A few pantry staples almond flour, butter, cream cheese, and vanilla are all it takes to make these keto butterscotch pudding work. The dough comes together in one bowl, and the leftovers stay good for three days in a covered tin.
The recipe is simple and can be prepared in just a short time, making it an ideal choice for a quick yet indulgent treat.
Delicious Keto Butterscotch Pudding Recipe
This keto butterscotch pudding offers a luxuriously smooth texture with a caramel-like finish, making it an excellent dessert option. It takes approximately 20 minutes to prepare and sets in the fridge for a delightful chilled treat.
Ingredients
- 2 cups unsweetened almond milk
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum (for thickening)
- Optional: Whipped cream or sugar-free chocolate shavings for topping
Instructions
- Combine Dry Ingredients: In a saucepan, whisk together the almond milk, erythritol, cocoa powder, and salt until well blended.
- Heat Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent it from sticking.
- Add Thickeners: In a small bowl, mix the xanthan gum with a little water to create a slurry. Gradually whisk this into the pudding mixture until it thickens to your desired consistency.
- Incorporate Flavors: Remove the pan from heat and stir in the butter and vanilla extract until melted and incorporated.
- Cool and Serve: Pour the pudding into serving dishes and allow it to cool at room temperature before refrigerating for at least 2 hours. Serve chilled, topped with whipped cream or chocolate shavings if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus chilling time
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 5g
These travel well for a packed lunch and hold their shape for a few days at cool room temperature. For longer storage, wrap them tightly and freeze for up to two months, then thaw overnight in the fridge.
