Learn how to make this smooth and delicious Creamy Vanilla Bean Keto Pudding recipe with just 4 low-carb ingredients.
This low carb vanilla pudding recipe is also gluten-free, grain-free, and so tasty!
Traditionally, pudding requires 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. We rely on the natural thickening ability of egg yolks and gentle heat to make this low carb pudding recipe.
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.
Keto Pudding Ingredients
- 1 cup of Heavy Cream
- 1 Vanilla Bean
- 3 Egg Yolks
- 3 tablespoons of Erythritol
How To Make Keto Vanilla Pudding
- 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 silicone 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 a 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.
Keto Vanilla Pudding 4 ingredient
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
Our low carb keto pudding recipe makes 2 serves.
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.
To make more of this Vanilla Bean Low Carb Pudding recipe adjust the card above.
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.