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Recipe from Simpler Savory

The recipe

Sugar Free Low Carb Vanilla Pudding

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
210

2× the original author values. Recipe yield: 4 servings.

calories
420

3× the original author values. Recipe yield: 4 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 1/2 cups unsweetened almond milk — or barista-style for extra body
  • 1/2 cup heavy cream — omit for dairy free; use more almond or coconut milk
  • 1/3 cup powdered allulose — or powdered erythritol blend, to taste
  • 4 large egg yolks — room temperature if possible
  • 1/8 teaspoon xanthan gum — sprinkle while whisking to avoid clumps
  • 1 teaspoon glucomannan (konjac) powder — optional, for extra body; use 1/2 tsp for softer set
  • 1 1/2 teaspoons pure vanilla extract — or 1 teaspoon vanilla paste for specks
  • 1 tablespoon unsalted butter — or dairy-free butter; adds shine
  • 1/8 teaspoon fine sea salt — a pinch to make the vanilla pop
  • 1/8 teaspoon almond extract — optional, for bakery-style flavor
  • 3-4 drops liquid stevia — optional sweetness boost
  • 1/2 cup fresh raspberries — for serving, optional
  • 1 ounce dark chocolate (85%) — shaved, optional garnish
  • 2 tablespoons toasted unsweetened coconut — optional garnish

Instructions

  1. In a medium bowl, whisk the egg yolks with the powdered allulose until thick, pale, and ribbony.
  2. In a saucepan off heat, add almond milk and heavy cream, then sprinkle in xanthan gum while whisking constantly until completely smooth with no clumps.
  3. Place the saucepan over medium to medium-low heat and warm until steaming with tiny bubbles around the edges; do not boil.
  4. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper, then whisk in another splash until warm and smooth.
  5. Pour the tempered yolk mixture back into the saucepan, whisking steadily. Sprinkle in glucomannan (if using) and cook over medium-low, stirring in figure eights until glossy and thick enough to coat the back of a spoon.
  6. Remove from heat and whisk in butter, vanilla extract or paste, and salt. Adjust sweetness with a pinch more powdered sweetener or a few drops of stevia if desired.
  7. For an ultra-smooth finish, strain the pudding through a fine-mesh sieve into a clean bowl or measuring jug.
  8. Divide into 4 small jars or cups, or keep in one container. Press plastic wrap directly on the surface to prevent a skin.
  9. Serve warm for a plush, spoonable texture, or chill 2–3 hours for a firmer set that holds its shape.
  10. Top with raspberries, shaved dark chocolate, or toasted coconut. A tiny splash of almond extract can be added for bakery-style aroma.
  11. Refrigerate covered 4–5 days with plastic wrap touching the surface. Flavor deepens after a night.
  12. To serve warm, heat over low in a saucepan with a splash of almond milk, whisking, or microwave in 15-second bursts, stirring between each.

Notes

Store in the refrigerator 4–5 days with plastic wrap pressed directly onto the surface and a lid on the container. Rewarm gently on low heat with a splash of almond milk, whisking until smooth. If the pudding thickens after chilling, whisk in a spoonful of milk to loosen before serving.

Source: https://simplersavory.com/sugar-free-low-carb-vanilla-pudding/