- In a separate bowl, using a hand mixer, beat
together the egg yolks, almond milk, and salt until light
and foamy. - With the mixer on low speed, slowly add the
protein powder to the beaten egg whites and mix just
until incorporated. Add the egg yolk mixture to the egg
white mixture and gently fold to combine. - Carefully take the hot pan out of the oven and
pour the drippings into the batter. Give the batter a
quick stir and pour the batter into the pan (if using a
muffin pan, fill each well about two-thirds full). Put the
pan back in the oven and cook until the pudding is
puffed and dry, 15 to 20 minutes (or 30 minutes if
using a pie pan). Allow to rest for a few minutes before
removing from the pan. - This dish is best served fresh, but any extras can
be stored in an airtight container in the refrigerator for
up to 3 days. Reheat on a baking sheet in a preheated
350°F oven for 5 minutes or until warmed through.
tip: If you are a vegetarian, you can use coconut oil
rather than beef drippings to grease the pan.