This sugar free, keto, scrambled egg low carb vanilla pudding recipe is easy to make with just 6 simple ingredients! It has 2 eggs per serving with just 2 net carbs and is truly the smoothest, tastiest sugar free homemade vanilla pudding you will ever try!
What is Scrambled Egg Vanilla Pudding?
What is a scrambled egg pudding you ask? It's an easy way to get in two servings of eggs without even realizing you are eating eggs.
The beauty about making this simple dessert using scrambled eggs is that it's quicker and you don't have to babysit it over the stove.
All ingredients get blended in your blender and the creamy texture is pretty shockingly smooth with delicious flavor. It's become one of our most favorite dessert recipe. Don't knock it till you try it!
If you've seen my sugar free scrambled egg chocolate pudding or my sugar free scrambled egg banana pudding then you knew this was coming! I had many requests for a vanilla pudding and this is the easiest!
If you have kids that don't like eggs, this is the perfect way to get in a wonderfully nutrient dense food without complaint.
I fooled my teenage daughter for a whole year with the chocolate pudding version before I told her the secret and she still ate it after finding out, that's how good this delicious dessert is!
How to Thicken Vanilla Pudding
I prefer thickening with natural ingredients as opposed to using something with artificial flavors like in instant pudding mix.
Gelatin is a fantastic natural ingredient to use to thicken recipes like my keto panna cotta and this scrambled egg banana pudding. It can turn a liquid into a gel like consistency so it is a perfect ingredient to use for thickening.
While xanthan gum is a thickener in most baked keto desserts, using it for this recipe would make the pudding a bit slimy.
You could use 1 teaspoon of xanthan gum to thicken or just try this recipe without either thickener which may be just the right pudding consistency for you.
Typically you need to activate the gelatin with some liquid that is warm or hot. In this recipe the hot scrambled eggs right off the skillet combined in the blender with the coconut milk is enough to activate the gelatin.
This vanilla pudding is a nice consistency, but I know many people who would prefer a thicker pudding so using the gelatin will accomplish that for you.
How to Use Powdered Gelatin
To thicken this scrambled egg vanilla pudding, simply sprinkle a small amount of the powdered gelatin over the cold coconut milk or cream in the blender .
Allow the gelatin to "bloom", by not stirring and letting it sit on top of the cream for about 5 minutes.
In the mean time, scramble your eggs then throw them hot, right into the blender once they are cooked.
Add remaining ingredients into the blender and blend until smooth.
It thickens even more when cold in the fridge so be sure to allow this pudding 2-3 hours or preferably overnight for best results.
This Grass-Fed Gelatin is the one I use because of the fact of what I learned in Nutritional Therapy School about toxins. All toxins are stored within our fat cells, people and animals, so if you want to make sure you aren't ingesting toxins, using grass fed gelatin is the best option for your health.
How to Make Sugar Free Vanilla Pudding
For exact measurements, please scroll to the bottom to view the recipe card with nutritional information.
You will need a dozen eggs, butter, avocado oil or coconut oil to scramble eggs, canned coconut milk or see other options below, sweetener of choice, protein powder, vanilla bean or extract, vanilla stevia or see other options in my sweetener conversion chart, salt and gelatin which is optional to thicken.
In a large skillet, over medium heat, melt oil or butter and add your eggs to scramble, be sure to break up the egg yolks.
Continue to stir until all liquid is absorbed and the eggs don't look wet and glossy.
Add your dry scrambled eggs to a high powered blender with the remaining ingredients. Blend until completely smooth. Taste and adjust sweetener if needed. Please see notes above if you are using optional gelatin to thicken.
Pour into 6 ramekins or glasses and refrigerate 3-4 hours or overnight. It thickens the longer it's in the fridge. You could also use this homemade pudding to make a vanilla pudding pie, just add to a prepared low carb pie crust, like this coconut flour pie crust.
Storage: Cover each ramekin and keep refrigerated for up to 5 days.
Low Carb Sweetener Options
I've been creating sugar free recipes for the last 15 years using many different sweeteners. My conversion chart is written from my vast experience with experimenting with all these sweeteners. I do not use artificial sweeteners only natural sugar free sweeteners.
You may see many of these conversion charts online, but they are not all the same and some I've seen I greatly disagree with.
You can trust my keto sweetener conversion chart as the most accurate and precise sugar free sweetener conversion chart and the last one you will ever need for all your keto baking.
Can I Swap Canned Coconut Milk?
If you use canned coconut milk, you will not need gelatin to thicken the pudding. I do not recommend unsweetened almond milk if you are trying to eat fewer calories for a dessert, unless you plan on using the gelatin or xanthan or guar gum to thicken the pudding. It will be very thin and will not set.
You can use fresh coconut milk from a carton, typically found on the fridge section where all milks are located. Make sure to find one that does not contain added sugar.
Again, same thing as with using anything other than canned coconut milk, your vanilla pudding will be loose, so use gelatin to thicken.
Can I Replace Protein Powder?
You could leave out the protein powder if you have none on hand or prefer not to use it. I wanted to increase the protein in this sugar free vanilla pudding and since whey protein powder is a complete protein with all the essential amino acids for muscle synthesis, it's the best choice.
If you can't have whey protein powder, you could choose a plant based protein powder or you could swap with collagen peptides.
Collagen is incredible for giving you strong hair, nails and good skin, though it is not a complete protein with all amino acids, but still a good option here.
Sugar Free Scrambled Egg Vanilla Pudding
Sugar Free Scrambled Egg Vanilla Pudding
- In a large skillet, melt oil or butter and add your eggs to scramble. Continue to stir until all liquid is absorbed and the eggs don't look wet and glossy.
- Add your dry scrambled eggs to a high powered blender with the remaining ingredients. Blend until completely smooth. Taste and adjust sweetener if needed. Please see notes above if you are using optional gelatin to thicken.
- Pour into 6 ramekins or glasses and refrigerate 3-4 hours or overnight. It thickens the longer it's in the fridge.
- Storage: Cover each ramekin and keep refrigerated for up to 5 days.