Anything pumpkin is welcome at my house for sure! Especially this delicious, thick, and creamy Keto Pumpkin Pudding recipe! Keto Pumpkin Pudding – You must try this recipe.
This pumpkin pudding is like pumpkin pie in a cloud. It’s a creamy textured dessert with real pumpkin, cold-weather spices, and notes of vanilla.
This pudding is lovely enough for a fall dessert but makes a perfect dessert choice anytime there is a chill in the air.
If you haven’t made the real homemade pudding and love pumpkin spice flavors, then you need to try this recipe. It’s not like anything you can find in a box or in a can.
What makes this pudding recipe so special? It is made as two mixtures—a heavier pumpkin flavored mixture and a light and fluffy whipped cream mixture.
If you like this, you can try similar recipes:
- Keto Pumpkin Spice Chocolate Chip Cookies
- Pumpkin Ginger Cupcakes
- Keto Pumpkin Fudge
- Keto Pumpkin Pie
- Keto Pumpkin Snickerdoodle Cookies
- Low Carb Pumpkin Pancakes
- Low-Carb Pumpkin Cheesecake Bars
- Keto Pumpkin Cheesecake Mousse
- Low Carb Glazed Chocolate Chip Pumpkin Cookies
- Low Carb Pumpkin Cheesecake Pie
- Keto Pumpkin Chia Muffins
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Pumpkin Pudding
Course: Keto Diet Recipes6
servings10
minutes7
minutes373
kcalAnything pumpkin is welcome at my house for sure! Especially this delicious, thick, and creamy Keto Pumpkin Pudding recipe!
Ingredients
- For the pudding:
1/2 tsp. Pumpkin pie spice
1/4 cup Pumpkin puree
1 1/2 cups Whipping cream
1/3 cup Granulated sweetener – Swerve
1 tsp. Xanthan gum
Pinch of Sea salt
3 Medium egg yolks
1 tsp. Vanilla extract
- For the whipped topping:
1 cup Whipping cream
1/2 tsp. Vanilla extract
3 tbsp. Granulated sweetener – Swerve
Directions
- In a medium saucepan combine the sweetener, xanthan gum, pumpkin spice, and salt with a whisk until smooth.
- Add pumpkin puree, yolks, and vanilla extract to the dry ingredients. Stir until thoroughly combined. Gradually add in the whipping cream, whisking between each addition. Once all of the cream has been added, bring the mixture to medium heat.
- Heat the pudding mixture, whisking constantly until the mixture thickens, about 4-7 minutes. When thickened, remove from heat and transfer into a bowl. Place the bowl in the fridge, removing to stir every 10 minutes.
- While the base mixture is cooling in the fridge, in a medium bowl, beat 1 cup whipping cream with an electric mixer until stiff peaks form.
- Add sweetener and vanilla extract and beat just until combined.
- Once the base mixture has cooled to room temperature, carefully fold the whipped cream mixture into the pudding base until fully incorporated.
- Transfer the pudding into small serving containers, cover, and then place in the fridge for at least 1-2 hours before serving.
- Enjoy!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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