I’ve been using sugar-free instant pudding mixes to make my lush desserts lately, but it made me question whether or not I might be able to make healthier versions of them rather that I keep on hand, saving money and improving the quality of my desserts. I threw this recipe together with that in mind.
Keto Instant Pudding Mix (Vanilla & Chocolate) Recipe
Vanilla Instant Pudding Mix Ingredients:
- 1 cup Lakanto granulated monk fruit sweetener,
- 1 cup and 2 tablespoons gelatin powder or (agar agar for vegan)
- 1½ teaspoons inulin powder (*Or glucomannan.)
- 1/4 teaspoon Himalayan pink sea salt
Chocolate Instant Pudding Mix:
- 1 cup Lakanto granulated monk fruit sweetener, (https://amzn.to/30uxJoR)
- 1 cup and 2 tablespoons gelatin powder or (agar agar for vegan)
- ¾ teaspoon inulin powder (*Or glucomannan.)
- 1/4 teaspoon Himalayan pink sea salt
- 1 cup red or dark cocoa powder
- 1/4 teaspoon espresso powder, Turkish coffee (*my favourite), or instant coffee
Ingredients for Making Pudding:
(*This amount prepares around the same amount as a small box of instant pudding.)
- 1¾ cups unsweetened coconut milk beverage or almond milk
- ⅔ cup keto pudding mix
- 2 teaspoons pure vanilla extract for vanilla pudding, OR 1 teaspoon for chocolate pudding
- Liquid stevia drops, to taste (vanilla-flavoured) or chocolate-flavoured if you have it)
Directions:
For Vanilla Instant Pudding Mix:
Add the sweetener, gelatin powder, insulin powder and salt to a blender. Fix the lid firmly in place and blend on high for about 15-30 seconds, or until the ingredients are completely mixed and finely powdered (*less time is required if using a high-powered blender like a Blendtec or Vitamix). Allow the contents come to rest over 5 minutes before transferring to canning jars or airtight containers. I use a spoon to transfer the mix to prevent powder from escaping into the air.
For Chocolate Instant Pudding Mix:
Add the sweetener, gelatin powder, inulin powder, and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 15-30 seconds, or until the ingredients are completely mixed and finely powdered (*less time is required if using a high-powered blender like a Blendtec or Vitamix). Allow the contents come to rest over 5 minutes. Remove lid and add the espresso and cocoa powder. Replace the lid tightly and blend on high for about 15 seconds, or until the mixture is a uniform colour. Allow the contents come to rest over 5 minutes before transferring to canning jars or airtight containers. I use a spoon to transfer the mix to prevent powder from escaping into the air.
Store either mix in the airtight containers in a cool, dark cabinet for up to a year.
To Prepare Pudding:
Pour cold almond or coconut milk into a medium mixing bowl and add the appropriate amount of vanilla extract.
Sprinkle pudding mix over the top and whisk thoroughly until thickened. If you‘re having trouble with clumping, pour the contents into a blender and blend on medium until smooth or use a stick blender to break up lumps and smoothen out the mixture.
Cover the bowl with a silicon lid or plastic wrap and allow to set for at least 30 minutes. Add in liquid stevia drops if necessary to sweeten to your taste. If the pudding is too solid after it’s set, whisk in extra almond or coconut milk, 1 tablespoon at a time, until it thins out to your taste.
Did you try this keto Instant vanilla and chocolate pudding mix recipe out? Did you use it to make pudding or did you use it in a recipe? Either way, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
