The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Dec 14, 2023
I haven’t eaten Christmas pudding for years. All that dried fruit on top of a hefty refined sugar load makes it a no-no for me. But it’s time to make up for lost time because this little low carb, very low sugar number really hits the spot. Its bursting its trousers with yuletide flavour.
If like me, you need to keep your sugar and carb consumption to a minimum over Christmas – or you simply fancy a guilt free xmas pud for a change, give this lad a go! It’s easy peasy to put together.
I’ve nicked most of the recipe from Sugarfree Londoner who has some really fab low carb recipes on her website – both sweet and savoury. I’ve made some changes to the flavouring and the substance of her pud to suit my taste – and I’ve steamed it rather than microwaved it. Steaming a pudding is so worth the delayed gratification – believe me! A wonderful transformation takes over a humble steamed sponge that makes it super-comforting.
100g almond flour
100g grated carrot
50g blueberries
50g pitted cherries
75g melted butter
75g cream cheese
2 eggs
4 tbsp sweetener* (I used brown sugar erythritol)
2 tsp mixed spice
1 tsp cinnamon
2 tsp ground ginger
Zest of 1 orange
1 tsp caramel essence
1 tsp orange essence
3 tbsp brandy
1 tsp cocoa powderd
1 tsp baking powder
Pinch of salt
*Natural sweetener options could include xylitol, erythritol, allulose. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Brush the inside of pyrex bowl with some of the melted butter.
Shred carrots in a food processor or grate.
Add eggs, sweetener and whizz/whisk until frothy.
Add cream cheese, melted butter, orange zest, caramel essence, brandy. Blend well.
Add the fruit and whizz a little more. (If you are adding the fruit to a mixing bowl of pudding batter and not a food processor, chop the fruit finely first).
In a separate bowl measure out the almond flour. Add the salt, baking powder, cocoa powder and spices and blend thoroughly.
Add the dry ingredients to the pudding batter and stir well.
Finally stir in the chopped walnuts.
Pour the mixture into the buttered pyrex bowl. Smooth out the top of the pudding.
To steam, cover the top of the bowl with kitchen foil and secure with string or an elastic band. Make a hole in the centre of the foil topping with a knife.
Got a slow cooker?
Stand the pudding bowl in the slow cooker pot and fill to halfway up the pudding bowl with hot water. Put the slow cooker on high and cook for 3-4 hours – or until a knife comes out middle of the pudding clean.
Not got a slow cooker?
Stand the pudding bowl on top of an up turned bowl inside a saucepan.
Pour in enough hot water to come halfway up the side of the pudding bowl.
Bring to the boil.
Cover the saucepan with a lid and lower the heat to a gentle simmer.
Leave to steam for 2 hours. Top up with water if the water level gets too low. Check its cooked the same way with a knife in the middle of the pud.
When the pudding is cooked, let it stand for 10 minutes and then use a spatula to gently ease the pudding away from the side of the pyrex bowl. Turn the pudding out onto a plate.
Serve with a low carb/sugar custard (For convenience I use Just Whole Foods Custard Powder I add low sugar sweetener, a generous teaspoon of vanilla paste, and a little cream along with the milk.).
Alternatively serve with crème fraiche.
Store in the fridge.
