Salted Caramel Pudding – Low Carb, Gluten Free, Straight-Up Yum
One of the things I miss the most since starting low carb is salted caramel ice cream. I have yet to find a low carb equivalent that tastes salty or caramel-y. I decided to experiment and come up with something to satisfy that craving when it hits.
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I knew I would use Jello brand sugar free vanilla pudding as my base. And, just the other day I picked up some sugar free caramel DaVinci syrup at Sam’s Club. The problem I faced was how to mix up the pudding without all the milk sugars. I knew I had two options.
Option # 1: Use almond milk
I prefer to not do this, because I don’t always have luck getting my pudding to set up. I know you have to use a bit less, but I just can’t seem to get it right without it being runny. I will experiment more but I was craving salted caramel and I didn’t want to risk ruining the dish.
Option # 2: Heavy whipping cream
I knew this would give me a pudding with a thicker, fluffier consistency, but it actually turned out really great with the mix of cream and caramel syrup. Next time, I may experiment with a mix of heavy cream and almond milk and see how that turns out. For this recipe, I used the heavy whipping cream. Should you choose to use almond milk, you’ll want to use less of it than is called for here.
If you are allowed a few more carbs than I am, such as if you are on maintenance, you could also try using whole milk or low carb milk.
This recipe is super simple. You can whip it up in about five or ten minutes, assuming you have the ingredients on hand. I think it would be an elegant addition to a dinner party by placing the pudding into small clear plastic cups, topping with whipped cream and then sprinkling some pink Himalayan salt over the top.