Low Carb Ketogenic Vanilla PuddingTreat yourself with our smooth and delicious Creamy Low Carb Vanilla Bean Pudding. It’s sugar free, 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. By using heavy cream we’ve eliminated the need for those thickeners and relied on the natural thickening ability of egg yolks and gentle heat.

Our pudding recipe makes 2 serves.

Vanilla Pudding ketogenic Low Carb recipe my keto kitchen

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 Your Creamy Low Carb Vanilla Bean Pudding:

Instructions for Making Your Creamy Low Carb Vanilla Bean 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.

If you want to make a larger batch of Creamy Low Carb Vanilla Bean Pudding, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Creamy Low Carb Vanilla Bean Pudding (Gluten Free, Keto, Sugar Free)
Low Carb Ketogenic Vanilla Pudding
Creamy Low Carb Vanilla Bean Pudding
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Treat yourself with our smooth and delicious Creamy Low Carb Vanilla Bean Pudding. It’s sugar free, gluten free, grain free and just plain delicious!
Servings Prep Time Cook Time Passive Time
2serves 10minutes 15 minutes 2hours
Servings Prep Time
2serves 10minutes
Cook Time Passive Time
15 minutes 2hours
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
  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.
  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.
Recipe Notes

Nutrition Facts
Creamy Low Carb Vanilla Bean Pudding
Amount Per Serving
Calories 350 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 20g 100%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 421mg 140%
Sodium 41mg 2%
Potassium 87mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 5g 10%
Vitamin A 31%
Vitamin C 1%
Calcium 8%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.