Low-Carb, Gluten and Dairy-Free Tapioca Pudding Recipe

Low-Carb, Gluten, and Dairy-Free Tapioca Pudding

Original Recipe: Kraft Minute Tapioca package. (Adjusted for low-sugar and dairy-free options).

INGREDIENTS:

• 1 egg
• 2 ¾  cups dairy-free alternative (I found Silk NextMilk 2% works well)
• 1/3 cup Lakanto monk fruit granular sugar alternative
• 3 Tbsp.  Minute tapioca
• 20 drops vanilla liquid stevia
• 1 tsp vanilla

DIRECTIONS:

1. Whisk egg and milk alternative in a saucepan. Once blended add in sugar and tapioca. Stir and then let sit for 5 minutes.
2. Bring to a boil while stirring and when it doesn’t stop bubbling with stirring, remove from the heat. Stir in the vanilla stevia and vanilla extract.
3. Allow to cool for 20 min.
4. Stir and refrigerate.
5. Makes six ½ cup servings.

PRO-TIPS:

• Serve with raspberries or cocoa powder on top!

Nutrition Facts: (per serving)

Makes six ½ cup servings

• Fat – 2g
• Protein – 1.5g
• Carbs – 10g

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