Sugar-Free Vanilla Pudding with 4 Simple Ingredients Recipe

Introduction

This sugar-free pudding is a creamy, delicious treat made with just four simple ingredients. Perfect for those seeking a low-carb or dairy-free dessert option, it’s easy to prepare and wonderfully smooth.

Ingredients

• 1 2/3 cups heavy cream (or full-fat coconut milk for dairy-free; divided into 1/3 cup and 1 1/3 cups)
• 1/3 cup Wholesome Yum Zero Sugar Vanilla Syrup
• 2 large egg yolks
• 2 1/2 tsp unflavored gelatin powder
• 1/4 tsp sea salt

Instructions

1. Step 1: Pour 1/3 cup heavy cream into a small bowl. Sprinkle the gelatin powder on top and whisk immediately to combine. Set aside.
2. Step 2: In a medium saucepan over medium-low heat, stir together the remaining heavy cream, vanilla syrup, and sea salt. Whisk constantly for about 5 minutes until smooth and bubbling near the edges.
3. Step 3: Transfer the heated mixture to a bowl. Whisk the egg yolks separately, then slowly pour them into the mixture while whisking constantly to temper the eggs.
4. Step 4: Add the gelatin mixture to the bowl and whisk until smooth and fully dissolved.
5. Step 5: Let the pudding cool for about 10 minutes until it is cool enough to cover with plastic wrap without melting it. Whisk again to remove any film forming on top.
6. Step 6: Cover the pudding surface tightly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours until firm.
7. Step 7: Once set, stir or whip the pudding with a hand mixer before serving to make it light and airy.

Tips & Variations

• Use full-fat coconut milk instead of heavy cream to make this pudding dairy-free and keep the creamy texture.
• For a different flavor, try swapping vanilla syrup with sugar-free chocolate syrup or a few drops of your favorite extract.
• Be sure to sprinkle gelatin on the cream rather than dumping it to avoid clumps.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Before serving, whisk or stir well to restore its smooth, airy texture. This pudding is best enjoyed chilled and does not freeze well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other sweeteners instead of vanilla syrup?

Yes, you can substitute with other zero-calorie sweeteners like erythritol or stevia, but the pudding’s flavor may vary slightly. Adjust to taste.

Is it safe to eat pudding made with raw eggs?

This recipe cooks the egg yolks gently in the heated cream mixture, tempering them to make the pudding safe to eat. Make sure you heat the mixture until it is hot and bubbling near the edges.

Sugar-Free Vanilla Pudding with 4 Simple Ingredients Recipe

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★★★★★

4.9 from 148 reviews

• Author: Mariam
• Total Time: 4 hours 20 minutes
• Yield: 4 servings 1x
• Diet: Diabetic

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Description

This sugar-free pudding recipe is a creamy, low-carb dessert made with just four simple ingredients. It features a rich texture from heavy cream and egg yolks, sweetened naturally with zero sugar vanilla syrup, and thickened with gelatin. Perfect for those avoiding added sugars or following a low-carb lifestyle, this pudding is easy to prepare and requires chilling to set.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 2/3 cups Heavy cream (or full-fat coconut milk for dairy-free; divided into 1/3 cup and 1 1/3 cups)
• 1/3 cup Wholesome Yum Zero Sugar Vanilla Syrup
• 2 large Egg yolks
• 2 1/2 tsp Unflavored gelatin powder
• 1/4 tsp Sea salt

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Instructions

1. Bloom the gelatin: Pour 1/3 cup heavy cream into a small bowl. Sprinkle the gelatin powder evenly over the cream without dumping all at once and whisk immediately to combine. Set aside to allow the gelatin to soften.
2. Heat cream mixture: In a medium saucepan over medium-low heat, combine the remaining 1 1/3 cups heavy cream, zero sugar vanilla syrup, and sea salt. Stir and whisk constantly for about 5 minutes until the mixture becomes smooth and small bubbles form around the edges, but do not boil.
3. Temper the egg yolks: Transfer the hot cream mixture to a separate bowl. In another bowl, whisk the egg yolks well. Slowly pour the warm cream mixture into the egg yolks in a thin stream while whisking continuously to temper the eggs and prevent curdling.
4. Incorporate gelatin: Add the bloomed gelatin cream mixture to the tempered egg mixture and whisk thoroughly until the gelatin has fully dissolved and the pudding base is smooth.
5. Cool the pudding: Let the mixture cool for about 10 minutes at room temperature, until cool enough to cover without melting plastic wrap. Whisk the mixture once more to break any surface film.
6. Refrigerate: Cover the pudding surface closely with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours until the pudding is fully set and firm.
7. Finish before serving: Once set, stir the pudding gently or whip it lightly with a hand mixer until it becomes light and airy. Serve chilled.

Notes

• For a dairy-free version, substitute heavy cream with full-fat coconut milk.
• Do not boil the cream mixture to avoid curdling the eggs.
• Whisk continuously when tempering the eggs to prevent scrambling.
• Cover pudding directly on the surface with plastic wrap to prevent skin formation.
• Chilling time is crucial for the pudding to set properly; do not skip refrigeration.
• Use a zero sugar syrup to keep this dessert diabetic-friendly.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: sugar free pudding, low carb dessert, diabetic dessert, creamy pudding, gelatin pudding, zero sugar dessert