Today’s sugar free vanilla pudding recipe is soy-free, gluten-free, coconut-free, egg-free, low-calorie, and it can of course also be sugar-free. The finished pudding reminds me very much of JELL-O vanilla pudding!
Serve it in fancy glasses for an easy dessert, or layer it in a parfait.
Above, sugar free vanilla pudding topped with fresh strawberries and my Homemade Reddi-Wip Whipped Cream.
Sugar Free Vanilla Pudding
Ingredients
- 2 cups milk of choice
- scant 1/4 tsp salt
- 1/2 cup more milk of choice mixed with 3 tbsp cornstarch (23g cornstarch)
- 3/4 tsp pure vanilla extract
- 1/8 tsp uncut stevia (OR 1/4 cup sugar)
- optional 2 tsp buttery spread
Instructions
Sugar Free Vanilla Pudding Recipe: Heat the 2 cups milk in a saucepan. Meanwhile, whisk cornstarch and the 1/2 cup milk until dissolved. When milk is warm, add cornstarch mixture and bring to a boil. Once boiling, stir constantly about 3 minutes. Lower to simmer and simmer a few minutes. Turn off heat. Stir in the remaining ingredients, then let cool completely. Refrigerate a few hours, uncovered, where it will get much thicker.
Link of the Day: Chocolate Cherry Cupcakes – with a secretly healthy pink frosting
A few posts back, I also mentioned a new blog feature coming soon. It’s unfortunately taking longer to set up than I’d expected, but it should be up within the next week! (If you’re curious, you can click one of the recipe thumbnails on the right side of the blog to see the new feature in action.)
I made this using another sites recipe that I altered because I’m trying not to use sugar or dairy (a challenging but fun weekend of baking)
I used almond milk, with 1.5 teaspoons of stevia, and 1 teaspoon of vanilla. Everything else was equal. It was horrible. A great texture just tasted nasty. I think it’s a combination of replacing dairy and sugar.
When you make this what milk besides dairy do u think works best?
Oh dear! I couldn’t understand what the fuss about the comments was as I was totally into the recipe and the yumminess of it. I cannot believe that people actually complain about having to click X amount of times to get to a FREE AND AMAZING recipe!!!! OMG so sorry for you honey that you have to change things up . And I am a 20+tabs open at once all recipe related sites and a mom of a young child.
I thought to give me 2 cents in, thank you so much for creating a lovely blog with yummy recipes and you seem like a lovely person who really just loves good and healthy foods. I will be along with (I hope) many others who will gladly click on as many pages as you see fit and benefit from your recipe testing and posting. I am just grateful that I have food porn lol, and recipes that work.
I hope to get your book soon too! Much love.
Okay so I am a 15 year old teenage boy with extreme limits in my diet because I’m picky. For starters I am vegan and I usually don’t bother making breakfast because my family isn’t vegan so I have trouble finding breakfast options. But I made this one night and put it in the fridge and ate it for breakfast the next morning. It was so good, I wasn’t expecting such a good flavor and it is extremely low in calories . Since I watch my weight but I am still a kid I sometimes get upset because I feel restricted from a lot of sweeter foods but thanks to you, Katie, I now have a versatile pudding that I can add just about any flavor to. ?
This pudding was so gross that I am giving chocolatecoveredkatie a break for awhile. Note that this comment is coming from a gourmet cook from a house full of dessert bakers and a professional chef…this was the clumpiest, most powdery-textured, sad tasting dessert that I have ever made. So sad in fact that we had to throw it all away in the end because no one could be convinced to eat it. I tried some variations after, adding more sweetness, some fruit, more vanilla etc…but this recipe cannot be saved.
I would guess it’s either the type of milk you used or that an ingredient was either bad or accidentally left out (which I’ve done before). I’ve made this recipe multiple times and it has always turned out well. So maybe worth trying again!
Cornstarch is starch. Starch is two sugars that come apart when an enzyme in you bod comes in contact.
Do you have Weight watcher points for all your recipes? I just started and am always looking for low point recipes.. I use monkfruit sweetener instead of stevia.. same as sugar. So the vanilla pudding. I’d like to make it chocolate pudding. I can add unsweetened cocoa but would probably want to sweeten it up a little. I can add monkfruit to it which wouldn’t add any points to the recipe from the cocoa or the monkfruit just not sure of ratio? What do you think? Thanks!
Hi yes, most of Katie’s recipes have a nutrition link with the WW points included 🙂
Here is a chocolate version: https://lett-trim.today/healthy-chocolate-pudding-recipe/%3C/a%3E%3C/p%3E
I just made this. I didn’t have stevia so I checked the conversion for sweet n low. The conversion was 6 packs for a 1/4 cup of sugar. I was worried it might be a little sweet. I only added 4 packs and figured I would taste after I put everything in. Then I could add the other 2 packs if needed. I didn’t it was perfect. Love the recipe. Thank you !!!!
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