This smooth and delicious creamy keto pudding recipe has just 4 ingredients. It is easy to make and the perfect low-carb dessert or snack for those looking for a sugar-free alternative.
Why You’ll Love This Recipe
- Indulgent yet Guilt-Free: Satisfy your sweet cravings without derailing your keto goals. This creamy vanilla pudding delivers all the flavor and texture of a classic dessert, minus the carbs and sugar.
- Simple & Speedy: With just 4 ingredients and minimal prep time, this recipe is perfect for those busy weeknights when you need a quick and delicious treat.
- Versatile Delight: Enjoy it on its own, layered with berries and whipped cream, or even as a decadent topping for keto-friendly cakes and pastries.
Keto Pudding Ingredients
- 1 cup Heavy Cream: Provides the rich, creamy base for the pudding.
- 1 Vanilla Bean: Infuses the pudding with a warm, aromatic vanilla flavor. Substitute with 1 teaspoon of vanilla extract if needed.
- 3 Egg Yolks: Act as a natural thickener, creating a smooth and velvety texture.
- 3 tablespoons Erythritol: A keto-friendly sweetener that adds just the right amount of sweetness without impacting your blood sugar levels.
How To Make Keto Vanilla Pudding
- Infuse the Cream: Gently heat the heavy cream in a saucepan over low heat. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the bean pod as well. Let it simmer for 5 minutes, then remove from heat and set aside to cool.
- Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks and erythritol until pale and fluffy.
- Temper the Eggs: Once the cream is cool enough to touch, slowly whisk about ¼ of it into the egg yolk mixture. Gradually add the remaining cream, whisking continuously to prevent the eggs from scrambling.
- Thicken the Pudding: Return the mixture to the saucepan and cook over low heat, stirring constantly with a silicone spatula until it thickens enough to coat the back of the spatula.
- Strain & Cool: Strain the pudding into a bowl to remove any lumps or vanilla bean pieces. Stir occasionally as it cools for about 5 minutes. For faster cooling, place the bowl in a larger bowl filled with ice water.
- Chill & Serve: Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1-2 hours or until fully set. Serve chilled and enjoy!
Tips & Tricks
- Don’t Overcook: Keep the heat low and stir constantly to avoid curdling the eggs. The pudding is ready when it coats the spatula without dripping off.
- Flavor Variations: Experiment with other keto-friendly flavorings like cocoa powder, cinnamon, or a dash of espresso powder.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Frequently Asked Questions
Can I use a sugar substitute other than erythritol in this pudding?
Absolutely! Monk fruit or allulose can be used as substitutes, but adjust the amount to taste as they may be sweeter than erythritol.
Can I make this pudding ahead of time?
Yes, this pudding is perfect for making ahead. It will keep in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 292
- Total Fat: 29g
- Total Carbs: 4g
- Net Carbs: 2g
- Protein: 6g
Keto Pudding – 4 ingredients
Learn to make this smooth and delicious creamy vanilla keto pudding recipe with just four low-carb ingredients. This pudding is easy to make and the perfect dessert or snack for those looking for a sugar-free and low-carb alternative.
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Print Pin Share EmailServings: 2 serves
Calories: 251kcal
Unit Conversion
Instructions
- Place the heavy cream into a saucepan over low heat.1 cup Heavy Cream
- Split the vanilla bean and scrape out the seeds, add the bean and seeds to the cream and allow to infuse for 5 minutes.1 Vanilla Bean
- Turn off the heat and set aside to cool.
- In a mixing bowl, add the egg yolk and erythritol and whisk until the mixture is pale.3 Egg Yolks, 3 tablespoons Erythritol
- Check the temperature of the cream, if the cream is cool enough for you to put your finger in it then it is ready to use. If not allow to sit for a little longer to cool.
- Pour ¼ of the cream mixture into the egg yolk and whisk to combine, add another ¼ of the cream and finally all of the cream. This method is called tempering and allows the eggs to slowly warm up without cooking.
- Pour the eggs and cream back into the saucepan and back over low heat.
- Using a silicon spatula continually stir the mixture until it begins to thicken. The mixture is thick enough when it coats the spatula without dripping off.
- Pour the pudding, through a strainer, into a clean mixing bowl and continue to stir as it cools for 5 minutes. To cool quicker, place the bowl of pudding into larger bowl filled with ice cubes.
- Place a sheet of cling film over the pudding and press it onto the surface to prevent a skin from forming.
- Place the pudding in the fridge for 1-2 hours to cool completely before enjoying.
Notes
STORING: Store the pudding in the fridge for up to three days. Pudding is not suitable for freezing.
Nutrition
Serving: 140g | Calories: 251kcal | Carbohydrates: 2g | Protein: 6g | Fat: 25g | Saturated Fat: 29g | Cholesterol: 455mg | Sodium: 58mg | Potassium: 118mg | Sugar: 0g | Vitamin A: 2140IU | Vitamin C: 0.7mg | Calcium: 112mg | Iron: 0.7mg
Made this recipe?Tag me at @myketokitchen
This keto vanilla pudding recipe makes two servings.
Try our other Keto Pudding Recipes
Have you checked out all our Dessert Recipes? Our Vanilla Cheesecake Fat Bombs are super popular, not to mention our Custard Pie and Berry & Vanilla Jello Ring.
Adjust the card above to make more of this Vanilla Bean Low Carb Pudding recipe.
Do you see any reason why I couldn’t just add cocoa powder to this to make it chocolate pudding?
You can certainly give it a go Judy, I think it would work.
Can you skip the first step, of warming the cream, if you are not adding vanilla bean? Or is there another reason to heat the cream, let it cool, and then heat again with the other ingredients?
Hi Jess,
I have always warmed the cream first, even if using vanilla extract.
You only need to warm the cream a little when using extract, just warm enough that you can comfortably dip your finger in and hold it for a few seconds. Warming the cream helps the eggs temper, or heat slowly, so they don’t cook and scramble when placed over the heat.
I hope that helps!
I have this pudding cooling in the fridge as I type. This was just as easy as the lemon curd I made a couple weeks back. For anyone that is sensitive to the erythritol after taste, consider using 1-3 tsp less. I’m going to try it with 2 tbsp next time myself.
Great tip!!
Is it alright to use 2% milk to make this custard?
Hi Lubna,
Using milk will result in a runny pouring custard – not a pudding. I hope that helps.
I’ve made this recipe a few times and it’s perfect!
Super easy (I use vanilla extract) and always double the recipe because my children love it too!
Thanks
Thank you! This is my second time on keto and this is the first keto dessert that actually satiated my sweet tooth, texture and taste were great! I don’t care for xylitol so I used combination of monk fruit and stevia. Going to make a double batch next time.
Hi!
How long are you supposed to stir while on low heat to get it to thickness?
I’ve been stirring for over 7 min and it feels like nothing is happening
Hi Alice,
It can take 15-20 minutes, depending on how low your low heat is.
I used 2 tbsp vanilla instead of a vanilla bean. Pudding was very grainy, even after straining. Taste was okay; texture was not.
Hi Sarge,
If your pudding is grainy, you have overcooked it. The straining is just to remove the vanilla bean. It may be able to be saved through blending, but I suggest cooking it less next time.
I am so glad I read the comments before making this! I guess I overheated the pudding because it separated. I put the mixture into the food processor for about a minute- problem solved! It turned out perfect and absolutely delicious!
I agree with another person about using a little less erytheritol. I used 2 tbsp, but I tend to like things less sweet in general. I also added 3 heaping tbsp of cocoa powder to the heavy cream in the beginning to make it chocolate pudding. Thank you for another great recipe!
This looks delicious and I’m excited to make it! I’m just curious… why do you need to strain the pudding?
Hi Lauren,
The pudding is strained to remove pieces of the vanilla bean.
I made this recipe and doubled it for 4 servings. I added unsweetened coconut flakes and chia seeds after I strained it. Thank you foe this awesome pudding recipe, its going to be a big hit for me in my Keto Journey.
Could I use coconut milk or coconut cream instead of heavy cream ?
Hi Maggie,
You sure can. We have a Dairy Free Pudding recipe on the way in the near future 🙂
Looks lovely. Do you have a chocolate pudding recipe?
Hi Angie
It’s not on the website right now, but it’s coming
I am lactose intolerant, what can i use instead of heavy cream? Would an almond/cocnut based coffee creamer work?
Hi Lilian,
You could use coconut cream or even almond or coconut milk – the pudding may come out a little thinner than pictured though. I hope that helps
Hi!
Can I use stevia? If so how much you recommend? Thanks!
Hi Jenna,
You most certainly can. The amount will depend on whether you are using liquid, granulated or powdered stevia. The label on your sweetener should be able to tell you how much is equivalent to using sugar – just match that amount to the 3 tablespoons that are needed for the recipe. If you find it isn’t sweet enough, just add a little more. I hope this helps.
Gerri
Hi Johanna,
Cooking at a high heat or not stirring enough can both contribute to the pudding splitting. Try cooking at a lower heat.
Gerri
This is SO delicious and creamy!!! Today was my second time making this luscious pudding! Thanks so much!!!-
Hello Judy,
So glad you like the pudding and that it turned out so well for you. We love hearing positive feed back 🙂
Can I use xylitol instead of erythritol? I don’t have erithrytol :/
Hi Alyssa,
You certainly can.
Gerri
Sounds great. I’m making this tomorrow night! Thanks for a great idea.
Hi Lynn,
Let us know how it goes!
Gerri
This recipe looks yummy!! Can I substitute Vanilla Extract? and if so, what amount would I need. I don’t have any vanilla beans. Thanks for all your hard work.
Hi Dita,
1 teaspoon of Vanilla Extract is the equivalent of 1 Vanilla Bean. Thank you for your kind words 🙂
Gerri