Learn how to make this smooth and delicious Creamy Vanilla Bean Keto Pudding recipe with just four low-carb ingredients.
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.
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 it 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 it 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 warm up slowly 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 skin from forming.
- Place the pudding in the fridge for 1-2 hours to cool completely before enjoying.
Keto Pudding 4 ingredients (2g Carbs)
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!
Print Pin Email Servings: 2 serves
Calories: 251kcal
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
This keto vanilla pudding recipe makes two 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.
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!