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Keto Vanilla Pudding
Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on May 18 2025
đź Keto Vanilla Pudding: A Silky, Low-Carb Classic
Sweetened with Keystone Pantry Allulose
Thereâs something undeniably comforting about a bowl of vanilla pudding. Itâs creamy, smooth, and nostalgic. But traditional pudding is packed with sugar and starchâtwo things the keto lifestyle avoids. Thatâs 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.
Letâs dive into the full recipeâand explain why each ingredient matters.
đ§ Ingredients & Their Purpose
â 2 cups unsweetened almond milk
This acts as the base of the pudding. Itâs 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.
â 1/2 cup heavy cream
Heavy cream brings that decadent mouthfeel we associate with classic puddings. Itâs high in fat (which is great for keto) and creates a luxurious texture that almond milk alone canât provide.
â 1/2 cup Keystone Pantry Allulose
This is your sweetenerâand itâs 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 doesnât crystallize like erythritol often does. That means your pudding stays smooth, creamy, and free of grittiness.
â 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.
â 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.
â 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 vanillaânot imitationâfor the best result.
â 1/4 teaspoon xanthan gum
Since weâre skipping cornstarch (which is high in carbs), we need a keto-friendly thickener. Xanthan gum does the job wonderfullyâit helps stabilize the pudding and gives it that spoon-coating texture we all love. A little goes a long way, so donât overdo it.
â Pinch of salt
Salt in dessert? Absolutely. It doesnât make the pudding saltyâit actually balances the sweetness and enhances the flavor of the vanilla. Without it, the flavor can fall flat.
đł 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 steamingâbut donât let it boil.
đ§ 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.
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.
đ§ 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. Itâs the difference between smooth pudding and sweet scrambled eggs.
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 5â7 minutes, or until the pudding thickens and coats the back of the spoon.
đ§ Custard science:
At around 160â170°F (71â77°C), the egg yolks begin to coagulate, thickening the mixture. Stirring constantly prevents lumps and creates a velvety texture.
4. Add butter and vanilla
Once thickened, remove from heat and stir in the butter and vanilla extract until smooth and glossy.
đ§ Flavor and finish:
Butter adds richness, while the vanilla blooms in the residual heat, releasing its aroma and flavor fully into the pudding.
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.
đ§ No skin, please!
Direct contact with plastic wrap keeps the surface smooth and silky, just like the puddings from childhood (but way healthier).
đ„ Serving Suggestions
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Top with keto whipped cream and fresh berries
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Layer with keto granola or crumbled almond cookies for a parfait
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Use as a filling for low-carb tarts or cream puffs
đą Nutrition (Approximate, per serving)
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Calories: 210
-
Fat: 19g
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Net Carbs: 2.5g
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Protein: 4g
Note: Nutrition may vary depending on milk choice and specific brands used.
đ§ Final Thoughts
This keto vanilla pudding is proof that you donât need sugar or starch to enjoy a classic dessert. Each ingredient serves a specific purposeâfrom the rich yolks to the low-glycemic alluloseâand together, they create something truly satisfying. Whether youâre following a ketogenic diet or simply want a lighter option, this recipe checks every box.