Keto Pudding
An easy recipe for keto vanilla pudding that uses a handful of ingredients and is quick to make. You're going to love this keto pudding recipe.
Servings: 4 servings
Calories: 261kcal
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.
Nutrition
Serving: 1/2 cup | Calories: 261kcal | Carbohydrates: 4g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 153mg | Sugar: 4g