🍮 Keto Vanilla Pudding: A Silky, Low-Carb Classic

Sweetened with Keystone Pantry Allulose

There’s something undeniably comforting about a bowl of vanilla pudding. It’s creamy, smooth, and nostalgic. But traditional pudding is packed with sugar and starch—two things the keto lifestyle avoids. That’s where this version shines: it delivers all the indulgence with none of the carb guilt.

This keto vanilla pudding uses Keystone Pantry Allulose to mimic the traditional sweetness without raising your blood sugar. Plus, with a thoughtful balance of ingredients like egg yolks, cream, and vanilla, it turns out luscious and satisfying every time.

Let’s dive into the full recipe—and explain why each ingredient matters.

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🧂 Ingredients & Their Purpose

✅ 2 cups unsweetened almond milk

This acts as the base of the pudding. It’s mild in flavor, low in carbs, and helps stretch the richness of the cream without overpowering the delicate vanilla. You can also substitute with full-fat coconut milk for a dairy-free version or even more richness.

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✅ 1/2 cup heavy cream

Heavy cream brings that decadent mouthfeel we associate with classic puddings. It’s high in fat (which is great for keto) and creates a luxurious texture that almond milk alone can’t provide.

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✅ 1/2 cup Keystone Pantry Allulose

This is your sweetener—and it’s a superstar. Allulose is a rare sugar that tastes and behaves like regular sugar but has virtually no impact on blood glucose or insulin. It dissolves beautifully, helps with caramelization and texture, and doesn’t crystallize like erythritol often does. That means your pudding stays smooth, creamy, and free of grittiness.

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✅ 4 large egg yolks

Egg yolks are the primary thickener in this recipe. When gently heated, the proteins in the yolks coagulate and create a rich, custard-like consistency. They also contribute a golden color and add to the creaminess.

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✅ 2 tablespoons butter

Butter enriches the pudding and adds a silky finish. It also enhances the flavor and helps carry the vanilla aroma across your palate.

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✅ 2 teaspoons vanilla extract

This is the flavor heart of the recipe. Vanilla brings warmth and depth, and in a recipe this simple, high-quality vanilla extract makes a big difference. Use pure vanilla—not imitation—for the best result.

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✅ 1/4 teaspoon xanthan gum

Since we’re skipping cornstarch (which is high in carbs), we need a keto-friendly thickener. Xanthan gum does the job wonderfully—it helps stabilize the pudding and gives it that spoon-coating texture we all love. A little goes a long way, so don’t overdo it.

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✅ Pinch of salt

Salt in dessert? Absolutely. It doesn’t make the pudding salty—it actually balances the sweetness and enhances the flavor of the vanilla. Without it, the flavor can fall flat.

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🍳 Instructions (with Pro Tips)

1. Heat the liquid base gently

In a medium saucepan over medium heat, combine the almond milk, heavy cream, and Keystone Pantry Allulose. Stir occasionally until the mixture is warm and steaming—but don’t let it boil.

🧠 Why heat it slowly?
Gentle heat ensures the allulose dissolves evenly and prepares the liquid for tempering the egg yolks. Boiling too early can scald the milk or affect the final texture.

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2. Temper the egg yolks

In a separate bowl, whisk the egg yolks, xanthan gum, and salt together until smooth. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks, whisking constantly.

🧠 Tempering is key!
This step gently brings up the temperature of the egg yolks so they don’t scramble when added to the hot liquid. It’s the difference between smooth pudding and sweet scrambled eggs.

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3. Cook until thickened

Pour the tempered yolk mixture back into the saucepan. Return to medium-low heat, stirring constantly with a silicone or wooden spoon. Cook for 5–7 minutes, or until the pudding thickens and coats the back of the spoon.

🧠 Custard science:
At around 160–170°F (71–77°C), the egg yolks begin to coagulate, thickening the mixture. Stirring constantly prevents lumps and creates a velvety texture.

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4. Add butter and vanilla

Once thickened, remove from heat and stir in the butter and vanilla extract until smooth and glossy.

🧠 Flavor and finish:
Butter adds richness, while the vanilla blooms in the residual heat, releasing its aroma and flavor fully into the pudding.

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5. Chill to set

Pour into ramekins or small serving dishes. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours, or until fully set.

🧠 No skin, please!
Direct contact with plastic wrap keeps the surface smooth and silky, just like the puddings from childhood (but way healthier).

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🥄 Serving Suggestions

• Top with keto whipped cream and fresh berries

• Layer with keto granola or crumbled almond cookies for a parfait

• Use as a filling for low-carb tarts or cream puffs

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🔢 Nutrition (Approximate, per serving)

• Calories: 210

• Fat: 19g

• Net Carbs: 2.5g

• Protein: 4g

Note: Nutrition may vary depending on milk choice and specific brands used.

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🧁 Final Thoughts

This keto vanilla pudding is proof that you don’t need sugar or starch to enjoy a classic dessert. Each ingredient serves a specific purpose—from the rich yolks to the low-glycemic allulose—and together, they create something truly satisfying. Whether you’re following a ketogenic diet or simply want a lighter option, this recipe checks every box.

Keto Vanilla Pudding FAQ – Sweetened with Keystone Pantry Allulose

1. What makes this pudding keto-friendly?
This pudding uses Keystone Pantry Allulose instead of sugar, a low-carb sweetener that doesn’t spike blood glucose or insulin. Combined with healthy fats from heavy cream and butter, and the use of almond milk, this recipe keeps carbs extremely low while delivering classic creamy texture.

2. Can I make this dairy-free?
Yes! Swap heavy cream with full-fat coconut cream and use a non-dairy milk such as coconut or cashew milk. The pudding will remain rich and creamy, though the flavor may be slightly different.

3. What is the purpose of egg yolks in this recipe?
Egg yolks are the main thickener, creating a custard-like texture. They also add natural richness and a golden hue, giving the pudding that classic velvety mouthfeel.

4. Why is xanthan gum used instead of cornstarch?
Cornstarch is high in carbs, which isn’t keto-friendly. Xanthan gum is a low-carb thickener that stabilizes the pudding and gives it a smooth, spoon-coating texture.

5. How do I avoid a skin forming on the pudding?
Press plastic wrap directly onto the surface of the pudding before chilling. This prevents a skin from forming and keeps the pudding silky.

6. Can I sweeten this with other keto-friendly sweeteners?
While you can, Keystone Pantry Allulose is ideal because it dissolves easily, doesn’t crystallize, and mimics sugar’s texture and sweetness perfectly. Other sweeteners may alter texture or aftertaste.

7. How should I store the pudding?
Keep it covered in the refrigerator for up to 3–4 days. The flavor may intensify slightly as it chills.

8. Can I serve it warm?
Yes, you can enjoy it warm, but chilling enhances the texture and allows it to set properly. Warm pudding may be slightly thinner.

9. What are some serving ideas?

• Top with keto whipped cream and fresh berries.

• Layer in a parfait with keto granola or crumbled almond cookies.

• Use as a filling for low-carb tarts or cream puffs.

10. What makes Keystone Pantry Allulose different from other sweeteners?
Allulose behaves like sugar in cooking, dissolves easily, and won’t crystallize like erythritol. It provides natural sweetness without adding net carbs, making it perfect for smooth, creamy desserts like pudding.