This sugar free pudding is rich, thick, and creamy, and made with just 7 simple ingredients! Ready in minutes, this instant vanilla pudding has less than 100 calories per serving!
Sugar Free Pudding
Growing up, I was a huge fan of Jelo instant puddings. I loved how they could easily be made at home and came with a plethora of flavors. If you had a peek in the refrigerator, you’d find a bowl or two of instant pudding ready to be enjoyed.
When I first starting cleaning up my diet, I switched to enjoying the sugar free pudding options. Over time though, I realized I was not reacting well to all the artificial sweeteners and fillers used in them. In fact, I noticed they actually made me hungrier! To combat this, I stole my mom’s classic pudding recipe and gave it a sugar free makeover!
I’ve been meaning to share a sugar free pudding recipe for quite some time. It’s been my go-to dessert that I make often, especially when I want a sweet treat after dinner. Now, this pudding may look incredibly fancy, but I promise you it is so easy to make!
No sugar and no flour are needed, but you’d never tell. The texture is thick, creamy, and perfectly gooey. It’s sweet and full of vanilla flavor, with no artificial aftertaste!
A friend has recently started a sugar free month so I shared this pudding with them and they could NOT believe it was sugar free and low calorie- They thought it was better than store bought!
How do you make a sugar free pudding?
- Granulated sweetener of choice– I used allulose, but monk fruit sweetener or erythritol can be used.
- Cornstarch– Thickens the pudding and holds it together.
- Salt– Just a pinch to balance the sweetness.
- Milk– Whole milk is preferred, but reduced fat, almond, or soy can also be used.
- Egg yolks– A must for any good pudding. Gives it a light golden color and gives it extra creaminess.
- Butter– Unsalted butter or margarine.
- Vanilla extract– Gives the pudding the lovely vanilla flavor.
Start by adding the sweetener, cornstarch, and salt to a bowl and mixing them together. Add it to a small saucepan and slowly whisk in the milk until combined. Place the saucepan over medium heat, stirring constantly, until it begins to boil. Let it boil for 1-2 minutes, before reducing it to low heat.
Now, add around half a cup of the mixture into a bowl with the egg yolks and whisk together, until smooth. Add it back into the remaining mixture in the saucepan and continue to let it simmer for another 2 minutes. Remove the saucepan from the heat and gently whisk in the butter and vanilla extract, until smooth.
Finally, pour the vanilla pudding into serving dishes or glass jars, before refrigerating them for at least an hour, to firm up.
Tips to make the best sugar vanilla pudding
- Don’t whisk in the egg yolks into the entire pudding mixture. It will cook the yolks too intensely, and affect the overall recipe. Add the egg yolks to a small bowl and pour a small portion of the pudding mixture into it, and whisk it together, before adding it back to the saucepan.
- For a more intense vanilla flavor, split a vanilla bean pod into it.
- If you use erythritol or monk fruit sweetener, you may need to strain the pudding through a sieve before refrigerating it. These sugar free sweeteners can sometimes crystalize.
The beauty of this instant sugar free pudding is that while the vanilla tastes delicious, you can easily change up the flavors for some variety!
- Chocolate– Fold through 1/2 cup of cocoa powder into the mixture BEFORE adding the butter/vanilla.
- Banana– Add 1 teaspoon of banana extract and serve with sliced banana and whipped cream.
- Cheesecake– Whisk in 1/4 cup of softened cream cheese add the end. Be sure to whisk very carefully, to ensure no clumps remain.
- Butterscotch– Add 1/2 teaspoon of butterscotch extract.
- Lemon– Add 1-2 tablespoons of fresh lemon juice OR 1 teaspoon of lemon extract.
Storing and freezing pudding
- To store: Vanilla pudding should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
- To freeze: Place leftover pudding in single serving containers and store in the freezer for up to 6 months.
More sugar free recipes to try
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Sugar Free Pudding
- In a small bowl, whisk together the sweetener, cornstarch, and salt. Add it to a small saucepan and gently whisk in the milk until combined.
- Place the saucepan over medium heat and bring it to a boil. Continue to whisk and let it boil for 1-2 minutes, before reducing the heat to low. Gently scoop out half a cup of the mixure and add it to a bowl with the whisked egg yolks. Whisk very well, until combined. Add the egg yolk mixture into the hot mixture in the saucepan. Simmer for another 3 minutes, before removing from the heat.
- Gently whisk in the butter and the vanilla extract until combined. Distribute the pudding mixture amongst 8 small ramekins or serving dishes. Refrigerate the pudding for at least an hour, to firm up.
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