KETO Friendly Vanilla Bean Pudding (Gluten & Sugar Free)

A Rich, Creamy & Delicious Pudding. 

Ingredients:
1 cup heavy whipping cream
1 vanilla bean, split and seeds removed
3 egg yolks
3 tablespoons Lakanto Classic or Golden Monkfruit sweetener
nutmeg (optional)
whipped cream (optional)

Method:
Place the cream, vanilla bean and seeds into a small saucepan. Allow the vanilla bean to infuse the cream, over low heat, for 5 minutes. Turn off the heat and set aside to cool.
Whisk together the egg yolks and sweetener until they are blended and pale yellow in color.
Touch the cooling cream with a finger. It is cool enough to mix with the yolks, when you can comfortably put your finger in the mixture. Slowly add 1/4 of the cream to the egg yolks while whisking to combine. Whisk in an additional 1/4 of the cream into the yolks. Gently whisk in the remaining cream. 
Return the mixture to the saucepan and place over low heat. Use a silicone spatula to continually stir while heating, Cook and stir until the mixture is thickened and coats the spatula without dripping off.
Pour through a strainer into a bowl. Continue to stir, as it cools, for 5 minutes. Divide between to small serving dishes. Lightly press a square of plastic wrap directly onto the pudding, to prevent a skin from forming. Refrigerate until set and completely cooled. 
(1 to 2 hours)
If desired, sprinkle with a dash of nutmeg or a dollop of whipped cream before serving. Makes 2 servings.

Note: The flavor of this pudding is worth using a vanilla bean instead of vanilla extract.

Nutritional info per serving (with nutmeg garnish):
approximately 252 calories ~ 25 grams fat ~ 2.15 grams net carbs
~ 6 grams protein