Low Carb Rice Pudding Recipe: Creamy Custard With Almond Flour Base

This almond flour-based custard delivers the creamy comfort of traditional rice pudding without the carbs. I developed this recipe after realizing how much I missed the classic dessert on my low-carb journey.

The secret lies in using finely ground almond flour to achieve that signature pudding texture. Simmering it with unsweetened almond milk and a touch of vanilla creates a base that’s rich and satisfying.

What emerges is a dessert that’s just as velvety as the original, with all the warmth and nostalgia. The almond flour absorbs the liquid perfectly, creating that familiar pudding consistency.

Best served warm with a sprinkle of cinnamon or a few berries. This version proves you don’t have to give up your favorite comfort foods to stay on track.

Ingredients for Low Carb Rice Pudding

Creamy custard magic happens with just almond flour, eggs, and a few pantry staples.

The almond flour is non-negotiable here. Bob’s Red Mill makes a super-fine version that blends seamlessly into the custard—avoid the coarse stuff. For the almond milk, Silk or Califia Farms unsweetened original works best (vanilla-flavored can overpower). The eggs add richness, so don’t skip them. I always use organic, free-range when possible, but any large eggs will do.

Out of erythritol? Monk fruit sweetener or allulose at a 1:1 ratio works perfectly. No almond milk? Coconut milk beverage (not canned) is a good swap, though it adds a slight coconut flavor. Want extra creaminess? Add an extra egg yolk—it won’t change the texture much. The chia seeds are optional but help thicken it up if your pudding seems too thin.

This keeps beautifully in the fridge for up to 5 days. The texture actually improves overnight. Store in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming. Reheat gently on the stove with a splash of milk if needed.

Step-by-Step Instructions for Low Carb Rice Pudding

This method delivers that classic creamy texture without the carbs. Trust the process.

Step 1: Toast the Almond Flour Base

Heat a medium saucepan over medium heat and add the 2 tbsp Unsalted Butter. Once melted, stir in the 1 cup Almond Flour and cook for 2-3 minutes until it becomes lightly golden and releases a nutty aroma.

This toasting step is crucial—it removes the raw flavor from the almond flour and creates a base that mimics the texture of cooked rice. Stir constantly to prevent burning, as almond flour can scorch quickly.

Step 2: Whisk Wet Ingredients for Creamy Custard

In a separate bowl, whisk together the 2 whole Large Eggs, 0.33 cup Granulated Erythritol, 1 tsp Vanilla Extract, 0.5 tsp Ground Cinnamon, and 0.25 tsp Salt until smooth. Slowly pour in 1 cup Unsweetened Almond Milk while whisking to combine.

Tempering the eggs with the milk prevents curdling when added to the hot mixture. Room temperature eggs blend more smoothly, so if yours are cold, let them sit in warm water for 5 minutes before starting.

Step 3: Combine and Thicken the Mixture

Gradually pour the egg mixture into the saucepan with the toasted almond flour, stirring constantly. Add the remaining 1 cup Unsweetened Almond Milk and the 0.5 cup Heavy Cream. Cook over medium-low heat for 8-10 minutes, stirring frequently.

As it heats, the mixture will begin to thicken. Sprinkle in the 1 tbsp Chia Seeds and continue stirring. You’ll know it’s ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. Keep the heat gentle to avoid scrambling the eggs.

Step 4: Chill for Perfect Creamy Texture

Once thickened, remove the saucepan from the heat and let it cool for 5 minutes, stirring occasionally. This prevents a skin from forming on top. Then, transfer the mixture to a bowl or individual serving dishes.

Cover with plastic wrap, pressing it directly onto the surface of the pudding. Refrigerate for at least 2 hours or until fully chilled. The chia seeds will absorb liquid as it cools, giving you that ideal pudding consistency.

Step 5: Serve with Fresh Garnish

When ready to serve, give the pudding a good stir. The texture will be rich and creamy, similar to traditional rice pudding. Top each serving with Fresh Raspberries for a pop of color and a hint of tartness that balances the sweetness.

For an extra touch, dust with a pinch of Ground Cinnamon. This dish tastes even better the next day, as the flavors meld together overnight. Always store leftovers covered in the refrigerator for up to 5 days.

Health Benefits of These Flavors

Low Sugar Content

This dessert contains just 3g net carbs per serving thanks to erythritol instead of sugar. Traditional rice pudding packs 30-40g carbs per serving, making this a game-changer for blood sugar management. 💪

High Healthy Fats

With 22g fat per serving from almond flour, heavy cream, and butter, this provides sustained energy. The fats keep you full longer, reducing cravings for high-carb snacks between meals.

Protein Boost

Each serving delivers 8g protein from eggs and almond flour. This supports muscle maintenance and helps balance the meal, especially when paired with fresh berries.

Rich in Vitamin E

Almond flour provides 50% of your daily vitamin E in one serving. This powerful antioxidant supports skin health and immune function, something white rice can’t offer.

Fiber Benefits

Between almond flour and chia seeds, you get 5g fiber per serving. This aids digestion and helps maintain steady blood sugar levels after eating.

Chia seeds also add omega-3 fatty acids for heart health. 🥗

Frequently Asked Questions