Okay, let’s go in a sweeter direction! Here’s my first of many glucomannan powder pudding recipes.
Chocolate Glucomannan Pudding
Using a wire whisk (or electric mixer), whisk together:
2 tablespoons cream and
1 cup cold water. Add:
1 packet dry hot cocoa mix and whisk until frothy and no lumps remain.
VERY slowly, sprinkle in:
2 teaspoons glucomannan powder while continually whisking. That’s it!
Sprinkle tiny amounts at a time or you’ll get white lumps. This may be smoother with the mixer, but it’s harder to beat and sprinkle at the same time (unless you have a stand mixer). I’ve also heard an immersion blender works well.
I used Swiss Miss Diet Hot Cocoa (NOT Swiss Miss Sugar-Free). It only has 3 net carbs. Nestle makes a low carb hot cocoa mix that has 5 net carbs. It would probably work just as well and only raises the carb count by 2. The cream only has 1 and the glucomannan powder doesn’t have any, so that’s still only a total of 6 net carbs with Nestle and 4 with Swiss Miss.
This is very rich and could even be divided into 2 servings to lower the carb count even more. It isn’t completely smooth; it has the texture of chocolate cream of wheat, but I like that texture personally. And my BGLs like the recipe.
I tried this with more cream, but decided the added calories weren’t worth it. It’s creamy enough for me with only 2 tablespoons. You could probably get away with no cream at all, but it might be a little watery. You could also cut down on the glucomannan powder if you wanted a thinner consistency.