Learn to make this smooth and delicious creamy vanilla keto pudding recipe with just four low-carb ingredients. This pudding is very easy to make and is the perfect dessert or snack for those looking for a sugar-free and low-carb alternative.
Traditionally, pudding requires a high-carb thickener to create the thick and creamy texture 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 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. Place the pudding bowl into a larger bowl filled with ice cubes to cool quickly.
- 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 it.
Keto Pudding 4 ingredients (2g Carbs)
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.
Print Pin Email Servings: 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
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.
Do you see any reason why I couldn’t just add cocoa powder to this to make it chocolate pudding?
You can certainly give it a go Judy, I think it would work.
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!
I have this pudding cooling in the fridge as I type. This was just as easy as the lemon curd I made a couple weeks back. For anyone that is sensitive to the erythritol after taste, consider using 1-3 tsp less. I’m going to try it with 2 tbsp next time myself.
Great tip!!
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.
I’ve made this recipe a few times and it’s perfect!
Super easy (I use vanilla extract) and always double the recipe because my children love it too!
Thanks
Thank you! This is my second time on keto and this is the first keto dessert that actually satiated my sweet tooth, texture and taste were great! I don’t care for xylitol so I used combination of monk fruit and stevia. Going to make a double batch next time.
Hi!
How long are you supposed to stir while on low heat to get it to thickness?
I’ve been stirring for over 7 min and it feels like nothing is happening
Hi Alice,
It can take 15-20 minutes, depending on how low your low heat is.
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.
I am so glad I read the comments before making this! I guess I overheated the pudding because it separated. I put the mixture into the food processor for about a minute- problem solved! It turned out perfect and absolutely delicious!
I agree with another person about using a little less erytheritol. I used 2 tbsp, but I tend to like things less sweet in general. I also added 3 heaping tbsp of cocoa powder to the heavy cream in the beginning to make it chocolate pudding. Thank you for another great recipe!
This looks delicious and I’m excited to make it! I’m just curious… why do you need to strain the pudding?
Hi Lauren,
The pudding is strained to remove pieces of the vanilla bean.
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.
Could I use coconut milk or coconut cream instead of heavy cream ?
Hi Maggie,
You sure can. We have a Dairy Free Pudding recipe on the way in the near future 🙂
Looks lovely. Do you have a chocolate pudding recipe?
Hi Angie
It’s not on the website right now, but it’s coming
I am lactose intolerant, what can i use instead of heavy cream? Would an almond/cocnut based coffee creamer work?
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
Hi!
Can I use stevia? If so how much you recommend? Thanks!
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 Johanna,
Cooking at a high heat or not stirring enough can both contribute to the pudding splitting. Try cooking at a lower heat.
Gerri
This is SO delicious and creamy!!! Today was my second time making this luscious pudding! Thanks so much!!!-
Hello Judy,
So glad you like the pudding and that it turned out so well for you. We love hearing positive feed back 🙂
Can I use xylitol instead of erythritol? I don’t have erithrytol :/
Hi Alyssa,
You certainly can.
Gerri
Sounds great. I’m making this tomorrow night! Thanks for a great idea.
Hi Lynn,
Let us know how it goes!
Gerri
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.
Hi Dita,
1 teaspoon of Vanilla Extract is the equivalent of 1 Vanilla Bean. Thank you for your kind words 🙂
Gerri