This keto lemon pudding is rich, velvety, and bursting with fresh citrus flavor—without sugar, starch, or unnecessary carbs. Smooth and spoonable with a light yet decadent texture, it’s the perfect low-carb dessert for lemon lovers who crave something refreshing but indulgent. Unlike traditional puddings thickened with cornstarch or flour, this keto version relies on egg yolks, cream, and gentle heat to create a naturally luxurious custard.
Ideal for meal prep, individual servings, or elegant desserts, this keto lemon pudding chills beautifully and develops even deeper flavor over time. It’s naturally gluten-free, sugar-free, and low net carbs, making it suitable for keto, low-carb, and diabetic-friendly lifestyles.
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Ingredients
- 1 cup heavy cream
- ½ cup unsweetened almond milk
- ⅓ cup powdered erythritol or monk fruit sweetener
- 3 large egg yolks
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
- ¼ tsp xanthan gum
- Pinch of sea salt
- Optional topping: keto cookie crumbs or whipped cream
Instructions
- Heat the Cream Base
In a saucepan over medium-low heat, whisk together heavy cream, almond milk, sweetener, and salt. Warm gently until steaming but not boiling. - Temper the Egg Yolks
In a separate bowl, whisk egg yolks. Slowly pour in a small amount of the warm cream while whisking constantly to temper the eggs. - Thicken the Pudding
Return mixture to the saucepan. Cook on low heat, stirring continuously, until thick enough to coat the back of a spoon (about 5–7 minutes). - Finish with Lemon & Butter
Remove from heat. Whisk in lemon juice, lemon zest, butter, and xanthan gum until smooth and glossy. - Chill
Pour into serving containers. Chill for 2–3 hours until fully set.
| Nutrient | (Per Serving – 1 of 4) |
|---|---|
| Calories | 230 |
| Total Fat | 22g |
| Total Carbs | 5g |
| Protein | 4g |
| Sugar | 0 g |
