Sugar Free Pudding Under 100 Calories

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!

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 3- Portion. Pour the pudding mixture into 8 ramekins or bowls. Refrigerate for at least an hour to firm up.

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.

Storage instructions

To store: Vanilla pudding should be stored in the refrigerator in an airtight container for up to two weeks. 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.

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.

To freeze: Place leftover pudding in single-serving containers and store in the freezer for up to six months.