A creamy vanilla flavored keto pudding that’s flavorful with a natural sweetness while staying sugar free. It’s smooth and easy to make in a matter of minutes for. dessert to crave your sweet tooth!
Recently, I created a chocolate keto pudding that just blew me away. Having the Jello brand in my lunch box as a kid just brought back memories. Not too sure why I stopped eating it but maybe I thought I was too much of an adult.
Is Sugar Free Pudding The Same As Keto
No it isn’t! Here is why, you may look at the nutrition facts and say the net carbs are low and in the range of keto. If you look closer you’ll see much more. Most are sweetened with Maltitol which has a higher glycemic index than sugar. This makes it much worst with causing glucose spikes.
To add, they are thickened with cornstarch as well. Honestly, I personally am not against using cornstarch in my recipes or in general. Yet, I notice a bunch of people are. Due to cornstarch being a starch it will dissolve fast in your body. Whether enough is used to cause a huge issue is debatable and varies from person to person.
Can I Use Chia Seeds
Yes you can! But, for this recipe the thickener is gelatin. With that said I have a keto chia pudding recipe that can be used if you want chia seeds as a thickener.
Get The Best Flavor
In this recipe I suggest using a flavoring over an extract. You’ll get far more of a punch of flavor than an extract would bring. I love Olive Nation and they have a great vanilla flavor. That is what I used in this recipe and it stood out well!
How To Make Keto Pudding
In making this recipe I used gelatin as a thickener. To start, in a separate bowl bloom gelatin in 1/4 cup of heavy cream.
Turn a small pot on medium heat and add heavy cream and sweetener in. Bring heavy cream to the point of steaming. Do not let it boil! If it even begins to simmer lower the heat. Once steaming add in vanilla flavoring and bloomed gelatin from the side.
Turn off heat and continue to stir. You want the gelatin to melt all the way to avoid lumps.
Transfer to a bowl. If worried the gelatin didn’t melt all the way simply run it through a strainer. Cover with plastic wrap allowing the plastic to touch the top of the keto pudding in order to prevent skin from forming.
Refrigerate for about 2-3 hours until it sets. Once it has set remove and give it a stir then serve!
Helpful Recipe Tips
- Avoid overheating, do not let this recipe boil. A slight simmer is ok if it gets too hot just drop the heat and it’ll be fine. Yet, with heavy cream and chocolate overheating will cause curdling and separation.
- Why not use xanthan gum, I personally don’t like the texture that comes with it. You are welcome to give it a try if you just don’t want to use gelatin. Start off with 1/4 teaspoon. You can also use chia seeds to thicken using this recipe here.
- Granulated or powdered sweetener, I have seen some bloggers swear by one or the other but in a recipe such as this one the sweetener is melting anyway so it doesn’t matter.
- Serve with cookies, I love the Highkey Snacks vanilla wafer cookies with this recipe. They add a crunchy texture and inviting wafer flavor in each bite.
Keto Dessert Recipes You’ll Love
- No Bake Cheesecake
- Snickerdoodle Mug Cake
- Chocolate Chip Coconut Flour Mug Cake
- No Bake Keto Cookies
Keto Pudding
Ingredients
- 2 cup heavy cream
- 1/4 cup keto sweetener (1/4-1/2 cup taste for desired sweeteness)
- 2 tablespoon vanilla extract
- 1 teaspoon gelatin
Instructions
- Bloom gelatin by mixing 1/4 cup of heavy cream with 1/2 teaspoon of gelatin powder. Set aside. This is a 1/4 cup out of the 2 cups not extra. Meaning you will start the next step with the remaining 1 3/4 cup heavy cream.
- In a pot on medium low heat add heavy cream. Then add in sweetener, vanilla flavoring. Mix until smooth and combined. This will happen with the heat rising.
- Allow mix to get hot. It should steam but don't let it boil. If you see bubbles rising turn the heat off.
- Once mix is steaming add in bloomed gelatin. Continue stirring and allow to fully melt. Gelatin needs to fully dissolve. If not you'll get lumps.
- Pour into a bowl after mix is smooth again. If worried about lumps pour it through a strainer. To avoid the skin on the pudding over plastic wrap and make sure to have the plastic touching the top of the pudding. This is what prevents the skin from forming.
- Refridgerate for an hour or 2 so gelatin can set. Remove the plastic and give it a good stir. Serve. I was able to fill 6 3.5oz of the jars.
Video
Notes
Helpful Recipe Tips
- Avoid overheating, do not let this recipe boil. A slight simmer is ok if it gets too hot just drop the heat and it’ll be fine. Yet, with heavy cream and chocolate overheating will cause curdling and separation.
- Why not use xanthan gum, I personally don’t like the texture that comes with it. You are welcome to give it a try if you just don’t want to use gelatin. Start off with 1/4 teaspoon. You can also use chia seeds to thicken using this recipe here.
- Granulated or powdered sweetener, I have seen some bloggers swear by one or the other but in a recipe such as this one the sweetener is melting anyway so it doesn’t matter.
- Serve with cookies, I love the Highkey Snacks vanilla wafer cookies with this recipe. They add a crunchy texture and inviting wafer flavor in each bite.
Hi! I can not wait to try this! Do you have any brands of keto sugar that work best?
I like to use allulose or monk fruit. The monk fruit brand I use is Lakanto but for allulose I have used several over the years. As long as the only ingredient is allulose you should be fine.