Creamy, smooth, and delicious Keto Vanilla Pudding that is made with only 5 simple ingredients and 3 easy steps!
Keto Vanilla Pudding offers a delightful alternative for those following a low-carb, high-fat diet. This indulgent treat provides a luscious and creamy texture, without compromising flavor. The richness of the vanilla complements the keto lifestyle, as it can be enjoyed as a guilt-free dessert. Its versatility allows for various toppings and accompaniments, making it a versatile option that satisfies the cravings of keto enthusiasts. By using alternative ingredients and sweeteners, such as stevia or monk fruit extract, this pudding becomes a delectable choice for those seeking a low-carb and sugar-free option. Pair it with fresh berries or a dollop of whipped cream to enhance the overall experience. Keto Vanilla Pudding is a great way to enjoy a decadent and delicious treat while staying true to your dietary goals.
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INGREDIENTS YOU NEED
- 2 cups unsweetened almond milk
- 1/3 cup monk fruit or granulated sweetener of choice
- 2 tbsp cornstarch OR 1 tbsp xanthan gum for keto
- 2 tsp vanilla extract OR 1 vanilla bean pod beans scraped out
- 1 pinch salt
Instructions To Make Keto Vanilla Pudding
- In small to medium saucepan over medium heat, add in your almond milk, monk fruit, and cornstarch and whisk until well combined.
- Turn your heat down to low and start whisking constantly to avoid any clumps.
- After whisking for 5-7 minutes, the mixture will thicken like pudding, stir in your vanilla bean pods or vanilla extract and your salt.
- Divide equally into 4 containers and place in your fridge for at least 4 hours and enjoy!
Keto Vanilla Pudding
Ingredients
- 2 cups unsweetened almond milk
- 1/3 cup monk fruit or granulated sweetener of choice
- 2 tbsp cornstarch OR 1 tbsp xanthan gum for keto
- 2 tsp vanilla extract OR 1 vanilla bean pod beans scraped out
- 1 pinch salt
Instructions
- In small to medium saucepan over medium heat, add in your almond milk, monk fruit, and cornstarch and whisk until well combined.
- Turn your heat down to low and start whisking constantly to avoid any clumps.
- After whisking for 5-7 minutes, the mixture will thicken like pudding, stir in your vanilla bean pods or vanilla extract and your salt.
- Divide equally into 4 containers and place in your fridge for at least 4 hours and enjoy!
Notes
Nutrition
Frequently Asked Questions About Keto Vanilla Pudding
Great options are soy milk, coconut milk, cashew milk, oat milk, and rice milk.
Place in an airtight container and store in your fridge.
More Recipes You Might Enjoy:
- Easy Gluten Free Keto Nanaimo Bars
- Quick and Easy 3 Ingredient Keto Fudge
- Easy Keto Strawberries And Cream Dessert
- Easy Homemade 2 Ingredient Vanilla Extract
- Easy Low Carb Sugar Free Gluten Free Lemon Bars
- Healthy Sugar Free Keto Low Calorie Strawberry Jello Parfait
- Easy Keto Vegan Soft Caramels
- Keto Desserts
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Delicious!
Thank you!
Excited to try this! Are the macros posted for the cornstarch or xantham gum version? Thanks!
These macros are the xanthan gum version 🙂
Would the texture or thickening be affected if we used pure stevia (so, very little) instead of the sweetener you’ve suggested? In other words, can we use pure stevia and still get a good, thick pudding like yours?
Thank you.
Sometimes stevia can react different in baking, but I think it should work as long as you are using a granulated sweetener. Let me know how it goes! 🙂
It worked well.
The issue was with the xanthum gum. 1T is too much…and I know this because I used a bit less and the texture was still more firm than it should have been.
I hate xanthum gum!
Thanks for the feedback!
I made the cornstarch version and it worked perfectly!
That’s great to hear!
Can you use coconut milk instead or maybe oat? Would the fat content of the coconut milk make the recipe too thick?
Oat milk should work great!
This is awesome, have been looking for a low-calorie vegan desert and this helped me find a solid recipe.
I ended up using extra creamy oat milk and added in one serving of Jordan’s Skinny Syrups for each serving of oat milk, in this case 2 servings. After that I added in 1tbsp of xanathan gum and 1 serving of swerve/allulose for sweetening along with 1/4 tsp of sea salt. Ended up trying out a white chocolate pudding and a cotton candy pudding; the white chocolate I botched a bit as I was still experimenting, but it turned out quite well, the cotton candy was pretty much perfect and was difficult to not eat. Luckily it was very low in calories and simply the equivalent of a couple glasses of oat milk. I didn’t heat it at any point since I was using xanathan gum and it turned out quite well!
Your recipe helped a lot with zeroing in on a recipe that worked with flavoring syrups, thanks for sharing this!