Sugar-Free Vanilla Pudding – Low-Carb, Silky, and Spoon-Lickin’ Good

Old-school pudding relies on cornstarch and sugar, which means 20+ grams of carbs in one cozy little cup. Even some sugar-free versions use mystery thickeners or leave you with a weird gelatin jiggle. I’ve tested this with keto pantry staples and landed on a version that’s smooth, sweet, and totally keto legit.

💡 Why This Recipe Actually Works (Low-Carb Edition)

• Egg yolks provide thickness and creaminess—just like custard.
• Xanthan gum (a pinch!) replaces cornstarch as the stabilizer.
• A blend of heavy cream and unsweetened almond milk keeps the fat high and the carbs low.
• Stevia + erythritol blend gives that mellow vanilla sweetness without spikes.

🧾 Ingredients That Kept It Keto

• 1 cup heavy cream – Rich, thick, and keeps the pudding satisfying.
• 1 cup unsweetened almond milk – Lightens it up without adding carbs.
• 2 egg yolks – Natural thickener and texture booster.
• ¼ cup granulated erythritol or allulose – Sweetness without blood sugar drama.
• ¼ tsp pure stevia (or more erythritol) – Helps round out flavor.
• ¾ tsp pure vanilla extract – Warm, bakery-style vanilla.
• ⅛ tsp xanthan gum – Thickens it just enough. Sprinkle, don’t dump.
• Pinch of salt – Enhances the vanilla and rounds the sweetness.

Optional:

• 1 tsp butter – Adds a rich, custardy note (I use it if I’m going for extra indulgent).

🔁 Keto Swaps That Actually Work

Swap	What Changes	Still Works?
All almond milk	Less creamy	Yes, but more watery texture
Coconut cream	Thick + tropical vibe	Yep
Collagen instead of xanthan	Doesn’t thicken	No go
Monk fruit/stevia blend	Smooth sweetness	Yes, preferred

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Lumpy pudding	Xanthan gum clumped	Sprinkle while whisking constantly
Too runny	Not enough yolk or gum	Use full-fat cream + don’t skip thickener
Eggy taste	Overheated the yolks	Keep it at a gentle simmer, not a boil once eggs are added

👩‍🍳 How to Make It (Step-by-Step)

1. Heat 1 cup heavy cream + 1 cup almond milk in a saucepan over medium-low until warm (not boiling).
2. In a bowl, whisk egg yolks, sweeteners, vanilla, salt, and xanthan gum.
3. Slowly temper the warm milk into the yolk mix (add a little at a time, whisking constantly).
4. Pour everything back into the saucepan and cook gently, stirring constantly, until thick enough to coat the back of a spoon (about 5–7 mins).
5. Remove from heat. Stir in butter if using.
6. Let cool slightly, then cover and refrigerate at least 3 hours. It thickens more as it chills.

🧠 Keto Cooking Tricks That Help

• Tempering the yolks is crucial—don’t dump hot milk in all at once or you’ll get scrambled eggs.
• I sprinkle xanthan through a fine mesh sieve into the egg mix. No clumps, ever.
• Want extra silky texture? Blend before chilling with an immersion blender.

🧊 Storage + Tracking Tips

• Fridge: Keeps 4–5 days in sealed glass jars.
• Freezer: Not recommended—texture breaks.
• Macros (per ½ cup serving):
  ~180 kcal | 17g fat | 2g net carbs | 3g protein

❓ The Questions I Always Get

Can I make this dairy-free?
Yes—use coconut cream instead of heavy cream. Still rich, still sets.

Can I use gelatin instead of xanthan gum?
Yes, but it’ll be more “jello” than pudding. Not as creamy.

Does this taste like eggs?
Not if you temper correctly and use good vanilla.

🧾 Full Nutrition Facts (Per 1 Serving – ~½ Cup)

Nutrient	Amount
Calories	182 kcal
Total Fat	17g
Saturated Fat	10g
Monounsaturated Fat	~4g
Polyunsaturated Fat	~1g
Cholesterol	170mg
Sodium	60mg
Potassium	90mg
Total Carbohydrates	3.3g
Dietary Fiber	0.2g
Sugar Alcohol	5g (erythritol)
Net Carbs	~1.5g
Protein	3.2g
Calcium	~80mg
Iron	~0.2mg
Vitamin A	~600 IU
Vitamin D	~25 IU

Check out More Recipes:

• Sugar-Free Chocolate Pudding – Creamy, Decadent, and Only 4.8g Carbs
• Sugar-Free Banana Pudding – No-Bake, Low-Carb, and Surprisingly Legit
• Keto Chocolate Cake – Sugar-Free, Moist, and Actually Fluffy