A silky smooth, easy keto vanilla pudding recipe that uses a handful of clean ingredients and is quick to make. You're going to love the creamy texture.
Many people think of pudding as pre-made in a cup or a mix from a box, but it is so easy to make from scratch. Plus no preservatives.
If you love quick and easy keto desserts you're going to want to make our Keto Mug Cake next.
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Why you'll love this recipe
- Full of vanilla flavor
- Silky smooth and creamy texture
- Five minutes of prep
- Easily double or triple for a crowd. Or make the day ahead.
- Perfect treat for any time of day
This sugar free pudding recipe has the perfect level of sweetness and it's incredibly delicious on its own or served with keto candied pecans and topped with keto whipped cream.
Key ingredients
Heavy whipping cream - This is an essential ingredient, so don't switch this out for half and half. See later in the post for dairy free options.
Powdered sugar free sweetener - for the smoothest results, you have to use a powdered sweetener.
Egg yolks - gives the pudding it's creamy custard-like texture and adds a bit of protein.
Vanilla bean paste or extract - adds flavor and depth.
Have a question about the ingredients in this easy keto vanilla pudding recipe? Please leave it in the comments below.
Substitutions
Heavy cream - You can make this dairy-free by using full fat coconut milk in place of the heavy cream.
Xanthan gum - Xanthan gum helps thicken this keto pudding but if you don't want to use it you can leave it out and increase the 2 egg yolks to 3 egg yolks.
If you love making easy keto friendly desserts, try our easy keto pumpkin mug cake next.
How to make keto pudding
Step 1: Add heavy whipping cream, sweetener, vanilla, xanthan gum, and salt to a saucepan. Whisk the mixture to ensure there are no lumps. Heat just until it begins to come to a boil.
Step 2: Remove the pan from the heat and let it sit for 1-2 minutes. Add the egg yolks and whisk them to combine.
Step 3: Return the pan to the stove and set the heat to low/medium. 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.
Step 4: Remove the pan from the heat, allowing it to cool for up to 3-5 minutes at room temperature. Spoon into dessert cups or jars. Gently press plastic wrap flush to the surface of the pudding, to prevent a skin from forming. Chill in the refrigerator for 1 hour or until set.
Please see the printable recipe card below for a complete list of ingredients and instructions.
For another dessert that doesn't requiring baking, try our no bake keto cheesecake.
Expert tip
Use a whisk. I know it sounds simple, but trust us, it makes a big difference with the consistency. A spoon will not get rid of any lumps nor will it aerate your keto vanilla pudding. A whisk is needed for silky smooth and fluffy pudding.
FAQs
If your pudding is not thickening, we suggest you continue to cook over low/medium heat. If that doesn't do the trick, simply add a ¼ teaspoon of xanthan gum to a little bit of cold water and make a slurry. Then add the slurry to your keto pudding and cook for a little longer.
If you have lumps in your keto vanilla pudding, it most likely curdled from the eggs being added when the mixture was too hot, or cooking on too high heat. Remove your pudding from any heat and use an immersion blender to smooth everything out.
Storage instructions
Transfer the pudding into an airtight container and gently press a sheet of plastic wrap flush to the pudding surface before adding the airtight lid. This will prevent a skin from forming on the top layer of the pudding. Refrigerate for up to 3 days.
What to serve with keto vanilla pudding
This simple and delicious low carb dessert pairs well with keto fruit, such as berries, keto whipped cream, or chopped nuts.
Walnuts, with four grams of protein per ounce and only two grams of net carbs, add healthy fats and protein to this sugar free pudding.
Sprinkling cinnamon or a pinch of nutmeg on top of this keto pudding can add a warm, spiced flavor. A fresh mint leaf garnish adds color and texture.
Other easy keto dessert recipes
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Did you make this keto pudding? Stop back by and let me know what you thought.
📖 Recipe
Keto Pudding
Equipment
Ingredients
- 1 cup heavy whipping cream
- ¼ cup powdered sugar-free sweetener we used Swerve or Lakanto
- 2 egg yolks
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- ½ teaspoon xanthan gum
Instructions
- Heat heavy whipping cream, sweetener, vanilla, salt and xanthan just until it starts to boil.
- Remove the pan from the heat and let it site for a minute. Add the egg yolks and whisk them in to combine.
- Return the pan to the stove and set the heat to low/medium.
- 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.
- Remove the pan from the heat. Pour pudding into serving cups or jars
Notes
- Dairy free - Use full fat coconut milk in place of the heavy cream.
- Xanthan gum helps thicken this keto pudding but if you don't want to use it you can leave it out and increase the 2 egg yolks to 3 egg yolks.
- Gently press a sheet of plastic wrap flush to the pudding surface before adding an airtight lid. This will prevent a skin from forming on the top layer of the pudding. Refrigerate for up to 3 days.
- Switch up the flavors with different extracts like pumpkin spice extract or coconut extract for a fun twist.
Mary
I made this but used chia seeds in the place of xanthan gum. It made 2 half cup servings instead of 4 servings. It was delicious though and I would definitely make it again!
MARIA CASTRO
Doubled the recipe and added one small packet of gelatin also added banana flavoring. I used it to make a banana cream pie. MMMMM
Four Score Living
Thanks for sharing what you used. I am so glad you like it.
Karine
Prepared exactly per instructions. Came out great both my kid and I really enjoyed it. Thank you!
Kris
Tripled the recipe, used 1/2 cup of agave in the triple batch.? Used total of 10 egg yolks. Increased vanilla to three tablespoons. Came out lovely. Just for grins I whipped half the whites into a merengue style fluff and mixed in half of this into the pudding while it was still hit but cooling. It gave it a nice lift and almost a brûlée taste and texture
Four Score Living
I am so glad you like it. Thank you for sharing what you used.