Prepare the konjac rice according to instructions: Put it into a sieve, wash it under cold water for 2 minutes until the rice is well strained, bring a pot of water to the boil and cook the rice for 3 minutes. Strain the konjac rice.

In a saucepan, combine konjac rice with 1 ½ cup heavy cream, sweetener, salt, vanilla seeds, and spices.

Cook over medium heat for 15-20 minutes until somewhat dense.

Beat the egg and stir it in with the remaining ½ cup heavy cream. Add in some dried tart cherries (optional).

Cook for another 2 minutes, stirring constantly.

Remove from heat and stir in butter.

Distribute the Keto Rice Pudding in 4 cups. Let cool down completely in the fridge (overnight is best), and sprinkle with cinnamon powder before serving.