Discover how to make a creamy sugar-free coffee pudding. A healthy, gluten-free recipe with almond flour, coconut, and eggs.
Ingredients
- 2 eggs
- ¼ cup whole milk or plant-based milk 60 ml – almond, hazelnut, coconut, cow’s milk, evaporated milk, or cream
- ½ cup decaffeinated espresso coffee 120 ml – similar to a long espresso
- ¼ tsp vanilla extract
- ½ cup finely ground almond flour 65–70 g
- ¼ cup grated coconut 45–50 g, you can substitute with coconut flour
- 1 tbsp monkfruit or 1 tbsp erythritol
Instructions
In a medium bowl, whisk the eggs, then mix in the milk, vanilla, and sweetener until well combined.
Gently incorporate the coffee (not piping hot) into the mixture.
Add the almond flour and grated coconut, then blend all ingredients until well combined.
Preheat the oven to 200 °C for 10 minutes.
Divide the batter evenly into 4 oven-safe ramekins.
Place the ramekins in a larger baking dish, then fill with hot water to create a bain-marie.
Bake at 180 °C for 20–25 minutes, depending on your oven’s strength.
Remove from oven and allow to cool. Chill in the refrigerator for at least 2 hours before serving.
