Christmas preparations

Every year I make Christmas pudding but it is sooo high in sugars and carbs that last year I made up my own recipe that, though not Keto, is lower in carbs so made me feel better. My partner thinks I should sell them.

This year I’m sharing the love and yesterday made 7 to give as presents, the house so smelt of Christmas and sharing with you.

I’ve given 3 different methods of cooking them so I hope that helps. I don’t have an Instant Pot so I’ve kinda said follow the instructions for that but I don’t think it will be dissimilar to the pressure cooker instructions.

This is a real crowd pleaser and slightly healthier than primal puddings.

Can’t show it out of the bowl as not eating it yet.

Lower Carb Christmas Pudding

This makes either 1 1 litre pudding with some left over or 3 smaller ones

450g mixed fruit, soaked overnight in brandy

100g dried sour cherries

100g dates or prunes, pitted and chopped

200g beef suet, grated


280g sweetener of your choice, I used 200g stevia gold and 80g monk fruit

100g ground almonds/almond meal

100g ground walnuts/walnut meal

4-5 tsp mixed spice/ pumpkin spice (cinnamon, nutmeg,cloves, etc)


3 large eggs, beaten

Stout, I used Guinness


Weigh all the first section of fruit and suet into the bowl you soaked the fruits in and combine well with any left over liquid.

Add all the dry ingredients and combine well.

Add eggs and thoroughly mix through you mixture

Add as much stout as you need to make a slightly sloppy mixture

Place in bowls and tightly cover with either lid or baking parchment and foil.

Cooking 3 different ways

Slow cooker/crock pot

Fill with water so it will be about 1/2 way up your bowl

Bring water to simmering

Place some sort of stand on the bottom to place your bowl on, I used a large jar lid

Cover and leave simmering for 8-9 hours, I left it going overnight topping up the water just before I went to bed

Pressure Cooker or Instant Pot

Place on a stand in cold water up to halfway up your bowl

Put on lid and bring up to full pressure or setting for stem puddings

Cook for 1 hr 45 mins for the large pudding or 1 hr 15 mins for smaller ones, for instant pot this will differ.

After time is up let pot depressurise naturally, check pudding if not quite done put back I pot can cook for another 20 mins at pressure.

On Hob Steamer

My steamer has an insert and extra sections so I was able to do 2 at the same time

Place pudding on a stand in cold water that comes 1/2 way up the bowl and cover

Bring water to the boil turn down the heat and allow to simmer

Steam for 2-2 1/2 hours


Cool thoroughly place a sheet of baking parchment on top of pudding, reseal and then wrap in cling film/glad wrap

Store in fridge or freeze

Instant pot cooking instructions

Put in the trivet and add 2 cups water to the pot.

Place pudding bowl into instant pot

Cover with lid, leaving the sealing valve open so it can vent.

Set to Saute function.

Once instant pot starts to steam set to “Less Heat” Saute function or use the “Adjust” button that allows you to change Saute setting.

Steam the pudding for 15 minutes.

After steaming, seal the release valve of cooker turn off from Saute cycle, then set to high pressure for 35 minutes.

2 Comments Add yours

  1. Joanna says:

    This looks divine. But where are you finding monk fruit in the UK?


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