keto Japanese Custard Pudding with Coconut Cream Sauce cover

Keto Japanese Custard Pudding


This Keto Japanese Custard Pudding is another creation resulting from my sweet tooth addition!  I know, I’ve got problems! 

I’ve made a few jello and pudding recipes lately and this one my husbands favorite!

It’s not hard to make at all, uses only 7 ingredients all of which can all be picked up at a local supermarket!   The hardest part is probably waiting for it to harden so it could hurry up and get in your tummy!

Keto Japanese Custard Pudding Pin 1

This custard pudding takes the sweet creaminess found in the classic version and makes it much more low-carb/keto friendly!

It’s really amazingly good on its own as and even better topped with a little whipped cream!

keto Japanese Custard Pudding with Coconut Cream Sauce pic

For this recipe, you’ll need Swerve/Monkfruit, which can be purchased on Amazon or a local supermarket.

Now, let’s get started!

Prepping Time 5M

Cook Time 10M

Cooling Time 4H

Total Time 4H15M

Net Carb/Serv ~4g

Servings 3-4

Ingredients

Custard Pudding

  • 1 Envelope Gelatin (1 tbsp)
  • 3 tbsp Water
  • 4 Large Egg Yolks
  • 1/3 Cup Swerve/Monkfruit
  • 1 Cup Half and Half
  • 1 Cup Heavy Cream
  • 2 tsp Vanilla Extract

Directions

1) Gather all the ingredients.

2) In a small bowl, add 1 envelope of gelatin with 3 tbsp water.  Mix to combine.

3) Microwave for gelatin mixture for 30 seconds and set aside.

 

4) Separate egg yolks from egg whites and place yolk in a large mixing bowl.   You can discard the egg whites or make some eggs with it!

5) Add 1/3 cup of Swerve/Monkfruit into the mixing bowl with the egg yolks and whisk together until pale yellow.

6) Heat 1 cup of half and half in the microwave for 1 minute.

 

7) While whisking, pour the warmed half and half very slowly into the egg yolk mixture.  What you’re doing here is tempering the egg yolk mixture.  Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.

8) Pour egg yolk mixture into a medium sauce pan and cook over medium heat stirring constantly for 3-5 minutes or until mixture coats a spoon.  Remove from heat.

 

9) Next, pour in the heavy cream, vanilla and gelatin into the egg yolk mixture.  Whisk until fully combined.

10) Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.

Hope you enjoy your low-carb/keto Japanese Custard Pudding! 

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More Recipes

keto Japanese Custard Pudding with Coconut Cream Sauce cover

Keto Japanese Custard Pudding

The BEST Asian Low-Carb/Keto recipe for Japanese Coconut Custard Pudding. This recipes delivers all the richness of a classic custard pudding with only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: asianketodessert, ketodessert, ketopudding, lowcarbasiandessert, lowcarbdessert, lowcarbpudding
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 3
Print Recipe

Ingredients

  • 1 Envelope Gelatin 1 tbsp
  • 3 tbsp Water
  • 4 Large Egg Yolks
  • 1/3 Cup Swerve/Monkfruit
  • 1 Cup Half and Half
  • 1 Cup Heavy Cream
  • 2 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • In a small bowl, add 1 envelope of gelatin with 3 tbsp water. Mix to combine.
  • Microwave for gelatin mixture for 30 seconds and set aside.
  • Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites or make some eggs with it!
  • Add 1/3 cup of Swerve/Monkfruit into the mixing bowl with the egg yolks and whisk together until pale yellow.
  • Heat 1 cup of half and half in the microwave for 1 minute.
  • While whisking, pour the warmed half and half very slowly into the egg yolk mixture. What you're doing here is tempering the egg yolk mixture. Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.
  • Pour egg yolk mixture into a medium sauce pan and cook over medium heat stirring constantly for 3-5 minutes or until mixture coats a spoon. Remove from heat.
  • Next, pour in the heavy cream, vanilla and gelatin into the egg yolk mixture. Whisk until fully combined.
  • Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.

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