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Get It NowForget about boxed mixes and prepackaged pudding cups! This sugar free pudding will satisfy your cravings for a cool, creamy treat, all with real ingredients and super simple prep. I based this recipe on my keto chocolate pudding recipe, with a few swaps. And, keto vanilla pudding tastes as sweet and creamy as the conventional kind, with just a few minutes of hands-on time.
Why You’ll Love This Sugar Free Pudding Recipe
- Sweet vanilla flavor
- Rich, creamy, silky smooth texture
- Just 5 simple ingredients
- Less than 3g net carbohydrates
- Minutes to prepare
- Delicious dessert for the whole family!

Is Sugar Free Pudding Keto?
Some boxed sugar free puddings would technically be considered dirty keto before you prepare them, as they have about 5 grams carbs per serving. But they use artificial sweeteners and preservatives, so are not recommended for a clean keto way of eating. Plus, once you add the milk, the carbs will go up.
This homemade sugar free pudding is so simple to make, and you’ll know exactly what goes into it. The sweetener is the key ingredient that makes this sugar free vanilla pudding taste authentic. That’s why I used Wholesome Yum Keto Vanilla Syrup! It’s actually called a keto coffee syrup (and I use it in bulletproof coffee daily), but this time I wanted to show you how to use it as a liquid sweetener in recipes — it’s not just for coffee!
Not only does it measure and taste just like conventional liquid sweeteners, this syrup dissolves effortlessly into the pudding mix (for a smooth texture) and contains 0g net carbs. It’s perfect for everything from drinks to keto desserts!

Ingredients & Substitutions
This section explains how to choose the best ingredients for sugar free pudding, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Heavy Cream – Creates the creamy texture in this dessert. Full-fat coconut milk should also work for a dairy-free alternative. Avoid using any keto milk substitutes with a lower fat content (such as almond milk), as they won’t get as creamy and won’t set properly without additional gelatin.
- Wholesome Yum Keto Vanilla Syrup – Adds sweetness and natural, rich flavor of vanilla to this sugar free pudding recipe with absolutely no sugar and zero net carbs. If you have Wholesome Yum Keto Simple Syrup on hand, you can use that instead and add vanilla extract to taste (after removing from heat). I haven’t tried this recipe with a homemade sugar free simple syrup, which may be too thin. Unfortunately, I don’t recommend powdered or granulated keto sweeteners here, because the wet/dry ingredient ratio will be thrown off and would require additional testing, but you can make my keto chocolate pudding that doesn’t use a liquid sweetener.
- Egg Yolks – A keto cornstarch substitute that helps thicken the pudding.
- Unflavored Gelatin Powder – Helps stabilize and thicken the pudding as well. Some low carb pudding recipes thicken with xanthan gum, but gelatin is much more authentic and I haven’t tested any substitutions for this.
- Sea Salt – Balances the sweet flavor.
VARIATIONS: Make other flavors!
You can add 1-2 teaspoons of fruit flavor extract to make fruity flavors, or for sugar-free chocolate pudding, follow my keto chocolate pudding recipe here.
How To Make Sugar Free Pudding
This section shows how to make keto vanilla pudding, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Thicken cream. Add 1/3 cup heavy cream to a small bowl, then sprinkle gelatin powder on top. Whisk immediately and set aside to bloom. (It will look like the photo on the left below after it blooms for a few minutes.)

TIP: Sprinkle the gelatin — don’t dump!
Sprinkling helps the gelatin dissolve completely, which is important for a uniform pudding.
- Heat cream. Add more heavy cream to a saucepan on the stove over medium-low heat, along with keto vanilla syrup and sea salt. Whisk and heat until the mixture is smooth and bubbling.(Do not boil or simmer; remove from heat once it bubbles briefly.)


- Temper. Transfer heated cream mixture to a bowl. Slowly pour in the egg yolks in a thin stream, whisking constantly. (Don’t this slowly ensures that the heat won’t scramble the egg.) This is called tempering.
- Thicken. Whisk bloomed gelatin into the egg yolk mixture.


- Cool and cover. Allow the homemade pudding mixture to cool for 10 minutes. Whisk again to remove any film, then cover with plastic wrap flush against the surface of the mixture, to prevent any additional film from forming.
- Refrigerate. Place in the refrigerator until firm.
- Whip. After the sugar free pudding sets, stir or whip with an electric mixture to make it more airy and to ensure the texture is smooth.


Storage Instructions
- Store: Keep leftovers in an airtight container with plastic wrap on top (to prevent a skin forming) for up to 5-7 days.
- Freeze: Unlike many desserts made with heavy cream, sugar free pudding freezes well for up to 1-2 months. Thaw overnight in the fridge and whip with a mixer to get back to the right consistency.

More Sugar Free Vanilla Dessert Recipes
If you love vanilla, don’t stop at sugar free pudding! Try these other delicious recipes next:
Sugar Free Pudding Recipe
Sugar Free Pudding (4 Ingredients!)
A sugar free pudding recipe with a silky, creamy texture and rich vanilla flavor! It has just 4 ingredients and less than 3g net carbs.
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Pour 1/3 cup heavy cream into a small bowl. Sprinkle (don't dump) the gelatin powder on top, and whisk together immediately. Set aside.
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In a medium saucepan over medium-low, stir together the remaining heavy cream, vanilla syrup and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and bubbling near the edges.
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Transfer the mixture to a bowl. Whisk together the egg yolks. Slowly pour the egg yolks into the mixture while whisking constantly to temper.
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Add the bloomed gelatin to the mixture and whisk until smooth and dissolved.
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Let the pudding cool for about 10 minutes, until cooled enough not to melt plastic wrap to be placed over it. Whisk again to get rid of any film on top.
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Cover with plastic wrap flush against the top to prevent a film from forming. Refrigerate for at minimum 4 hours, until firm.
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After pudding has set, stir or whip with a hand mixer before serving, until pudding is light and airy.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Recipe Notes
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Save This Recipe Now© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

27 Comments
Ben
0Can not find Wholesome Yum sugar free vanilla syrup in Ontario Canada. What can I sub for it?
Maya | Wholesome Yum
0Hi Ben, I mentioned this a few times in the post, you can get my sugar-free vanilla syrup here and we do ship to Canada.
Donna
0Made this for hubby and me for dessert the other night and it is so good I will have to make double next time as the kids kept stealing ours!
Alea
0This pudding is so creamy and smooth and it comes together easily!
Kristyn
0Best sugar free vanilla pudding!! You can’t even tell it’s better for you! It’s creamy & delicious!
Linda Smith
0This pudding is delicious! I put it in 4 serving dishes instead of one bowl and didn’t have issue with skin forming. It was set in 2 hours.
Sylvie
0Can you use coconut cream from a can instead of regular whipping cream?🙏
Maya | Wholesome Yum
0Hi Sylvie, Full-fat coconut milk from a can should work.
Yamila Aguiar
0Is the bloomed gelatin…the gelatin that was sprinkled on the whipped heavy cream?
Maya | Wholesome Yum
0Hi Yamila, Yes, the bloomed gelatin is the part mixed with the heavy cream from step 1.
Daphne Sandoz
0I do not like when i bake with Swerve and other sweeteners that when the baked goods cool off the sweetener goes back to a crunchy granular form . Do any of your sweeteners not do that?
Maya | Wholesome Yum
0Hi Daphne, Besti sweeteners don’t do that! Use crystallized Besti for the regular sweetener, powdered Besti for powdered, and Besti Brown for brown sugar replacement. None of them will get crunchy afterward. 🙂 Enjoy!
Dina
0I was curious where you get heavy cream without carrageenan in it??
Thank you
Maya | Wholesome Yum
0Hi Dina, Health food stores most often carry this, or if you just look for cream labeled organic, that should have a clean label. Hope this helps!
Glenda Mitchell
0Are your products going to be available in Australia?
Maya | Wholesome Yum
0Hi Glenda, You can sign up here to be notified when it’s available in your country.
Lisa
0How much cacao powder to add to make this into chocolate pudding?
Thanks
Maya | Wholesome Yum
0Hi Lisa, Here’s a keto chocolate pudding recipe.
Addison
0I tried this recipe and my family loved it. Thank you!
Vicki McDougall
0Why don’t you put in vanilla bean powder or vanilla extract? My husband really likes vanilla & I don’t think there is enough vanilla that comes thru with the coffee syrup.
Maya | Wholesome Yum
0Hi Vicki, Feel free to add some if you like. We’re actually updating our syrups to add more vanilla flavor though. 🙂
Priscilla
0Thanks for your recipes! WholesomeYumFoods.com is my very favorite foodie site and I depend on it for staying well-fed on keto.
Regarding this recipe, not everyone can tolerate allulose. Wondering if there are alternative sweetener suggestions? I love vanilla pudding and want to make some soon! Thanks!
Maya | Wholesome Yum
0Hi Priscilla, Sorry, we only tested this recipe with our syrup and don’t have alternate recommendations at the moment.
Ailie
0Hi Maya. Clicking the vanilla syrup link in the ingredients list takes me to your coffee syrup. Where’s can I find details of the vanilla one? Also, I live in the uk. Do you plan to make your products available here? Love your recipes x
Maya | Wholesome Yum
0Hi Ailie, Yes, this recipe uses the sugar-free vanilla coffee syrup – it can be used for many things, not only coffee. You can sign up here to be notified when our products are available in your country.
Lucy Bakker
0Heavy cream usually is not available in the stores but they have heavy whipping cream, where do you get the heavy cream?
Maya | Wholesome Yum
0Hi Lucy, Yes, use heavy whipping cream, the names vary by brand.