Tue. May 21st, 2024
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.

To be taken to an ingredient, supply, extra recipe, or useful website, simply click on any of the bolded text in the post text.

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.

Keto Butterscotch Pudding Serving Instructions

  • Add whipped cream on top (or coconut cream, if you’re trying to avoid dairy)!
  • Add some pecans or walnuts for a rich, textured snack.
  • Replace the caramel sauce on a keto pumpkin cookie with a drizzle!
  • For a pudding that is exceptionally thick and fiber-rich, combine with chia seeds.
  • To make a keto-friendly meringue, whisk the leftover egg whites with 1 teaspoon of sugar per white.
  • Pour warm over a scoop of my favorites keto vanilla ice cream.

More Delicious Keto Recipes:

Butterscotch pudding made on the keto diet is delicious, creamy, and healthful. This handmade recipe creates the ideal low carb dessert or snack with less than 3g of carbohydrates per serving.

READY TIME 5 minutes
COOK PERIOD 30 MINUTES COOL DOWN
2.15 hours
ENTIRE TIME
2.50 hours
COURSE
Sweets and snacks
American cuisine Dishes 6 servings
316 kilocalories

EQUIPMENT

  • Saucepan
  • measuring spoons and cups
  • Whisk
  • Two dishes and a spatula
  • The Mason jar

INGREDIENTS

  • 1/2 cup unsalted butter
  • 1/4 cup of artificial golden sugar Lakanto
  • 1 teaspoon molasses
  • 1/tsp. salt
  • 1 can of coconut milk 398 mL
  • Pure vanilla extract, 1/2 teaspoon
  • 3 egg yolks, 1/4 tsp. xanthan gum

INSTRUCTIONS

  1. To bring eggs to room temperature, place them in a dish of warm water.
  2. Butter should be melted in a pan. Salt, molasses, and sweetener should be added. 10 minutes on low heat.
  3. Vanilla and coconut cream should be added. 5 more minutes of low heat simmering.
  4. Add xanthan gum after taking the pan off the heat. Allow 10 minutes for cooling and standing.
  5. Egg whites should be separated from yolks while the mixture is cooling. For details on this step, consult the text of the recipe post.
  6. Put the pudding mixture back on the stovetop over low heat. Pour the whisked egg yolks in gradually while continuing to mix to prevent scrambling. Tempering is the name of this procedure.
    5 minutes on low heat.
  7. Before serving, let the food cool in the refrigerator for at least two hours; three hours is ideal.

NUTRITION

Energy: 316 kcal
2.6g of carbohydrates
3.7g of protein
Fat: 33g

By admin

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