Custard Cheesecake Pudding
Low-carb | Sugar-free | THM:S | Gluten and peanut free
Serves: 2-3 servings
  • ¾ cup unsweetened almond milk
  • ¾ tsp. unflavored gelatin (such as Knox brand - if using a beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
  • 3 oz. full fat cream cheese, softened
  • 2 fresh egg yolks
  • 1 tsp. vanilla extract
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • Rounded ¼ tsp. glucomannan
  • Dash salt
  • ⅓ cup cottage cheese
  • ½ cup water
  • Sweetened whipped cream and 85-100% dark chocolate shavings for garnish, optional
  1. Heat the almond milk until it is boiling (microwave works great). Stir in the gelatin and let it set for a few minutes.
  2. Blend all ingredients except for the water until completely smooth (this includes the almond milk/gelatin mixture). I use a NInja single-serve blender cup and it works great.
  3. Pour the blended mixture into a bowl and blend the water in the blender to clean it out. Add the water to the rest of the ingredients and stir until completely mixed. Refrigerate for 4 hours or more (overnight works great) until thick. Serve with sweetened whipped cream and shavings of 85-100% dark chocolate, if desired.
A fruit syrup made of berries, water, stevia, and glucomannan would be a great topping for this as well.
If you're worried about salmonella from uncooked eggs, wash the egg shells with soap and water before cracking them open. Salmonella is carried on the *outside* of the egg.
Recipe by Briana Thomas at