Keto Rice Pudding Recipe: Low-Carb Creamy Indulgence

This keto version delivers the same creamy comfort you love without the carbs. I replaced traditional rice with cauliflower rice, which absorbs all the rich flavors while keeping it low-carb.

Sweetened with keto-friendly erythritol and made with almond milk, this dessert satisfies your cravings while staying true to your dietary goals. The texture is so close to classic rice pudding, you won’t believe it’s keto.

Ingredients for Keto Rice Pudding

Creamy, dreamy keto comfort in a bowl with just the right low-carb twist.

The cauliflower rice is key here—Trader Joe’s frozen works great and saves time. Look for riced cauliflower with no additives, just pure veggie. For the almond milk, unsweetened full-fat gives the best creaminess. I grab mine from Whole Foods or Costco. The heavy cream is non-negotiable for that velvety texture. Don’t skimp here (trust me on the full-fat version).

No erythritol? Monk fruit sweetener at 1:1 ratio works well. Swap almond milk for coconut milk if you prefer, but it’ll add a mild coconut flavor. The raisins can be left out entirely or replaced with chopped sugar-free dried cranberries. Want more spice? Add a pinch of ground cloves—it pairs beautifully with the cinnamon.

This keeps beautifully in the fridge for up to 5 days. Reheat gently on the stove with a splash of almond milk to restore creaminess. Can be frozen for 1 month (thaw overnight before reheating).

Step-by-Step Instructions for Keto Rice Pudding

Here’s how to transform simple ingredients into a luxurious low-carb dessert.

Step 1: Prepare the Cauliflower Rice Base

In a medium saucepan over medium heat, melt the 2 tbsp Unsalted Butter. Add all 4 cups Cauliflower Rice and sauté for 5-6 minutes until it softens and any excess moisture evaporates. You’re looking for the cauliflower to become tender without browning.

Stir in the 0.5 cup Erythritol, 1 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 0.25 tsp Salt. This early seasoning ensures the flavors develop throughout the cooking process. The mixture should smell fragrant and slightly sweet at this stage.

Step 2: Create the Creamy Custard Mixture

In a separate bowl, whisk together the 3 whole Large Egg Yolks, 1 tsp Vanilla Extract, and 0.25 tsp Almond Extract until smooth and slightly pale. I always use room temperature yolks for better emulsification with the dairy.

Slowly pour in the 2 cups Unsweetened Almond Milk and 1 cup Heavy Cream while continuing to whisk. This gradual incorporation prevents curdling and creates a silky base. The mixture should be completely homogeneous before proceeding to the next step.

Step 3: Combine and Thicken the Pudding

Pour the custard mixture into the saucepan with the cauliflower rice. Stir constantly over medium-low heat for 10-12 minutes until the mixture thickens enough to coat the back of a spoon. The pudding should have a creamy, porridge-like consistency.

Watch for the first bubbles to appear at the edges—that’s your signal the mixture is heating properly. If it’s not thickening, maintain the heat and patience; the starch from the cauliflower will eventually create the perfect texture. Don’t let it boil vigorously or the eggs may scramble.

Step 4: Finish with Raisins and Final Touches

Remove from heat and stir in the 0.25 cup Raisins (if using). The residual heat will soften them slightly while maintaining their chewy texture. Let the pudding sit for 5 minutes to cool and thicken further.

The final texture should be rich and creamy with visible flecks of cauliflower rice. Taste and adjust sweetness if needed, though the erythritol should provide the perfect level of sweetness. Serve warm or chilled, with a sprinkle of additional cinnamon if desired.

Pro Cooking Tips for This Recipe

Cauliflower Prep

Rice your cauliflower fresh or use Trader Joe’s frozen for convenience. Thaw completely and pat dry with paper towels to remove excess moisture—this prevents a watery pudding. I prefer the texture of fresh, but frozen works in a pinch. 💪

Temperature Control

Cook the cauliflower rice over medium heat until tender, about 5-6 minutes. Keep the heat at medium-low when adding the custard to avoid scrambling the eggs. A heavy-bottomed saucepan helps distribute heat evenly.

Custard Technique

Whisk egg yolks with extracts before slowly adding dairy. This tempering method prevents curdling. Use room temperature yolks for better emulsification—I always set mine out 30 minutes before starting.

Thickening Patience

Stir constantly while the mixture thickens—it’ll take 10-12 minutes. The pudding is ready when it coats the back of a spoon. Don’t rush this step; low and slow is key for that luxurious texture. 🔥

Raisin Integration

Fold in raisins off-heat so they soften without breaking down. If using, soak them in warm water for 10 minutes first to plump. This adds a nice chewy contrast to the creamy base.

Final Texture Check

Let the pudding rest for 5 minutes before serving. It’ll thicken further as it cools. If too thick after refrigerating, stir in a splash of almond milk to restore creaminess.

Frequently Asked Questions