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Keto Strawberry Shake Pudding


Atkins Keto Strawberry Shake Pudding
2.8g
Glucides nets Atkins™
Prep Time:220 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.9g

Protein

10.5g

Fat

3.3g

Fiber

144.5cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1eachAtkins Strawberry Shake
  • 2tspGelatin Powder
  • 2teaspoon (3.5g)truvia
  • 1tspVanilla Extract
  • 0 1/2cupStrawberries, fresh, sliced
  • 6TbspCream, heavy, liquid
  • 1barAtkins Birthday Cake Bar

DIRECTIONS

  1. Measure ¼ cup of the shake into a small bowl. Add the gelatin and mix. Set aside.
  2. In a small saucepan over medium high heat, mix the remaining shake, sweetener, and vanilla extract. Warm to steaming, but not simmering. Remove from heat and stir in the gelatin mixture until fully dissolved.
  3. Set aside one strawberry slice per serving for garnish. In a blender with one corner lifted to allow steam to release, puree the remaining strawberries with the strawberry shake mixture. Pour into a medium bowl and refrigerate for 2 ½ hours.
  4. When the gelatin mixture is cooled and beginning to set (after about 2 ½ hours refrigeration), place the cold cream into a cold bowl, and use a hand mixer to whip to soft peaks. Add the gelatin mixture to the cream and beat until well combined and fluffy.
  5. Measure ½ cup into individual serving cups and refrigerate until fully set, about 1 hour. Crumble the Atkins Birthday Cake Bar and evenly top each serving of pudding (1/5 of a bar for each serving of pudding). Garnish each serving with a strawberry slice and serve. One serving is ½ cup pudding, 1/5 of a bar, and one slice strawberry for garnish.

Cooking Tip

This refreshing fruit pudding is the perfect summer dessert, and it is naturally keto and low carb!

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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