Keto Pudding Recipe – Vanilla Bean – Low Carb 4 ingredient, Easy!

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Keto Vanilla Pudding Recipe in a bowl
Keto Vanilla Pudding Recipe – Creamy and Smooth Vanilla Flavor

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!

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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

Keto Pudding Recipe ready to serve
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 silicone 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 a 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 Vanilla Pudding 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!
4.99 from 152 votes
Print Pin
Course: Dessert, Snacks
Cuisine: American, French
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 2 hrs 25 mins
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

Our low carb keto pudding recipe makes 2 serves.

Try our other Keto Pudding Recipes

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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.

 

 

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32 thoughts on “Keto Pudding Recipe – Vanilla Bean – Low Carb 4 ingredient, Easy!”

    • Hi Lubna,

      Using milk will result in a runny pouring custard – not a pudding. I hope that helps.

  1. 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.

    Reply
  2. 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?

    Reply
    • 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!

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