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Wonderful Keto Pudding

Roberta Kapsalis
Prep Time 5 mins
Cook Time 5 mins
cooling 2 hrs
Total Time 10 mins
Course Keto Dessert
Cuisine Keto Mediterranean
Calories 186 kcal


  • 8 large egg yolks alternatively use 12 whole quail eggs
  • 1 tsp Ceylon cinnamon organic, finely ground
  • 1 tsp ground vanilla bean alternatively use organic vanilla extract
  • 2 tbsp coconut oil if you are not dairy free, goat butter would be ideal
  • 1 l (4 cups) mineral water
  • 2 tbsp grass-fed beef gelatine


  • 80 g raspberries frozen will do
  • 16 halves pecans optional for decoration


  • Using an electric mixer beat the yolks with Ceylon cinnamon and ground vanilla until you get a nice emulsion. Add melted coconut oil and keep mixing.
  • In a small glass, mix 50 ml (1/4) cup of mineral water with grass-fed beef gelatine and add it to the egg yolks mixture. Keep beating.
  • In a deep saucepan, bring the rest of mineral water to a boil. Remove from heat. Pour in the egg yolks mixture and stir energetically. Return on the stove but at a very low temperature and cook for 4 minutes. Constantly steer. 
  • Pour the puddings in 4 dessert glasses and let it cool down. 
  • This step you can prepare in advance or prepare it while the pudding is cooling. Blend 80g of raspberries into a puree. Place this pure on top the pudding and decorate with pecan halves. 


If you really want to feel the natural sweetness of this pudding, right after your keto meal. Have a sip or two of sparkling mineral water but keep each sip it in your mouth for a few seconds to awake your taste buds. Then enjoy this pudding slowly, letting it melt on your tongue. The naturally sweet taste of cinnamon, raspberries, vanilla and coconut oil will appear. Enjoy to the full potential.
If you decide to add sweetener, go for Monk Fruit and add just a dash. 
Keyword dairy-free, Pudding