This keto butterscotch pudding is amazingly rich, creamy, and delicious! Enjoy!
I made this keto butterscotch pudding for my husband, and he loved it! It’s so much fun to play with traditional recipes and to make them low carb and keto. But the best part is when my family loves my creations. I hope you and your family will enjoy this pudding as much as we do!
Let’s talk about the ingredients in our pudding!
The base for our pudding is heavy whipping cream and keto brown sugar. The heavy whipping cream helps to make our pudding rich while also keeping the carb count low. I used the Swerve brand of keto brown sugar. It contains zero calories and zero net carbs and tastes quite similar to regular brown sugar. A little salt helps to enhance the flavors in our dish. We add egg yolks to help thicken our pudding and to help give our pudding a creamy texture. Since we need to further thicken our pudding, we add xanthan gum to do this. Last, we add butter and vanilla to make our pudding even richer and more delicious!
Is this keto butterscotch pudding difficult to make?
This isn’t a difficult recipe, but there are a few things you can do so yours will come out perfectly. First, you’ll want to whisk your mixture frequently for the best results. Next, you will need to temper your eggs before adding them to your pudding. This simply means you’ll slowly add some of your hot whipping cream mixture to the egg yolks before adding to the pan. You don’t want scrambled eggs in your pudding!😊After stirring in your butter and vanilla, you’ll want to use a fine mesh sieve and strain your pudding. This will ensure you won’t have lumps in your pudding. To prevent a film from forming on the top of your pudding, simply cover the pudding with plastic wrap and press it down onto the surface of your pudding. Last, refrigerate your pudding for a couple of hours to let it set up and chill.
How do I make keto whipped cream to top my keto butterscotch pudding with?
It is amazingly easy to make your own keto whipped cream. After I started keto and started making homemade whipped cream, I asked myself why I didn’t start doing this sooner. The result is creamier and tastes so much better than any thing else. Plus, when you make your own you know exactly what is in it! I recommend chilling your bowl and beaters for 15-20 minutes before using. Then, to the chilled bowl, simply add 1 cup of heavy whipping cream, 2 tablespoons of keto powdered sugar, and 1 teaspoon of vanilla. Beat until heavy peaks form. This means when you remove the beaters, the whipped cream forms peaks which completely hold their shape. While making it, you can taste your whipped cream and add even more powdered sugar if you’d like.
Here are some more creamy keto desserts I think you’ll enjoy!
Cassandra’s Keto Mini Cheesecakes
Keto Peanut Butter Cinnamon Fluff
Helpful Hints:
*I recommend straining your pudding so you won’t end up with lumps in your pudding.
*You’ll only be using egg yolks in this pudding. If you’d like, you can use the egg whites to make a delicious egg white scramble or egg white omelet.
Main Kitchen Equipment and Utensils:
- Medium saucepan
- Fine mesh sieve
Splash of Encouragement:
***Trust in Him at all times, you people; Pour out your heart before Him; God is a refuge for us. Selah Psalm 62:8***
Keto Butterscotch Pudding
This keto butterscotch pudding is amazingly rich, creamy, and delicious! Enjoy!
Ingredients
- 3 cups heavy whipping cream
- 1 cup brown sugar substitute (Swerve)
- ½ teaspoon salt
- 4 egg yolks
- ½ teaspoon xanthan gum
- 2 tablespoons butter
- 1 teaspoon vanilla
Instructions
1. In a medium saucepan, over medium high heat, add heavy whipping cream, brown sugar, and salt. Whisk to combine and bring to a boil.
2. Decrease to medium heat. Cook for 3 minutes, whisking frequently,.
3. Add egg yolks to a small mixing bowl and whisk. Slowly add ½ cup hot whipping cream mixture to egg yolks and whisk to combine.
4. Add egg yolk mixture to saucepan and whisk to combine.
5. Over medium high heat, bring mixture to a boil, whisking frequently.
6. Decrease heat to medium. Sprinkle xanthan gum over mixture. Whisk to combine. Cook until mixture starts to thicken, 2-3 minutes.
7. Remove from heat. Stir in butter and vanilla.
8. Strain mixture, using a fine mesh sieve. Cover surface directly with plastic wrap. Refrigerate 2-4 hours or overnight before serving.
9. Top with keto whipped cream, if desired.
Notes
If your pudding becomes grainy after you refrigerate it, reheating the pudding will give it back its smooth texture.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 483Total Fat: 51gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 268mgSodium: 253mgCarbohydrates: 4gNet Carbohydrates: 4gFiber: 0gSugar: 3gProtein: 4g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
If I were to make this using a plain granulated sweetener, would it then be plain vanilla?
Hi Holly, yes, you can use granulated sweetener. I’d also add an extra teaspoon of vanilla so the vanilla flavor really shines through.