. What’s better than breakfast or dessert? Dessert for breakfast without the guilt, and filling macros.
Some other filling desserts you can have for breakfast, guilt free are:
My personal favorite is the protein cakes, so if you get a chance to make those let us know below and tag us on Instagram!
Easy Baked Rice Pudding For Dessert
When you’re craving something sweet and indulgent you can always turn to this easy rice baked pudding. The hardest part about it is waiting for it to cool, and if we are being honest with ourselves, do we ever wait for anything to cool? While Matt loves it straight out of the fridge I prefer to eat my easy baked rice pudding straight from the oven!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Easy Baked Rice Pudding”
Easy Baked Rice Pudding
Ingredients:
- 1/2 cup heavy cream
- 1 cup carton coconut milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla extract
- 30 drops liquid stevia
- 1 tbsp Low Carb Sugar Substitute
- 3 tbsp chia seeds
- 3 large egg yolks
Instructions:
- Preheat your oven to 375 degrees and grease three 4-inch ramekins or one casserole dish (11 inch).
- Combine the first 7 ingredients in a large mixing bowl and whisk to combine.
- If desired, pulse your chia seeds in a coffee grinder and add to the cream mixture. Whisk in and allow to sit for 10 minutes.
- Add in the yolks and whisk together one last time.
- Pour the mixture into your dish(s) and bake for 40-45 minutes.
- Allow to cool for 10 minutes and then refrigerate for 2 hours prior to serving. Enjoy!
- Cover the dishes with saran wrap and store leftovers in fridge up to 3 days.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Hi,
I watch your show a lot. I had a general question for you. I hate eggs which are a big part of keto. I especially loath boiled eggs. Is there something I can replace them with that I can eat as often as eggs?
Any other keto food! No replacement for eggs, unless you want to use a flax egg in baking recipes.
Thanks for this recipe you guys! We love rice pudding in our house. This was a delicious alternative!! Ate it cold with fresh blueberries for breakfast this morning. YUM!
Wow Matt, fabulous. Definitely adding this to my keto WOE.
I love your videos. Thank you for all you two do for our keto community.
I don’t like stevia & would like to substitute erythiritol. Can you give me a guesstimate as to how much Swerve to substitute?
Thanks.
Have you tried with grated califlower? Or maybe Konjac rice?
We’ve heard about people who have! They said it turned out well.
I have used both shirataki “rice” and hemp Hearts. Both were good .I think the hemp hearts replicates rice better. Both were awesome
Are the leftovers as good as fresh? I’d like to make at night for next mornings breakfast.
Yes, it should still be good heated the next day!
You can also use white chia seeds to make the color more authentic.
Cathy, great idea….I have white chia seeds. Up here the Thai brand coconut CREAM is 4g carbs per 1/2 cup with 2 g sugar however, the Rooster brand coconut MILK is only 1g carbs per 1/2 cup and 0g sugar…think I’ll try that one.
Hi Denise,
I think the recipe calls for 1 cup (8 ounces) of the coconut milk that comes in a carton, as opposed to the coconut milk that comes in a can.
I wonder if almond milk would work? 🙂
I have almond milk in the refrigerator.
Sigh…the coconut milk went sour.
I want rice pudding!
Elizabeth
What about grated zucchini for the rice texture?
That might work! Let us know if you try it!
I am allergic to coconut. Is there an alternative for the coconut milk?
Thank you!
Any low carb milk is fine! almond or flax
You call for a carton of coconut milk. How much is that by weight, in ml or cups please,as we only have cans here in Canada.
Now, if they could only invent keto raisins 😉
They’ve mentioned “1 cup” of coconut milk. I am guessing you could use the coconut milk from can or carton.
It was 1 cup of milk of choice.
The recipe says 1 cup of carton coconut milk – don’t use the canned coconut milk as the carb and sugar count are higher in those. The coconut milk they mean would be found in the store section with the non-dairy milks like almond milk, soy milk etc ?
The recipe calls for 1 cup of coconut milk ( from a carton, I guess) ?
it says one cup, so 8 oz. but our “cartoned” coconut milk is very thin and watery (meant to replace cow’s milk in cereal, etc) so you may need to dilute for the same results
Hiya! Thanks for this! I recently created a recipe for stovetop custard rice pudding with xanthan gum and shirataki rice. It’s SO good. But it’s such a pain to make. It takes so long. I want to try your baked version! But…what do you think about swapping xanthan gum for chia and adding shirataki rice? Would it work?
Sounds like it might work!
Just made rice pudding yesterday. Used Eastern European type recipe made more keto.
Miracle rice: 2 bags (chewy texture sort of like rice)
4 eggs
4 tablespoons of sour cream
1/4 cup almond milk (but I think coconut cream would have been better)
1/4 at vanilla,
1/4 nutmeg
1/2 tsp cinnamon
1/4 cup of monk fruit
Mixed everything but miracle rice in vitamix. Baked at 359 in a greased baking dish. It was pretty good. But I did miss the raisins.
The cook time stated in the recipe text is 45 minutes but in the recipe summary states 30 minutes…which is correct?
Due to ovens being different, we recommend starting with 30 minutes then checking on it to see if it’s finished.
What can I replace the yucky Stevia wiyh?
More erythritol 🙂
Hi, I’m new to the Keto world and confused about the fact that the recipe for Rice Pudding (which I love) doesn’t contain any rice. I wondered to begin with, how a rice pudding could be part of the Keto plan, and I see now that it isn’t. So I’m confused about why it’s called ‘Rice’ pudding. Is it because the Chia seeds resemble a mouth feel of rice? Help!
Yes, it’s our best replication of delicious rice pudding that unfortunately isn’t truly keto friendly. We have to find alternatives that can replicate our old favorites as much as possible. Rice is not keto friendly, but chia seeds are.
It looks great, looking for breakfast ideas besides eggs. This one would be great for that. Thanks for all that you guys share!Love it!!
Have you made this for a big group and put it in a casserole dish? How does it come out? I have a big family and don’t own any individual containers – would love your ideas.
Thanks
Anje
We haven’t tried that, but it could turn out well!
Can you substitute almond milk for the coconut milk and can you use swerve instead of the 2 sweeteners listed?
Yes and yes!
How much Swerve?