Bloom the Gelatin: Pour the fresh lemon juice into a small bowl. Sprinkle the gelatin evenly over the surface of the juice and set it aside. This allows the gelatin to soften.

Gently Scramble the Eggs: In a large non-stick skillet, combine your 4 beaten whole eggs and 1 cup of liquid egg whites. Place the skillet over medium heat. Gently stir and fold the eggs, as if you’re making a soft scramble. Cook them until they are just cooked through but still soft and moist. Do not brown them!

Blend Everything Until Velvety: Immediately transfer the hot scrambled eggs to a high-speed blender or a food processor. Add the unsweetened coconut milk (or heavy cream), your low-carb sweetener, and the bloomed gelatin-lemon juice mixture.

Blend on high speed for 30-60 seconds. Scrape down the sides and blend again if needed. The result should be a smooth, liquidy, and slightly frothy mixture with no lumps.

Taste and Adjust: Carefully taste the liquid. Add a few more drops of stevia or a tiny bit more lemon juice if needed. Remember, the flavors will be slightly more subtle when chilled.

Pour and Chill: Pour the smooth pudding mixture evenly into 3 six-ounce serving jars, ramekins, or bowls. Place them in the refrigerator, uncovered, and let them chill for 2-3 hours, or until the pudding is firm and set.