Gordon Ramsay Keto Rice Pudding Recipe

I took Gordon Ramsay’s cozy, creamy rice pudding and rebuilt it for keto—without losing the rich texture or that slow-simmered vibe. No rice, no sugar, no guilt. Just real comfort food that won’t blow your carbs.

Tested it. Tracked it. Ate it twice in one day. No blood sugar spike, no bloat.

💡 What Solves the “Low-Carb But Sad” Problem

The problem with most keto rice puddings?
They’re either watery, weirdly chewy, or way too eggy.

Here’s how this version avoids that:

• Hearts of palm rice mimics the softness of real rice without carbs or mush.
• Heavy cream + almond milk bring richness without spiking insulin.
• Golden monk fruit replaces sugar with zero weird aftertaste.
• Egg added low and slow = creaminess without curdling.

🧾 Ingredients That Kept It Keto

• 1 can hearts of palm rice (about 255g) – ~2g net carbs per ½ cup. Holds its shape, unlike cauliflower rice.
• 180ml unsweetened almond milk – Basically zero carbs, thins the cream.
• 180ml heavy cream – Fat-rich and creamy, keeps it satisfying.
• 50g golden monk fruit sweetener – Brown sugar vibes, no glucose spike.
• Pinch of salt – Always needed to balance the sweet.
• 1 egg, beaten – For thickening and that custard base.
• 30g chopped toasted pecans or keto-dried cranberries – Optional but cozy.
• 14g butter – Because flavor.
• 1 tsp vanilla extract – Don’t skip this. It ties it all together.

🔁 Keto Swaps That Actually Work

⚠️ Don’t use cauliflower rice. It’ll go watery and smell weird when sweetened.

⚠️ What I Got Wrong (And Fixed)

👩‍🍳 How to Make It (Keto Style)

1. Prep the rice:
   Rinse and drain hearts of palm rice. Pat dry with paper towels.
2. Simmer the base:
   In a saucepan, add almond milk, cream, sweetener, and salt. Stir in hearts of palm rice and bring to a gentle simmer. Cook for about 10–12 minutes, stirring occasionally.
3. Temper the egg:
   In a small bowl, beat the egg. Add a spoonful of hot mixture to the egg to temper. Then slowly whisk the egg mixture back into the pot over low heat. Stir constantly for 2–3 minutes—don’t boil.
4. Finish it:
   Remove from heat. Stir in butter and vanilla. Fold in nuts or keto berries if using.
5. Serve warm or chill:
   Sprinkle with cinnamon or nutmeg. Thickens as it cools—add a splash of almond milk when reheating.

🧠 Keto Cooking Tricks That Help

• Toast the nuts first – brings out natural sweetness.
• Rinse canned hearts of palm well – removes that briny smell.
• Let it rest 5–10 mins before serving – thickens without extra eggs or binders.

🧊 Freezing + Reheating Without Ruining It

• Fridge: Keeps 4–5 days sealed.
• Freezer: Freeze in individual portions. Thaw overnight in fridge.
• Reheat gently: Warm on stovetop or microwave with 1–2 tbsp almond milk to restore creaminess.
• Macros shift slightly: Reheating may reduce water content = slightly denser carbs per spoonful. Still low.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

Is hearts of palm rice keto?
Yep. One of the best rice alternatives with the lowest net carb count.

Will monk fruit spike blood sugar?
Not if you’re using pure monk fruit or blends with erythritol—this one won’t.

Can I use coconut milk instead?
You can, but it’ll bring coconut flavor. Use full-fat only, and adjust sweetness slightly.

🧮 Nutritional Facts (Per Serving)

Check out More Recipes:

• Gordon Ramsay Sausage Onion Gravy Recipe – Keto Style
• Gordon Ramsay Cottage Pie – Made Keto
• Gordon Ramsay’s Beef Stroganoff – Keto Edition
• Gordon Ramsay Ground Turkey Pasta (Keto Style)

Gordon Ramsay Keto Rice Pudding Recipe

Author: Sarah Cooking Method:Stovetop Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesServings:4 servingsCalories:228 kcal Best Season:Summer

Description

A creamy, low-carb spin on Gordon Ramsay’s classic rice pudding—made keto with hearts of palm rice, cream, and golden monk fruit. Cozy, satisfying, and just 3.5g net carbs per serving.

Ingredients

• 1 can (255g) hearts of palm rice, rinsed and patted dry
• 180ml unsweetened almond milk
• 180ml heavy cream
• 50g golden monk fruit sweetener
• Pinch of salt
• 1 large egg, beaten
• 14g unsalted butter
• 1 tsp vanilla extract
• Optional: 30g chopped pecans or keto-friendly dried cranberries
• Optional: Cinnamon or nutmeg for topping

Instructions

1. Rinse the hearts of palm rice thoroughly and pat dry to remove brine.
2. In a saucepan, combine almond milk, heavy cream, monk fruit sweetener, and salt. Stir in the rice and bring to a gentle simmer over medium heat.
3. Simmer for 10–12 minutes, stirring occasionally, until slightly thickened.
   
4. In a small bowl, beat the egg. Add a spoonful of the hot mixture to temper the egg, then slowly whisk the egg back into the pan over low heat.
   
5. Stir constantly for 2–3 minutes until thickened—don’t let it boil.
   
6. Remove from heat. Stir in butter and vanilla.
   
7. Fold in chopped nuts or cranberries if using.
   
8. Serve warm topped with cinnamon, or chill and reheat with a splash of almond milk.

Notes

• Rinse and pat dry the hearts of palm rice to remove briny taste—don’t skip this step.
  Add the beaten egg over low heat and stir constantly to avoid curdling.
  Toasting nuts beforehand brings out flavor and adds crunch.
  The pudding thickens as it cools—add a splash of almond milk when reheating.
  Keeps well in the fridge for 4–5 days.
  Freeze in individual portions and thaw overnight for best texture.

Keywords:keto dessert, rice pudding, low carb comfort food, Gordon Ramsay keto, hearts of palm recipe, keto sweet recipes, sugar free pudding