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    Home / Recipes / Keto Desserts

    Homemade Butterscotch Pudding Recipe from Scratch

    By Lisa MarcAurele · Jul 2, 2020 · 25 Comments

    9.5K shares
    Jump to Recipe
    Homemade butterscotch pudding recipe from scratch

    A low carb homemade butterscotch pudding recipe from scratch made with butter and a brown sugar substitute. It fills you up with only a small portion.

    homemade butterscotch pudding recipe
    Article Index
    • Homemade Butterscotch Pudding Recipe from Scratch
    • Recipe

    I've got a new favorite low carb ingredient! It's coconut cream.

    Are following a Paleo diet or just want to cut out some dairy? Coconut cream is the perfect dairy free substitute for heavy cream in low carb recipes. Of course, it's not the best option if you are allergic to coconut or just don't like the taste of coconut.

    I buy my Coconut Cream from LC Foods or Thrive Market. You may also be able to get it at an Asian market or Trader Joe's.

    egg yolks in bowl

    Another product that I've recently fell in love with is Sukrin Gold. It's my favorite product from SukrinUSA because I finally found the perfect low carb substitute for brown sugar after years of searching for it.

    I have tried other brown sugar replacements, but always turned to adding a little blackstrap molasses to get that authentic taste and texture that brown sugar brings. No need for that anymore!

    One of my favorite flavors made with brown sugar is butterscotch. It's difficult to create this flavor without molasses, but Sukrin Gold does a nice job and it shouldn't spike your glucose levels like molasses can.

    For this homemade butterscotch pudding recipe, I did use butter. But, ghee could be used for paleo.

    butterscotch pudding mixture in pot with whisk

    To make this pudding low carb, I used coconut cream and Sukrin Gold. There are my two new favorite ingredients.

    Although I've been moving away from using xanthan gum, I still have a little bit left in my bottle so it was the thickener I used. Guar gum is less controversial than xanthan gum.

    butter melting in hot pudding mixture

    I've seen some low carb recipes that use psyllium husk in place of xanthan gum, but I haven't done a lot with psyllium. I need to experiment more with using psyllium husk as a thickener, but guar gum works just like xanthan gum.

    preventing skin from forming as pudding cools

    This homemade butterscotch pudding recipe from scratch was thick enough to use as a pie filling. It did seem a bit thin after adding the xanthan gum. But, the pudding gets really thick after chilling in the refrigerator for a few hours.

    You can spoon the pudding into individual serving dishes if you'd like. A little goes a long way because it's very high fat. So, it's very filling.

    Homemade butterscotch pudding recipe from scratch with whipped cream

    I opted to pour the hot pudding into one big bowl and lay a sheet of plastic wrap on top so a skin didn't form. Totally optional.

    You can always peel the skin off if you don't like the idea of plastic touching your food. This homemade butterscotch pudding recipe from scratch is also super cute in little shot glasses topped with whipped cream.

    A shot glass portion is the perfect serving size as the high fat of the Coconut Cream will fill you up fast. So, definitely give this low carb pudding from scratch a try!

    Homemade Butterscotch Pudding Recipe from Scratch

    butterscotch pudding in shot glasses

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    Recipe

    SF butterscotch Featured Image

    Sugar Free Butterscotch Pudding

    4.89 from 9 votes
    Here's a low carb butterscotch pudding that will fill you up with only a small portion. It uses the traditional butter along with a brown sugar substitute.
    Prep Time:5 minutes mins
    Cook Time:15 minutes mins
    Total Time:20 minutes mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 12 servings
    Calories: 197

    Video

    Ingredients

    • ½ cup Sukrin Gold or your favorite low carb brown sugar replacement
    • ¼ teaspoon sea salt
    • 2 cans coconut cream 13.5 ounces each or use about 3 ⅓ cups heavy cream
    • 4 egg yolks
    • 1 teaspoon SweetLeaf stevia drops
    • 3 tablespoons butter
    • ⅛ teaspoon nutmeg
    • 1 tablespoon vanilla extract
    • ½ teaspoon xanthan gum or guar gum, adjust to get desired thickness
    US Customary - Metric

    Instructions

    • In large saucepan, combine Sukrin Gold, salt and coconut cream.
    • Cook and stir over medium-high heat until boiling.
    • Reduce heat to low; cook and stir for about 2 minutes longer.
    • Remove from heat.
    • Slowly stir in about ½ cup of hot mixture into egg yolks; return all to pan.
    • Bring to gentle boil, stirring constantly.
    • Cook 2 minutes or until mixture is thickened.
    • Remove from heat.
    • Stir in stevia liquid, butter, nutmeg, and vanilla extract.
    • Sprinkle in xanthan gum (pudding will thicken a lot after cooling in refrigerator)
    • Cool for 15 minutes, stirring occasionally
    • Transfer into large bowl or individual serving cups.
    • Cover and refrigerate until chilled. Serve with whipped cream if desired.

    Notes

    It's important to temper the eggs and keep the mixture at a temperature where the eggs won't cook. Otherwise, there will be bits of cooked egg in the pudding. So this is an essential step that needs to be done correctly. However, if you do end up with the cooked egg, you may be able to get most out with a mesh strainer.
    Nutrition per serving: 2.4g net carbs, 10g erythritol

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Calories: 197 | Carbohydrates: 3.9g | Protein: 2.5g | Fat: 20.3g | Saturated Fat: 16.5g | Cholesterol: 78mg | Sodium: 72mg | Potassium: 182mg | Fiber: 1.5g | Sugar: 2.3g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 1.3mg

    Additional Info

    Net Carbs: 2.4 g | % Carbs: 4.7 % | % Protein: 4.9 % | % Fat: 90.3 % | SmartPoints: 11
    Values
    Array
    (
        [calories] => 197
        [carbohydrates] => 3.9
        [protein] => 2.5
        [fat] => 20.3
        [saturated_fat] => 16.5
        [cholesterol] => 78
        [sodium] => 72
        [potassium] => 182
        [fiber] => 1.5
        [sugar] => 2.3
        [vitamin_a] => 150
        [vitamin_c] => 2.5
        [calcium] => 20
        [iron] => 1.3
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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    Reader Interactions

    Comments

    1. Marci

      August 27, 2021 at 1:42 pm

      5 stars
      This is the BEST butterscotch pudding EVER!

      Reply
    2. emma

      December 01, 2020 at 4:48 pm

      Why do you say that ghee is dairy free? It certainly is not.

      Reply
      • Lisa MarcAurele

        December 02, 2020 at 10:11 am

        Ghee is NOT dairy free as it's made from butter.

        Reply
    3. Tiffany D Bellan

      August 07, 2020 at 5:10 pm

      5 stars
      I tried browning the butter first and it tastes more caramelized. Such a delicious recipe!

      Reply
    4. Melissa Wargin

      April 25, 2020 at 12:49 am

      5 stars
      I was craving butterscotch pudding and was looking for a keto version. This has to be the best I’ve ever had! I used heavy cream instead of the coconut cream because it was what I had on hand and it turned out so good!

      Reply
    5. Ebonie

      February 26, 2020 at 6:05 pm

      5 stars
      This was sooo good! I cut the recipient in half and used heavy cream. I also ate it warm (personal preference).

      Reply
    6. Suzanne

      October 07, 2019 at 12:44 pm

      You can use grass fed gelatin in place of the gums!

      Reply
      • Lisa MarcAurele

        October 08, 2019 at 5:21 am

        It should work, but you'd need to experiment for the right amount to add.

        Reply
    7. Lisa

      April 06, 2019 at 1:04 am

      5 stars
      I did half recipe, and tried psyllium husk since i didnt have the other 2 thickening options on hand. The flavor was pretty good- But mine was still quite thin- it wasnt liquid, but more of a consistency similar to yogurt (the kind that isnt stiff and can drip off a spoon) wondering if maybe a 3rd yolk would help thicken more, if the thin consistency was due to the husk, vs xanthan gum?

      . I did have some stomach issues, unsure if its from the pudding (psyllium husk, mainly), or something else. Will try again with xanthan gum. ?

      Reply
      • Lisa MarcAurele

        April 06, 2019 at 7:06 am

        You could try adding another yolk. I prefer using either xanthan gum or glucomannan powder for thickening.

        Reply
    8. Emily Kemp

      July 03, 2018 at 10:45 am

      5 stars
      Love the sound of these puddings especially with the whipped cream on top!

      Reply
    9. Jeff

      May 21, 2018 at 9:00 pm

      This recipe is delicious!!
      Could you tell me the approximate volume of each serving?
      1/2 cup or so?

      I made it, let it cool and then put in fridge in one sealed container

      Thanks
      Jeff

      Reply
      • Lisa

        May 22, 2018 at 8:36 am

        It's about 1/2 cup or a little less from what I recall.

        Reply
    10. Edith

      October 07, 2016 at 3:13 am

      Could you use heavy cream instead of coconut cream?

      Reply
      • Lisa

        October 07, 2016 at 6:35 am

        You could replace the coconut cream with heavy cream. Each can is about 13.5 fluid ounces.

        Reply
        • Marci

          August 21, 2021 at 10:42 am

          5 stars
          The coconut cream is the same as 'coconut manna' or 'coconut butter', right? Not coconut milk in cans?

        • Lisa MarcAurele

          August 22, 2021 at 12:02 pm

          It's the one with the high fat content and no sweetener added.

    11. KELLY

      August 11, 2016 at 1:23 am

      Really love this recipe!

      Reply
      • Lisa

        August 11, 2016 at 6:40 am

        Thanks Kelly!

        Reply
    12. MLCDz

      April 27, 2016 at 12:44 pm

      Sorry to be so thick, but what size is the Trader Joe's can of coconut cream? We don't have one near us so it's not easy to just run out and check. I have boxes of coconut cream that are 7 oz. thanks

      Reply
      • Lisa

        April 27, 2016 at 1:20 pm

        I use the 13.5 ounce can by LC Foods. Just be sure that the coconut cream is low carb. I've seen many that aren't.

        Reply
    13. Mindy

      October 20, 2015 at 12:40 pm

      This is so delicious! Since Whole Foods only carries the 5.4 oz cans of coconut milk I assumed you meant a "full size" can like what they offer at Trader Joes. I only had English Toffe flavored sweet drops on hand and "Oh my Yum" was this so good!!! Thanks for the awesome recipe.

      Reply
      • Lisa

        October 20, 2015 at 1:29 pm

        I bet the toffee flavor was great in this! I did use the full size can similar to what TJ's sells.

        Reply
    14. Becky

      October 09, 2015 at 4:12 pm

      Is the coconut cream sold at Trader Joes acceptable to use in this recipe? It doesn't pour very easily out of the can but would probably be fine once it's warmed up.

      Reply
      • Lisa

        October 09, 2015 at 4:20 pm

        Yes! Any coconut cream can be used. The LC Foods brand is also thick from the can due to the high fat, but thins as it is heated.

        Reply
    4.89 from 9 votes (2 ratings without comment)

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