Egg-White Tahini Chocolate Pudding
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Low-GL, high-protein take on the viral boiled egg pudding --
yolks swapped for tahini, almond milk base,
honey at 35g with salt doing the balancing.

Ingredients
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* Hard-boiled eggs, whites only (5, about 165g whites)
* Tahini, well-stirred (45 g)
* Cocoa powder, Dutch-process if you have it (18 g)
* Unsweetened almond milk (120 ml)
* Honey (35 g)
* Vanilla extract (9 g)
* Fine salt (3/4 g)

Preparation
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* Boil eggs for 7 minutes --
  no longer, or sulfur flavors develop.
* Move straight to an ice bath and chill fully.
* Peel the cold eggs and separate out the whites.
  Save the yolks for something else.
* Add the whites, tahini, cocoa powder, almond milk,
  honey, vanilla extract, and salt to a blender.
* Blend on high until completely smooth --
  a full 1-2 minutes, scraping down once.
  Any graininess means keep blending.
* Taste.
  If egg or tahini bitterness comes through,
  add another 5g of cocoa and blend again.
  If it needs sweetness, add allulose to taste.
  Thin with a splash of almond milk if too thick.
* Portion into four ~100g servings (ramekins or small jars)
  and refrigerate at least 2 hours.
  It thickens as it sets and tastes better cold.
  Keeps up to 4 days covered.

Notes
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Serving size: 4 portions of ~100g each (about a standard ramekin),
roughly 130 kcal, 7-8g protein, ~8g net carbs per serving.
Almond milk drops the lactose sweetness,
so taste at the blend stage --
if it needs more,
add allulose rather than honey to keep the GL flat.
Blend longer than feels necessary;
the whites-plus-tahini emulsion needs the time.