Keto Caramel Pudding with Toasted Coconut – Hiland Dairy

Keto Caramel Pudding with Toasted Coconut


  • 1 stick salted butter
  • 2/3 cup granulated low-carb sweetener like Stevia or Allulose
  • 1 cup heavy cream divided
  • 1 cup whole milk
  • 2 1/2 teaspoons unflavored gelatin (1 packet)
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 10 drops liquid stevia
  • 10 ounces toasted coconut chips optional


  • Melt butter over medium heat in a medium sauce pot. Once melted, add sugar substitute and lower heat slightly. Let lightly simmer for approximately 3 to 5 minutes, stirring constantly, until turning golden amber. Watch carefully to ensure it doesn’t burn.
  • Whisk in one cup of heavy cream and continue to simmer on medium-low heat for 4 minutes. Next, add one cup of milk, simmer for 6 more minutes. Turn off heat.
  • Mix gelatin with water and let sit for 1 minute, then turn the burner back on and whisk into pudding mixture. The gelled chunks should dissolve into pudding mixture.
  • Let pudding mixture cool for 5 minutes and then pour evenly into six 6 to 8-ounce ramekins or small jars. Place in fridge to set up for 30 minutes.
  • While pudding is setting, pour 1/2 cup whipped cream into a mixer (up to 10 drops of liquid stevia, more or less depending on preference for sweetness). Whip using whisk attachment for approximately 3 minutes or until stiff, but not overworked.
  • Add approximately 2 tablespoons on whipped cream to each pudding, top with a sprinkle of toasted coconut chips.

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