KETO Friendly Orange Creamsicle Pudding (Gluten Free)

A creamy & nutritious pudding with the flavor
of a vanilla & orange 50/50 ice cream bar.

Ingredients:
Orange Layer:
1/3 cup Lakanto Classic monkfruit sweetener (or sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon xanthan gum
1/4 cup low carb vanilla or orange cream protein powder
2 egg yolks
2 cups heavy whipping cream
3 tablespoons butter
1 teaspoon orange extract (1/2 teaspoon more, if using vanilla protein powder)

Vanilla Layer:
3 tablespoons Lakanto Classic monkfruit sweetener (or sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon xanthan gum
1 egg yolk
1 cup heavy whipping cream
1 tablespoon butter
1/2 teaspoon vanilla extract
plastic wrap

Method: 
Orange Layer:
In a small bowl, stir together the sweetener, salt, xanthan gum and protein powder. Set aside. In a separate bowl, whisk the egg yolks until light and creamy. Set aside.
In a saucepan, over medium to medium-high heat heat the cream until hot, but not boiling.
Add the dry ingredients to the hot cream and whisk to thoroughly blend. Continue to stir and cook over medium heat for 3 to 5 minutes. The mixture should begin to thicken and lightly bubble. Continue to stir until it thickens a bit more. Turn the heat down to low/simmer.
Whisk about 1/3 cup of the hot mixture into the egg yolks. Quickly return the egg mixture to the liquid in the saucepan, whisking to blend. Continue stirring and cooking to thicken a bit more. Add the butter and stir until melted and mixed in. Remove from heat and stir in the orange extract. Divide the pudding evenly between 9 small bowls. Set aside on counter top.

Vanilla Layer:
Immediately prepare the vanilla layer: In a small bowl, stir together the sweetener, salt and xanthan gum. Set aside. In a separate bowl, whisk the egg yolk until light and creamy. Set aside.
In a saucepan, over medium to medium-high heat heat the cream until hot, but not boiling.
Add the dry ingredients to the hot cream and whisk to thoroughly blend. Continue to stir and cook over medium heat for 3 to 5 minutes. The mixture should begin to thicken and lightly bubble. Continue to stir until it thickens a bit more. Turn the heat down to low/simmer.
Whisk about 1/4 cup of the hot mixture into the egg yolks. Quickly return the egg mixture to the liquid in the saucepan, whisking to blend. Continue stirring and cooking to thicken a bit more. Add the butter and stir until melted and mixed in. Remove from heat and stir in the vanilla extract. Spoon equal portions on top of the 9 dishes of orange pudding. Use a knife to gently swirl and slightly mix the flavors.
Lightly press a piece of plastic wrap directly onto the top of each pudding. (This prevents a "skin" from forming on the puddings.) Place in the refrigerator to completely chill, for at least 1 hour or longer. (Chilling for a longer period of time allows the pudding to set a bit more.) When ready to serve, remove the plastic wrap. Makes 9 servings.

Notes: This pudding is so delicious and creamy ~ my husband said it is the best he has ever tasted! (My 95 year old uncle loved it, too.) 

Nutritional info per serving:
approximately 351.3 calories ~ 36 grams fat ~ 3.24 grams net carbs
~ 4.7 grams protein