Paleo Cauliflower Rice Pudding

Cauliflower rice pudding (paleo and sugar free!)

My quest to find delicious, no-one-will-know-the-difference paleo desserts continues. And today, I have a real treat for you:

CAULIFLOWER rice pudding that is completely guilt-free.

It’s rich, creamy, and totally satisfies my dessert cravings.

Can I get a whoop whoop for the amazing versatility of cauliflower?!

Paleo Cauliflower Rice Pudding - Sugar free & DELICIOUS!

When I discovered the original recipe on Cookies To Kale, it took me approximately 1 second to decide that I was going to make the recipe – and approximately 1 minute to grab my purse and keys and head out the door to the grocery store.

And once I made the dish, I fell in love.

Then I made it again. And again. And again. Once a week for the past 4 weeks, to be exact.

It’s even giving my beloved paleo freezer chocolate a run for its money.

If you’re looking for an absolutely mouthwatering keto dessert, please give this one a try!

Tip: Serve this dessert in individual mason jars

Ingredients to make Paleo Cauliflower Rice Pudding

Healthy Fats

I made a few modifications to the recipe I followed. Namely, adding the fat back in.

As we know, healthy fats like coconut cream, coconut oil, butter, and egg yolks don’t make us fat. Sugar and processed carbs do. The healthy fats make our hair shiny and our skin supple. In addition to doing a million other good things for our bodies, healthy fats also satiate us. In this particular dessert, the coconut cream and whole egg make this something that not only tastes great – but also satisfies you in a healthy way.

I grew up eating low-fat everything. Since going paleo, it’s been interesting (and delicious) to eat more fats. I don’t shy away from avocado or homemade mayo. I snack on olives and nuts. I cook my eggs in butter. I eat lots of bacon and I even cook with the grease.

And my body is loving the change. I feel great and my back pain is getting better every day.

Toppings Galore

The cauliflower rice pudding is good on its own, but I think the toppings make the dish. Don’t be afraid to pile them on. Here are some ideas:

  • Toasted nuts (pecans, walnuts, almonds, etc.)
  • Cinnamon
  • Melted butter
  • Fresh berries
  • Fresh apples or peaches
  • Heavy cream (whipped or unwhipped)
  • Chocolate chips

Cauliflower rice "pudding" that is paleo and keto-friendly. Click through for recipe!

I highly advise you to make this dessert today. Don’t wait. And whatever you do, don’t feel guilty about eating it!

Paleo Cauliflower Rice Pudding
Yield: 4 servings

Paleo Cauliflower Rice Pudding

To rice cauliflower: Place cauliflower pieces in a food processor and pulse about 20 times, until the cauliflower is finely minced - about the size of regular rice grains. You can finely chop the cauliflower with a knife. Be warned: To get the right consistency, this make take up to 10 minutes or longer.

Optional sweetener: If you're not paleo or sugar-free and you want to try this recipe, feel free to use sugar instead of the stevia. I would start with a tablespoon and go from there. This recipe is paleo and keto-friendly. You can leave the stevia out completely if you want.

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes


  • 2 cups riced cauliflower (about 1/2 medium head)
  • 1/2 cup coconut cream
  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1 teaspoon cinnamon
  • 2 packets stevia, or a few drops of liquid stevia
  • Toppings: Fresh berries, nuts, cinnamon, melted butter, chocolate chips, etc.


  1. Place riced cauliflower, coconut cream, and almond milk in a large microwaveable bowl. Microwave on high for 2 minutes.
  2. Transfer cauliflower mixture to a medium-sized saucepan. Beat in egg. Add cinnamon and stevia. Turn on heat to medium-high and cook, stirring often, for about 5 minutes, until it begins to thicken. Remove from heat and allow to cool.
  3. Serve warm or cold with desired toppings. Store extras in the fridge for up to 3 days.
Cauliflower "rice" pudding. Paleo, sugar-free, gluten-free, and easy to make. Click through for instructions!

17 Responses to “Paleo Cauliflower Rice Pudding”

  1. 1

    Feast on the Cheap — October 2, 2015 @ 9:03 pm

    OK, I am completely intrigued. Cauliflower rice pudding? Say what?!

    • Haley replied: — October 8th, 2015 @ 2:51 am

      Yes! You have to try it to believe it 🙂

  2. 2

    Simon — November 26, 2015 @ 9:46 am

    Why do you use the microwave? 

    • Haley replied: — November 29th, 2015 @ 7:19 pm

      This is the quickest, easiest way to par cook the cauliflower.

  3. 3

    Amy — May 10, 2017 @ 2:54 am

    When you say coconut cream, are you talking about the stuff in a can, like coconut milk, except the thick fatty later, or rather the coconut cream that is also sometimes called coconut manna (pureed coconut)?

    Also, is there any chance you’ve ever made this without a microwave?  I don’t have one but this sounds delicious!


    • Haley replied: — May 10th, 2017 @ 3:37 am

      Hi Amy – I used the thick coconut cream that you buy at Trader Joe’s. It’s unsweetened. However, coconut milk would also work – I’d just maybe use a little less (or drain excess if there is any)
      It’s been a long time since I’ve made this, but I do believe I made it in the microwave at least once. Good luck!

  4. 4

    Amanda — October 3, 2017 @ 6:34 pm

    This recipe is fantastic. I added nutmeg to suit my own preferences, and have had it cold and hot and love it both ways. I did end up adding more water once it was in the saucepan to cook the cauliflower down more, as I prefer mine without any bite left to it for pudding.

    • Haley replied: — October 24th, 2017 @ 3:28 am

      Awesome tips. Glad you liked it!

  5. 5

    Janice — October 23, 2017 @ 10:22 pm

    Can you tell me if / what the Stevia can be substituted with ie, honey or maple syrup?

    • Haley replied: — October 24th, 2017 @ 3:11 am

      Yes, you can use Stevia. Good question!

  6. 6

    Laura Barry — January 27, 2018 @ 5:32 am

    Hi, I don’t eat eggs. Can you suggest a natural thickener ? Thanks.

    • Haley replied: — February 25th, 2018 @ 2:18 am

      Hmm… you stumped me. You could maybe try a 1/2 teaspoon of cornstarch dissolved in some water, and stirring that in as it cooks. Or there are probably some other healthy, alternative thickeners out there. Sorry I can’t be of more help!

  7. 7

    Clare — February 6, 2018 @ 4:23 am

    Anybody tried this completely unsweetened? Maybe just with fruit on top?

  8. 8

    Sunnygrrl — February 6, 2018 @ 11:20 pm

    Tastes like sweetened cauliflower. Also, egg ended up scrambled when following directions as written.

    • Haley replied: — July 23rd, 2018 @ 2:00 pm

      The egg shouldn’t scramble if you follow the directions and beat it in after 2 minutes of microwaving. The cauliflower doesn’t get too hot in the microwave, it just heats it up to the point where you can temper the eggs in. Hope this helps!

  9. 9

    Bernyce — February 16, 2018 @ 6:30 pm

    Can you use frozen riced cauliflower -thawed and drained?

    • Haley replied: — February 25th, 2018 @ 2:11 am

      I haven’t tried, but I think that would work. Just make sure to drain well…

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