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    Home / Recipes / Keto Desserts

    Low Carb Chocolate Pudding Cauliflower Dessert

    By Lisa MarcAurele · Jun 12, 2020 · 91 Comments

    15.7K shares
    Jump to Recipe
    cauliflower chocolate pudding pin

    Dessert can be a lot healthier if you make it out of vegetables. Try a healthy serving of low-carb cauliflower chocolate pudding. It's very tasty!

    Low carb cauliflower chocolate pudding
    Article Index
    • Low Carb Cauliflower Chocolate Pudding
    • Recipe

    This year, I've been trying to make my desserts a lot healthier. How would you feel about a dessert that contains a full serving of vegetable in it? Yup. I thought I'd try making a low carb cauliflower chocolate pudding. And, guess what? It tastes pretty darn good!

    I'm sure I'm going to get some grossed out faces when I post this recipe. But, seriously, you need to give it a try. At first I made it with all stevia liquid sweetener. However, it tastes much better made with Swerve and a few drops of stevia mixed in to get the sweetness just right.

    I admit that cauliflower has a stinky smell when it's cooked. My husband always complains when I cook cauliflower or broccoli. It's only something that's released during cooking.

    The taste of cooked cauliflower is pretty bland. That's why it works so well in so many types of recipes! I saw a recipe for low carb cauliflower brownies and thought why not make a low carb cauliflower chocolate pudding?

    Low carb cauliflower chocolate pudding

    It looks like the cauliflower shortage has ended as I'm able to find it in the stores now for a reasonable price. It has become so popular that stock is usually low. Even the amount of frozen cauliflower seems to be getting low in the grocery stores.

    Low carb cauliflower chocolate pudding

    It's super simple to whip up this low carb cauliflower chocolate pudding. You'll just need to steam, boil, or microwave the cauliflower until soft. Then, using a high speed blender or food processor, puree it until it's nice and smooth.

    Low carb cauliflower chocolate pudding

    Then, you'll add in some cocoa powder, gelatin, heavy cream, and sweetener to taste. I like blending two types of sweetener because I find it gives the best taste.

    Low Carb Cauliflower Chocolate Pudding

    Low carb cauliflower chocolate pudding

    To show you just how easy it is to make, I put together a video showing how I made my low carb cauliflower chocolate pudding. Who ever thought cauliflower would make such a yummy dessert?

    For even easier treats, be sure to check out my chia seed pudding recipe and my avocado pudding!

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Low carb cauliflower chocolate pudding

    Cauliflower Chocolate Pudding

    4.25 from 20 votes
    Dessert can be a lot healthier if you make it out of vegetables. Try a healthy serving of low carb cauliflower chocolate pudding. It's very tasty!
    Prep Time:5 minutes mins
    Cook Time:15 minutes mins
    Total Time:20 minutes mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 4
    Calories: 84

    Video

    Ingredients

    • 1 head of cauliflower
    • ¼ cup unsweetened cocoa powder
    • 1 ½ teaspoons grass-fed gelatin I prefer grass-fed
    • 1 ½ tablespoons low carb sugar substitute
    • 20 drops SweetLeaf stevia drops optional
    • ½ cup heavy cream
    US Customary - Metric

    Instructions

    • Cook cauliflower until soft.
    • In high speed blender or food processor, puree cauliflower.
    • Puree in gelatin, cocoa, and sweetener(s) while cauliflower is still warm.
    • Add in heavy cream and puree until silky smooth.
    • Pour into serving cups and refrigerate at least 3 hours

    Notes

    3.3g net carbs

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 93g | Calories: 84 | Carbohydrates: 6.8g | Protein: 3.6g | Fat: 6.4g | Saturated Fat: 3.9g | Cholesterol: 21mg | Sodium: 29mg | Fiber: 3.5g | Sugar: 1.7g

    Additional Info

    Net Carbs: 3.3 g | % Carbs: 15.5 % | % Protein: 16.9 % | % Fat: 67.6 % | SmartPoints: 3
    Values
    Array
    (
        [serving_size] => 93
        [calories] => 84
        [carbohydrates] => 6.8
        [protein] => 3.6
        [fat] => 6.4
        [saturated_fat] => 3.9
        [cholesterol] => 21
        [sodium] => 29
        [fiber] => 3.5
        [sugar] => 1.7
        [serving_unit] => g
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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    Reader Interactions

    Comments

    1. Flor Calderon

      January 18, 2021 at 3:44 pm

      What can I use to substitute for the gelatin? It's the only ingredient I don't have.

      Reply
      • Lisa MarcAurele

        January 18, 2021 at 4:41 pm

        You need an ingredient that will thicken it. Chia seeds or similar should work. Or try a thickener like xanthan gum.

        Reply
    2. Alana

      July 22, 2019 at 10:22 am

      Hello,

      I would like to try this recipe, but make it as vanilla pudding. Do you that would work or would the cauliflower taste be too noticeable?

      Thank you.

      Reply
      • Lisa MarcAurele

        July 22, 2019 at 10:40 am

        The chocolate is strong enough to hide the cauliflower taste. Not sure if vanilla will do the same.

        Reply
    3. JAN BRAVEMAN

      November 01, 2018 at 10:09 pm

      5 stars
      I just made this, tweaked a bit, but they came out delicious!! Used homemade almond yogurt instead of heavy cream, didn't have liquid stevia, so used granular stevia instead, also used cacao power..came out really good..set up faster than 3 hours. I then whipped up aqua faba as my whipped cream....I now make eggplant brownies, faux apple cobbler w zucchini and now cauli mousse!! All delicious, healthy, low carb..REALLY AWESOME!! 🙂 Thanks, Lisa!

      Reply
      • Lisa

        November 02, 2018 at 8:40 am

        Thanks so much for sharing! Love that you made it dairy-free.

        Reply
    4. Jason

      October 15, 2018 at 4:47 pm

      I've been craving pudding lately. This looks like the perfect solution!

      Reply
      • Lisa

        October 16, 2018 at 7:06 am

        Hope you give it a try and it satisfies the craving.

        Reply
    5. Beka

      August 12, 2018 at 3:47 pm

      3 stars
      I read the comments about fresh compared to frozen. It’s edible but all I can taste is the cauliflower and avocado. I used coconut cream too & just truvia so I’m not gonna review the recipe since I apparently can’t follow directions. But wonder why frozen is so much better than fresh?

      Reply
      • Lisa

        August 13, 2018 at 8:52 am

        Not sure, but it's been said that frozen is usually better nutrition wise as it's frozen right away and retains more of the flavor and nutrients.

        Reply
        • Betsy

          October 01, 2020 at 5:32 pm

          How many cups of cauliflower should we use as heads vary.

        • Lisa MarcAurele

          October 02, 2020 at 11:52 am

          I'd say 3.5 to 4 cups.

    6. Melissa

      February 16, 2018 at 1:09 am

      5 stars
      Heavy cream is the same as Whipping Cream?
      I'm from another country and I'm not sure what kind of cream I should use 🙁

      Reply
      • Lisa

        February 17, 2018 at 4:10 am

        They are slightly different in fat content, but can be used interchangeably.

        Reply
    7. Franky

      February 15, 2018 at 8:17 pm

      Hello,

      Would it be possible to use half cauliflower and half avocado to up the healthy fat?
      Also if I use coconut cream instead of normal cream, would it have a strong coconut taste? (Sorry if this seems obvious, I haven't tried it before)
      Looks delicious, can't wait to try!

      Reply
      • Lisa

        February 17, 2018 at 4:14 am

        Avocado should work out and the chocolate should help mask some of the coconut flavor, but not all.

        Reply
    8. Dee

      December 31, 2017 at 8:59 pm

      1 star
      I made it today. Taste tested when warm and it seemed ok. I used coconut milk because I’m dairy intolerant. Had it tonight after chilling it for a few hours... and all I could taste was the cauliflower. Yuck. Sorry had to doctor it up with Lily chips and more coconut cream. I used a head of cauliflower and wondering if “in season” makes a difference. I might try it again with frozen cauli next time

      Reply
      • Lisa

        January 01, 2018 at 8:08 am

        The amount of cauliflower and the freshness does make a difference. I should probably add in the weight amount.

        Reply
    9. Catherine

      December 29, 2017 at 10:28 am

      5 stars
      I think Chia seeds instead of gelatin would work nicely.

      Reply
      • Lisa

        December 29, 2017 at 12:52 pm

        They should certainly work, but would give a little crunch.

        Reply
    10. Rachel

      December 24, 2017 at 10:38 pm

      5 stars
      Admittedly, I was definitely skeptical about this recipe despite the fact that I have tried (and enjoyed )cauliflower as a sweet treat before. That recipe was a keto/low carb cinnamon/vanilla cauliflower rice pudding, and it was delicious, but it had enough strong ingredients in it that even the flavor of over-cooked Brussels sprouts would dhave been masked *grins*.

      This recipe was delicious, fantastic and very easy...not too sweet but sweet enough for me personally. I used a head of cauliflower (just big enough to fit into my hands cupped around it), and I found the ingredient proportions just right. Having tasted this recipe would heavy whipping cream, I would advise against substituting anything else personally. The combined flavor of the cream with the other ingredients gives this recipe a flavor very reminiscent of a clean-tasting milk-based chocolate pudding. Adding something like coconut cream will keep the richness of the heavy cream, but it will also throw the sweetness and flavor ratios off since coconut products have a distinctive sweetness and an almost floral note to them. If you must substitute, however, you must and I understand that.

      When I was first reading through this recipe and then making it, I was thinking "Hm...this seems like it needs something else...a dash of salt to brighten the sweetness...vanilla extra to enhance the chocolate flavor..." After tasking it out of the refrigerator...no...perfect as far as I am concerned.

      Thank you for providing such a great, easy, vegetable-containing dessert recipe! I look forward to trying your avocado pudding recipe soon.

      Reply
      • Lisa

        December 25, 2017 at 5:41 am

        Thanks so much Rachel for taking the time to share your thoughts on the recipe.

        Reply
    11. Renuka

      December 23, 2017 at 9:43 am

      Would agar agar powder work?

      Reply
      • Lisa

        December 23, 2017 at 6:35 pm

        It should. It's very similar to gelatin, but the amount may be a little different.

        Reply
    12. AudreyJoy

      August 08, 2017 at 7:25 am

      It would be nice with a few fresh blueberries folded in?

      Or some grated orange zest?

      Reply
      • Lisa

        August 08, 2017 at 12:26 pm

        Orange zest sounds great. Not sure about blueberries, but it's worth a try.

        Reply
    13. B

      August 02, 2017 at 10:33 pm

      Net carbs should be 3.3, not 3.1; subtracting sugars are not included, just total carbs and fiber; sounds like a great recipe, will try tomorrow. Thanks.

      Reply
      • Lisa

        August 03, 2017 at 5:39 am

        Fixed. Thanks!

        Reply
    14. Mary

      July 10, 2017 at 12:47 pm

      Hi there, is there anything to substitute for heavy cream if trying to be healthier? Many thanks 🙂

      Reply
      • Lisa

        July 10, 2017 at 8:38 pm

        I like using coconut cream.

        Reply
    15. Heidi Lynn Welchlin

      July 02, 2017 at 4:57 pm

      5 stars
      Although I'm turning 50 next week I've never tried cauliflower in my life! I've been scared, but since I had a pkg of TJ's riced cauliflower I bit the bullet and made it this morning, let it sit until dinner. It did stink up the house for a while but all I can say is WOW! It is so creamy and smooth and airy, more like a mousse. I WILL be making this again and again for a keto "treat". Thank you!

      Reply
      • Lisa

        July 03, 2017 at 6:34 am

        My husband complains about the smell every time I cook cauliflower. Not sure how to get rid of that other than to cover with diffusing essential oils.

        Reply
    16. zoe

      May 26, 2017 at 4:26 pm

      5 stars
      Made it today using a small quantity of frozen cauli and a hand blender. I was truly awsome. like a thick puding. Husband said was good...didn't tell him it's cauli ha ha...I am amazed at how well it turned out . definitelly a keeper for me. Thank you Lisa. For everyone who is sceptic about this desert (like I was) at least try it out of curiosity (like I did) 🙂 you might have a low carb low calorie nice surprise. keep them coming. I'm tempted to try it with some sugar free jello cristals..fruity flavor.....curious what goodness might turn out...
      Had to come back and comment...I was THAT surprised 🙂

      Reply
      • Lisa

        May 27, 2017 at 9:21 am

        Thanks so much Zoe!

        Reply
    17. Erika

      April 25, 2017 at 9:19 am

      I'm just wondering if this would work with almond milk? I can't use cream, and don't like the taste of coconut cream

      Reply
      • Lisa

        April 25, 2017 at 3:40 pm

        It should work. You may want to use a little less as almond milk is thinner.

        Reply
    18. Becca

      March 25, 2017 at 10:34 am

      Could you add protein in lieu of the gelatin?

      Reply
      • Lisa

        March 25, 2017 at 12:21 pm

        The cauliflower is a pretty good thickener so it should work.

        Reply
    19. Edith Kilgo

      July 20, 2016 at 2:29 pm

      "My initial response was 'no way', but then I thought: 'We make chocolate pudding out of tofu or avocado, so why not?" I intend to try it, but I need to wait until a day I'm in the house by myself. Husband is a good sport, but this might be more than he can wrap his head around.

      Reply
      • Lisa

        July 20, 2016 at 4:04 pm

        My husband had trouble with it too. He makes me open all the windows if I want to cook cauliflower as well.

        Reply
        • jennifer

          March 08, 2017 at 8:21 pm

          4 stars
          my husband makes me open the windows because I love cauliflower but it makes me, um, "windy" and it's ghastly! I can only eat it when no one else is home or they all pay! Bwahahahahaha

        • Lisa

          March 09, 2017 at 7:21 am

          LOL. My husband hates when I cook cauliflower or broccoli due to the odor.

    20. Amelia

      May 05, 2016 at 7:41 am

      5 stars
      Would it be okay to substitute heavy cream with coconut cream? if so, with what proportions?
      Thank you <3

      Reply
      • Lisa

        May 05, 2016 at 10:40 am

        I would think so. Coconut cream is pretty thick so you might be able to omit the gelatin.

        Reply
      • Angela

        May 13, 2016 at 12:04 pm

        I wonder how this would taste run through an ice cream maker? Before it gets too hard? Would it be like ice cream?

        Reply
        • Lisa

          May 13, 2016 at 1:48 pm

          I'm not sure. It would be an interesting experiment. I don't see why not. You probably wouldn't need any gelatin if freezing.

    21. Auriol Hutchins

      April 20, 2016 at 11:12 pm

      Absolutely love this - today I added cream cheese and sugar-free chocolate chips - thinking it might make a good cheesecake - have you experimented with that?

      Reply
      • Lisa

        April 21, 2016 at 5:45 am

        I'm going to give the cheesecake a try. Thanks for the idea!

        Reply
    22. Cynthia M.

      April 18, 2016 at 11:50 am

      5 stars
      I have made something similar with tofu, but cauliflower is great.
      Question: Does the gelatin work because the cauliflower is hot?
      Usually you have to dissolve gelatin in some way.

      Am going to give this a try.... May reheat some mashed cauliflower I didn't finish and see if I can make it work. Living alone, I never get through a whole recipe of something.... so this could be good, using half the cauliflower sweet, and half savory.

      Reply
      • Lisa

        April 18, 2016 at 3:01 pm

        The hot mashed cauliflower is what dissolves the gelatin. You could likely omit the gelatin. It really just used as a thickener.

        Reply
      • DianeTampa

        May 25, 2017 at 9:06 am

        This is a good question. I would think the gelatin needs to bloom, so how about sprinkling it on the HWC and allowing it to stand till dissolved before stiffing up and mixing it in?

        Reply
    23. monika

      April 16, 2016 at 6:59 pm

      5 stars
      Prior to steaming, how many grams of cauliflower is it?
      Thanks!

      Fabulous idea, by the way!

      Reply
      • Lisa

        April 16, 2016 at 8:28 pm

        I used a small head of cauliflower. I need to get the exact weight and add it to the recipe.

        Reply
        • Sha

          May 11, 2016 at 9:50 pm

          Hi Lisa,

          Apologize for asking a question that was already asked and answered..but I can't wrap up my head around on how big (or small lol) is a small head of cauliflower. I see all sorts of sizes of cauliflower heads sold at the supermarkets and it would help if I can visualize the size you used in the recipe proportional to other ingredient.
          Is a small head as big as half a soccer ball or something? Or an estimate of the weight (1/2 lbs etc?)
          Thanks so much for sharing this recipe...something I really am looking forward to be making soon.

        • Lisa

          May 12, 2016 at 7:03 am

          I do agree that I need to provide a measurement. Mine was on the medium to small side so I'm guessing about 1.5-2 pounds.

    24. Shayna

      April 13, 2016 at 11:48 am

      Can you make this using frozen cauliflower instead of fresh?

      Reply
      • Lisa

        April 13, 2016 at 2:30 pm

        Of course! You just need to cook it first.

        Reply
    25. Ros

      March 22, 2016 at 11:14 am

      Congrats on the video! Being a novice myself I love 'how-to' videos just to track my technique with the pros like yourself... at least before I start experimenting. I have some sweetener questions: 1. is Stevia pure powder like the drops? I got it in bulk and now I'm not sure what to do with it, but want to use it whenever possible so need to know when would that be where you think it fits perfectly? 2. I bought Stevia peppermint. Now I want to put that in everything. Would it go here? Do you use it and if so where do you use it.

      BTW I ordered several things from Sukrin this week because I wanted to try out the bread and brown sugar (back ordered currently) and put in LOWCARBYUM and did indeed get 5% off my order. With the free shipping it was a lot more economical.

      Reply
    26. Julie

      March 12, 2016 at 3:05 pm

      Can you make this without gelatin? Is there something else?? Cauliflower is a natural thickener. Just wondering..

      Reply
      • Lisa

        March 12, 2016 at 3:42 pm

        I think it would likely be okay, just not as thick. Konjac glucomannan is another low carb thickener that you could use if it's too thin.

        Reply
        • Susan

          April 12, 2016 at 12:20 pm

          What are the ingredients in the gelatin ?

        • Lisa

          April 12, 2016 at 1:17 pm

          I use grass fed gelatin. It's just gelatin from grass fed cows. You can read more about it here. It's not essential to this recipe so you can leave it out if you'd like.

        • jay Lyon

          June 26, 2018 at 11:56 pm

          do you mean leave out any gelatin or just leave out grass-fed? is any gelatin at all needed? what about using agar-agar.
          thanks,
          jay

        • Lisa

          June 27, 2018 at 7:15 am

          I use the gelatin to set it. You could try it without or sub with agar agar.

    27. Cindy

      March 10, 2016 at 6:28 am

      2 stars
      6.8g carbs per serving? Sorry, I don't consider this low carb.

      Reply
      • Lisa

        March 10, 2016 at 2:44 pm

        Half of those carbs are fiber and most people don't have insulin spikes with less than 10g total carbs.

        Reply
      • nicole

        August 03, 2016 at 9:02 pm

        5 stars
        Technically it's 3.3 net carbs. Definitely low carb...

        Reply
      • Joe

        October 21, 2017 at 6:35 pm

        Well then you won't be making it will you!

        Reply
    28. Serena (Serena Bakes Simply From Scratch)

      February 26, 2016 at 1:21 pm

      What a great idea!

      Reply
      • Lisa

        February 26, 2016 at 6:21 pm

        Thanks! I thought is was really a nice way to eat veggies!

        Reply
    29. Christie

      February 26, 2016 at 11:16 am

      I'm going to try this recipe ASAP. Great new way to use cauliflower!

      Reply
    30. Robin

      February 25, 2016 at 6:36 pm

      Just made the pudding. Had no stevia, so adjusted to taste. Very good. Can't wait for it to firm up some.

      Reply
      • Lisa

        February 25, 2016 at 6:42 pm

        If I allowed myself, I could have eaten it all out of the food processor still warm. Enjoy!

        Reply
    31. Jocelyn (Grandbaby cakes)

      February 25, 2016 at 3:23 pm

      This is fantastic!!

      Reply
      • Lisa

        February 25, 2016 at 6:43 pm

        Yea! So glad you liked it! 🙂

        Reply
    32. Liz

      February 24, 2016 at 11:08 am

      Wow, I need to watch my carbs so this is one fabulous way to get my chocolate fix!

      Reply
      • Lisa

        February 24, 2016 at 11:31 am

        Yes it is Liz! Almost a guiltless treat!

        Reply
    33. Megan @ MegUnprocessed.com

      February 23, 2016 at 6:15 pm

      I love using cauliflower in so many things! I add them to smoothies to make them thicker 🙂

      Reply
      • Lisa

        February 24, 2016 at 5:18 am

        Haven't tried them in smoothies, but I will soon. Thanks!

        Reply
    34. Mike Hess

      February 23, 2016 at 1:57 pm

      5 stars
      Just made and out of the processor tastes great. Not sure what the right equivalent was but I used Truvia in place of the Swerve?? Now three hours before the final tasting. Serving to unsuspecting guests so will be interesting.

      Reply
      • Lisa

        February 23, 2016 at 2:02 pm

        I love that you'll be serving to unsuspecting guests! I do that all the time. Sweetener amount is really to taste. I just added enough to my preference.

        Reply
    35. Robin

      February 23, 2016 at 11:52 am

      I was able to get cauliflower at 47 cents a head at my local discount store. Can't wait to try this. I was running out if ideas.

      Reply
      • Lisa

        February 23, 2016 at 1:06 pm

        You are so lucky. What a deal!

        Reply
    36. Alice @ Hip Foodie Mom

      February 23, 2016 at 9:04 am

      this is seriously brilliant!!! I've got to try this!

      Reply
      • Lisa

        February 23, 2016 at 11:51 am

        Thanks Alice! The taste really surprised me.

        Reply
    37. Dee

      February 19, 2016 at 8:12 pm

      Hi, this is intriguing me and I can't wait to try it. I haven't used gelatine before, do you add water to 1.5tsp of gelatine powder before mixing it in? Or do you just add 1.5tsp of gelatine powder straight to the mix?

      Reply
      • Lisa

        February 20, 2016 at 3:33 am

        No need to dissolve the gelatin in water first as it's being added to the hot cauliflower which had just been cooked. It dissolves in the puréed cauliflower because it is somewhat watery at that point.

        Reply
    38. Diana

      February 19, 2016 at 9:41 am

      I have a beautiful fresh head of cauliflower and would love to make this. Can you tell me the sugar equivalent of the stevia in the recipe? I have a terrible aversion to stevia, so I'll substitute other sweeteners for that.

      Reply
      • Lisa

        February 19, 2016 at 9:46 am

        20 drops of SweetLeaf stevia is equivalent to about 1 Tablespoon plus 2 teaspoons sugar.

        Reply
    39. Alex

      February 19, 2016 at 7:43 am

      I will definitely give this a try 😀 not sure if it would be to my taste, but it's really simple to do and we are in search of alternatives to the low carb cheesecake I usually make.

      Reply
      • Lisa

        February 19, 2016 at 8:04 am

        I was a little skeptical at first, but I'm glad I gave it a try. I hope you feel the same way. I found it very filling as well. It's a great way to sneak in a bit more vegetables too.

        Reply
    4.25 from 20 votes (5 ratings without comment)

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