keto vanilla pudding come together with almond flour and butter for a dessert that holds its own next to the bakery classics. Almond flour gives the dough structure without the grit, and a pinch of salt keeps the sweetness honest. Two bowls and roughly half an hour cover most of the work.
With its rich vanilla flavor and smooth texture, this pudding is not only simple to make, but it also satisfies your sweet cravings without compromising your dietary goals.
Low-Carb Keto Vanilla Pudding Delight
This creamy Keto Vanilla Pudding is made with almond milk, low-carb sweeteners, and just a handful of simple ingredients. The recipe takes about 20 minutes and serves 4 people, making it a quick treat for any occasion.
Ingredients
- 2 cups unsweetened almond milk (or coconut milk)
- 1/4 cup erythritol or your preferred low-carb sweetener
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder (optional for chocolate variant)
- 3 tablespoons cornstarch or xanthan gum for thickening
- 1/4 teaspoon salt
- 1/2 teaspoon butter (optional for richness)
Instructions
- Combine Ingredients: In a medium saucepan, mix the almond milk, sweetener, vanilla extract, cornstarch (or xanthan gum), and salt.
- Heat the Mixture: Over medium heat, continuously whisk the mixture until it begins to thicken and comes to a gentle boil.
- Whisk until Smooth: Continue to whisk for an additional 2-3 minutes until the pudding is smooth and has reached the desired consistency.
- Add Butter: If desired, stir in the butter for added richness and a silky texture.
- Chill: Remove from heat and let the pudding cool slightly, then transfer to serving bowls and refrigerate for at least 1 hour before serving.
- Serve: Enjoy the pudding chilled, topped with whipped cream or a sprinkle of cinnamon if preferred.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 120kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Net Carbs: 3g
These keep about five days in the fridge and freeze for a few months without losing much. Thaw them overnight in the container so condensation stays on the lid, not on the surface. A short rest at room temperature brings the texture back before serving.
