Low carb pudding

1. In a saucepan, heat the milk and erythritol and dissolve the erythritol completely.
2. Beat the eggs in a bowl and pour the warm milk into the eggs a little at a time, stirring to combine.
3. Strain the pudding liquid and pour into a container. Cover the top with aluminum foil.
4. Prepare a deep baking dish and arrange the jars containing the pudding mixture inside. Pour water into the dish, filling it up to about halfway up the containers.
5. Bake in a 150°C (300°F) oven for approximately 40 minutes.

Caramel-like sauce

1. Soak the sheet gelatin in cold water to soften it. (Alternatively, sprinkle 1 teaspoon of water over the same amount of powdered gelatin and let it sit.)
2. In a saucepan, combine water, erythritol, and instant coffee, and heat it. Once everything has dissolved, turn off the heat and add the gelatin to melt it.
3. Pour over the pudding and refrigerate for at least 1 hour.