SUMMER PUDDING
23rd June 2020
22.02 g fat
4.51 g protein
5.23 g CHO
Kcal: 237
Notes
Mo’s tip: I lined the basin with cling film to ensure it did not get stuck! You can then fold the cling film over the top and press down to make the filling firm.
I put a pot of yoghurt on the top as a weight, this encourages the juices to get in to the bread
It works well with frozen fruit too, but defrost before weighing.
Ingredients
- 30g Keto bread with psyllium
- 28g Blueberries
- 30g Raspberries
- 30g Double cream
- You will also need a small basin / pot that holds 125mls of liquid. You will need to make the keto bread recipe if you have not got a little left over and will need sweetener to taste, I used 5g TRUVIA.
Instructions
- Cut the blueberries in half and chop the raspberries.
- Place in a small saucepan with 50mls of water and the sweetener.
- Bring to a simmer to dissolve the granules, cook for 3 minutes.
- Set aside.
- Line the basin with slices of bread, I found 30g fitted perfectly, keeping one piece to make a lid.
- Place the fruit in the lined basin, top with the bread lid then pour over any residue juice.
- Place in the fridge and leave overnight.
- Un-mould and serve with the cream poured over
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.