Homemade Vanilla Pudding

When I scooped a spoonful of this Healthy Homemade Vanilla Pudding and shoved it into my pie hole I was beyond shocked at how smooth, silky, creamy and flavorful it was.  I was really surprised at how much I liked loved this pudding, especially on the first trial.

I will never be afraid to admit that I am an amateur baker and absolute novice cook.  When it comes to baked goods and other desserts, I am a perfectionist, so that kind of explains my 9 trials to perfect a Healthy Red Velvet Cake and 14 trials to make a Single-Serving Chocolate Cake.  Quite embarrassing to admit, but also humbling  :)

Homemade Vanilla Pudding

This Healthy Homemade Pudding makes those storebought puddings in those plastic little tubs taste like garbage (and once you read their ingredients you will realize that it IS garbage…  I am so ashamed that I used to eat that stuff allll the time).  The two puddings are not even in the same league, they are not comparable, that is how much better this homemade pudding is!

Healthy Homemade Vanilla Pudding (sugar free and low carb!)

Yield: ~3 cups

Healthy Homemade Vanilla Pudding (sugar free and low carb!)

Ingredients

  • 2+1/4 cups Unsweetened Vanilla Almond Milk
  • 6 Egg Yolks, room temp (preferably organic)
  • 128g (2/3 cup) Granulated Erythritol (or dry sweetener of choice)
  • 53g (1/3 cup) Corn Starch (preferably non-GMO)
  • 1 tsp Vanilla Extract or Vanilla Paste

Instructions

  1. In a large bowl, whisk together all of the ingredients.
  2. Pour into a large pot and place over medium-low heat. Stir constantly.
  3. Once mixture starts to thicken, whisk constantly.
  4. When mixture gets really thick and pudding-like, remove from the heat and whisk vigorously to make sure there are no clumps and to incorporate air into the pudding.
  5. Whisk in the vanilla extract/paste and pour into a large bowl, cover with plastic wrap TOUCHING the surface of the pudding, and refrigerate for 4 hours or overnight.

Notes

This recipe is: sugar free, low carb, gluten free!

Recipe adapted from: Epicurious

http://dessertswithbenefits.com/healthy-homemade-vanilla-pudding/

Homemade Vanilla Pudding

Homemade Vanilla Pudding

Homemade Vanilla Pudding

Homemade Vanilla Pudding

Homemade Vanilla Pudding

I adapted this Healthified Vanilla Pudding recipe from a recipe off the Epicurious website, so I thought I would make a nutrition label comparison!  The Epicurious nutrition label is on the left,  the DWB nutrition label is on the right:

healthy dessert blog  healthy dessert blog

Hmm, here is just another reason to make the healthified vanilla pudding!  My recipe has:

  • 130 less calories
  • less fat and saturated fat
  • zero grams of sugar (opposed to 26g in the other recipe, which is more than 2 tbs in a 1/2 cup serving)

I would gladly take two servings of my healthified pudding instead of just one bite of the other pudding.  The texture is creamy, the flavor is packed full of vanilla, it’s sweet, it’s satisfying…  it’s perfect.

Homemade Vanilla Pudding

Make it.  Make it NOW!

Labels: 5-Ingredients-or-Less, Eggs, Erythritol, Gluten-Free, Low-Carb, No-Bake, Nutrition-Label, Pies-Mousses-Tarts-and-Cheesecakes, Sugar-Free

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Comments (11)

  1. SkeeterN: September 3, 2013

    I have been doing low carb for nearly 10 years. Unfortunately the corn starch is not low carb. But the combo of erythritol and the egg yolks might thicken without the corn starch. Simply because erythritol acts like the synergy of sugar. Maybe a bit of guar gum would work as guar seems to thicken into a pudding consistency.

  2. dessertswithbenefits: September 3, 2013

    SkeeterN-
    You’re right, the corn starch is not low carb in a sense where ketogenesis will be able to take place. However, the recipe is low carb in terms of most individuals, such as those who suffer from diabetes or are just reducing their carbohydrate-intake in general. The pudding will not thicken to its full extent without the starch, it will probably just turn into a very flavorful vanilla “soup” or “smoothie.” I haven’t tried making the recipe without the starch but if you do, I hope it works! Fingers crossed!
    -Jess

  3. Jessica: September 3, 2013

    Hi Jessica! I was wondering if you will post the chocolate blueberry cake loaf recipe, and also I was going to ask you if you have become busier since the posts are less frequent than before :) I’m simply curious, haha, I must be the only one asking since I check your blog everyday! I suppose you must be busy while studying nutritional sciences? If that’s the case I hope you do great! Congratulations on the blog ;) (I posted this question on another recipe too, but I wasn’t sure if you saw it! )

  4. dessertswithbenefits: September 3, 2013

    Jessica-
    Are you talking about the loaf used in my homemade raspberry curd post? If so, I used this recipe for the chocolate blueberry cake:
    http://www.growingnaturals.com/recipes/recipe-rice-blueberry-protein-bread.php
    but used fresh blueberries instead of the frozen raspberries, chocolate brown rice protein isolate instead of vanilla, and added 2 tbs of regular cocoa powder (unsweetened) and 5 packets truvia to the recipe. I also used an 8×5″ loaf pan, but the batter didn’t really fill it up much and it didn’t rise much either. You can kind of see the short height in the pictures in the raspberry curd post.
    -Jess

  5. dessertswithbenefits: September 3, 2013

    Oh, and yeah, I’m back at school so posts will be 2-3x per week rather than 3-4x. So sad I know!!! :(

  6. andrew: September 4, 2013

    i am low carbing at the moment. got a wake up call this past march with my weight and some unhealthy blood sugar levels that were not quite high enough to be considered diabetic. since then i have lost almost 50 lbs and my tests results are in the normal ranges now. this pudding looks great. im wondering if the cornstarch can be left out for something else, like maybe xanthum gum (its all fiber). if i ingest carbs, i like it to be good carbs and corn starch just isnt a good carb, no matter how much of it you use. i may try this and use xanthum gum as the thickener. you should also put the carb count of the erythritol since only half the total carb of that can be subtracted from a low carb diet. i.e. if 1 serving has 26g of sugar alcohol, you are ingesting about 13g of carb. looks good though, i will use a splenda/eryth mix.

  7. dessertswithbenefits: September 4, 2013

    Andrew-

    Kudos to you for taking some new steps in the healthy lifestyle! And a BIG congrats on your weight loss, that’s amazing!
    As for the corn starch, I have not tested the recipe without it so I cannot be sure of any possible substitutes. When heat is added to the egg yolks and corn starch, they make a very smooth, emulsified texture. I believe the egg yolks and corn starch go hand in hand.
    BUT, I have a suggestion. Check out my no-cook pudding recipes (free of egg-yolks and starches) and adjust them however you like to the flavors you want:

    Healthy Butterscotch Mousse Pudding (omit the maple syrup, molasses and sucanat and add 5-6 more packets of truvia (or splenda/erythritol mix) and a splash of coconut milk to the recipe)

    Healthy Pumpkin Pie Mousse Pudding (omit the maple syrup, molasses and sucanat and add 5-6 more packets of truvia (or splenda/erythritol mix) and a splash of coconut milk to the recipe)

    I hope this helps!

    -Jess

  8. Annie @ Natural Sweet Recipes: September 5, 2013

    This look sooo good and sooo beautiful that I laughed when I read “shoved in my pie hole”. Too funny. This does look so decadently smooth and silky! Great recipe idea!

  9. dessertswithbenefits: September 5, 2013

    Annie @ Natural Sweet Recipes-
    Haha, so glad I made you laugh lol :)
    Hope you like the recipe! I always love yours!
    -Jess

  10. Aya B.: September 6, 2013

    amazing recipe.. looks quite appetizing

  11. Jurom: November 28, 2013

    Have you ever thought of creating a cookbook? You should!

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