Sugar-Free Butterscotch Pudding – Rich, Creamy, and Ridiculously Low-Carb

Butterscotch was my jam growing up—but the boxed stuff is a sugar trap and the classic stovetop recipes aren’t exactly keto-friendly. After multiple tweaks (and a few scrambled yolks), this version nails the caramelized butter flavor with a silky texture—without sugar, starch, or guilt.

💡 The Secret Behind This Low-Carb Win

• Coconut cream brings the luscious, fatty base—without dairy bloat.
• Brown sugar alternative (like Sukrin Gold or Swerve Brown) delivers that deep, molasses-y butterscotch note.
• Yolks thicken naturally (no cornstarch needed).
• Xanthan gum finishes the job and sets it just right in the fridge.
• You only need a few spoonfuls—it’s that rich.

🧾 Ingredients That Kept It Keto

• ½ cup Sukrin Gold (or Swerve Brown) – Low-carb sweetener with that warm brown sugar flavor.
• ¼ tsp sea salt – Balances all that buttery sweetness.
• 2 cans coconut cream (13.5 oz each) – Or ~3⅓ cups heavy cream if you prefer dairy.
• 4 egg yolks – Adds silkiness and acts as a natural thickener.
• 1 tsp liquid stevia (or adjust to taste) – Complements the brown sweetener without carbs.
• 3 tbsp butter – Adds that caramel depth.
• ⅛ tsp nutmeg – Optional, but brings warmth.
• 1 tbsp vanilla extract – Always.
• ½ tsp xanthan gum – Thickens without cornstarch. Adjust as needed.

🔁 Custom Tweaks I’ve Tried

Swap	Outcome	Still Keto?
Heavy cream instead of coconut	Slightly richer, more dairy-sweet	Yes
Allulose instead of Sukrin	Softer set, still caramel flavor	Yep
Guar gum instead of xanthan	Softer, more jello-like texture	It works, but not my favorite

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Cooked egg bits	Didn’t temper yolks slowly	Always add hot cream gradually, whisk constantly
Gritty texture	Used granular sweetener	Always use powdered or fully dissolved sweeteners
Too runny	Not enough xanthan or undercooked	Simmer longer, or increase gum to ¾ tsp if needed

👩‍🍳 How to Make It (Step-by-Step)

1. In saucepan, combine Sukrin Gold, sea salt, and coconut cream. Heat until boiling.
2. Reduce to low and simmer 2 more mins.
3. In a bowl, beat egg yolks. Slowly add ½ cup of hot cream mixture to temper.
4. Pour yolk mix back into pot. Bring to a gentle boil, stir constantly.
5. Cook until thickened (about 2 more mins).
6. Remove from heat. Stir in butter, vanilla, nutmeg, stevia.
7. Sprinkle xanthan gum while whisking to avoid clumps.
8. Let cool 15 mins, stirring occasionally.
9. Chill in jars or ramekins until set (about 2 hours minimum).

🧠 Smart Moves I Always Use

• I whisk the xanthan gum through a fine sieve before sprinkling—no gum blobs.
• If I accidentally overheat and scramble a bit? I strain it through a mesh sieve before chilling.
• Best served with keto whipped cream + sea salt flakes if you’re fancy.

🧊 Storage + Tracking Tips

• Fridge: Keeps 5–6 days in a sealed jar or ramekin.
• Freezer: Texture may separate—not ideal for freezing.
• Macros: Perfect fat-to-carb ratio for a fat bomb disguised as dessert.

❓ What I Googled Before Making This

Does butterscotch flavor need real sugar?
Nope. Brown erythritol or allulose + butter gives you the same vibe.

Can I use whole eggs?
Technically yes, but yolks only = creamier texture and better set.

Is this dairy-free?
Yes, if you use coconut cream. If not, heavy cream works just fine.

🧾 Full Nutrition Facts (Per Serving – 1/12 of batch)

Nutrient	Amount
Calories	197 kcal
Total Fat	20.3g
Saturated Fat	16.5g
Cholesterol**	78mg
Sodium	72mg
Potassium	182mg
Total Carbohydrates	3.9g
Dietary Fiber	1.5g
Sugar Alcohol	10g (erythritol)
Net Carbs	~2.4g
Protein	2.5g
Vitamin A	150 IU
Vitamin C	2.5 mg
Calcium	20 mg
Iron	1.3 mg

Check out More Recipes:

• Sugar-Free Vanilla Pudding – Low-Carb, Silky, and Spoon-Lickin’ Good
• Sugar-Free Chocolate Pudding – Creamy, Decadent, and Only 4.8g Carbs
• Sugar-Free Banana Pudding – No-Bake, Low-Carb, and Surprisingly Legit