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If you’re on a keto diet and have a sweet tooth, you know how challenging it can be to find desserts that fit your low-carb lifestyle.
But worry no more, because we’ve rounded up 36+ keto coconut pudding recipes that will satisfy your cravings without derailing your goals!
Coconut pudding is naturally creamy and rich, making it the perfect base for a variety of flavors.
From tangy lime to indulgent chocolate and even fruity berry options, these recipes are all about combining the healthy fats from coconut with delicious low-carb ingredients.
Whether you’re craving something fruity, nutty, or decadent, you’ll find plenty of options to choose from in this collection.
These keto coconut pudding recipes are quick to make, simple to prepare, and customizable to suit your taste.
They are great for a post-meal dessert, a snack, or even a breakfast treat!
So, if you’re looking for a way to indulge in a guilt-free, low-carb dessert, grab your coconut milk, and let’s dive into these delicious pudding options.
36+ Delicious Keto Coconut Pudding Recipes for Low-Carb Lovers
There you have it—36+ keto coconut pudding recipes that are sure to keep your sweet tooth satisfied without compromising your diet.
Each of these recipes offers a unique flavor profile, from tropical coconut with a burst of lime to rich chocolatey goodness and even seasonal pumpkin and spice options.
The best part? They’re all incredibly easy to make, so you won’t have to spend hours in the kitchen.
Whether you’re new to keto or a seasoned pro, these keto coconut pudding recipes provide a delightful range of options that can cater to any craving.
Feel free to experiment with your favorite flavors or even add your own twists—after all, keto desserts should be just as fun and customizable as any other treat!
So go ahead, indulge in these creamy, low-carb puddings that will make sticking to your keto lifestyle both delicious and enjoyable.
Keto Coconut Vanilla Pudding
This creamy and rich coconut vanilla pudding is a simple and satisfying dessert for anyone following a keto diet.
With its smooth texture and subtle sweetness, it’s perfect for those who crave a dessert that doesn’t spike their blood sugar.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 2 large egg yolks
- 1/4 cup erythritol or any keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened shredded coconut
- Pinch of sea salt
Instructions:
- In a medium saucepan, whisk together the coconut milk, sweetener, and a pinch of sea salt. Heat the mixture over medium heat until it just starts to simmer.
- While waiting, whisk the egg yolks in a separate bowl. Once the coconut milk mixture is heated, slowly pour a small amount into the egg yolks while whisking constantly to temper them.
- Gradually add the tempered eggs back into the saucepan, stirring constantly to avoid curdling.
- Continue cooking over low heat, stirring until the mixture thickens to a pudding-like consistency, around 5-7 minutes.
- Once thickened, remove from heat and stir in the vanilla extract and shredded coconut.
- Pour into serving dishes and let cool before refrigerating for at least 2 hours before serving.
This keto coconut vanilla pudding delivers the perfect balance of creamy texture and vanilla flavor with a light coconut undertone. It’s a great choice for a quick dessert or an afternoon snack. The natural sweetness from the coconut milk combined with the low-carb sweetener ensures it’s satisfying without causing blood sugar spikes.
Keto Coconut Chocolate Pudding
For those who love the combination of coconut and chocolate, this keto-friendly coconut chocolate pudding is a deliciously indulgent dessert that’s both rich and low in carbs.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or another keto-friendly sweetener
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 1/4 cup unsweetened shredded coconut (optional)
Instructions:
- In a medium saucepan, whisk together the coconut milk, cocoa powder, sweetener, and a pinch of salt. Heat the mixture over medium heat, stirring until it begins to simmer.
- In a separate bowl, whisk the egg yolks. Gradually add a bit of the hot coconut milk mixture into the yolks, stirring constantly to temper them.
- Slowly add the tempered eggs back into the saucepan, whisking continuously. Keep cooking over medium-low heat for 5-7 minutes until the pudding thickens.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into serving dishes and refrigerate for at least 2 hours to allow it to set.
- Garnish with unsweetened shredded coconut for an extra touch of texture and flavor.
This keto coconut chocolate pudding is perfect for chocolate lovers who want to indulge without breaking their diet. The creamy coconut milk blends beautifully with the rich cocoa, while the sweetness from the erythritol keeps the carb count low.
By refrigerating it, the pudding firms up to a delightful texture that’s both creamy and slightly firm, offering the best of both worlds.
Keto Coconut Chia Pudding
This keto coconut chia pudding combines the natural goodness of chia seeds with the richness of coconut milk, creating a deliciously healthy dessert or snack that’s both filling and nutritious.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons chia seeds
- 1 tablespoon erythritol or another keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut (optional)
- Pinch of sea salt
Instructions:
- In a medium-sized bowl, whisk together the coconut milk, sweetener, and a pinch of salt until well combined.
- Stir in the chia seeds and vanilla extract. Make sure the chia seeds are evenly distributed throughout the mixture.
- Cover the bowl and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the coconut milk and thicken the pudding.
- Before serving, stir the pudding well to break up any clumps of chia seeds.
- Optionally, top with shredded coconut, a few berries, or a drizzle of sugar-free chocolate syrup.
This keto coconut chia pudding is an excellent option for anyone looking for a nutritious and satisfying dessert. The chia seeds provide a boost of omega-3 fatty acids and fiber, while the coconut milk gives the pudding a rich, creamy texture.
The sweetener and vanilla extract balance out the flavor, making it a delicious and guilt-free treat.
Keto Coconut Lime Pudding
This refreshing keto coconut lime pudding is the perfect balance of creamy coconut and zesty lime.
It’s a great way to enjoy a tropical-flavored dessert that fits into a low-carb lifestyle.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon lime zest
- 1/4 cup erythritol or a keto-friendly sweetener of choice
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, lime juice, lime zest, and sweetener. Heat over medium heat until it begins to simmer.
- In a separate bowl, whisk the egg yolks. Gradually add a bit of the hot coconut milk mixture to the egg yolks while whisking continuously to temper them.
- Slowly pour the tempered egg yolks back into the saucepan with the coconut mixture, stirring constantly. Cook over low heat for about 5-7 minutes, stirring until it thickens.
- Once the pudding thickens to a custard-like consistency, remove from heat and stir in the vanilla extract.
- Pour the pudding into serving dishes and allow it to cool. Refrigerate for at least 2 hours to let it set before serving.
This keto coconut lime pudding is a delightful dessert for anyone who enjoys the tropical flavors of coconut and lime. The rich, creamy coconut milk contrasts beautifully with the fresh lime juice and zest, creating a vibrant, tangy dessert that’s still low in carbs.
It’s a perfect refreshing treat on a warm day or after a heavy meal.
Keto Coconut Raspberry Pudding
This keto coconut raspberry pudding combines the richness of coconut milk with the tartness of fresh raspberries.
It’s a low-carb, fruity dessert that is as satisfying as it is delicious.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup fresh raspberries (plus more for garnish)
- 2 tablespoons erythritol or a keto-friendly sweetener
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1 tablespoon chia seeds (optional for added thickness)
- Pinch of sea salt
Instructions:
- In a medium saucepan, combine the coconut milk, sweetener, and sea salt. Heat over medium heat until it begins to simmer.
- In a separate bowl, whisk the egg yolks. Gradually add some of the hot coconut milk mixture to the yolks while whisking constantly to temper them.
- Slowly return the tempered egg yolks to the saucepan, continuing to whisk. Cook over low heat for about 5 minutes, or until the mixture thickens.
- Once thickened, remove from heat and stir in the vanilla extract. Gently fold in the fresh raspberries (reserve a few for garnish).
- If you want a thicker texture, add chia seeds and stir well. Pour into serving dishes and refrigerate for 2-3 hours or overnight.
- Top with fresh raspberries before serving.
This keto coconut raspberry pudding is the ideal choice for anyone who loves a mix of creamy and tart flavors. The sweetness from the coconut milk pairs wonderfully with the fresh, tangy raspberries, and the addition of chia seeds adds extra thickness for an even richer texture.
You can enjoy this dessert as a refreshing summer treat or as a satisfying snack at any time of the year.
Keto Coconut Matcha Pudding
For those who enjoy the earthy, slightly bitter taste of matcha, this keto coconut matcha pudding is a unique and healthful dessert that combines the rich creaminess of coconut milk with the antioxidant benefits of matcha powder.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon matcha powder (preferably ceremonial grade)
- 2 tablespoons erythritol or another keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, erythritol, matcha powder, and a pinch of sea salt. Heat over medium heat until it just begins to simmer.
- In a separate bowl, whisk the egg yolks. Gradually add a bit of the hot coconut milk mixture into the yolks to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Cook over low heat for about 5-7 minutes, until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and let it cool. Refrigerate for at least 2 hours before serving to allow it to fully set.
This keto coconut matcha pudding offers a delightful fusion of flavors and health benefits. The earthy, slightly bitter matcha provides a wonderful contrast to the rich, creamy coconut milk, creating a unique flavor profile that’s both indulgent and energizing.
It’s also packed with antioxidants, making it a guilt-free treat.
Keto Coconut Pumpkin Pudding
This keto coconut pumpkin pudding is a deliciously creamy and comforting fall-inspired dessert that combines the natural sweetness of pumpkin with the richness of coconut.
It’s the perfect treat for those who want a keto-friendly option for the pumpkin season.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, pumpkin puree, sweetener, cinnamon, ginger, nutmeg, and sea salt. Heat over medium heat until it starts to simmer.
- While heating, whisk the egg yolks in a separate bowl. Slowly add a small amount of the hot coconut-pumpkin mixture into the egg yolks to temper them, whisking constantly.
- Gradually pour the tempered egg yolks back into the saucepan, stirring constantly. Continue cooking over low heat for about 5-7 minutes, until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into serving dishes and refrigerate for at least 2 hours to set.
This keto coconut pumpkin pudding is the ideal treat for pumpkin lovers, offering a rich and creamy texture with the perfect balance of spice.
The coconut milk adds an extra layer of creaminess, while the pumpkin puree provides a subtle sweetness without adding too many carbs. The warm spices make this a comforting dessert, perfect for fall or any time of the year when you crave a cozy treat.
Keto Coconut Almond Pudding
This keto coconut almond pudding is a deliciously creamy and nutty dessert that combines the tropical flavor of coconut with the nutty richness of almonds.
It’s a perfect option for anyone who enjoys a more decadent, but still low-carb, treat.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup unsweetened almond butter
- 2 tablespoons erythritol or another keto-friendly sweetener
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Sliced almonds (for garnish, optional)
Instructions:
- In a saucepan, combine the coconut milk, almond butter, sweetener, and sea salt. Heat over medium heat, whisking until the almond butter is fully incorporated and the mixture is hot but not boiling.
- While heating, whisk the egg yolks in a separate bowl. Slowly add a little bit of the hot coconut mixture into the yolks to temper them.
- Gradually pour the tempered yolks back into the saucepan, stirring constantly. Cook on low heat for 5-7 minutes until the pudding thickens to a creamy, custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to let it set.
- Before serving, top with sliced almonds for a bit of crunch and extra flavor.
This keto coconut almond pudding is rich, smooth, and packed with flavor. The almond butter gives it a satisfying nutty taste while complementing the creamy coconut milk.
Sweetened with a keto-friendly sweetener, this pudding is both indulgent and low-carb, making it an ideal treat for anyone following a ketogenic diet.
Keto Coconut Strawberry Pudding
This keto coconut strawberry pudding combines the sweetness of fresh strawberries with the creaminess of coconut, creating a refreshing, fruity dessert.
Perfect for summer or any time you crave a light, satisfying treat.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup fresh strawberries, pureed
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, strawberry puree, sweetener, and sea salt. Heat over medium heat, stirring until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Slowly add a bit of the hot coconut-strawberry mixture into the egg yolks to temper them.
- Gradually pour the tempered egg yolks back into the saucepan, whisking constantly. Cook over low heat for 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut strawberry pudding is light, creamy, and full of fresh fruit flavor. The coconut milk provides a rich base, while the strawberry puree adds a refreshing and slightly tart flavor that pairs beautifully with the smooth texture of the pudding.
The sweetness from the erythritol keeps the carb count low, making it a perfect dessert for anyone on a keto diet.
Keto Coconut Maple Pudding
This keto coconut maple pudding offers a deliciously rich, creamy texture paired with a warm maple flavor, making it the perfect dessert for anyone craving a comforting and indulgent treat without the carbs.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons sugar-free maple syrup (or maple extract for a stronger flavor)
- 2 large egg yolks
- 1/4 cup erythritol or keto-friendly sweetener
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, sugar-free maple syrup, and sea salt. Heat over medium heat, stirring until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Slowly add a small amount of the hot coconut milk mixture to the egg yolks, stirring constantly to temper them.
- Gradually pour the tempered egg yolks back into the saucepan, continuing to whisk. Cook on low heat for about 5-7 minutes, or until the pudding thickens.
- Once the pudding has thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut maple pudding is a delightful, guilt-free dessert that tastes just like the classic maple custard without the sugar. The coconut milk provides a rich, creamy base, and the sugar-free maple syrup adds a deliciously warm and sweet maple flavor.
It’s perfect for anyone looking to indulge in a low-carb, keto-friendly treat that brings the cozy flavors of fall all year round.
Keto Coconut Banana Pudding
This keto coconut banana pudding is a deliciously creamy dessert that combines the tropical richness of coconut milk with the classic flavor of banana.
It’s an indulgent and satisfying treat for anyone on a low-carb diet.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup mashed banana (about 1/2 medium banana)
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, mashed banana, sweetener, and sea salt. Heat over medium heat until it begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually add some of the hot coconut-banana mixture into the egg yolks to temper them.
- Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Continue cooking over low heat for about 5-7 minutes, until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into serving dishes and refrigerate for at least 2 hours to set.
This keto coconut banana pudding captures the creamy, tropical flavor of bananas without the high-carb content, making it a great option for a low-carb, keto-friendly dessert.
The coconut milk gives the pudding a rich and silky texture, while the mashed banana provides natural sweetness. It’s a perfect way to enjoy the flavors of banana without straying from your keto goals.
Keto Coconut Cinnamon Pudding
This keto coconut cinnamon pudding combines the comforting warmth of cinnamon with the rich, smooth texture of coconut milk.
It’s a perfect dessert for any cinnamon lover looking for a low-carb indulgence.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup erythritol or another keto-friendly sweetener
- 1 teaspoon ground cinnamon (or more for a stronger flavor)
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, sweetener, ground cinnamon, and sea salt. Heat over medium heat until it begins to simmer.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut milk mixture to the egg yolks, whisking continuously to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Cook over low heat for about 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into serving dishes and refrigerate for at least 2 hours to set.
This keto coconut cinnamon pudding is perfect for those who love the aromatic, warming flavors of cinnamon. The coconut milk creates a smooth and creamy base, while the cinnamon adds just the right amount of spice.
It’s an ideal dessert to enjoy on a cozy evening or whenever you’re craving something rich yet low in carbs.
Keto Coconut Caramel Pudding
This keto coconut caramel pudding is a deliciously rich dessert that combines the smooth, creamy texture of coconut milk with the deep, buttery flavor of caramel.
It’s the perfect dessert for those on a keto diet who are craving something indulgent and decadent.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup erythritol or keto-friendly sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons butter
- 2 large egg yolks
Instructions:
- In a saucepan, melt the butter over medium heat. Add the erythritol and stir constantly until the sweetener begins to caramelize (about 2-3 minutes). Be careful not to burn it.
- Add the coconut milk and continue to stir until the mixture begins to simmer. Let it cook for about 3-5 minutes until it thickens slightly.
- In a separate bowl, whisk the egg yolks. Gradually pour some of the hot coconut milk mixture into the egg yolks to temper them, then slowly add the tempered egg yolks back into the saucepan, whisking constantly.
- Reduce the heat and cook the pudding for another 5-7 minutes, stirring until it thickens to a creamy custard consistency.
- Once thickened, remove from heat and stir in the vanilla extract and sea salt.
- Pour the pudding into serving dishes and refrigerate for at least 2 hours to set.
This keto coconut caramel pudding offers a perfect blend of rich caramel flavor and creamy coconut, making it an indulgent dessert without the carbs.
The caramelized erythritol creates a deep, buttery taste that pairs beautifully with the smooth coconut milk, while the egg yolks give it a rich, custard-like texture.
Keto Coconut Orange Pudding
This keto coconut orange pudding is a refreshing and zesty dessert that combines the creaminess of coconut milk with the bright, tangy flavor of fresh orange.
It’s the perfect light, citrusy treat for anyone on a keto diet.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup fresh orange juice (about 1 orange)
- 1 tablespoon orange zest
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, fresh orange juice, orange zest, sweetener, and sea salt. Heat over medium heat, stirring until the mixture begins to simmer.
- While the mixture heats, whisk the egg yolks in a separate bowl. Gradually add some of the hot coconut-orange mixture to the yolks to temper them.
- Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Cook over low heat for 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut orange pudding is a light, refreshing dessert that’s perfect for citrus lovers. The orange juice and zest give it a vibrant, tangy flavor that beautifully complements the creamy coconut base.
The sweetness from the erythritol keeps the pudding perfectly balanced without any added carbs.
Keto Coconut Coffee Pudding
This keto coconut coffee pudding is an indulgent and energizing dessert that combines the rich, creamy texture of coconut milk with the bold, robust flavor of coffee.
It’s a great choice for coffee lovers who want a low-carb dessert to satisfy their sweet tooth.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup strong brewed coffee (cooled)
- 2 tablespoons erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, brewed coffee, and sweetener. Heat over medium heat until it begins to simmer.
- While the mixture heats, whisk the egg yolks in a separate bowl. Gradually pour a bit of the hot coconut-coffee mixture into the egg yolks to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Continue to cook over low heat for about 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract and a pinch of sea salt.
- Pour the pudding into serving dishes and refrigerate for at least 2 hours to set.
This keto coconut coffee pudding offers the perfect combination of creamy coconut and rich coffee flavors. The bold coffee flavor adds an exciting depth to the pudding, while the coconut milk keeps it luxuriously creamy.
It’s a great option for coffee enthusiasts who want to enjoy their favorite flavor in a low-carb dessert form.
Keto Coconut Peach Pudding
This keto coconut peach pudding is a luscious, tropical-inspired dessert that blends the rich creaminess of coconut with the sweet, juicy flavor of fresh peaches.
It’s a perfect summer treat that fits into a low-carb lifestyle.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup fresh peach puree (about 1 medium peach)
- 2 tablespoons erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, peach puree, and sweetener. Heat over medium heat, stirring until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually add a small amount of the hot coconut-peach mixture into the egg yolks to temper them.
- Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Continue cooking over low heat for about 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut peach pudding brings a delightful combination of tropical coconut and fresh, fruity peach flavors. The coconut milk provides a rich, creamy texture, while the peach puree adds a natural sweetness without the added sugars.
It’s a great option for those on a keto diet who want to enjoy a fruity, indulgent treat that won’t spike their carb intake.
Keto Coconut Chocolate Pudding
For chocolate lovers on a keto diet, this coconut chocolate pudding is a dream come true.
It combines the creamy richness of coconut with the deep, decadent flavor of cocoa, creating a rich and satisfying dessert that’s low in carbs.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, cocoa powder, and sweetener. Heat over medium heat, whisking continuously until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually add some of the hot coconut-chocolate mixture to the egg yolks to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Cook on low heat for about 5-7 minutes, or until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract and a pinch of sea salt.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut chocolate pudding is the perfect balance of rich chocolate and creamy coconut, making it an indulgent yet low-carb dessert. The unsweetened cocoa powder gives it a deep chocolate flavor, while the coconut milk adds a silky smooth texture.
It’s a perfect treat for anyone on a keto diet who wants to indulge in something chocolatey without the guilt.
Keto Coconut Cherry Pudding
This keto coconut cherry pudding is a vibrant, fruity dessert that combines the sweetness of cherries with the creamy texture of coconut milk.
It’s a delightful, low-carb dessert that will brighten up your day.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup fresh cherries, pitted and pureed
- 2 tablespoons erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, cherry puree, and sweetener. Heat over medium heat, stirring until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually add some of the hot coconut-cherry mixture into the egg yolks to temper them.
- Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Cook on low heat for about 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut cherry pudding is a sweet and refreshing dessert that balances the rich, creamy coconut with the tart sweetness of fresh cherries.
The coconut milk gives the pudding a velvety smooth texture, while the cherry puree adds a burst of fruity flavor without adding too many carbs.
Keto Coconut Lemon Pudding
This keto coconut lemon pudding is a light, refreshing dessert that combines the rich creaminess of coconut milk with the bright, tangy flavor of lemon.
It’s perfect for anyone craving a citrusy, low-carb treat.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, lemon juice, lemon zest, sweetener, and sea salt. Heat over medium heat, stirring until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually add a small amount of the hot coconut-lemon mixture into the egg yolks to temper them.
- Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Continue cooking over low heat for about 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut lemon pudding is the perfect balance of creamy coconut and tart lemon flavors. The coconut milk adds richness, while the fresh lemon juice and zest provide a refreshing citrus note.
The result is a velvety, tangy dessert that is perfect for a light, satisfying treat on a keto diet.
Keto Coconut Raspberry Pudding
This keto coconut raspberry pudding is a vibrant, fruity dessert that blends the rich coconut flavor with the sweet-tart taste of fresh raspberries.
It’s a low-carb, refreshing option that will satisfy your sweet cravings.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup fresh raspberries, pureed
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, raspberry puree, and sweetener. Heat over medium heat, stirring until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually add some of the hot coconut-raspberry mixture into the egg yolks to temper them.
- Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Continue to cook over low heat for about 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut raspberry pudding is an indulgent yet refreshing dessert that perfectly balances the creamy richness of coconut with the tangy sweetness of raspberries.
The fresh raspberry puree adds a burst of fruity flavor, while the coconut milk gives the pudding a luxurious texture.
Keto Coconut Hazelnut Pudding
This keto coconut hazelnut pudding is a decadent dessert that combines the creamy texture of coconut milk with the nutty, rich flavor of hazelnuts.
It’s an indulgent treat that is still low in carbs and perfect for nut lovers.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup hazelnut butter
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, hazelnut butter, and sweetener. Heat over medium heat, whisking constantly until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually add a small amount of the hot coconut-hazelnut mixture into the egg yolks to temper them.
- Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Cook over low heat for about 5-7 minutes until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract and a pinch of sea salt.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut hazelnut pudding is a rich and creamy dessert with a subtle nutty flavor that pairs perfectly with the tropical creaminess of coconut milk.
Hazelnut butter adds a smooth, velvety texture, while the sweetener balances the richness of the nuts and coconut.
Keto Coconut Strawberry Pudding
This keto coconut strawberry pudding is a vibrant, fruity dessert that combines the creamy richness of coconut milk with the sweet, juicy flavor of strawberries.
It’s a low-carb treat that will satisfy your cravings while keeping you on track with your keto goals.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup fresh strawberries, pureed
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, strawberry puree, and sweetener. Heat over medium heat, stirring constantly until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually pour some of the hot coconut-strawberry mixture into the egg yolks to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Continue to cook over low heat for about 5-7 minutes, until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut strawberry pudding is a delightful and refreshing dessert that combines the tropical flavor of coconut with the fresh, sweet taste of strawberries.
The coconut milk gives the pudding a smooth, creamy texture, while the strawberries provide natural sweetness without the added carbs. It’s the perfect way to enjoy the flavors of summer year-round.
Keto Coconut Almond Pudding
This keto coconut almond pudding is a luxurious, nutty dessert that combines the creamy coconut milk with the rich, toasty flavor of almonds.
It’s the perfect low-carb option for those who enjoy the taste of nuts in their desserts.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup almond butter or finely ground almonds
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, almond butter (or ground almonds), and sweetener. Heat over medium heat, whisking until the mixture begins to simmer.
- While heating, whisk the egg yolks in a separate bowl. Gradually pour a small amount of the hot coconut-almond mixture into the egg yolks to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Cook on low heat for about 5-7 minutes, until the pudding thickens to a custard-like consistency.
- Once thickened, remove from heat and stir in the vanilla extract and a pinch of sea salt.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut almond pudding is a rich and creamy treat with a delightful almond flavor that pairs beautifully with the smooth coconut milk.
Almond butter or ground almonds adds a velvety texture, making this pudding feel indulgent while staying low in carbs.
Keto Coconut Chia Pudding
This keto coconut chia pudding is a healthy, fiber-rich dessert that combines the creaminess of coconut milk with the satisfying texture of chia seeds. It’s an easy and delicious way to enjoy a low-carb treat packed with nutrients.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons chia seeds
- 2 tablespoons erythritol or keto-friendly sweetener
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a bowl, combine the coconut milk, chia seeds, sweetener, and sea salt. Whisk well to ensure the chia seeds are evenly distributed in the mixture.
- Let the mixture sit for about 5 minutes, then whisk again to prevent the chia seeds from clumping together.
- Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and form a thick, pudding-like consistency.
- Once thickened, stir in the vanilla extract and adjust sweetness to taste.
- Divide the pudding into individual serving dishes and serve chilled.
This keto coconut chia pudding is an easy, no-cook dessert that offers both creamy coconut flavor and the satisfying texture of chia seeds.
The chia seeds absorb the coconut milk, creating a thick, pudding-like consistency that’s naturally rich in fiber and healthy fats.
Keto Coconut Vanilla Pudding
This keto coconut vanilla pudding is a simple yet rich dessert that combines the silky creaminess of coconut milk with the comforting warmth of vanilla.
It’s a classic pudding with a keto-friendly twist, making it the perfect dessert for those who want a low-carb treat without sacrificing flavor.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup erythritol or keto-friendly sweetener
- 1 tablespoon vanilla extract
- 2 large egg yolks
- 1/4 teaspoon sea salt
Instructions:
- In a saucepan, combine the coconut milk, sweetener, and sea salt. Heat over medium heat, stirring occasionally, until the mixture begins to simmer.
- While the coconut milk mixture heats, whisk the egg yolks in a separate bowl. Gradually add a small amount of the hot coconut milk mixture into the egg yolks to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Continue to cook over low heat for about 5-7 minutes until the pudding thickens and reaches a custard-like consistency.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut vanilla pudding is incredibly creamy and indulgent, with a rich coconut flavor that perfectly complements the warmth of vanilla.
It’s the ideal dessert for anyone looking for a simple yet satisfying low-carb treat.
Keto Coconut Lime Pudding
This keto coconut lime pudding is a refreshing, tropical dessert that balances the rich creaminess of coconut milk with the bright, zesty flavor of lime.
It’s a delightful, low-carb option for anyone craving a fruity, citrusy dessert.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon lime zest
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, lime juice, lime zest, sweetener, and sea salt. Heat over medium heat, stirring constantly, until the mixture begins to simmer.
- While the mixture heats, whisk the egg yolks in a separate bowl. Gradually add a small amount of the hot coconut-lime mixture into the egg yolks to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Continue to cook over low heat for about 5-7 minutes until the pudding thickens to a custard-like consistency.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut lime pudding is the perfect balance of creamy coconut and tangy lime. The lime juice and zest add a refreshing burst of citrus that complements the smooth coconut base.
The pudding sets to a rich, velvety consistency that’s both satisfying and light.
Keto Coconut Pumpkin Pudding
This keto coconut pumpkin pudding is a seasonal favorite, combining the creamy richness of coconut milk with the warm, comforting flavor of pumpkin and spices.
It’s a low-carb version of a classic fall dessert, perfect for those on a keto diet.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup pumpkin puree
- 1/4 cup erythritol or keto-friendly sweetener
- 2 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions:
- In a saucepan, combine the coconut milk, pumpkin puree, sweetener, cinnamon, nutmeg, ginger, and sea salt. Heat over medium heat, stirring occasionally, until the mixture begins to simmer.
- While the mixture heats, whisk the egg yolks in a separate bowl. Gradually pour a small amount of the hot coconut-pumpkin mixture into the egg yolks to temper them.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly. Continue to cook over low heat for about 5-7 minutes, until the pudding thickens to a custard-like consistency.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours to set.
This keto coconut pumpkin pudding is the perfect fall-inspired dessert, with the creamy coconut milk and sweet pumpkin flavor coming together beautifully.
The warm spices—cinnamon, nutmeg, and ginger—add a cozy, comforting touch that pairs perfectly with the coconut base.
