Calling all peanut butter lovers out there! (The PB despisers, check the end of the post as there is something for you, too!) This Keto Peanut Butter Pudding will certainly satisfy both your sweet tooth and your PB cravings at the same spoonful. Even better: this keto dessert is effortless to make with just 5 ingredients and 1 pot.
How to make this Extremely Easy 5-Ingredient Keto Peanut Butter Pudding
Like said, you’ll need just 5 ingredients and 1 pot to make this extremely easy keto dessert. Just heat the mixture all the time, whisking until it starts to thicken. That’s it!
There are just a few things to note: when you heat the mixture in the saucepan, remember to stir the pudding along the bottom all the time to keep the consistency smooth. Once the mixture starts to thicken, and you see the first bubbles, immediately remove the saucepan from the heat. If you cook the mixture even for some minutes, it will get lumpy, so be sure to remove the saucepan from the heat once you see the first bubbles and the pudding starts to thicken.
If you consider yourself not that experienced cook, use the lowest heat for making the pudding. This naturally takes a longer time but guarantees a smooth result, and the thickening process is easier to control.
Alternatively — and for a super smooth consistency — you can prepare the pudding in a water bath: Place all ingredients into a metallic bowl. Place the metallic bowl on top of a saucepan with simmering water. Don’t let the bottom of the metallic bowl touch the simmering water, though. Whisk the mixture all the time until it thickens. Divide the hot mixture into 4 serving glasses or bowls and chill until cold.
Oh yes, I recommend smooth peanut butter for this pudding rather than a crunchy variety. In addition, make sure that your PB contains 100% peanuts — nothing else.
So, let’s take a look at how to prepare this really easy Keto PB Pudding as stated in the recipe box further down in this post:
Pour 1 1/4 cups (300 ml) unsweetened almond milk into a saucepan.
Add 4 oz all-natural peanut butter (= 115 g that makes about 1/2 cup = 120 ml)…
…1/3 cup = 80 ml (or to taste) powdered erythritol…
…2 organic free-range eggs…
…and 1 teaspoon organic vanilla extract.
Whisk until well combined.
Heat over medium-high heat, all the time mixing along the bottom…
…until the mixture starts to thicken and you see the first bubbles. Remove immediately from the heat.
Divide the hot mixture into 4 heatproof serving glasses or bowls.
Let cool until room temperature, and then refrigerate until cold. Well, nothing prevents you from enjoying the hot pudding as an instant indulgence, especially in a cold weather — just don’t burn your tongue!
Decorate as you wish and serve.
How I came up with this easy peanut butter pudding recipe
This week, I wanted to create an easy dessert recipe. I was thinking of something with peanut butter as I know many of my readers adore PB and just cannot live without it. They are constantly seeking keto ways to enjoy their favorite treat.
After some pondering, I had two keto peanut butter desserts in my mind: peanut butter mousse and peanut butter pudding. I decided to experiment with both.
First, I made a PB mousse experiment. I actually created a sort of pudding base and added an ample amount of whipped cream to provide volume, airiness, and richness.
Well, the result was okay, but as I had used water in the base, it somehow started separating after a few hours. Not good. Well, I had ideas on how to improve the texture and prevent the separation, but before that, I wanted to experiment with my PB pudding concept.
Puddings are easy and fascinating desserts, but unfortunately undervalued. I have developed some keto pudding recipes, like this 4-Ingredient Keto Chocolate Pudding which is made in a microwave oven and this ancient recipe for Quick Mocha Pudding that uses the same method than this particular PB pudding recipe.
I was musing on the ingredients for this pudding experiment and concluded I need almond milk, PB, eggs, powdered erythritol, and some vanilla extract. Personally, I always require some vanilla in my peanut butter desserts as it so wonderfully complements the flavor.
After calculating the amounts, I was ready to conduct my first experiment. I actually made just half of the batch of what I had written down to ensure I won’t waste ingredients if something goes wrong and my experiment turns out as a disaster (though it’s less likely that anything with peanut butter can turn out as a disaster!).
I placed all ingredients in a saucepan and heated the mixture until it was thick. The result was a smooth and velvety pudding – and I was delighted how easy it was to make!
Here is a photo of my two experiments, peanut butter mousse and peanut butter pudding:
I simply had to taste the hot pudding because I was so impatient to see how my experiment turned out. Oh boy, it turned out really well! I just loved the peanut-buttery taste with a hint of vanilla. Also, the texture was silky smooth and very pleasing to the mouth.
Well, the pudding could have been a tad sweeter, so I wanted to increase the sweetness a bit to the final recipe. Other than that, I was super happy with my keto PB dessert.
The pudding tasted even better when it had chilled. Also, my son enjoyed every spoonful of his serving with whipped cream and chocolate shavings. A new, easy and scrumptious keto dessert had born for all peanut butter lovers!
Here’s the recipe for you to enjoy:
- 1 1/4 cups = 300 ml unsweetened almond milk
- 4 oz = 115 g all-natural peanut butter
- 1/3 cup = 80 ml powdered erythritol
- 2 organic free-range eggs
- 1 teaspoon vanilla extract
- Place all ingredients into a saucepan.
- Heat over medium-high heat, all the time mixing, until piping hot and the mixture starts to thicken. Once it starts to thicken and you see the first bubbles, remove immediately from the heat. (Cooking the pudding too long makes the texture lumpy.)
- Divide into 4 heatproof serving bowls.
- Let cool first to room temperature, then refrigerate until cold. You can also enjoy the pudding hot if you like.
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Simply Organic Vanilla Flavoring (non-alcoholic), Certified Organic | 4 oz
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
NOW Natural Foods, Organic Confectioner's Erythritol Powder, Replacement for Powdered Sugar, Zero Calories, 1-Pound (Packaging May Vary)
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly
Califia Farms - Shelf Stable Almond Milk, Unsweetened Vanilla, 32 Oz (Pack of 6) | Non Dairy | Nut Milk | Vegan | Plant Based | Sugar Free| Keto Friendly | Whole30 | Non-GMO
Califia Farms - Shelf Stable Almond Milk, Unsweetened, 32 Oz (Pack of 6) | Non Dairy | Nut Milk | Vegan | Plant Based | Sugar Free | Keto Friendly | Whole30 | Non-GMO
365 Everyday Value, Organic Almondmilk Unsweetened, 64 fl oz
Spread The Love NAKED Organic Peanut Butter, 16 Ounce (Organic, All Natural, Vegan, Gluten-free, Creamy, Dry-Roasted, No added salt, No added sugar, No palm oil)
|Per serving if 4 servings in total
Tips for variation
For a super scrumptious chocolatey variation, add 1 tablespoon dark, unsweetened cocoa powder to the hot pudding immediately after preparing it. Alternatively, you can add 1 oz (30 g) very dark chocolate (cocoa content minimum 85%) to the hot pudding, wait until it’s melted, and mix until smooth. I don’t recommend to add the cocoa powder of chocolate in the beginning to the saucepan with the rest of the ingredients, as the cocoa/chocolate will taste burned if heated. So, be sure to add your chocolatey stuff at the end to the hot mixture. That also prevents the pudding from possibly separating and the chocolate from burning.
And now calling all peanut butter despisers: you can replace the PB with an equal amount of almond butter, tahini (that immediately brings halva pudding into my mind!), or basically with any low-carb nut or seed butter. Just a word of warning: some nut and especially seed butters have a strong taste (like pumpkin seed butter), so you might want to go easy on them. The carb counts vary drastically, too, so it’s a good idea to check the labels also for the macros. My personal favorites are almond butter and tahini as they are relatively mild yet have a pleasant taste.
For even richer texture and taste, use coconut cream or heavy cream instead of almond milk. Just notice that the carb count will rise as well a bit. Now, when thinking of it, I have a recipe for easy halva mousse in my mind that would be really low in carbs, too. I will do some experiments, and if I’m satisfied with the result, I’ll certainly post the recipe here in the future.
This week, I’ve been busy with several Ketokamu experiments for our future products. Stay tuned!
Other than that, I was again packing our online store orders in Jyväskylä to ensure our customers receive them on time as the manufacturer is still facing some challenges with their new systems. My car was actually a bit broken, but luckily there were just minor issues. I got it fixed during one day and was able to drive to Jyväskylä, about two and half hours from Tampere, where I live.
Still a few words about the Ketokamu experiments: As we have our delicious nut and chocolate spread Ketolla, I wanted to create a Ketolla cheesecake for Easter. I made a no-bake version and a version in the oven. Both turned out really well. Here’s the plain no-bake version. It actually slipped on my lap from the plate, but I cut out the damaged part (and ate it, yum!).
We are planning to launch our multipurpose baking mix. You can basically use it for any keto baking. The baking mix won’t contain any nasty stuff like many of the low-carb baking mixes currently on the market. Or then the current ones are just plain awful as those people who have created them don’t have too much experience on keto baking.
Well, but our baking mixture is going to be a real winner. I did my first baking mix experiments, and I have to say I was extremely positively surprised how well these flatbreads (or pizza crusts) turned out.