Keto Butterscotch Pudding Recipe

Keto Butterscotch Pudding (Sugar-Free & Low-Carb)

Ingredients:

• 1 ¾ cups heavy cream

• ¼ cup unsalted butter

• ½ cup Keystone Pantry Allulose

• ½ tsp salt

• 2 large egg yolks

• ½ tsp vanilla extract

• ½ tsp xanthan gum (for thickening)

Instructions:

1. Prepare the Butterscotch Base

   • In a saucepan over medium heat, melt the butter.

   • Add Keystone Pantry Allulose and salt, stirring constantly. Let it cook until it becomes golden brown and caramelized (about 3–5 minutes).

2. Incorporate the Cream

   • Slowly pour in the heavy cream, whisking continuously to prevent clumping. Simmer for another 3 minutes, allowing the flavors to meld.

3. Temper the Egg Yolks

   • In a small bowl, whisk the egg yolks.

   • Slowly add a few spoonfuls of the hot butterscotch mixture into the yolks while whisking (this prevents scrambling).

   • Pour the tempered yolk mixture back into the saucepan, whisking continuously.

4. Thicken the Pudding

   • Reduce heat to low and sprinkle in xanthan gum, whisking constantly.

   • Cook for 2–3 more minutes until the mixture thickens and coats the back of a spoon.

5. Finish with Vanilla & Chill

   • Remove from heat and stir in vanilla extract.

   • Pour pudding into serving cups, cover with plastic wrap (pressing it onto the surface to prevent skin from forming), and chill for at least 2 hours before serving.

Serving Suggestions:

✔ Top with whipped cream
✔ Sprinkle with sea salt or keto-friendly chocolate shavings
✔ Drizzle with extra keto butterscotch sauce

Nutrition Facts

Servings: 4
Serving Size: ~½ cup