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)
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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
Nutrition
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.