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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
