Looking for a rich, creamy, and totally indulgent keto dessert that won’t spike your blood sugar? This keto pudding, sweetened with allulose, is the perfect sugar-free treat! Made with real eggs, almond milk, and vanilla, it delivers the classic pudding texture without the carbs. Whether you choose classic vanilla or deep chocolate, this keto-friendly delight will satisfy your sweet tooth while keeping you on track with your weight loss goals.
The History of Pudding: From Savory to Sweet
Pudding has a long and fascinating history that dates back to ancient civilizations. Originally, puddings were savory, not sweet, and often resembled sausages or haggis rather than the creamy dessert we know today. Over time, pudding evolved into a diverse category of dishes with both sweet and savory variations, shaped by cultural influences and ingredient availability.
Ancient Origins
Roman Era (circa 4th century BCE – 5th century CE): The earliest puddings were likely inspired by the Romans, who made a dish called tyropatina, a custard-like dish made with eggs, milk, and honey.
Medieval Europe (5th-15th century CE): Puddings were often meat-based and thickened with grains or breadcrumbs. The English made “black pudding” (a blood sausage) and “white pudding” (a fat-and-grain-based sausage).
The Transition to Sweet Pudding
16th-17th Century England: With the increased availability of sugar and dairy, puddings started transitioning to sweet versions. The introduction of rice, cornstarch, and gelatin helped create the creamy textures we associate with modern puddings.
18th Century: Custard-based puddings, thickened with eggs and cooked gently, became popular in European cuisine. Dishes like flan, crème caramel, and bread pudding became widely enjoyed.
Pudding in America
19th Century: The industrial revolution and the availability of cornstarch led to the development of instant and stovetop puddings, making them a common household dessert.
20th Century: Packaged pudding mixes like Jell-O revolutionized the way people made and consumed pudding, leading to its popularity as an easy-to-make treat.
Modern Variations
Today, pudding exists in many forms, including:
Custard-based puddings (like crème brûlée)
Gelatin-based puddings (like panna cotta)
Starch-thickened puddings (like classic American vanilla or chocolate pudding)
Chia or keto-friendly puddings, catering to modern dietary preferences
Pudding has remained a beloved dessert worldwide, with variations found in almost every culture, from British Christmas pudding to Indian kheer and Japanese purin.
Rich & Creamy Keto Pudding – The Ultimate Low-Carb Treat
Description
Ingredients:
2 cups unsweetened almond milk (or heavy cream for a richer version)
¼ cup allulose (adjust for sweetness preference)
3 large egg yolks
1 tsp vanilla extract
½ tsp salt
1 tsp unflavored gelatin (for thickness)
¼ cup unsweetened cocoa powder (for chocolate pudding, optional)
2 tbsp butter (for extra richness, optional)
Instructions:
Heat the almond milk in a saucepan over medium heat until warm but not boiling.
In a separate bowl, whisk egg yolks, allulose, and salt until smooth.
Slowly pour a small amount of the warm milk into the egg mixture, whisking constantly (tempering the eggs).
Pour the tempered egg mixture back into the saucepan and cook on low heat, stirring constantly, until it thickens (about 5-7 minutes).
If using gelatin, dissolve it in 1 tbsp of warm water and stir it into the pudding.
Remove from heat, stir in vanilla extract (and cocoa powder if making chocolate pudding).
If using butter, stir it in for extra richness.
Pour into ramekins or a large bowl, cover, and chill in the fridge for 2-3 hours until set.
Serving Suggestions & Meal Prep Tips:
Top with whipped cream and dark chocolate shavings for an elegant touch.
Layer it with keto granola for a parfait-style dessert.
Store in an airtight container in the fridge for up to 5 days.
Estimated Cost: $5-$8 (makes 4 servings)
Nutritional Values (Per Serving – Approximate):
Calories: 140 kcal
Protein: 4g
Fat: 11g
Carbs: 4g
Fiber: 2g
Net Carbs: 2g
