Enjoy homemade vanilla pudding like grandma used to make. This easy comfort-food recipe is sugar-free and ideal for low-carb and ketogenic diets.
Over the last few mornings the sky has been overcast — a brief “June Gloom” in September that cools the air and turns my thoughts toward fall. Living in Southern California, where sunshine is nearly constant, an unexpected cloudy morning feels special.
Our region can feel desert-like, with hot days and cool evenings when ocean breezes arrive. This season is perfect for family walks after dinner: we leave the dishes for later, stroll the neighborhood and park, talk about school, admire gardens, wave to neighbors, and enjoy being outside together. After a simple walk, coming home to a classic dessert is a pleasure — and nothing is simpler and more comforting than homemade vanilla pudding.
I appreciate uncomplicated desserts. While I enjoy fancy birthday cakes and rich ice creams, a warm memory of my Nana’s pudding remains unmatched. Before instant mixes, puddings were made on the stove with simple pantry ingredients — cornstarch, milk, sugar, and eggs — and they always turned out silky and satisfying.
This low-carb version recreates that creamy, old-fashioned texture using heavy cream and almond milk, eggs, gelatin, and a low-carb sweetener. It takes about 15 minutes of active work plus several hours to chill. The pudding is sugar-free but indulgent in texture and flavor — a comforting, satisfying treat.
This creamy Low Carb Vanilla Pudding is low in net carbs per serving
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Low Carb Vanilla Pudding
Ingredients
Simmer
- 1 cup heavy cream
- ½ cup almond milk
- Whisk Together
- ⅓ cup low-carb sugar
- 1 tablespoon cornstarch
- 1 pinch salt
- 2 large eggs
- 3 large egg yolks
Add at the End
- 1 teaspoon vanilla
- ¼ teaspoon stevia glycerite
- 2 tablespoons butter
- ¾ teaspoon gelatin powder, bloomed in 1 tablespoon water
- A sieve that fits over a medium heatproof bowl
Instructions
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Bring the heavy cream and almond milk to a simmer in a small pot over medium heat.
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Place the dry ingredients (low-carb sweetener, cornstarch, and salt) in a medium heatproof bowl and whisk together. Add the egg yolks and whisk, then whisk in the whole eggs. Prepare a sieve near the bowl. Sprinkle the gelatin over 1 tablespoon of water to bloom.
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When the cream is hot and bubbling around the sides, slowly pour it into the egg mixture while whisking constantly until fully incorporated. Return the mixture to the pot and place it over medium-low heat. If you are comfortable, you can cook over medium, adjusting as needed.
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Whisk continuously for about 5 minutes, until the pudding begins to thicken all at once. Reduce the heat slightly and whisk for another 1–2 minutes. The mixture should very slowly simmer if whisking stops. Remove from heat and whisk for one more minute. Strain the pudding through the sieve into the heatproof bowl to catch any cooked egg bits.
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Whisk in the butter, vanilla, and stevia glycerite. Taste and adjust sweetness if desired. Add the bloomed gelatin and whisk until fully dissolved and incorporated.
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Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill for at least 8 hours. Before serving, whip the chilled pudding briefly with a hand mixer to lighten the texture, then serve.
Notes
Calories from Fat 207
Nutrition
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