This Low-Carb Keto Vanilla Pudding is creamy, luscious, and perfectly sweetened. It can be eaten plain or used in any recipe that calls for the boxed variety.
While we love Chocolate Pudding, there's just something so elegant and luxurious about this Keto Vanilla Pudding!
It's super smooth and creamy with a strong vanilla flavor and just the right amount of sweetness.
We usually eat this pudding plain or with whipped cream and berries. But it can also be used in any recipe that calls for the boxed variety - such as pies, tarts, parfaits, and so much more!
Or if you're looking for more keto recipes, I think you'll love this classic vanilla cake, yeast-raised cinnamon rolls, and easy chocolate fudge!
And also, this roundup from Whole New Mom of 21 Easy AIP Desserts looks delicious too!
Thickener
To thicken the sugar-free pudding, we're going to use gelatin instead of eggs or starch.
I don't use starches because they're too high carb. And while I don't have anything against eggs, when I have the opportunity to use gelatin, I take it!
Not only is it a great thickener, but it's also super healthy and great for the joints and digestive system.
Sweetener
For the sugar-free sweetener, any Low-Carb Powdered Sweetener will work. Keep in mind, though, that erythritol-based sweeteners may sometimes leave a slight cooling-like aftertaste and don't always completely dissolve.
Because of this, I prefer Powdered Monk Fruit Allulose Blend or Powdered Allulose. But again, use whatever you prefer!
Also, if you choose pure Allulose, it's only 70% as sweet as sugar. So if using this option you'll need to add a few extra tablespoons.
If you only have granulated sweetener: Place the sweetener in a super-dry blender and blend until powdered. Then, measure it out for the recipe.
Frequently asked questions
Blooming gelatin simply means sprinkling it over liquid for 3 to 5 minutes to let it soften. This ensures that the finished product is smooth.
Cows milk usually contains high amounts of sugar (12 net carbs per cup!) making it unfit for a keto-friendly diet. Because of this, I recommend using unsweetened non-dairy milk, even if you're not dairy-free. Almond, cashew, and coconut are good options.
Yes, heavy cream is considered keto-friendly if you consume dairy. It has approximately .4 net carbs per Tablespoon.
Ingredients
Here are easy ingredients to make keto vanilla pudding:
- Heavy Creamy - The base of the recipe, makes it thick and creamy!
- Unsweetened Non-Dairy Milk - Added for texture.
- Keto Powdered Sweetener - Be sure to use the powdered variety.
- Sea Salt - Enhances the flavor.
- Lemon Juice - Brightens up the flavor.
- Unflavored Gelatin - Thickener.
- Pure Vanilla - Try to use pure vanilla instead of the artificial variety for the best taste.
💭 Tip: Even if you eat dairy, be sure to use non-dairy milk. This is because traditional cow's milk is high in carbs.
Easy instructions
Step #1: Start by adding all the ingredients except the vanilla and gelatin to a medium-sized saucepan.
Step #2: Bloom the gelatin.
After the ingredients are well mixed, sprinkle the gelatin over the top of the cold mixture and allow it to bloom (or soften) for 3 to 5 minutes.
Step #3: Heat until gelatin is dissolved, whisking constantly. Then, stir in the vanilla
Once the gelatin has softened, turn the heat to medium and whisk constantly until the gelatin is completely dissolved and steam is rising.
It should look like there's a thin layer of white foam on top of the mixture. Do not bring it to a boil.
Continue whisking until you are sure the gelatin is completely dissolved. This can take several minutes.
Stir in the vanilla.
Step #4: Cool until firm.
Pour the mixture into a medium-sized mixing bowl and do not stir.
Allow to cool. Then, cover it with plastic wrap, pressing it down on top of the mixture to prevent a skin from developing on the top.
Place the sugar-free vanilla pudding in the fridge for 3 to 5 hours, or until firm.
Step #5: Process in a food processor until silky smooth and serve!
Once the mixture has been set up, transfer it to the bowl of a food processor and process until silky smooth.
Serve plain or with whipped cream and berries. Or use it in any recipe calling for a prepared box of vanilla pudding.
Storage instructions
Store this low-carb vanilla pudding in the refrigerator for up to 7 days - it makes a great make-ahead dessert!
I don't recommend freezing, as it will negatively affect the texture.
Substitutions
This recipe is gluten-free, low-carb, and keto. However, here are some substitutions to make it fit more diets:
- Dairy-Free: For dairy-free, simply replace the heavy whipping cream with one 14 oz. can of full-fat canned coconut milk. I prefer Thai Kitchen, Sprouts, Or Native Forest Brands as others may lend an aftertaste.
- Paleo: For paleo pudding, make the following changes 1) Replace the powdered sweetener with ½ cup pure maple syrup + 2 tablespoon honey 2) Add an extra teaspoon of gelatin, and 3) Use 14 oz. of full-fat canned coconut milk in place of the heavy cream.
Top tips
- For the gelatin, I like to buy a large container of Vital Proteins or Great Lakes Unflavored Beef Gelatin. However, you can also use the packets of unflavored gelatin found on the cooking aisle of the grocery store. If choosing this option, just be sure to measure carefully, as I'm unsure how much gelatin is in each packet.
- For the sugar-free sweetener, any Low-Carb Powdered Sweetener will work. Keep in mind, though, that erythritol-based sweeteners may sometimes leave a slight cooling-like aftertaste and don't always completely dissolve. Because of this, I prefer Powdered Monk Fruit Allulose Blend or Powdered Allulose.
- If you choose to use pure allulose, it's only 70% as sweet as sugar, so you'll need to add a few extra tablespoons.
If you’ve tried this Keto Vanilla Pudding Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Vanilla Pudding
Ingredients
- 1 ¾ cup Heavy Whipping Cream
- 1 cup Unsweetened, Non-Dairy Milk
- ½ cup Powdered Monk Fruit/Allulose Sweetener - see notes below for substitutions
- 1-2 pinches Sea Salt
- ½ tsp. Fresh Lemon Juice - optional but brightens up the flavor
- 1 Tbsp. + ½ tsp. Unflavored Gelatin
- 1 Tbsp. Pure Vanilla
Instructions
- Whisk together the heavy cream, non-dairy milk, sweetener, sea salt, and lemon juice in a medium-sized pot.
- Then, bloom the gelatin by evenly sprinkling it over the milk mixture and allow it to soften for 3 to 5 minutes.
- Turn the heat to medium and whisk constantly until the gelatin is completely dissolved and steam is rising. It should look like there's a thin layer of white foam on top of the mixture. Do not bring to boil. Continue whisking until you are sure the gelatin is completely dissolved. This could take several minutes.
- Remove from heat and stir in the pure vanilla. Transfer to a large, shallow bowl. Do not stir after this point. Allow to cool.
- Cover with plastic wrap, pressing it down on top of the mixture to prevent a skin from developing on the top.
- Place in the fridge for 3 to 5 hours, or until the pudding is firm.
- Once the mixture has set up, transfer to the bowl of a food processor and process until silky smooth.
- Serve plain or with whipped cream and berries. Or use in any recipe calling for a prepared box of vanilla pudding.
- Store covered in the fridge for up to 7 days.
Add Your Own Notes
Notes
- To make this recipe paleo and/or dairy-free, see the post above.
- Even if you eat dairy, be sure to use non-dairy milk. This is because traditional cow's milk is high in carbs.
- For the sugar-free sweetener, any Low-Carb Powdered Sweetener will work. Keep in mind, though, that erythritol-based sweeteners may sometimes leave a slight cooling-like aftertaste and don't always completely dissolve. Because of this, I prefer Powdered Monk Fruit Allulose Blend or Powdered Allulose.
- If you choose to use pure allulose, it's only 70% as sweet as sugar, so you'll need to add a few extra tablespoons.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Dawn says
Thank you for such a beautiful recipe ... this was a huge hit with the family! Lovely flavor profile and quick to make outside of setting time. Mine also turned out like flan using the full amount of gelatin so I will cut back next time. But I was able to add additional rice milk and mix with a hand mixer even after letting it set for the 4 hours. It worked great for my dessert recipe needs. Thank you again Cassidy!
Cassidy Stauffer says
Oh good, I'm so glad you liked it and the additional rice milk helped!!! Thanks so much for letting me know 😀
-Cassidy
Jennifer says
The flavor is so good, and I used full-fat coconut milk and oat milk for my non-dairy milk. I'm not sure what happened, but mine came out very much like a flan or vanilla jello. I didn't let it boil either. I wonder what happened! I was looking for that silkier pudding texture, but I love flan, so I'm digging it. My kids don't like the texture though. And ours formed a coconut fat crust that wasn't tasty, but it came right off. Let me know if you know where I went wrong!
Cassidy Stauffer says
Hi Jennifer!
This can be remedied by processing the pudding in a food processor after it has set up to make it silky smooth. I updated the recipe card to include this step, instead of it just being optional. I hope this helps!
-Cassidy
Jennifer says
Thank you! I will try again and tell you the result. But flavor is SO delicious and perfectly balanced. My daughter and I gobbled it down, even with the gelatin texture.
Agi Salzer says
I’m allergic to coconut. Is there anything else that I might substitute for the coconut milk? I miss vanilla pudding as much as I miss dairy and eggs. I’d be so grateful. Thanks!
Cassidy Stauffer says
Hi Agi Salzer! I use canned coconut milk to make it extra rich and creamy. You can replace it with any non-dairy milk, you just might lose some of the creaminess and it may be a tad thinner.
You may be able to use cashew cream if it was really, really well blended (just water and cashews blended) but without trying it myself I can't give you any details or know for sure how it would turn out.
If you try either of those options please come back and let me how it turned out!!
-Cassidy
Vanessa says
Hi, haven't tried this yet but looking forward to a trial run as I'd like to have it with my gluten and dairy free mince pies on Christmas Day in place of egg and dairy custard.
Question though: Can this pudding be reheated?
One tip I can provide to make it vegan (as well as removing the honey) is to use agar instead of gelatin. It doesn't behave quite the same way when prepping and you don't use as much, but the end result will be just as good 🙂
Cassidy says
Hi Vanessa! The pudding can be reheated but it will thin out when heated then thicken again when cooled. Hope this helps!!!
-Cassidy
Vanessa Webster says
Many thanks, happy holidays!
Laura says
I just finished making this recipe and put it in the fridge to cool. I haven't tasted the finished product but I did lick the spoon and OMGoodness! It is so yummy! I even reduced the maple syrup to 1/4 c. and divided it into 6 cups instead of 4 in order to keep each serving to just a couple teaspoons per doctor's orders for my daughter's elimination diet.
Cassidy says
Oh YAY Laura, I'm so glad you liked it!!!
Heather says
Love this recipe! I was wondering if you've ever used it as a base for peanut butter pudding? I chose to add a few Tbsps. of arrowroot powder (which may change the type of diet requirements it meets) and reduce the gelatin a bit (like 2.5 tsps). Prepare as instructed stirring arrowroot in prior to gelatin. I allow to cool, place in my blender adding nut butter as desired - blend for 30 seconds and pour into dishes OR place on top of nut crust - cool and sprinkle with chocolate chips, nuts, coconut flakes. I just tried adding a few Tbsps of cocoa powder to this recipe (added some additional sweetener/stevia) - it's great! Thanks for posting!
Sarah says
This was so good...great taste plus benefits of gelatin (great lakes brand). I served with caramelized peaches.
Ellie says
Hi!
I actually broke my aip diet and ate a store bought Snack Pack. And this recipe was actually much more flavorful!
I used 2 cups coconut milk to keep it aip and it turned out more like jello than pudding. Flavor was amazing though.
I'll make it again with less gelatin and see how it goes!
Thank you!
Lindsy says
Yum. Just tried this after making it earlier today. This was my first AIP treat since starting the diet 4 days ago. I used vanilla powder and homemade coconut milk to make it AIP compliant. Thanks for sharing this recipe.
Trinity A Schrieber says
That you for sharing! It is so hard to find good recipes that actually work and taste good for my little one! These are quick and easy which is even better.
Cindy says
How much is a can of coconut milk equal to in millilitres or cups?
Cassidy says
Hi Cindy, it's 13.6 oz, so just barely under 2 Cups 🙂 Hope this helps!!!
-Cassidy
Georgianna Henry says
Delicious!!! Thank u!
Cassidy says
Thank you Georgianna! I'm glad you liked it 🙂 🙂
Cheryl Hartle says
May I ask what non dairy milk substitute you recommend to make it AIP compliant? Can you just use two cans of coconut milk? Also, vanilla powder is the substitute for vanilla to make this AIP compliant. Vanilla extract is not recommended due to the alcohol. You can get it on Amazon.
Cassidy says
Thanks for the info about the vanilla Cheryl! And yes, an additional cup of coconut milk should work fine 🙂 Let me know what you think!!!!
Dana says
I love vanilla pudding!! I've cut out gluten awhile back and have recently started to cut back on dairy and sugar too, but realllllllly missing vanilla pudding so I'm very happy to find your recipe. THANK YOU!! There are so many great chocolate pudding recipes that are Paleo/AIP/Dairy free etc, but not many vanilla ones out there.
I didn't have much maple syrup left so I added 1/3 cup coconut sugar. It was absolutely delicious and I loved the gelatin to thicken it up instead of the usual cornstarch in puddings. SO much better for you!!! I couldn't wait the 2+ hours to try it so I put them in the freezer for a bit and then dug into it after about 1/2 hour...deeeelicious! Not sure if its ok to freeze gelatin but it seemed alright consistency-wise. Added some toasted coconut on top which was a great complement to the coconut flavour from the milk. THANKS again! 🙂
Cassidy says
AWESOME Dana, I'm so happy you liked it!!!! Toasted coconut sounds good 🙂
XO,
Cassidy
Renee says
This was delicious, and it was one of the main components in my Sherry English Trifle that I made for Easter Dinner. http://peacefulfoodie.com/recipe/paleo-sherried-english-trifle/. Don't worry I gave you credit.
Cassidy says
Thank you Renee! I'm so happy you liked it - and your Sherry English Trifle looks amazing!!!
-Cassidy
vegetarianmamma (Cindy) says
Kids would love this! Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share next time!
-Cindy
GiGi Eats says
I still really need to try GELATIN!
Cassidy says
Yeah, I just started using gelatin and it's awesome!!!
-Cassidy
Julia @ Swirls and Spice says
This is definitely one I want to try! Love how healthy it is!!
Cassidy says
Thanks Julia! If you get a chance to make it I would love your feedback 🙂
-Cassidy
Natalie says
Yummy! Thanks for working on and perfecting a recipe for vanilla! I don't love chocolate so I'm thrilled to see this.
Carolyn says
Me too! Best comfort food.
jackie says
What kind of gelatin do you buy/like?
thanks!
Cassidy says
Hi Jackie! I usually just buy the Knox gelatin that's found at most grocery stores but I'm going to start using the Great Lakes gelatin because I think it's more cost effective 🙂
Hope you like it!
-Cassidy
Tessa@TessaDomesticDiva says
I love pud pudding, and this one looks great! Pinned!
Cassidy says
Thanks Tessa, I hope you get the chance to make it and you like it as much as we do 🙂