Sugar Free Vanilla Pudding From Scratch

This Sugar-Free Vanilla Pudding From Scratch is the perfect homemade treat when you are craving a creamy, comforting dessert without all the added sugar,

Made with with just a handful of pantry staples in one saucepan, this pudding is silky smooth and rich with real vanilla flavor.

Ingredients needed.

• Sugar Alternative. Use a granular sugar alternative that measures 1:1 with sugar and that can also be cooked with, such as allulose or a monk fruit blend.
• Cornstarch Helps to thicken the pudding and gives it that smooth, silky consistency that makes pudding so special.
• Salt. A small amount of salt helps to balance and enhance the flavors.
• Milk. Whole milk is preferred for consistency.
• Butter Unsalted butter adds richness and a velvety finish to the pudding.
• Vanilla Extract. Gives this pudding that wonderful vanilla flavor.

How to Make Homemade Sugar Free Vanilla Pudding.

• Prep Time 5 minutes .
• Cook Time 15 minutes .
• Servings 6 .
• How to serve : Serve warm or chilled in individual servings.
• Notes: You will need a large pot or saucepan, whisk, and serving bowls or cups.

1. Combine. In a large or medium saucepan, use a whisk to combine together the sugar alternative, cornstarch, and salt. Once combined, you can slowly whisk in the milk.
2. Heat. Place the saucepan on your stove and cook the ingredients over medium heat, stirring or whisking constantly, until it gently boils and thickens (10–15 minutes).
3. Butter. Remove the saucepan from the heat and whisk in the butter and the vanilla extract until smooth and combined.
4. Serve. You can serve your pudding warm or transfer it to individual serving cups or bowls, cover, and refrigerate until chilled.

Tips for making the best vanilla pudding from scratch

When combining your dry ingredients in the first step, make sure that you thoroughly mix the sugar alternative, cornstarch, and salt before adding the milk. This helps prevent lumps and ensures the cornstarch distributes evenly. Also, note that this step is done prior to heating the ingredients.

More helpful tips for you.

1. The best way to add the milk is to add it slowly with one hand while whisking the ingredients with the other hand. This helps to create a smooth mixture before heating the ingredients and makes it easier to avoid clumps in the pudding.
2. Be sure to whisk or stir constantly while the ingredients are cooking as doing so is the key to preventing scorching on the bottom of the pan and helps the pudding thicken evenly. You should also cook the ingredients until they gently boils as once the pudding reaches a soft boil, it will quickly begin to thicken. Cooking the ingredients too quickly can cause uneven thickening or a scorched flavor.
3. When refrigerating the pudding, press plastic wrap directly onto the surface before refrigerating to keep the top smooth and creamy, avoiding that dreaded skin that can form. If you are using an airtight container, make sure that there is little to no air in the container. For a classic pudding texture, refrigerate your pudding for a couple of hours before serving.

FAQ

• Can I make sugar free vanilla pudding ahead of time?
  Yes! This pudding is a great make-ahead dessert. Simply prepare it as directed, let it cool slightly, then refrigerate until fully chilled. It will thicken even more as it sits, making it perfect for serving later.
• Can I use this recipe to make chocolate pudding?
  No, unfortunately, making chocolate pudding is much different than making vanilla pudding. Chocolate pudding generally uses cocoa powder which will throw off the balance of ingredients as stated in this recipe.
• How do I keep homemade pudding from getting lumps?
  The best way to avoid lumps is to whisk the dry ingredients together first, then slowly add the milk while whisking. Stir or whisk constantly while cooking, especially as the pudding begins to heat and thicken
• What is the best sugar substitute for vanilla pudding?
  Allulose is a good option because it dissolves smoothly and tastes the most like regular sugar. A 1:1 monk fruit blend also works well, but some erythritol-based sweeteners may leave a slight cooling aftertaste .
• Why didn’t my pudding thicken?
  If your pudding did not thicken, it may not have cooked long enough to reach a gentle boil. Cornstarch needs heat to fully activate. Be sure to cook the mixture while stirring until it gently bubbles and noticeably thickens.

Variations.

• For a Dairy-Free Sugar Free Pudding, swap the whole milk for unsweetened almond milk, unsweetened coconut milk beverage, or another unsweetened dairy-free milk. Since dairy-free milks can be thinner, you may need to add an extra tablespoon of cornstarch for the best consistency.
• Make this recipe low carb. Replace cornstarch (¼ cup) with two to two and a half teaspoons xanthan gum, replace the whole milk with 1½ cups heavy cream + one cup unsweetened almond milk ,and Keep the sweetener sugar-free .
• For a Protein Pudding Version, you can try stirring a tablespoon or two of unflavored or vanilla protein powder after cooking. If needed, add a splash of milk to keep the pudding smooth.

How to store no added sugar vanilla pudding

When properly stored in an airtight container and refrigerated, this homemade sugar free vanilla pudding should stay fresh for about three to four days.

You may also be interested in these recipes.

• Sugar Free Vanilla Cupcakes
• Sugar Free Peanut Butter Banana Cookies
• Sugar Free Poor Man’s Cookies
• Sugar Free Gelatin Cookies
• Sugar Free Chocolate Pudding Cake
• 15 Sugar Free Cookie Recipes Everyone Loves