In a verdant, sun-kissed valley nestled between towering mountains, where the soil is rich and the air is filled with the scent of herbs and wildflowers, a culinary innovator known for her dedication to the keto lifestyle embarked on a new gastronomic adventure. This chef, with a passion for transforming simple ingredients into dishes of complex flavors and textures, set her sights on reimagining a comfort food classic into something both nourishing and indulgent. Her creation, the Completely Keto Broccoli Pudding, would soon become a testament to her creativity and commitment to health.
The chef’s journey began with a large bunch of broccoli, freshly picked from her garden at the break of dawn. The vibrant green florets, bursting with nutrients and the earthy taste of the valley, were the star of her dish, chosen for their versatility and health benefits. She envisioned a dish that would elevate this humble vegetable to new heights, creating a pudding that was both comforting and elegantly sophisticated.
To achieve a creamy texture without compromising her ketogenic principles, she turned to a blend of high-quality fats: butter for its rich flavor and coconut oil for its subtle sweetness and healthful properties. Almond flour was selected as a gluten-free thickener, lending the pudding a delightful nuttiness while keeping it firmly within keto guidelines.
Unsweetened coconut milk, with its silky consistency and mild taste, was chosen to add creaminess to the dish, while Primal Kitchen Mayonnaise, a staple in keto kitchens for its wholesome ingredients and luxurious mouthfeel, contributed an additional layer of richness.
Eggs, beaten until golden, were the binding force of the pudding, providing structure and a subtle depth of flavor. Pink Himalayan salt, prized for its mineral content, and freshly ground black pepper added the necessary seasoning, enhancing the natural flavors of the ingredients without overpowering them.
The chef sprinkled in a tablespoon of onion powder for a hint of sweetness and complexity, carefully balancing the dish’s savory elements. Each ingredient was chosen with care, each step in the cooking process executed with precision, as she poured her love and expertise into the creation of the broccoli pudding.
The result was a dish that transcended expectations, a Completely Keto Broccoli Pudding that was both a celebration of nature’s bounty and a triumph of culinary innovation. It was a dish that spoke of the chef’s journey, her respect for the ingredients, and her desire to bring joy and health to the tables of those who shared her commitment to the keto lifestyle. In this valley, where the mountains meet the sky, the broccoli pudding became a symbol of what is possible when tradition meets imagination, and food becomes an expression of both love and art.
Ingredients
- 1 Large bunch broccoli
- 1 1/2 Tbs butter or coconut oil
- 1 1/2 Tbs Almond flour
- 1/2 Cup Unsweetened Coconut milk
- 1/2 Cup Primal Kitchen Mayonnaise
- 3 Eggs beaten
- 1 Tsp Pink Himalayan Salt
- Black Pepper to taste
- 1 Tbs onion powder
Instructions
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Preheat oven to 350
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Thoroughly wash broccoli and trim off any tough ends
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Cook in a pot until tender but not too soft
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Drain well and mash well in a mixer / food processor
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Combine in a small 1 1/2 quart saucepan the butter or oil, coconut milk and flour
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Simmer over a low flame and then allow to cool for about 5 minutes
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In a large bowl with the mashed broccoli add the mayonnaise, eggs, onion powder, salt and pepper and mix well
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Add the cooled mixture from the pan and mix well
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Grease a 9 x 12 Pyrex or porcelain oven safe pan
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Fill in with broccoli mixture and spread evenly
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Bake for 30 minutes or until golden
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After about 10-15 minutes of baking, open the oven and poke some fork holes around
