Low Carb Soy Pudding
Indulge in the creamy simplicity of Low Carb Soy Pudding—a delightful, guilt-free dessert perfect for those seeking a low-carb, dairy-free, and refined sugar-free treat. Made with unsweetened soy milk, powdered erythritol, and a touch of vanilla extract, this easy recipe comes together in just 10 minutes of prep time. For chocolate lovers, an optional dash of cocoa powder transforms this pudding into a rich, velvety chocolate version. Unflavored gelatin provides the perfect silky texture, while the pudding sets beautifully in the fridge, making it an ideal make-ahead treat for busy days. Whether served plain or topped with whipped coconut cream and a sprinkle of cocoa, this wholesome dessert is a satisfying way to satisfy sweet cravings while staying low carb. Perfect for keto diets or anyone looking for a light, flavorful dessert, this soy pudding recipe is as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 cups Unsweetened soy milk
- 3 tablespoons Powdered erythritol (or preferred low-carb sweetener)
- 1 teaspoon Vanilla extract
- 1 tablespoon Unflavored gelatin powder
- 2 tablespoons Cold water
- 1 tablespoon Unsweetened cocoa powder (optional for a chocolate version)
Instructions
In a small bowl, combine the unflavored gelatin powder with cold water. Let it sit for 5 minutes to bloom and soften.
While the gelatin is blooming, pour the unsweetened soy milk into a medium saucepan and place it over medium-low heat. Do not allow it to boil—just warm it enough to dissolve the other ingredients.
Add the powdered erythritol and vanilla extract to the saucepan. If making the chocolate version, whisk in the unsweetened cocoa powder at this stage. Stir until fully dissolved.
Once the soy milk is warm and the ingredients are well combined, remove the saucepan from heat and stir in the bloomed gelatin. Whisk thoroughly until the gelatin is completely dissolved.
Pour the mixture evenly into 4 serving cups or ramekins. Allow the mixture to cool to room temperature.
Cover each serving cup with plastic wrap and refrigerate for at least 2 hours, or until the pudding is fully set and chilled.
Serve the pudding as is, or garnish with a dollop of unsweetened whipped coconut cream and a sprinkle of cocoa powder for a decorative touch.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 606 mg | 47% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 664 mg | 14% | |
*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.
