Delicious Keto Pumpkin Spice Latte Pudding Recipe – Low-Carb & Creamy

Keto Low-Carb Pumpkin Spice Latte Pudding Recipe

Hello there, fellow foodies! If you're anything like me, fall and pumpkin spice go hand in hand. The warm, cozy flavors of pumpkin spice are simply irresistible. Today, I’m excited to share a recipe that’s going to make you fall in love with autumn all over again – Keto Low-Carb Pumpkin Spice Latte Pudding. It’s the perfect dessert or treat to enjoy as the weather cools down. You get all the rich, comforting flavors of a pumpkin spice latte, but in a creamy, low-carb pudding form! Even better – it’s keto-friendly!

Whether you’re on a keto diet or just looking for a healthier, low-carb dessert, this pumpkin spice latte pudding is a game-changer. The best part? It’s simple to make, and you can customize it with a few tweaks to suit your taste. So, grab your apron, and let’s dive into this delicious recipe.

Keto Low-Carb Pumpkin Spice Latte Pudding Recipe

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 1/2 cup

Servings: 4 servings

Ingredients:

• 1 ½ cups unsweetened almond milk (or any low-carb milk of your choice)
• ½ cup canned pumpkin puree (make sure it’s unsweetened!)
• 3 tbsp powdered erythritol (or your preferred keto sweetener)
• 1 tsp pumpkin spice
• 1 tbsp instant coffee granules (you can use decaf if you prefer)
• 1 tsp vanilla extract
• 2 large egg yolks
• 1 tbsp butter
• 1 tbsp heavy cream (for added richness)
• ¼ tsp salt

Instructions:

Step 1: Combine the base ingredients.

In a medium saucepan, whisk together the almond milk, canned pumpkin puree, sweetener (erythritol), pumpkin spice, instant coffee granules, vanilla extract, and salt. Put the pot over medium heat and bring it to a gentle simmer. Stir the mixture occasionally to make sure everything is well incorporated and the spices are evenly distributed. This step will infuse the base with that cozy pumpkin spice latte flavor!

Step 2: Whisk the egg yolks.

While the base is simmering, take a separate bowl and whisk the egg yolks. You want them to be light and smooth. Slowly temper the egg yolks by adding a small amount of the hot pumpkin mixture into the yolks while whisking constantly. This is an important step to avoid scrambling the eggs. Gradually pour the tempered yolk mixture back into the saucepan with the rest of the pumpkin base, stirring constantly.

Step 3: Cook until thickened.

Now, reduce the heat to low. Continue to cook the mixture for 5–7 minutes while stirring consistently. You’ll notice the pudding start to thicken. Don’t rush it; the key here is to stir often and ensure that the pudding gets nice and creamy.

Step 4: Add butter and cream.

Once your pudding has thickened to your desired consistency, remove it from the heat. Stir in the butter and heavy cream for extra richness. The butter will add a velvety smoothness, while the cream will give it a luxurious texture.

Step 5: Chill and serve.

Transfer the pudding into individual serving bowls or cups. Let it cool for a few minutes, then cover and refrigerate for at least 2 hours, or until it’s chilled and set. I love to top it with a little whipped cream and a sprinkle of cinnamon before serving, but that’s totally optional!

Nutritional Information (per serving, 1/4th of the recipe):

• Calories: 155
• Fat: 14g
• Carbs: 6g
• Fiber: 1g
• Net Carbs: 5g
• Protein: 4g
• Sugar: 1g

Macro Breakdown:

For those counting macros on the keto diet, this Pumpkin Spice Latte Pudding is perfect. With just 5g of net carbs per serving, it won’t kick you out of ketosis. The healthy fats from the butter and heavy cream will help keep you full and satisfied, while the protein from the egg yolks ensures you're getting some muscle-building goodness in every bite. Plus, with just a hint of sweetness, this pudding satisfies your dessert cravings without overloading on sugar.

Keto Notes:

• Sweetener: You can adjust the sweetness to your taste, depending on the brand and type of sweetener you prefer. If you’re not using erythritol, you can swap it for monk fruit sweetener or stevia – just remember to use the equivalent amount to match the sweetness.
• Dairy-Free Version: If you’re following a dairy-free or vegan keto plan, substitute the heavy cream and butter with coconut cream and coconut oil, respectively.
• Coffee Substitute: If you’re sensitive to caffeine or prefer not to use coffee, feel free to skip the instant coffee granules. You’ll still get a wonderful pumpkin spice flavor, just without the coffee kick.

Additional Tips and Variations:

1. Spice it Up! If you’re a fan of extra spices, try adding a pinch of cinnamon or nutmeg to the pudding base. A dash of ground ginger can also enhance the pumpkin spice flavor.
2. Top it off! For an added touch of luxury, top your pudding with a dollop of keto whipped cream, a sprinkle of cinnamon, or a drizzle of sugar-free caramel sauce.
3. Make it a parfait! Layer the pudding with crushed nuts, unsweetened cocoa nibs, or even some low-carb granola for added crunch and texture.
4. Chill Overnight: If you’re prepping this pudding the night before, simply let it chill overnight in the fridge. The flavors meld even better after a good, long chill!

Nutritional Benefits:

This keto pumpkin spice latte pudding is more than just a tasty treat – it’s packed with nutritional benefits, especially for those on a keto diet. The protein-rich egg yolks provide essential amino acids, while the healthy fats from butter and cream help promote satiety and support a balanced keto lifestyle. Plus, pumpkin is loaded with vitamins like vitamin A, vitamin C, and potassium, making this dessert not only delicious but also nutritious!

Common FAQs:

Q: Can I make this ahead of time? Yes! This custard is great to make in advance. Simply prepare it, let it chill, and you’ll have a sweet, satisfying treat waiting for you in the fridge.

Q: How can I make this dairy-free? To make this pudding dairy-free, swap the butter and heavy cream with coconut oil and coconut cream, respectively. You can also use almond milk instead of cow’s milk.

Q: Can I use ordinary sugar in place of erythritol? Absolutely! If you’re not following a keto diet, you can substitute regular sugar for erythritol. Use about 3 tbsp of sugar for the equivalent sweetness.

Q: How long will this pudding keep in the fridge? This keto pumpkin spice latte pudding will keep in the fridge for up to 4 days. Just be sure to store it in an airtight container to maintain its creamy texture.

Final Thoughts:

If you’ve been craving the comforting flavors of pumpkin spice latte but want a guilt-free treat, this keto low-carb pumpkin spice latte pudding is exactly what you need. It's rich, creamy, and full of flavor, all without the carbs and sugar. Whether you’re enjoying it after a fall dinner or just as a mid-day snack, it’s sure to become one of your favorite keto-friendly desserts. I hope you love making (and eating!) this dish as much as I do. Happy cooking, and don't forget to savor each bite!