Keto Butterscotch Pudding

The ideal low carb alternative to store-bought butterscotch pudding mix is this homemade Keto Butterscotch Pudding recipe. Made with molasses, a light vanilla flavoring, and golden keto-friendly sweetener. This rich, creamy delight is ideal for dessert on the menu any night because it only has 3g net carbohydrates per serving.

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Butterscotch Keto Pudding: What Is It?

Butterscotch pudding on the keto diet retains its beloved creamy and sweet flavors without the unhealthful additives. Typically, packaged butterscotch pudding has a variety of unhealthy ingredients. Some of them could consist of:

Cornstarch that has been modified with aspartame

None of these are used in keto butterscotch pudding. We substitute xanthan gum and egg yolks instead. These are the thickening chemicals responsible for the pudding’s texture and consistency.

Thus, when you indulge in this low carb pudding dish, your blood sugar is not increased.

Ingredients for keto butterscotch pudding

Let’s go through some of the essential components you’ll need for this recipe.

Molasses

In this recipe, the molasses and golden sweetener combine to create the butterscotch flavor and appearance. I enjoy the deep flavor that molasses imparts, and the 1 teaspoon that I used didn’t even amount to 1g of net carbs per serving.

You have the option of leaving the molasses out of the recipe. Simply use brown sugar in place of the molasses and golden sugar combination.

Gum Xanthan

It functions as a soluble fibre as well as a thickening agent. This indicates that the body cannot metabolize it. Given that the soluble fibre produces low net carbohydrates, it’s an excellent ingredient choice for keto cooking and baking.

In the recipe for Keto Vanilla Pudding, there is more information regarding xanthan gum.

Alternately, use a different egg yolk in its place!

Just keep in mind to adjust the macros in the recipe card if you’re tracking when you substitute ingredients. Click here for additional information about macros.

Sweetener in gold

I adore using Lakanto products when I bake and cook. I use their golden sweetener, a monk fruit and erythritol mixture, in this recipe. As previously indicated, if you’re omitting the molasses, you can also use this in place of their brown monk fruit sweetener.

Making Butterscotch Pudding On A Keto Diet

Step 1: To get three eggs to room temperature, put them in a dish of warm water.
Step 2: Place a small pot over low heat and add 1/2 cup of butter. Add your sweetener, salt, and molasses when it has melted. All of this takes around 15 minutes to bring to a soft boil.

Step 3: Add the vanilla essence and coconut cream. Whisk the mixture thoroughly. Heat on low for a further five minutes.
Remove from heat in step 4 and stir in xanthan gum. Allow 10 minutes for cooling and standing.
Step 5: While the pudding mixture cools, separate the egg whites from the yolks. Crack open one egg over a bowl. Allow the whites to overflow into a basin while keeping the yolk in one of the halves of the shell. Transferring the yolk between the shell halves with care while emptying any extra whites into a basin. Lastly, separate the yolk from the whites in a basin. Continue by using the other 2 eggs.

Step 6 is to combine the yolks.
Step 7: Put the pudding mixture back on low heat in the burner. Whisk the egg yolks as you slowly add them into the pudding mixture, incorporating them as you go. Tempering is the process of heating the egg yolks without mixing them up with the rest of the ingredients in the recipe.

TIP:

Bear in mind that we started this recipe by bringing the eggs to room temperature. If you use cold eggs, they might scramble when combined with warm ingredients (tempering).

Step 8: Continue heating on low for another 5 to 10 minutes, or until you see the pudding start to thicken.
Step 9: Turn off the heat and let the food cool for five minutes before putting it in jars.

10th Step: Refrigerate for at least two hours (three hours is best) before serving.

How to Keep Butterscotch Pudding on a Keto Diet

In the fridge, a tightly closed jar of this homemade keto butterscotch pudding will keep for up to 3 days. The ingredients separate and turn watery after three days.

This dish shouldn’t be frozen because the thawed product loses its pudding-like consistency.