Low Carb Butterscotch Pudding

You will love this quick and straightforward Keto pudding recipe. It is made with simple ingredients like coconut milk, brown sugar sweetener, sea salt, vanilla extract, and egg yolks. The egg yolks give the pudding such a nice homemade flavor. The coconut milk and the sweetener are brought to a simmer and then tempered into the egg yolks. Then the entire mixture is poured back into the pot to thicken with a little xanthan gum. The result is a silky, creamy pudding with lovely caramel notes.

What kind of sweetener should I use?

Please use a Keto-friendly brown sugar sweetener.

What kind of coconut milk should I use?

Please use canned coconut milk, not the refrigerated kind.

How do I store the finished pudding?

Please store the pudding in the refrigerator until chilled.

Net Carbs

7.1 g
Fiber

1.1 g
Total Carbs

8.2 g
Protein

3.7 g
Fats

25.1 g

263 cals

Quantity

Serving Size

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Coconut milk

14 fl oz
Sweeteners Sugar Substitute Granulated Brown

0.33 cup
Salt, sea salt

0.25 tsp
Vanilla extract

1 tsp
Raw egg, yolk

3 large
Baking Aids Xanthan Gum

0.25 tsp

Step 1

Combine the coconut milk, brown sugar sweetener, and sea salt in a small saucepan. Use a whisk to combine it all and allow the heat to melt the coconut fat.
Step 2

Once the mixture is starting to simmer, slowly pour the hot mixture into the egg yolks. Whisk vigorously until the yolks incorporate a little bit of the hot coconut milk mixture. Continue to add all the hot coconut milk mixture until combined. Then transfer the mixture back into the saucepan and cook until the mixture starts to simmer again.
Step 3

Sprinkle in the xanthan gum a little at a time, whisking constantly. Cook until thickened.
Step 4

Then transfer the pudding to a small bowl, then set it inside of an ice water bath. Continue whisking until the pudding begins to thicken further and cool down. Place the pudding bowl into the fridge to chill. It will continue to thicken as it cools. Serve chilled!