Go Back
+ servings
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.
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
Calories 467kcal


  • 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


  • 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.



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