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Forget about boxed mixes and prepackaged pudding cups! This sugar-free vanilla pudding will satisfy your cravings for a cool, creamy treat, all with real ingredients and super simple prep. I based this recipe on my keto chocolate pudding recipe, with a few swaps. And, keto vanilla pudding tastes as sweet and creamy as the conventional kind, with just a few minutes of hands-on time.
Is Sugar-Free Pudding Keto?
Some boxed sugar-free puddings would technically be considered dirty keto before you prepare them, as they have about 5 grams carbs per serving. But they use artificial sweeteners and preservatives, so are not recommended for a clean keto way of eating. Plus, once you add the milk, the carbs will go up.
This homemade sugar-free vanilla pudding is so simple to make, and you’ll know exactly what goes into it. The sweetener is the key ingredient that makes this sugar-free vanilla pudding taste authentic. That’s why I used Wholesome Yum Keto Vanilla Syrup! It’s actually called a keto coffee syrup (and I use it in bulletproof coffee daily), but this time I wanted to show you how to use it as a liquid sweetener in recipes — it’s not just for coffee!
Not only does it measure and taste just like conventional liquid sweeteners, this syrup dissolves effortlessly into the pudding mix (for a smooth texture) and contains 0g net carbs. It’s perfect for everything from drinks to keto desserts!
Why You’ll Love This Sugar-Free Vanilla Pudding Recipe
- Sweet vanilla flavor
- Rich, creamy, silky smooth texture
- Just 5 simple ingredients
- Less than 3g net carbs
- Minutes to prepare
- Delicious dessert for the whole family!
Ingredients You’ll Need
This section explains how to choose the best ingredients for sugar-free vanilla pudding, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Heavy Cream – Creates the creamy texture in this dessert. Full-fat coconut milk should also work for a dairy-free alternative. Avoid using any keto milk substitutes with a lower fat content (such as almond milk), as they won’t get as creamy and won’t set properly without additional gelatin.
- Wholesome Yum Keto Vanilla Syrup – Adds sweet and natural vanilla flavor to this recipe with absolutely no sugar and zero net carbs. If you have Wholesome Yum Keto Simple Syrup on hand, you can use that instead and add vanilla extract to taste (after removing from heat). I haven’t tried this recipe with a homemade sugar-free simple syrup, which may be too thin. Unfortunately, I don’t recommend powdered or granulated keto sweeteners here, because the wet/dry ingredient ratio will be thrown off and would require additional testing, but you can make my sugar-free chocolate pudding that doesn’t use a liquid sweetener.
- Egg Yolks – A keto cornstarch substitute that helps thicken the pudding.
- Unflavored Gelatin Powder – Helps stabilize and thicken this keto vanilla pudding. Some pudding recipes thicken with xanthan gum, but gelatin is much more authentic and I haven’t tested any substitutions for this.
- Sea Salt – Balances the sweet flavor.
How To Make Keto Vanilla Pudding
This section shows how to make low carb vanilla pudding, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Thicken cream. Add 1/3 cup heavy cream to a small bowl, then sprinkle gelatin powder on top. Whisk immediately and set aside to bloom. (It will look like the photo on the left below after it blooms for a few minutes.)
TIP: Sprinkle the gelatin — don’t dump!
Sprinkling helps the gelatin dissolve completely, which is important for a uniform pudding.
- Heat cream. Add more heavy cream to a saucepan over medium low heat, along with keto vanilla syrup and sea salt. Whisk and heat until the mixture is smooth and bubbling.(Do not boil or simmer; remove from heat once it bubbles briefly.)
- Temper. Transfer heated cream mixture to a bowl. Slowly pour in the egg yolks in a thin stream, whisking constantly. (Don’t this slowly ensures that the heat won’t scramble the egg.) This is called tempering.
- Thicken. Whisk bloomed gelatin into the egg yolk mixture.
- Cool and cover. Allow pudding to cool for 10 minutes. Whisk again to remove any film, then cover with plastic wrap flush against the surface of the mixture, to prevent any additional film from forming.
- Chill. Refrigerate until firm.
- Whip. After keto vanilla pudding sets, stir or whip with an electric mixture to make it more airy and to ensure the texture is smooth.
- Store: Keep pudding in an airtight container with plastic wrap on top (to prevent a skin forming) for up to 5-7 days.
- Freeze: Unlike many desserts made with heavy cream, low carb vanilla pudding freezes well for up to 1-2 months. Thaw overnight in the fridge and whip with a mixer to get back to the right consistency.
More Keto Vanilla Dessert Recipes
If you love vanilla, don’t stop at pudding! Try these sugar-free keto vanilla desserts next:
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Keto Sugar-Free Vanilla Pudding (5 Ingredients!)
Prep: 15 minutes
Cook: 5 minutes
Chill Time 4 hours
Total: 4 hours 20 minutes
Servings: 4 (adjust to scale recipe)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Pour 1/3 cup heavy cream into a small bowl. Sprinkle (don’t dump) the gelatin powder on top, and whisk together immediately. Set aside.
In a medium saucepan over medium-low, stir together the remaining heavy cream, vanilla syrup and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and bubbling near the edges.
Transfer the mixture to a bowl. Whisk together the egg yolks. Slowly pour the egg yolks into the mixture while whisking constantly to temper.
Add the bloomed gelatin to the mixture and whisk until smooth and dissolved.
Let the pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it. Whisk again to get rid of any film on top.
Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at minimum 4 hours, until firm.
After pudding has set, stir or whip with a hand mixer before serving, until pudding is light and airy.
Serving size: 1/2 cup
Amount per serving. Serving size in recipe notes above.
Total Carbs 3g
Net Carbs 2.9g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂