Low-carb malva pudding

Low-carb malva pudding

low-carb malva pudding

We've turned a classic pudding into a low-carb indulgence. Enjoy this low-carb malva pudding with whipped cream or low-sugar custard.

  • 40 mins
  • 6
  • Intermediate

INGREDIENTS

  • butter, for greasing
  • 50g xylitol
  • 30ml diabetic (no sugar) apricot jam
  • 4 eggs
  • 220g almond flour
  • 140g whey protein powder
  • 10ml bicarbonate of soda
  • pinch salt
  • 50g butter, melted
  • 30ml apple cider vinegar
  • 250ml milk

FOR THE SAUCE 

  • 250ml cream
  • 100g butter
  • 25g xylitol
  • 60ml water

 

  • whipped cream or low-sugar custard, to serve

METHOD

  1. Preheat oven to 190°C. Line a 20cm x 30cm shallow oven dish with baking paper and grease with butter.
  2. Whisk the xylitol, jam and eggs until light and fluffy.
  3. Combine the flour, protein powder, bicarb and salt.
  4. Whisk together the butter, vinegar and milk.
  5. Whisk the milk mixture into the dry ingredients. Fold in the egg mixture.
  6. Pour the cake batter into the prepared oven dish. Bake for 25-30 minutes or until golden brown and a cake tester comes out clean.
  7. For the sauce, heat the ingredients on medium, stirring until dissolved.
  8. When the cake comes out of the oven, pour the sauce over the malva pudding. Serve with cream or custard.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND PHOTOS: SALIE VAN HEERDEN

Magazine issue date: Jul, 2016


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