Indulge in the creamy, rich flavor of butterscotch without the guilt with these keto-friendly pudding recipes. This article explores multiple approaches to creating the perfect keto butterscotch pudding, from simple layered desserts to rich, homemade puddings. Whether you're a seasoned keto enthusiast or new to low-carb cooking, you'll find a recipe here to satisfy your sweet cravings.
Keto Butterscotch Layered Dessert
This recipe offers a delightful combination of textures and flavors, with a sweet and crunchy crust layered with smooth cream cheese and sugar-free butterscotch pudding, topped with whipped cream.
Ingredients
- Almond Flour Crust:
- Almond flour (super-fine)
- Unsalted butter
- Chopped pecans (optional)
- Powdered allulose (or confectioner Swerve)
- Lakanto Golden (erythritol-based)
- Cream Cheese Filling:
- Cream cheese
- Powdered allulose
- Butterscotch Pudding:
- Simply Delish Butterscotch Pudding mix (2 packages)
- Almond milk
- Whipped Topping:
- Heavy whipping cream
- Powdered allulose
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a small bowl, cut the butter into the almond flour until the mixture is crumbly. Stir in the pecans (if using). Press the mixture into a greased 9x9-inch baking dish. Bake for about 15 minutes, or until lightly browned.
- Make the Cream Cheese Filling: In a separate bowl, whip the cream cheese with powdered sweetener until light and fluffy.
- Prepare the Pudding: Whisk the almond milk into the Simply Delish Butterscotch Pudding mix for about 3 minutes until smooth.
- Make the Whipped Topping: Whip the heavy cream with powdered sweetener until stiff peaks form.
- Assemble the Dessert: Spread the cream cheese over the cooled crust, followed by the pudding mixture. Dollop the pudding all over the cream cheese layer and spread gently. Top with whipped topping.
- Chill: Place the dessert in the refrigerator for at least 2 hours, or preferably overnight, to firm.
Tips and Variations
- Crust Preparation: Use your fingers to incorporate the crust ingredients, or use a food processor.
- Easy Removal: Leave a parchment overhang in the baking dish for easy removal of the bars.
- Clean Cuts: Place the bars in the freezer for about 30 minutes before cutting for cleaner lines.
- Pudding Consistency: Whisk the pudding well to avoid clumps.
- Storage: Store the bars in the fridge for 3-5 days or freeze for up to 3 months.
- Nut Alternatives: If you dislike pecans, use any nut or seed, or eliminate them altogether.
- Make-Ahead: The crust can be made the day before and stored at room temperature.
Keto Butterscotch Pots de Crème
This recipe draws inspiration from classic pots de crème, offering a baked custard with a rich butterscotch flavor.
Ingredients
- Butter
- Allulose
- Swerve brown sugar substitute
- Heavy cream
- Vanilla bean (or vanilla bean powder)
- Salt
- Egg yolks
Instructions
- Preheat and Prep: Preheat oven to 325°F (160°C).
- Make the Keto Butterscotch: In a heavy-bottomed saucepan, combine butter, allulose, and Swerve. Cook over medium heat until butter and sweeteners have melted. Allow to come to a boil, stirring constantly, and cook until the sweetener starts to smoke lightly (avoid burning). Add about half a cup of heavy cream. The mixture will bubble violently. After the bubbles slow, add the rest of the cream. Turn off heat. Add vanilla bean and salt, stir to combine.
- Prepare the Custard: In a separate bowl, whisk egg yolks well. Temper the egg yolks by ladling a thin stream of hot cream mixture into the eggs while whisking continuously. After ladeling about half the cream mixture into the eggs, transfer the egg mixture into the remaining cream mixture.
- Strain and Pour: Strain the mixture through a sieve, discarding vanilla bean. Pour into 6 4-oz jars or ramekins.
- Bake: Place ramekins in a 9x9" baking dish, and pour boiling water into the dish to come halfway up the sides of the jars. Tent the baking dish loosely with foil. Carefully transfer into the oven without getting water into the custard. Bake for 25-40 minutes, checking at 25 minutes. Custards are done when they move more like jello.
- Cool and Chill: Remove from the oven, remove foil, and allow to cool to room temperature in the water. The custards can be stored in the refrigerator for up to five days.
Optional Crème Fraîche Topping
- To make your own crème fraîche, mix 1 cup heavy cream with 2 Tablespoons cultured buttermilk.
Keto Butterscotch Pudding
This recipe uses a crème anglaise base and keto butterscotch chips to create a creamy, decadent pudding.
Ingredients
- 1 Cup Heavy Cream
- 60 g Allulose (6 Tbs.)
- 1 Cup Unsweetened milk of choice
- 4 Egg Yolks
- 60 g Allulose (6 Tbs.)
- 42 g Lily's Butterscotch chips (~1/4 Cup)
- 2 Tbs. Butter
- 3/4 tsp. Gelatin
- 1 Tbs. Cold water
Instructions
- Prepare Ingredients: Measure out the heavy cream and place in a medium-size pot. Have the cup of nut milk standing by. Separate the egg yolks and place in a medium bowl. Add 6 Tbs. of allulose to the yolks and 6 Tbs. allulose to the heavy cream. Measure out the butterscotch chips into a medium bowl with a pour spout along with the 2 Tbs. of butter. Bloom the gelatin in the 1 Tbs. water.
- Heat Cream: Heat the heavy cream on medium-low, stirring every few minutes, simmering for about 10 minutes until it has gotten a little caramelly in color and reaches 190 degrees. Then add the nut milk and heat to a simmer.
- Temper Egg Yolks: While the cream is heating, whip the egg yolks and allulose until light and fluffy. Once the cream/milk is ready, temper the egg yolks by pouring a splash of the hot cream into the mixture while whisking. Once tempered, whisk the egg yolk cream mixture back into the pot and stir continuously on medium-low with a spatula until thick and reaches 175 degrees.
- Combine and Strain: Pour the mixture over the butter and butterscotch chips, add the gelatin puck, and let sit for 2 minutes. Then whisk to combine, using a spatula to scrape the bottom. Pour through a strainer into 5 custard bowls (about 4 1/2 ounces each) or into one big bowl.
- Refrigerate: Refrigerate for at least 4 hours for small bowls, about 8 hours for one big bowl.
Keto Butterscotch Fudge
For a firmer, chewy butterscotch treat, try this keto fudge recipe.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- Heavy cream
- Butter
- Keto brown sugar
- Allulose
- Sugar-free white chocolate chips
- Simply Delish Butterscotch Pudding Mix
Instructions
- Prepare Pan: Line an 8x8 pan with parchment paper and set aside.
- Melt Ingredients: In a small saucepan, melt heavy cream, 2 tbsp butter, keto brown sugar, and allulose over low heat, stirring occasionally until smooth.
- Simmer: Reduce heat and simmer for 10 minutes on very low. When it coats the back of a spoon, stir in the sugar-free white chocolate chips.
- Add Butter: Return to heat and add in 6 tbsp butter. Continue stirring until smooth again.
- Add Pudding Mix: Add in pudding mix and whisk well.
- Cook: Continue over medium heat, whisking constantly until smooth.
- Set: Remove from heat and immediately pour into the prepared pan. Put in the fridge for up to 30 minutes until set.
- Cut and Store: Cut and store in an airtight container at room temperature.
Low Carb Homemade Butterscotch Pudding
This recipe uses coconut cream and Sukrin Gold for a dairy-free and low-carb option.
Ingredients
- Sukrin Gold (brown sugar replacement)
- Salt
- Coconut cream
- Egg yolks
- Stevia liquid
- Butter
- Nutmeg
- Vanilla extract
- Xanthan gum
Instructions
- Combine Ingredients: In a large saucepan, combine Sukrin Gold, salt, and coconut cream.
- Cook: Cook and stir over medium-high heat until boiling. Reduce heat to low; cook and stir for about 2 minutes longer. Remove from heat.
- Temper Eggs: Slowly stir in about ½ cup of the hot mixture into egg yolks; return all to pan.
- Thicken: Bring to a gentle boil, stirring constantly. Cook for 2 minutes or until the mixture is thickened. Remove from heat.
- Flavor: Stir in stevia liquid, butter, nutmeg, and vanilla extract.
- Xanthan Gum: Sprinkle in xanthan gum (pudding will thicken a lot after cooling in refrigerator).
- Cool and Chill: Cool for 15 minutes, stirring occasionally. Transfer into a large bowl or individual serving cups. Cover and refrigerate until chilled.
General Tips for Keto Butterscotch Pudding
- Sweeteners: Adjust the amount of allulose or other sweeteners to your preferred sweetness level.
- Dairy-Free Options: Use coconut cream or other dairy-free alternatives for a dairy-free pudding.
- Thickening Agents: Xanthan gum, gelatin, or psyllium husk can be used to thicken the pudding.
- Preventing Skin: Press plastic wrap directly onto the surface of the pudding while it chills to prevent a skin from forming.
- Make Ahead: These puddings can be made ahead of time and stored in the refrigerator.
- Temperature Control: When tempering eggs, ensure the mixture is at a temperature where the eggs won't cook to avoid scrambled egg bits in the pudding.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
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