Low Carb Butterscotch Pudding
Indulge guilt-free in this creamy and utterly decadent Low Carb Butterscotch Pudding—crafted with rich heavy cream, unsweetened almond milk, and a touch of caramel-like erythritol sweetness. Perfect for those watching their carbs, this keto-friendly dessert is thickened with xanthan gum for a luscious, velvety texture without the need for cornstarch or sugar. The warm notes of vanilla and a pinch of sea salt elevate every spoonful, creating the perfect balance of sweetness and buttery depth. Ready in just 25 minutes and chilled to perfection, this pudding is an elegant make-ahead treat that's as satisfying as it is simple. Whether you're serving it as-is or topping it with fresh whipped cream, this dessert is a low-carb dream come true.
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Recipe Information
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
Instructions
In a medium saucepan over medium heat, melt the butter. Stir occasionally to ensure it melts evenly.
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.
Slowly pour in the heavy cream and unsweetened almond milk into the mixture, stirring continuously to combine the ingredients thoroughly.
Add the vanilla extract and sea salt to the saucepan. Stir well to mix all the flavors together.
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.
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.
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.
Cover the pudding with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours or until chilled and set.
Serve the pudding chilled as is, or with a dollop of freshly whipped cream for extra indulgence.
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 224 mg | 17% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
