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 love your blog and the recipes that you post. Ignore the negatives! You do a great job.
I’d love to try this recipe but don’t know about “uncut” stevia. Would you elaborate? Liquid or powder? Any particular brands that you prefer? Thanks so much.
https://lett-trim.today/stevia-conversion-chart/%3C/a%3E I used the pure extract, but this chart has options for you!
LOVVVVEEEEEE this recipe!!!! Made it pretty much to instruction but with a little coconut milk, honey and cinnamon and it is delicious!! Going to be a regular now for me I feel! Thanks Katie!!
Thank you for making it! 🙂
My daughter is allergic to dairy so I would like to try this with a milk alternative. Any recommendations?
Silk almondmilk or canned coconut milk both work well here. I actually don’t drink dairy milk either.
hi Katie- Do you know of a way to turn this into “Protein Pudding?”
Thanks!
Just add protein powder!
Dear Katie,
I found your website always wonderful no matter how you display your recipes. An additional click was one calorie burnt more :). Nothing is to much an effort to get your recipes. But doesn’t matter how they are displayed , always happy to read your blog the recipes and your spirit. Please keep the spirit up , there will be always unhappy internet trolls and mean old grumpy people that have that obsessive need to complain and are always to lazy to do an effort.
Just keep spreading the choco-happyness. and know your blog is great, and you are too.
thank you !
Would this work for a tapioca pudding recipe?
Discovered a shirataki rice that I think would make a great tapioca substitute. Would like to try it with this recipe.
Such a delicious recipe and it is healthy too!
I have to try this recipe right now!
I’ve found your blog a few weeks ago and it’s the first time I’ve tried so many recipes in such a small amount of time!
Your recipes are so useful for me because I tried to cut down sugar but it’s hard to find something to eat as a desert without sugar.
Thank you so much!
What brand of stevia do you use? I was a NuNaturals-only gal. But, they have changed their supplier. And, it isn’t good anymore 🙁 ….Looking for a delicious stevia again!!!
I’m not sure where I went wrong, but the texture was a bit off. The flavour was great, but the texture behaved a bit like melted cheese, each spoonfull tried to stretch back to the bowl I was spooning it out of. It looks rather like an eggless custard recipe, but with those you’re not supposed to boil the mixture, just stir it over heat for a really long time. Does boiling the cornstarch make it cheesy?
It turns out that the “cheesy” texture issue I was having was the result of not having let it sit in the fridge for long enough – It was cold, but musn’t have been properly set, it had been in the fridge for maybe an hour, max 2. The other half that was left in the fridge overnight was both delicious and with a pleasant pudding texture.