Keto Vanilla Pudding
This easy, made from scratch Keto Vanilla Pudding is so rich and creamy, you’ll never think about using store-bought sugar-free pudding again.
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❤️ Why You’ll Love this Easy Vanilla Pudding Recipe
- Rich and sweet vanilla flavor
- Silky creamy texture that rivals traditional pudding
- Sugar-free and kid friendly
- Only takes 15 minutes to make
If you ask me, homemade vanilla pudding is one of the most overlooked desserts ever! Though it may not be super fancy like this Crème Brûlée or Chocolate Mousse it’s a wonderful, comforting, sweet and silky-smooth dessert that deserves a lot more attention than it gets.
While there are many types of store-bought sugar-free puddings to choose from, most are loaded with preservatives and hidden sugars. That’s not the case with this recipe. With just a few simple Keto-friendly ingredients, you’ll make a tastier and much healthier version from scratch in just 15 minutes.
Once you see how easy it is to make this Keto pudding recipe, you can have a sweet but guilt-free dessert anytime you have sweet tooth cravings.
🛒 What’s in Keto Vanilla Pudding
- Heavy whipping cream
- Unsweetened vanilla almond milk
- Monk fruit/allulose
- Egg yolks
- Vanilla bean paste (or vanilla extract)
- Xanthan gum
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Low Carb Vanilla Pudding
Heat a saucepan to medium and add in the heavy cream and almond milk. Allow it to come to a gentle simmer (not boiling).
In a mixing bowl, add in the sweetener, salt and egg yolks. Using a hand mixer, mix together for 2 minutes, until they’ve increased in volume and are lighter in color.
Temper the egg yolk mixture by slowing whisking in a ladle full of the heavy cream mixture. Repeat with another ladle full.
Tip: This helps to slowly bring the temperature of the eggs up, so once they’re added to the saucepan they won’t curdle or scramble.
Whisk the egg yolk mixture into saucepan with the heavy cream mixture.
Simmer on low heat for 8-10 minutes or until it thickens enough to coat the back of a spoon.
Tip: You might be tempted to increase the heat, but don’t do it! If you cook the custard too high, you risk scrambling the eggs.
Slowly whisk in 1/4 teaspoon xanthan gum and vanilla bean paste (or extract), then continue whisking until it’s smooth with no lumps. Allow to cook for 1 more minute. If the pudding hasn’t thickened up enough, whisk in another 1/4 teaspoon of the xanthan gum and cook for another minute.
Tip: I don’t recommend starting with 1/2 teaspoon of xanthan gum, because it might thicken too much. If you’ve ever used it before, you know that too much is not a good thing.
Pour the pudding through a fine mesh strainer to make sure there are no bits of cooked egg.
Allow to sit at room temperature for 10-15 minutes, then cover with plastic wrap touching the pudding. This will help prevent a skin from forming on top. Chill in the fridge for at least 1-2 hours or until it has set and is thickened nicely.
Serve this gluten free pudding with a dollop of whip cream and some homemade Keto Vanilla Wafers.
Tip: If you wanted to make this into banana flavored pudding, add in 1/2-1 teaspoon of banana extract.
How Do I Thicken Homemade Pudding
Make sure you’re cooking the egg yolk mixture until it begins to thicken. With the addition of xanthan gum, it should reach a thick consistency without any trouble.
Ways to Serve Vanilla Low Carb Pudding
This pudding is delicious enough with just a simple dollop of sugar free whipped cream, but here are some other creative desserts you can make with a batch:
- With cookies: Serve it with these homemade, Vanilla Wafers or Lady Finger Cookies and top it with a dusting of unsweetened cocoa powder.
- Pudding fruit cups: Top cups of this pudding with mixed berries for a simple and nutritious Keto snack.
- Layered in a trifle dish: You can layer it with Keto Angel Food Cake or Pound Cake for a truly decadent dessert.
- Make a pie: If you allow the pudding mixture to cook just a little longer it becomes thick enough to make pie filling. Add it to this Gluten-Free Pie Crust for a delicious Keto vanilla cream pie.
Is Sugar Free Pudding OK on Keto?
Homemade sugar free pudding it perfectly fine for Keto. With just one net carb per serving, it makes the perfect guilt-free keto snack.
Is Jello Pudding Keto Friendly?
Simply put, no, it’s not. One of the first ingredients on a box of sugar free Jello pudding is maltodextrin.
According to this article on Perfect Keto, maltodextrin is a “highly-processed thickening agent and sweetener extracted from different high-carb sources: corn, potato, rice, tapioca, or wheat. But even though it comes from natural ingredients, there’s nothing healthy about this saccharide.“
More Keto Dessert Recipes
- Vanilla Cupcakes
- Chocolate Pudding
- Ricotta Lemon Cake
- Strawberry Shortcake
- Blackberry Cheesecake Bars
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Keto Vanilla Pudding
Ingredients
- 1 2/3 cups heavy cream
- 2/3 cup unsweetened vanilla almond milk
- 1/2 cup monk fruit/allulose
- 3 egg yolks
- 1/2 teaspoon vanilla bean paste, or 1 tablespoon pure vanilla extract
- 1/4 – 1/2 teaspoon xanthan gum
- Pinch of salt
Instructions
- Heat a saucepan to medium and add in the heavy cream and almond milk. Allow it to come to a gentle simmer (not boiling).
- In a mixing bowl, add in the sweetener, salt and egg yolks. Using a hand mixer, mix together for 2 minutes, until they’ve increased in volume and are lighter in color.
- Temper the egg yolk mixture by slowing whisking in a ladle full of the hot heavy cream mixture. This helps to slowly bring the temperature of the eggs up, so once they’re added to the saucepan they won’t curdle or scramble. Repeat with another ladle full.
- Whisk the egg yolk mixture into saucepan with the heavy cream mixture.
- Simmer on low for 8-10 minutes or until it thickens enough to coat the back of a spoon.
- Slowly whisk in 1/4 teaspoon xanthan gum and vanilla bean paste (or extract), then continue whisking until it’s smooth with no lumps. Allow to cook for 1 more minute. If the pudding hasn’t thickened up enough, whisk in another 1/4 teaspoon of the xanthan gum and cook for another minute.
- Pour the pudding through a fine mesh strainer to make sure there are no bits of cooked egg.
- Allow to sit at room temperature for 10-15 minutes, then cover with plastic wrap touching the pudding. This will help prevent a skin from forming on top. Chill in the fridge for at least 1-2 hours or until it has set and is thickened nicely.
- Serve with a dollop of whip cream and some homemade Keto Vanilla Wafers.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Hi this recipe looks delish. How many servings is it?
Thank you so much! I included that information in the recipe card. This recipe makes 4 servings.
I have a recipe that calls for 6 cups of vanilla (custard) pudding. Does this entire recipe yield that much— or will I need to double it?
Thank you so much!
I do not measure the finished pudding. I just divide it into portions when it’s done. If I had to give you a rough guess, I would say this recipe makes approximately 2.5 cups of pudding.
How much is a serving? 1 cup? Thank you!!
When I list servings, I always do so by dividing the whole recipe into servings, not necessarily by indicating a measurement. This recipe makes 4 servings.
I’ve read the ingredients and directions numerous times and don’t see when you add the almond milk. Do I add it with the heavy cream? Looks delicious and want to try. Thank you
Donna
Sorry about that, I’ve corrected the recipe to include it!
Yum…pudding!
It really is so tasty.