This low carb Christmas pudding is the perfect dessert to serve for the holidays. The flavours of walnut & cranberries are the perfect holiday combination.
Butter four 8-ounce (1 cup), oven safe ramekins or small bowls and set them on a baking sheet
In a medium mixing bowl, beat eggs well, mix in melted butter, granulated sweetener, syrup, vanilla and salt.
Whisk together until fully combined.
Stir in cranberries and walnuts
Divide the mixture among the buttered ramekins
Place the ramekins on the baking sheet in the middle rack of the oven
Bake for 35-40 minutes until the puddings are puffed up around the edges and set but the centre still has a very slight jiggle. Allow them to cool completely before serving.
If you would like to serve them warm just heat them in a low oven for about 10 minutes.
To serve, top with a generous dollop of the spiced mascarpone cream and garnish with a light dusting of freshly grated nutmeg if desired.
Spiced Mascarpone Cream
In a medium mixing bowl whip together the mascarpone, sweetener, vanilla extract, cinnamon, and nutmeg.
When the mixture is fully blended and creamy add the heavy whipping cream and whisk or beat with an electric mixer until the mixture is light and fluffy.
Serve the cream with the pudding.
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.