Our easy keto pudding is made even better with three different flavors to choose from, vanilla, chocolate, and coconut cream. Almond milk, gelatin, heavy cream, and erythritol combine for an incredibly rich, silky-smooth texture that will leave you coming back for more—and with multiple flavors to choose from, why would you not?
Pudding is one of those desserts that is reminiscent of a hug in every mouthful. Whether you have fond memories of after-dinner puddings as a kid, or you’re just looking for something quick to whip up when the sweet craving hits, look no further. The base of the pudding lies in the gelatin and almond milk mix, which combine with heavy cream to ensure the pudding has that signature thick and creamy look and feel.
As we mentioned earlier, there are multiple flavors to this pudding, which can be attributed to various add-ins. For vanilla, keep it classic with vanilla extract and a pinch of salt. Vanilla pairs beautifully with some fresh fruit, so serve the pudding with a side of blueberries or berries of your choice.
Lean into the richness of chocolate with cocoa powder, vanilla extract (for extra depth of sweetness), and some salt to bring out the darker notes in the cocoa. Why not dust over some cocoa on the top of each pudding as well? The coconut cream recipe replaces heavy cream with canned coconut cream and unsweetened coconut flakes for a delightful crunch with every bite.
Yields 2 servings of Easy Keto Pudding
The Preparation
Vanilla Pudding:
- 1/4 cup almond milk
- 1 teaspoon unflavored gelatin powder
- 1/2 cup heavy cream
- 3 tablespoon erythritol
- 1 teaspoon vanilla extract
- pinch salt
- 1 ounce blueberries, to serve
Chocolate Pudding:
- 1/4 cup almond milk
- 1 teaspoon unflavored gelatin powder
- 1/2 cup heavy cream
- 4 tablespoon erythritol
- 2 tablespoon cocoa powder
- 1/2 teaspoon vanilla extract
- pinch salt
Coconut Cream Pudding (Dairy-Free):
- 1/4 cup almond milk
- 1 teaspoon unflavored gelatin powder
- 1/2 cup canned coconut cream
- 3 tablespoon erythritol
- 2 tablespoon unsweetened toasted coconut flakes
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 tablespoon unsweetened toasted coconut flakes, to serve
The Execution
1. Gather and prep all ingredients.
2. Pour almond milk into a small bowl or container and then lightly sprinkle the gelatin over the top. Whisk together and set aside.
3. In a saucepan, add the heavy cream, erythritol, vanilla extract, and pinch of salt. Set pan to medium-low and let heat for about 5 minutes, stirring occasionally. Do not let this mixture boil.
4. Remove the mixture from the stove and then add in the gelatin mixture (which should be thick). Whisk together until smooth and gelatin mixture is dissolved.
5. Set aside to cool for 10-15 minutes, then lay plastic wrap over the top (to stop a skin from forming). Refrigerate for 2-3 hours or until ready to serve.
6. Before serving, garnish with blueberries if desired. Enjoy!
For Chocolate Pudding:
1. Follow the steps for the vanilla pudding, but add cocoa powder to the saucepan and whisk together until combined (and no lumps of cocoa powder can be seen). Before serving, garnish with a light sprinkle of additional cocoa powder if desired.
For Coconut Cream Pudding:
1. Follow the steps for the vanilla pudding, but use coconut cream instead of heavy cream. Add in the unsweetened toasted coconut flakes to the suacepan before heating. Before serving, garnish with additional unsweetened toasted coconut flakes.
This makes a total of 2 servings of Easy Keto Pudding.
For the Vanilla Pudding, each serving comes out to be: 228 calories, 21.8g fats, 3.7g net carbs, and 2.9g protein.
For the Chocolate Pudding, each serving comes out to be: 238 calories, 22.3g fats, 3.8g net carbs, and 3.8g protein.
For the Coconut Cream Pudding, each serving comes out to be: 179 calories, 16.7g fats, 2.9g net carbs, and 2.8g protein.
| VANILLA PUDDING | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.25 cup unsweetened almond milk | 7 | 0.7 | 0.3 | 0.2 | 0.1 | 0.3 |
| 1.00 teaspoon unflavored gelatin | 8 | 0 | 0 | 0 | 0 | 2 |
| 0.50 cup heavy cream | 405 | 42.8 | 3.2 | 0 | 3.2 | 3.3 |
| 3.00 tablespoon erythritol | 7 | 0 | 0 | 0 | 0 | 0 |
| 1.00 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 ounce blueberries | 16 | 0.1 | 4.1 | 0.7 | 3.4 | 0.2 |
| Totals | 455 | 43.6 | 8.2 | 0.9 | 7.3 | 5.8 |
| Per Serving (/2) | 228 | 21.8 | 4.1 | 0.5 | 3.7 | 2.9 |
| CHOCOLATE PUDDING | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.25 cup unsweetened almond milk | 7 | 0.7 | 0.3 | 0.2 | 0.1 | 0.3 |
| 1.00 teaspoon unflavored gelatin | 8 | 0 | 0 | 0 | 0 | 2 |
| 0.50 cup heavy cream | 405 | 42.8 | 3.2 | 0 | 3.2 | 3.3 |
| 4.00 tablespoon erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 2.00 tablespoon unsweetened cocoa powder | 41 | 1 | 6 | 2 | 4 | 2 |
| 0.50 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 476 | 44.5 | 9.8 | 2.2 | 7.6 | 7.6 |
| Per Serving (/2) | 238 | 22.3 | 4.9 | 1.1 | 3.8 | 3.8 |
| COCONUT PUDDING | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.25 cup unsweetened almond milk | 7 | 0.7 | 0.3 | 0.2 | 0.1 | 0.3 |
| 1.00 teaspoon unflavored gelatin | 8 | 0 | 0 | 0 | 0 | 2 |
| 0.50 cup canned coconut milk | 223 | 24.1 | 3.2 | 0 | 3.2 | 2.3 |
| 3.00 tablespoon erythritol | 7 | 0 | 0 | 0 | 0 | 0 |
| 2.00 tablespoon unsweetened toasted coconut flakes | 71 | 5.7 | 3.5 | 2.1 | 1.4 | 0.7 |
| 0.50 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon unsweetened toasted coconut flakes | 35 | 2.8 | 1.8 | 1.1 | 0.7 | 0.4 |
| Totals | 357 | 33.3 | 9.1 | 3.4 | 5.7 | 5.6 |
| Per Serving (/2) | 179 | 16.7 | 4.6 | 1.7 | 2.9 | 2.8 |
The Preparation
- Vanilla Pudding:
- 1/4 cup almond milk
- 1 teaspoon unflavored gelatin powder
- 1/2 cup heavy cream
- 3 tablespoon erythritol
- 1 teaspoon vanilla extract
- pinch salt
- 1 ounce blueberries, to serve
- Chocolate Pudding:
- 1/4 cup almond milk
- 1 teaspoon unflavored gelatin powder
- 1/2 cup heavy cream
- 4 tablespoon erythritol
- 2 tablespoon cocoa powder
- 1/2 teaspoon vanilla extract
- pinch salt
- Coconut Cream Pudding (Dairy-Free):
- 1/4 cup almond milk
- 1 teaspoon unflavored gelatin powder
- 1/2 cup canned coconut cream
- 3 tablespoon erythritol
- 2 tablespoon unsweetened toasted coconut flakes
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 tablespoon unsweetened toasted coconut flakes, to serve
The Execution
- Gather and prep all ingredients.
- Pour almond milk into a small bowl or container and then lightly sprinkle the gelatin over the top. Whisk together and set aside.
- In a saucepan, add the heavy cream, erythritol, vanilla extract, and pinch of salt. Set pan to medium-low and let heat for about 5 minutes, stirring occasionally. Do not let this mixture boil.
- Remove the mixture from the stove and then add in the gelatin mixture (which should be thick). Whisk together until smooth and gelatin mixture is dissolved.
- Set aside to cool for 10-15 minutes, then lay plastic wrap over the top (to stop a skin from forming). Refrigerate for 2-3 hours or until ready to serve.
- Before serving, garnish with blueberries if desired. Enjoy!
- For Chocolate Pudding:
- Follow the steps for the vanilla pudding, but add cocoa powder to the saucepan and whisk together until combined (and no lumps of cocoa powder can be seen). Before serving, garnish with a light sprinkle of additional cocoa powder if desired.
- For Coconut Cream Pudding:
- Follow the steps for the vanilla pudding, but use coconut cream instead of heavy cream. Add in the unsweetened toasted coconut flakes to the suacepan before heating. Before serving, garnish with additional unsweetened toasted coconut flakes.
Notes
This makes a total of 2 servings of Easy Keto Pudding.
For the Vanilla Pudding, each serving comes out to be: 228 calories, 21.8g fats, 3.7g net carbs, and 2.9g protein.
For the Chocolate Pudding, each serving comes out to be: 238 calories, 22.3g fats, 3.8g net carbs, and 3.8g protein.
For the Coconut Cream Pudding, each serving comes out to be: 179 calories, 16.7g fats, 2.9g net carbs, and 2.8g protein.
