My sugar free pudding recipe is thick, sweet, and creamy. It doesn’t use any artificial sweeteners and has just 100 calories per serving. Multiple flavor options included!
Need more sugar-free desserts? Try my sugar-free marshmallows, sugar-free ice cream, and keto pumpkin cheesecake next.
I was a big pudding kid growing up. Open my fridge any time of day, and you were likely to find a bowl or two of pudding ready to be enjoyed.
Since I started cleaning up my diet, I decided to make some sugar-free swaps. I wasn’t a fan of store-bought instant puddings, so I started making my own. Now, I’ve gotten all my friends hooked on my favorite childhood treat!
Table of Contents
- Why I love this recipe
- Ingredients needed
- How to make sugar-free pudding
- Arman’s recipe tips
- Storage instructions
- Frequently asked questions
- More sugar free recipes to try
- Sugar Free Pudding (Recipe Card)
Why I love this recipe
- No artificial aftertaste. Compared to some storebought brands (I won’t name names), mine has no ‘off’ flavors from the artificial sweeteners.
- Easy to customize. I’m starting with my favorite base recipe, vanilla, but I included a handful of flavor swaps so you can try a new flavor every day of the week.
- Dairy-free option. Just use non-dairy milk, and voila! You have dairy-free pudding.
- Low carb and fewer calories. Only 3 grams of net carbs and under 100 calories per bowl.
Ingredients needed
- Granulated sweetener. I used allulose because it melts smoothly without recrystallizing, but if you prefer monk fruit or stevia, go ahead and use that.
- Cornstarch. To thicken the texture.
- Salt. Just a pinch to balance the sweetness.
- Milk. Whole milk is preferred, but reduced-fat milk, almond milk, or soy milk can all be used.
- Egg yolks. A must for any good pudding. This gives it a light golden color and extra creaminess.
- Butter. Use unsalted butter or dairy-free butter.
- Vanilla extract. Gives the pudding a lovely vanilla flavor.
How to make sugar-free pudding
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. In a small bowl, whisk together the sweetener, cornstarch, and salt. Pour the mixture into a small saucepan and whisk in the milk. In a separate bowl, whisk the egg yolks.
Step 2- Simmer. Place the saucepan over medium heat and bring to a boil. Whisk continuously then reduce the heat to low. Scoop out ½ cup of the mix, add it to the bowl of eggs, and whisk to combine, then add it back to the saucepan. Simmer, remove from heat, then whisk in the butter and vanilla.
Step 3- Portion. Pour the pudding mixture into 8 ramekins or bowls. Refrigerate for at least an hour to firm up.
Ways to use this recipe
If you make my sugar free chocolate pudding, use it to make a sugar-free chocolate pie filling or layer it with fresh berries and healthy granola to make parfaits.
Arman’s recipe tips
- Temper the eggs. It’s important to slowly introduce the warm pudding mix to the eggs, whisk it together, then add it to the saucepan. Otherwise, you’ll scramble them.
- Accidentally cook the eggs? Eh, I’ve done it before. Just strain the scrambled eggs out before portioning, and no one will be any the wiser.
- If the pudding recrystallizes, strain it through a sieve before refrigerating it. This can sometimes happen depending on the sweetener.
- Taste as you go. And add any additional sweetener or extracts as needed.
Variations
- Chocolate. Fold in 1/2 cup of cocoa powder into the mixture before adding the butter and vanilla.
- Banana cream. Add 1 teaspoon of banana extract and serve with sliced banana and whipped cream (or make my sugar-free banana pudding).
- Cheesecake. Whisk in 1/4 cup of softened cream cheese at the end. Whisk well to remove any clumps.
- Butterscotch. Add 1/2 teaspoon of butterscotch extract.
- Lemon. Add 1-2 tablespoons of fresh lemon juice OR 1 teaspoon of lemon extract.
Storage instructions
To store: Vanilla pudding should be stored in the refrigerator in an airtight container for up to two weeks.
To freeze: Place leftover pudding in single-serving containers and store in the freezer for up to six months.
Frequently asked questions
Can a diabetic eat sugar-free pudding?
Most sugar-free desserts should be suitable for people with diabetes. However, you should always consult a doctor before altering your diet.
More sugar free recipes to try
- Keto chocolate pudding
- Sugar-free cookies
- Sugar-free fudge
- Sugar-free blueberry muffins
In a small bowl, whisk together the allulose sweetener, cornstarch, and salt. Add it to a small saucepan and gently whisk in the milk until combined.
Place the saucepan over medium heat and bring it to a boil. Continue to whisk and let it boil for 1-2 minutes, before reducing the heat to low. Gently scoop out half a cup of the mixure and add it to a bowl with the whisked egg yolks. Whisk very well, until combined. Add the egg yolk mixture into the hot mixture in the saucepan. Simmer for another 3 minutes, before removing from the heat.
Gently whisk in the butter and the vanilla extract until combined. Distribute the pudding mixture amongst 8 small ramekins or serving dishes. Refrigerate the pudding for at least an hour, to firm up.
* I like using allulose because it dissolves exactly like sugar does. I don’t recommend monk fruit or stevia as they tend to crystalize once set.
TO STORE: Vanilla pudding should be stored in the refrigerator in an airtight container for up to two weeks.
TO FREEZE: Place leftover pudding in single-serving containers and store in the freezer for up to six months.
Serving: 1servingCalories: 85kcalCarbohydrates: 5gProtein: 3gFat: 6gSodium: 126mgPotassium: 87mgFiber: 1gVitamin A: 248IUCalcium: 75mgIron: 1mgNET CARBS: 4g
Originally published June 2021, updated and republished September 2024
Arman Liew
I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.
