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Keto/Low Carb Lemon Pudding

Updated: May 8

I have a keto chocolate pudding recipe already ( https://www.ketoupgrade.info/post/keto-chocolate-pudding-2-ways-super-low-carb ) but I've haven't tackled any other flavors, so I thought I should get cracking on it. First up because it is spring time and wanted to do something with lemon, I figured out a Keto Lemon Pudding recipe so I could make a layered keto lemon lush dessert with it. If lemon is your thing though, it is delicious on its own with maybe a dollop of stable keto whipped cream (https://www.ketoupgrade.info/post/stable-keto-low-carb-whipped-cream-3-ways ).





For the sweetener you can use a powdered erythritol or erythritol blend or allulose to make this pudding. Allulose is a little less sweet than most erythritol blends so you may need to add additional sweetness to the pudding. I added a couple of drops of liquid stevia once I tasted it after it was cooked to make it to my liking.


I use arrowroot powder instead of cornstarch because I try to avoid corn. But you can use cornstarch if you prefer. I cut down the amount drastically from an original pudding recipe because arrowroot contains quite a few carbs. To finish the setting of the pudding you need to add some gelatin at the end. I use grass-fed beef gelatin which has a stronger gelling powder than unflavored pork gelatin.  I tried to find the conversion on how much more you would need to get the same setting power and could not find a solid answer. So I suggest using Beef Gelatin for this recipe. If you have to use unflavored pork gelatin, I would use 2 Tbs. of cold water with 1 3/4 tsp.-2 tsp. of the unflavored gelatin. If it doesn't set you can always bloom extra gelatin in water and warm slowly in the microwave then add into the rewarmed pudding and place back into serving dishes.


The liquid I used was water and heavy cream because with using a low carb alternative milk, the lemon juice curdled the pudding once it was added. Most recipes called for just whole milk or a mixture of whole milk and heavy cream. The heavy cream adds a more creamy pudding like texture to the keto pudding. You can add more heavy cream instead of the water, even do half and half as long as you keep it at twelve ounce or 1-1/2 Cup of liquid. The carb count for a 4oz. portion of pudding will stay 3g Net Carbs no matter if you use 2 ounce of heavy cream or 6oz. of heavy cream. Using more heavy cream may mute the tang of the lemon though and add extra fat and calories per potion.





I always suggest fresh squeezed lemon juice and using the zest. I wouldn't use all bottled lemon juice but if you need a bit more because you didn't get enough juice out of then lemons you had, you can use a little bit of bottle juice. I suggest Santa Cruz lemon juice which is not concentrate but just pure organic lemon juice.


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Keto/Low Carb Lemon Pudding Recipe


90g/~3/4 Cup Powder Erythritol Sweetener or Allulose

8g/2 tsp. Arrowroot Powder

Pinch of Salt

Zest of 2-4 Lemons

3 Eggs (room temp.)

10oz./1-1/4 Cup Water (warm will make the process go faster)

2oz./1/4 Cup Heavy Cream

4oz./1/2 Cup Lemon Juice 2-4 Lemons

1-1/2 tsp. Grass-fed Beef Gelatin

1/2 tsp. Vanilla Extract

Liquid Stevia (optional) (to taste)

A few drops of yellow food coloring (optional)


Instruction:


  1. Measure out the powdered sweetener, arrowroot powder and salt into a medium sized pot and whisk together

  2. Zest the lemons into the pot then juice lemons into a measuring cup and sprinkle the gelatin over the lemon juice and set aside

  3. Weigh or measure the water and heavy cream into a measuring cup and set aside

  4. Measure out the extract and get the liquid stevia and yellow food coloring ready if using

  5. Once everything is ready to go add the eggs to the pot and whisk vigerously to get rid of as many lumps as possible

  6. Drizzle in the milk and water mixture slowly into the pot while whisking, if whisked well before you can add it faster, you want to make sure there are no stringy egg bits visible

  7. Once everything is well combined, place on medium low heat and whisk until it is starting to thicken then switch to a rubber spatula

  8. When you begin to see tiny bubbles and it has thickened slightly and over 170F pull off the heat and add the extract and lemon juice/gelatin mixture and stir until dissolved

  9. Stain into a bowl with a spout or measuring cup and taste to determine if you want to add any liquid stevia or food coloring

  10. When you are satisfied with the color and sweetness pour evenly into 6 serving dishes and place into the refrigerator to chill for at least 2 hours, can weigh out at 4oz. each, if you don't like pudding skin, place plastic wrap directly on top of the warm pudding before refrigerating

  11. Can top al of them with stabilized keto whipped cream (https://youtu.be/KAcoVoEGjMk) or make up a small amount of keto whipped cream as you want to eat one


Macros: 1 of 6 with no whipped topping


80 Calories

6g Fat

18g Total Carbs

15g Sugar Alcohol

3g Net Carbs

4g Protein


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Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.


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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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