Low Carb Butterscotch Pudding
Indulge in the creamy, nostalgic flavors of this Low Carb Butterscotch Pudding, a delightful dessert that’s as satisfying as it is guilt-free. Made with rich, buttery notes and a touch of sea salt, this sugar-free pudding uses erythritol as a natural sweetener, making it perfect for keto and low-carb lifestyles. The velvety texture is achieved with heavy cream, unsweetened almond milk, and a hint of xanthan gum, while a splash of vanilla extract adds a warm, comforting flavor. Ready in just 25 minutes of prep and cook time, this luxurious pudding is easy to make and sets beautifully in the fridge for an effortless, make-ahead dessert. Serve it chilled for a decadent treat, or top it with freshly whipped cream for added indulgence. Perfect for anyone seeking a low-carb dessert without sacrificing taste!
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Ingredients
- 4 tablespoons unsalted butter
- 0.5 cup erythritol sweetener
- 2 cups heavy cream
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 0.5 teaspoon xanthan gum
Directions
Step 1
In a medium saucepan over medium heat, melt the butter. Stir occasionally to ensure it melts evenly.
Step 2
Add the erythritol sweetener to the melted butter and stir constantly until the sweetener begins to dissolve and incorporates well with the butter, forming a smooth mixture.
Step 3
Slowly pour in the heavy cream and unsweetened almond milk into the mixture, stirring continuously to combine the ingredients thoroughly.
Step 4
Add the vanilla extract and sea salt to the saucepan. Stir well to mix all the flavors together.
Step 5
Allow the mixture to heat through, but do not let it boil. Once small bubbles start to form on the edges, reduce the heat to low.
Step 6
Sprinkle the xanthan gum over the pudding mixture and use a whisk to stir briskly to prevent any lumps from forming. Continue to whisk until the mixture starts to thicken.
Step 7
Remove the saucepan from heat once the pudding has reached the desired thickness. Let it cool for a few minutes, then pour the pudding into individual serving dishes.
Step 8
Cover the pudding with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
Step 9
Refrigerate for at least 2 hours or until chilled and set.
Step 10
Serve the pudding chilled as is, or with a dollop of freshly whipped cream for extra indulgence.
Nutrition Facts
| Serving size | (783.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2050.8 |
| Total Fat 209.5g | 0% |
| Saturated Fat 124.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 604mg | 0% |
| Sodium 836.2mg | 0% |
| Total Carbohydrate 120.5g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 0.5g | |
| Protein 1.2g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 223.7mg | 0% |
| Iron 0.4mg | 0% |
| Potassium 63.7mg | 0% |
Source of Calories