Easy Keto Pudding Recipe - Chocolate or Vanilla
This is a homemade keto pudding recipe that can be cooked in about 10 minutes and requires only a handful of ingredients. You can make chocolate or vanilla pudding that will take you back to your childhood and tastes 10 times better than boxed sugar-free pudding mixes!
Servings: 4
Calories: 229
Ingredients
- 1 cup heavy cream (note 1)
- ¾ cup water
- 1 teaspoon powdered gelatin
- ½ cup sugar free granulated sweetener (see my favorite on Amazon) (Note 2)
- ¼ teaspoon fine sea salt
- ⅓ cup unsweetened cocoa powder omit for vanilla
- 2 teaspoons vanilla extract
Instructions
Keto Chocolate Pudding
- Add the cream and water to a medium saucepan over medium heat. Whisk in the gelatin, sweetener, and salt. Whisk constantly until the gelatin is dissolved. Do not boil the liquid as it will denature the gelatin.
- Whisk in the cocoa powder and continue to whisk until the cocoa powder is completely incorporated.
- Remove from the heat and stir in the vanilla. Taste for salt and sweetness. Depending on your tastes and on the type of cocoa powder you used, you may need more salt and/or sweetener.
Keto Vanilla Pudding
- Add the cream and water to a medium saucepan over medium heat. Whisk in the gelatin and salt. Add just ⅓ cup of sweetener at this time. Whisk constantly until the gelatin is dissolved. Do not boil the liquid.
- Remove from the heat and stir in the vanilla. Taste for salt and sweetness. Depending on your tastes you may need more salt and/or sweetener.
Refrigeration procedure for both
- You can leave the pudding in the sauce pan, or you can carefully transfer it to a serving container. Optionally you can pour the chocolate pudding through a sieve if you notice any cocoa powder lumps. I only do this if I am serving to guests.
- Let the pudding cool for 5 minutes, then gently press a piece of plastic wrap on the surface of the pudding so it does not form a skin. Refrigerate for 2 to 2.5 hours to firm.
Serving
- Remove the plastic wrap and stir the pudding thoroughly. Divide the pudding into 4 portions and serve with keto whipped cream and some of a shaved sugar-free chocolate bar on top of the pudding, if desired.
Notes
- Dairy free option: Use coconut cream or full-fat coconut milk in place of the heavy cream for a dairy free version. Almond milk is not recommended as it would not produce a creamy pudding.
- Sweetener: I have linked to my favorite sugar substitute in the recipe card. This recipe is not reliant on a granulated sweetener so feel free to use your favorite, including powdered sweetener or a liquid version.
- Storage: Refrigerate the keto pudding in an airtight container for up to 4 days.
- Nutrition for low carb vanilla pudding: Calories 215, Fat: 22g, Carbs: 2g, Protein: 4g
Nutrition
Calories: 229 | Carbohydrates: 6g | Protein: 4g | Fat: 22g | Fiber: 3g