December 12, 2019
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  • 1:58 am Snowy Coconut Macaroons – Chocolate Dipped | Keto Cookies
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  • 10:58 pm Meal Prep – Easy Chicken Couscous Recipe
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Keto Pistachio Pudding / Dessert Topping


hey there it’s Steve from Serious Keto
and in this video we’re gonna make some pistachio pudding but before we do that
if you enjoy low-carb cooking videos product and ingredient reviews as well
as lessons learned from my experiences with the ketogenic lifestyle and
intermittent fasting click that subscribe button down there while you’re
at it click the bell next to it so you’re notified whenever I release a new
video so if you’ve watched any of my other videos you know I’m all about
giving credit to those people that inspired me to make a given recipe in
this particular recipe my inspiration came from facebook follower Michelle
Turner Luth now Michelle asked for a pistachio Chapel but that just wasn’t
lighting my fire I thought I could do something better with pistachios and one
of the things that I really kind of missed from childhood gosh I don’t even
know how long it’s been since I’ve had it but it was pistachio pudding so
that’s what we’re gonna make right here we start with one can of unsweetened
coconut milk then set your burner to medium high to
this we add 1/2 cup of pistachio butter and I’ll link to the recipe to that
right in this general vicinity here depending on the temperature of your
coconut milk this could take a little while to whisk in now it’s worth noting
that depending on the type of burner you’re using this could go very very
quickly so if you’re using gas or if you’re using an induction burner like
this really you got to stay on top of this and be mindful of the temperature
you’ve got a little bit more leeway if you’re working on an electric stovetop
once the pistachio butter is more or less dissolved we’re gonna add 1/4 cup
of sweetener I’m using Boca sweet here whisk that in an eighth of a teaspoon of salt whisk
that in now is where temperature plays a very important part as we turn this into
a pudding or a custard we want our temperature to be somewhere between 160
and probably 175 tops we’re at 173 right now and with that we’re gonna add four
egg yolks but first we’re gonna temper them if we put them right in right now
they’ll start to cook we don’t want that to happen we want to create a custard so
we’re gonna wrap a little bit of our sauce mix it in and we’ll do that three
or four more times so we can gradually bring up the temperature of our egg
yolks and thus not shock them and cook them when we put them in to the rest of
the sauce now we can whisk in our tempered egg
yolks we’ll add half a teaspoon of vanilla
cream stevia and we’ll continue whisking checking the temperature until it hits
180 degrees then we’re gonna pull this off the heat if it gets to the point
that it bubbles you know that you’re at the right temp and should pull it off
let’s just take a look at where we’re at here 180 180 one good enough coming off the heat you’re gonna want to
let this cool for at least an hour stirring occasionally now this next step
is totally optional but if you want this to really look like the stash of pudding
about six drops of green food coloring will do the trick that’s pretty much the
color I remember from jell-o bran pudding we’ve had this batch chilling
overnight so we’ll scoop some out sprinkle a little chopped pecan topping that’s a total Instagram pic right there
now my favorite part of every video the taste oh my goodness this is like grown-up
pudding right here I mean it brings back my memories of eating jello brand
putting pistachio flavored but oh this is just it’s so much more rich and
flavorful mmm and as good as this is right here I know that it’s a wonderful
topping for my Kido pound cake which is coming soon maybe it’s here already if
there’s a link up there that’s where it’s at another cool thing about this
recipe is not only can you eat it straight up like pudding not only can
you put it on top of another dessert like palm cake but you can also freeze
it in a silicone mold to make fat bombs that are quite wonderful as well so I
want to thank Michelle Turner Luth once again for being the inspiration for this
recipe if you’re looking for a sauce that comes together pretty quickly and
can be used in number of different ways give this a try thanks for watching

Randall Smitham

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25 COMMENTS

  1. Elizabeth L. French Posted on October 23, 2019 at 2:28 pm

    Oh yum! This looks SO good!!

    Reply
  2. Texmom Posted on October 23, 2019 at 4:33 pm

    Does Bocha sweet have an after taste?

    Reply
  3. Barbara Ellis Posted on October 23, 2019 at 6:27 pm

    Yummy! thanks so much! I used the base to make a butterscotch pudding, using macadamia nut butter. OMG The options are endless with flavorings!

    Reply
  4. Holly Sellers Posted on October 24, 2019 at 2:33 am

    I am so thankful for the day I discovered Bocha Sweet!! It’s not cheap, but it’s the best!!! 😁

    Reply
  5. Serious Keto Posted on October 24, 2019 at 1:01 pm

    The cool thing about this recipe is you can make probably any pudding you can imagine with it. You can use a different nut butter or dark chocolate. I'm sure some of you will come up with some great suggestions in the comments. I'll probably have to test some out in my whipping siphon to see what kind of mousse I get.

    Reply
  6. poopsmcgee2k6 Posted on October 24, 2019 at 1:12 pm

    I hate pistachio pudding but I still watched the entire video.

    Reply
  7. Allan Weilert Posted on October 24, 2019 at 1:14 pm

    Will have to try this! Thanks.

    Reply
  8. Diane Jaquay Posted on October 24, 2019 at 1:17 pm

    This looks sooooo good!! I'm a pudding girl from way way back, that and ice cream were always my favorite comfort treats, and I always loved when my mom would make pistachio pudding. Gotta try this one, thanks for the recipe!

    Reply
  9. Lori Morse Posted on October 24, 2019 at 1:20 pm

    Hey Steve, I don't see a Pecan Pie on your website. That would be another good Keto pie for Thanksgiving or Christmas. Trans guy Lee, Richmond, VA

    Reply
  10. PortCanon Posted on October 24, 2019 at 1:23 pm

    I’d hit that with homemade whip cream 🤩

    Remember when (if you’re ancient like me) they would dye pistachios red/pink?
    I’m SO glad they went dye free 👍🏼

    Reply
  11. tosue1 Posted on October 24, 2019 at 2:03 pm

    I make individual egg custards in my instant pot using canned coconut milk. You've given me a good idea for a possible variation. Also I liked your comment about 'grown up pudding'. 👍

    Reply
  12. David Squire Posted on October 24, 2019 at 2:09 pm

    I am SO glad i came across your channel…I like you as much as Joe Duff; his videos, like your are to the point, simple and you both seem like great people i could get along with. I subscribed to you awhile ago but had forgot to click the bell so I'm behind on a lot of your videos; got some catching up tp do. I'venever had pistachio pudding but I LOVE pistachios…I'm gonna make this for sure…Thank you for being you!

    Reply
  13. Purple Kat Posted on October 24, 2019 at 2:29 pm

    Looks very yummy! Great job!😀👏👍

    Reply
  14. edraz Posted on October 24, 2019 at 2:32 pm

    Hey Steve. I know you're in Wisconsin but how about a try at a Chicago deep dish pizza?

    Reply
  15. annette Muzquiz Posted on October 24, 2019 at 2:33 pm

    Thanks for all you do. Just have a quick request. When I print , well set up not printer friendly. Fonts are large and wants to print 5 or 6 pages. I assume it is your set up. I print all the time, use ketoconnect a lot. Small readable print, 1-2 pages. I guess whenever I print one of yours I can totally revamp. Just wondering if anyone has brought this up, if not, disregard my request, I still know how to write..lol

    Reply
  16. Michael Ware Posted on October 24, 2019 at 2:55 pm

    This makes me think of ice cream.

    Reply
  17. Slack Packhiker Posted on October 24, 2019 at 3:05 pm

    Great website, btw!

    Reply
  18. Sybil J. Chialiva Posted on October 24, 2019 at 3:14 pm

    Now all I need are the pistachios! Thank you for this! ❤

    Reply
  19. Sandra Schehl Posted on October 24, 2019 at 4:01 pm

    I remember my mom use to make watergate salad with this when I was a kid and I loved it. I wish we could ketofy watergate salad.

    Reply
  20. Francis L Posted on October 24, 2019 at 4:20 pm

    Next: Chocolate Pudding with whipped cream 🙂

    Reply
  21. Mary Raines Posted on October 24, 2019 at 4:47 pm

    My grandmother used to make something called Watergate Cake!!! It makes a great desert for Easter. Do you think you could tweek it for me/us? 😄😄

    Reply
  22. Joe Premo Posted on October 24, 2019 at 5:49 pm

    Now, this one I am going to try! A suggestion to ponder. I watched a couple older videos you did, and liked how you laid out the ingredients prior to starting, and I thought it was a great way to present the recipe.

    Reply
  23. A Healthier Kirk Posted on October 24, 2019 at 6:44 pm

    Better than Food network!…. Iron Chef keto?

    Reply
  24. Carmen Kipp Posted on October 24, 2019 at 9:41 pm

    Yummy! Thanks so much!

    Reply
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