Think you can’t indulge a sweet tooth while going keto? Think again. Just follow our recipe for a creamy, make-ahead pudding infused with unsweetened almond milk, rich vanilla bean seeds, gelatin, and one of our favorite alternative sweeteners. Aside from tempering the eggs to avoid curdling (a simple process involving a whisk and a steady hand), the custard is pretty hands-off and only takes 15 minutes to pull together—just be sure to account for overnight chilling time.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 8 hours and 20 minutes
1 (32-ounce) carton Califia Farms Unsweetened Almond Milk Barista Blend, divided
1 ½ tablespoons gelatin
1 vanilla bean, split lengthwise and seeds scraped out
1 tablespoon vanilla extract
Pinch sea salt
6 large egg yolks
⅔ cup Switch sweetener
Coconut whipped cream, for serving (optional)
Add 1 cup almond milk to a glass measuring cup. Sprinkle gelatin over milk and let sit for five minutes. Whisk remaining 3 cups almond milk, vanilla bean seeds, vanilla extract, and salt in a medium saucepan; simmer on medium-low heat, stirring often to avoid scalding. Add milk with gelatin to the saucepan and whisk until combined.
Whisk egg yolks and Switch sweetener in a medium bowl until pale yellow. Once the milk mixture is simmering, slowly add a ladle of hot milk into the egg mixture, whisking quickly to temper. Pour tempered eggs into the almond milk mixture and simmer until slightly thickened, about five minutes. Set out a large, clean bowl and strain custard through a fine mesh strainer. Portion custard into individual serving cups or ramekins; cover with plastic wrap and refrigerate overnight. Serve chilled, topped with coconut whipped cream if desired.
Recipe by: Angela Gaines
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