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.
Rate it
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.
