This keto lemon pudding is the perfect dessert when you want a quick treat. Creamy and packed full of sweet lemon!
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Keto Lemon Pudding
I love making pudding recipes! They are so simple and with small variations, you can make HUGE flavor and consistency changes! So I set out to make the most delicious keto lemon pudding recipe out there. And that I did!
This easy keto lemon pudding recipe is so easy to make that you can make batch after batch whenever the kids ask for it without even batting an eye!
Pudding is one of those treats that you can make a big batch of and then separate it into smaller containers to have on hand for quick and easy snacks for yourself or the kiddos.
Lemon Juice or Lemon Extract?
I’ve tried both lemon juice and lemon extract in pudding recipes. I prefer to use the lemon extract for several reasons:
- Lemon Juice is a bit bitter
- You can save carbs and calories if that is of concern
- It is easier to control the level of lemon flavor with the extract.
How to Store Lemon Pudding
Store this tasty pudding in an airtight container and definitely in the fridge!
The absolute best way to store it to keep the air off the top and avoid the firm film that forms on top is to place saran wrap on top. You want the saran wrap actually touching the top of the pudding!
How Long Will Does Lemon Pudding Last?
If stored properly, it should last for 3-4 days.
What Else Can I Use This Pudding For?
I’ll let you in on a little secret. I use this pudding as a cream center when I make lemon cream pie. I have not written up the recipe (yet), perhaps I will have done it if you are reading this down the road.
BUT, for now, here is all you need to do:
- Keto Graham Cracker Pie Crust
- Keto Lemon Pudding
- Keto Whipped Cream
And there you have it! A Keto Lemon Cream Pie!
How to Make Keto Lemon Pudding
In a medium saucepan, warm heavy whipping cream over medium heat until hot but not boiling. Meanwhile, in a small bowl, mix sweetener, almond flour, xanthan gum and salt.
Once the whipping cream mixture is hot, add the dry ingredients.
Stir continually as the sauce begins to thicken, 2-5 minutes. Add 2 egg yolks to a small bowl and beat with a fork.
Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into the hot mixture. Continue stirring for another few minutes as sauce thickens.
Once you can scrape your spatula across the pan and it leaves empty space (i.e. it is more thick than liquid), then remove from heat and add lemon extract. Mix well.
Add to a small bowl and cover with saran wrap so that it touches the top of the pudding. Let thicken further in the fridge. About 30 minutes.
And ENJOY!
Other Keto Puddings From The Keto Option
Keto Lemon Pudding
Equipment
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons granular low carb sweetener
- 1 tablespoon almond flour
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon sea salt
- 2 egg yolks beaten
- 1/2 teaspoon lemon extract
Instructions
- In a medium saucepan, warm heavy whipping cream over medium heat until hot but not boiling.
- Meanwhile, in a small bowl, mix sweetener, almond flour, xanthan gum and salt.
- Once the whipping cream mixture is hot, add the dry ingredients.
- Stir continually as the sauce begins to thicken, 2-5 minutes. Add 2 egg yolks to a small bowl and beat with a fork.
- Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into the hot mixture. Continue stirring for another few minutes as sauce thickens.
- Once you can scrape your spatula across the pan and it leaves empty space (i.e. it is more thick than liquid), then remove from heat and add lemon extract. Mix well.
- Add to a small bowl and cover with saran wrap so that it touches the top of the pudding. Let thicken further in the fridge. About 30 minutes.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
