Keto Pudding Recipe – Vanilla Bean – EASY 4 ingredient

Keto Vanilla Pudding Recipe
Keto Vanilla Pudding Recipe – Creamy and Smooth Vanilla Flavor

Treat yourself to our smooth and delicious Creamy Vanilla Bean Keto Pudding recipe.  

This low carb pudding recipe is also gluten free, grain free and just plain delicious!

Traditionally, puddings require a high carb thickener to create the thick and creamy texture that we love.

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By using heavy cream we’ve eliminated the need for those thickeners. We’ve relied on the natural thickening ability of egg yolks and gentle heat to make this low carb pudding recipe.

Our low carb keto pudding recipe makes 2 serves.

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.

Ingredients for Making Keto Pudding

Keto Pudding Recipe
Keto Pudding Recipe – Easy Ingredients

How To Make Keto Vanilla Pudding

  1. Place the heavy cream into a saucepan over low heat.
  2. Split the vanilla bean and scrape out the seeds, add the bean and seeds to the cream and allow to infuse for 5 minutes.
  3. Turn off the heat and set aside to cool.
  4. In a mixing bowl, add the egg yolk and erythritol and whisk until the mixture is pale.
  5. 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.
  6. 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.
  7. Pour the eggs and cream back into the saucepan and back over low heat.
  8. 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.
  9. 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.
  10. Place a sheet of cling film over the pudding and press it onto the surface to prevent a skin from forming.
  11. Place the pudding in the fridge for 1-2 hours to cool completely before enjoying.
Creamy Low Carb Vanilla Bean Pudding (Gluten Free, Keto, Sugar Free)
Keto Vanilla Pudding Recipe

Keto Pudding Recipe - Vanilla "Smooth & Creamy" - EASY 4 ingredient!

Treat yourself to our smooth and delicious Creamy Keto Pudding Recipe using real Vanilla Bean. It’s sugar-free, gluten-free, grain-free and just plain delicious!
4.69 from 93 votes
Print Pin Rate
Course: Dessert, Snacks
Cuisine: American, French
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Servings: 2 serves
Calories: 251kcal
Author: Gerri

Ingredients

  • 1 cup Heavy Cream
  • 1 Vanilla Bean
  • 3 Egg Yolks
  • 3 tablespoons Erythritol

Instructions

  • Place the heavy cream into a saucepan over low heat.
  • Split the vanilla bean and scrape out the seeds, add the bean and seeds to the cream and allow to infuse for 5 minutes.
  • 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.
  • 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

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

Try our other Keto Pudding Recipes

Keto Green Tea Matcha Chia Pudding
Keto Green Tea Matcha Chia Pudding with MCT

To make more of this Vanilla Bean Low Carb Pudding recipe adjust the card above.

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22 thoughts on “Keto Pudding Recipe – Vanilla Bean – EASY 4 ingredient”

  1. 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.

  2. 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

    • 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 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

  3. 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.

  4. 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.

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