When my daughter was little, she was known as “The Peanut Butter Girl.” One of her favorite desserts was homemade peanut butter pudding. She is celebrating her 31st birthday today and, instead of a cake, she requested peanut butter pudding for her special treat. So, I went to work and created this low carb, sugar free recipe that exactly matches the taste and texture she remembers. It would also be an excellent filling for a Peanut Butter Cream Pie. If you’re a peanut butter lover too, you can enjoy this creamy, delicious pudding without guilt while sticking to your low carb/keto diet!
Low Carb Peanut Butter Pudding
Makes 6 servings
1/2 cup heavy whipping cream
1 1/4 cup unsweetened almond milk
3 large egg yolks
1/2 cup powdered erythritol sweetener
A pinch of salt
1/2 cup natural, creamy peanut butter, no sugar added
1 teaspoon vanilla extract
1/4 teaspoon xanthan gum
3-4 drops monkfruit extract or liquid stevia, if additional sweetness is needed
4-6 drops peanut butter flavoring (optional)
1. In a medium saucepan over medium heat, combine whipping cream and almond milk. Bring just to a simmer (you’ll see bubbles around the edges). In a medium bowl or glass measuring cup, whisk the egg yolks, sweetener and salt until well combined.
2. Using a ladle or gently pour about 3/4 cup of the hot cream mixture into the egg mixture, whisking continuously. Then slowly pour the tempered egg mixture back into the saucepan while whisking. Cook, while stirring, for 4-5 minutes until thickened and the pudding coats the back of a spoon.
3. Remove from heat and add the peanut butter and vanilla extract; whisk until the peanut butter melts and the mixture is smooth. While whisking vigorously, sprinkle the pudding with the xanthan gum until well distributed. Taste and, if additional sweetness is desired, add the monkfruit or stevia and stir to incorporate. Let the pudding sit in the pan to cool for 10-15 minutes, stirring occasionally to prevent a skin forming on the top.
4. Divide the pudding among six dessert dishes or put into a glass container. If you don’t want a skin to form, place plastic wrap directly on the surface of the pudding while cooling. Refrigerate until completely chilled, about 2 hours.
Nutritional Information per 1/2 cup serving: 240 calories, 5.3 g carbohydrate (1.4 g dietary fiber, 0.8 g sugars), 21.9 g total fat (7.1 g saturated fat, 0 g trans fat), 131 mg cholesterol, 93 mg sodium, 86 mg calcium, 11 mg potassium, 116 mg Vit A, 6.2 g protein. Net carb per serving: 3.9 grams
Photos and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.