If you miss butterscotch pudding on a keto diet, this recipe is going to make your day. It’s rich, creamy, and has that deep caramel-like flavor you’re craving.
The best part is that it’s completely low carb and keto friendly. No sugar needed to get that classic butterscotch taste.
It comes together on the stovetop in about 15 minutes, then you just let the fridge do the rest. Simple and straightforward.
The texture is silky smooth and it tastes like something you’d get at a fancy restaurant. Nobody would ever guess it’s sugar free.
Top it with a little whipped cream and you’ve got yourself the perfect keto dessert for any occasion.
Why You’ll Love This Recipe
Real Butterscotch Flavor Without the Sugar – Browning butter with golden erythritol creates that deep caramel-like butterscotch taste you thought you had to give up on keto.
Silky Custard Texture – Egg yolks and heavy cream make this pudding incredibly rich and smooth like a real French custard.
Satisfying Dessert That Keeps You in Ketosis – Each serving is packed with healthy fats from butter and cream so it fits perfectly into your keto macros.
Only 6 Main Ingredients – You probably already have most of these ingredients in your kitchen right now which makes it super easy to whip up.
Recipe Ingredients
- 1/4 cup Butter
- 1/3 cup Golden Erythritol
- 2 cups Heavy Whipping Cream
- 4 large Egg Yolks
- 1/2 tsp Xanthan Gum
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Butter Extract
- 1/4 tsp Salt
- Whipped Cream for serving
How To Make
Step 1
Melt the butter in a medium saucepan over medium heat. Add the golden erythritol and stir constantly for 2 to 3 minutes until the mixture deepens in color and smells rich and caramel-like. Watch carefully so it does not burn.
Step 2
Slowly pour in the heavy cream while whisking constantly. The mixture will bubble vigorously when the cold cream hits the hot butter, so add it in a thin stream. Continue whisking until smooth and heated through.
Step 3
In a separate bowl, whisk the egg yolks until smooth. Slowly ladle about 1/3 cup of the hot cream mixture into the yolks while whisking quickly. This tempers the eggs so they don’t scramble.
Pour the tempered yolk mixture back into the saucepan, whisking constantly.
Step 4
Cook over medium-low heat, stirring continuously, for 5 to 6 minutes until the pudding thickens enough to coat the back of a spoon. Sprinkle in the xanthan gum while whisking to prevent any clumps from forming.
Step 5
Remove from heat and stir in the vanilla extract, butter extract, and salt. Strain the pudding through a fine mesh sieve into a bowl to catch any lumps.
Step 6
Divide the pudding among 4 serving cups. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate for at least 3 hours until cold and set. Serve topped with a swirl of whipped cream.
Tips
Brown the Erythritol Slowly
Golden erythritol doesn’t caramelize the same way regular sugar does. It can go from looking perfect to burnt in seconds, so keep the heat at medium and stir the whole time.
You’re looking for the mixture to turn a deeper amber color and smell like butterscotch. If it starts to smell bitter or looks too dark, it’s gone too far and you’ll need to start over because that bitter taste doesn’t go away.
Two to three minutes is usually enough. Trust your nose here – when it smells rich and caramel-like, move on to the next step right away.
Temper the Eggs the Right Way
This step is the difference between smooth pudding and pudding with scrambled egg bits in it. When you add that first ladle of hot cream into the yolks, whisk fast and pour slowly.
The goal is to gradually raise the temperature of the yolks so they don’t cook on contact. If you dump all the hot liquid in at once, you’ll get chunks of cooked egg no matter how fast you whisk.
After the yolks are tempered and you pour them back into the saucepan, keep whisking as you pour. This is when things can still go wrong if you rush it.
Sprinkle the Xanthan Gum Carefully
Xanthan gum clumps instantly if you add it all at once. Sprinkle it in a little at a time while whisking constantly – almost like you’re dusting it over the surface.
If you do get a few clumps, don’t panic. That’s exactly what the straining step at the end is for. But taking your time here means a smoother pudding with less waste left behind in the sieve.
More Recipes
- Keto Caramel Flan
- Low Carb Chocolate Avocado Pudding
- Low Carb Creme Brulee
- Low Carb Salted Caramel Fudge
- Low Carb Vanilla Panna Cotta
Frequently Asked Questions
Can I use regular erythritol instead of golden erythritol?
You can, but you will miss out on the butterscotch flavor that makes this pudding special. Golden erythritol has a molasses-like taste similar to brown sugar, which is what gives the pudding that deep, caramel-butterscotch flavor.
Regular erythritol will still work to sweeten the pudding, but it will taste more like a vanilla custard than a butterscotch one. If you cannot find golden erythritol, try mixing regular erythritol with a tiny bit of sugar-free maple syrup to get closer to that rich flavor.
Keto Butterscotch Pudding
Ingredients
Equipment
Method
- Melt the butter in a medium saucepan over medium heat. Add the golden erythritol and stir constantly for 2 to 3 minutes until the mixture deepens in color and smells rich and caramel-like. Watch carefully so it does not burn.
- Slowly pour in the heavy cream while whisking constantly. The mixture will bubble vigorously when the cold cream hits the hot butter, so add it in a thin stream. Continue whisking until smooth and heated through.
- In a separate bowl, whisk the egg yolks until smooth. Slowly ladle about 1/3 cup of the hot cream mixture into the yolks while whisking quickly. This tempers the eggs so they don't scramble. Pour the tempered yolk mixture back into the saucepan, whisking constantly.
- Cook over medium-low heat, stirring continuously, for 5 to 6 minutes until the pudding thickens enough to coat the back of a spoon. Sprinkle in the xanthan gum while whisking to prevent any clumps from forming.
- Remove from heat and stir in the vanilla extract, butter extract, and salt. Strain the pudding through a fine mesh sieve into a bowl to catch any lumps.
- Divide the pudding among 4 serving cups. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate for at least 3 hours until cold and set. Serve topped with a swirl of whipped cream.