Japanese Custard Pudding LowCarbingAsian Cover

Japanese Custard Pudding

This keto low carb sugar free Japanese custard pudding is another creation resulting from my sweet tooth addition!  I know, I’ve got problems!

So far, I’ve made a few jello and pudding recipes and this one is my husband’s favorite!

Japanese Custard Pudding LowCarbingAsian Pin 1

This custard is rich, creamy and honestly doesn’t taste any different than regular non low carb custard puddings.

Just keep in mind that the key to making this pudding is to not cook the egg, so it’s important to carefully warm up on the half and half  in the microwave.  If it’s too hot, it’ll cook the eggs wen mixing it in so just make sure to temper it in.

Also be careful when warming up the custard mixture by not letting it come to a full boil.  When the edges start to bubble just a tiny bit, you can remove it from the heat.

Japanese Custard Pudding LowCarbingAsian Pic 1

But all in all, don’t be discouraged because this recipe is really not hard to make at all!    Just keep those points in mind and you’ll be having yourself some super rich, smooth, and creamy pudding in no time!

From start to finish pre-refrigeration only took me less than ten minutes.  The hardest part is probably waiting for it to harden so it could hurry up and get in your tummy!

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!

Japanese Custard Pudding LowCarbingAsian Pic 2

For this recipe, you’ll need Swerve/Monkfruit and Gelatin, 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.

Japanese Custard Pudding Recipe (4)

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

Japanese Custard Pudding Recipe (2)

Japanese Custard Pudding Recipe (1)

3) 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!

Japanese Custard Pudding Recipe (6)

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

Japanese Custard Pudding Recipe (20)

5) Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm.  Note – it’s very important that the half and half isn’t hot, otherwise you’ll cook the eggs resulting in rubbery pudding.

Japanese Custard Pudding Recipe (5)

6) While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix.  Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.

Japanese Custard Pudding Recipe (21)

7) Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F.  Note – do not let mixture come to a full boil, otherwise you’ll have clumpy pudding.

Japanese Custard Pudding Recipe (22)

8) Next, pour in the heavy cream, vanilla extract and Gelatin into the egg yolk mixture.  Whisk until fully combined.

Japanese Custard Pudding Recipe (23)

Japanese Custard Pudding Recipe (24)

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

Japanese Custard Pudding Recipe (25)

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

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More Recipes

Japanese Custard Pudding LowCarbingAsian Pin 2

Japanese Custard Pudding LowCarbingAsian Cover

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, Worldwide
Keyword: keto desserts, keto pudding, low carb desserts, low carb pudding, sugar free custard, sugar free pudding
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 3
Print Recipe
Calories: 467kcal

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.
    Japanese Custard Pudding Recipe (1)
  • 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!
    Japanese Custard Pudding Recipe (6)
  • 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 30-60 seconds or until slightly warm.  Note - it's very important that the half and half isn't hot, otherwise you'll cook the eggs resulting in rubbery pudding. 
    Japanese Custard Pudding Recipe (5)
  • While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix. Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.
    Japanese Custard Pudding Recipe (21)
  • Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F.  Note - do not let mixture come to a full boil, otherwise you'll have clumpy pudding.
    Japanese Custard Pudding Recipe (22)
  • Next, pour in the heavy cream, vanilla extract and gelatin into the egg yolk mixture. Whisk until fully combined.
  • Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.

Video

Nutrition

Calories: 467kcal | Carbohydrates: 7g | Protein: 10g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 384mg | Sodium: 80mg | Potassium: 189mg | Sugar: 1g | Vitamin A: 1779IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg

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