This sugar free pudding is a delicious lemon custard version of Posset. Now that it’s sugar free, low carb and keto friendly, I love it even more! I’ve loved posset ever since I first discovered it almost a decade ago. What’s unique about this sugar free pudding is that it’s egg-free and sugar free.
Most traditional custards or puddings are made with egg yolks. I’ve made possets so many ways and with so many flavors, but this is the first time I tried making it sugar free. You can read more about posset and the process in this post.
This pudding, custard or posset (whatever you want to call it!), is also low carb and keto friendly. This is also a very rich dessert, so a little goes a long way! (This post was originally published on July 31st, 2013, and has been updated. As an Amazon Affiliate, I earn commission on qualifying purchases.)
How do you make sugar free, egg-free pudding?
Instead of the egg and cornstarch method used in traditional puddings or custards, I’ve adopted the method for making a posset to make this lemon custard. Instead, lemon or citrus juice works its magic on the cream and it “curdles” and becomes smooth as silk. It’s a great experiment in culinary science.
What kind of sugar is used in this lemon pudding?
The ingredients in this lemon custard recipe are very simple; lemon juice and zest, heavy cream and sugar. In place of the sugar, I substitute Swerve which measures cup for cup. Swerve won’t affect blood sugar, making it suitable for both diabetics, and those who follow a low carb diet.
If you choose to use another sugar substitute, make sure to check the conversion, some replacement sweeteners might not convert in the same way. In a side by side tasting, no one could discern the difference between the version made with sugar and the sugar-free pudding.
How to make sugar free pudding (Lemon Custard)
First zest a lemon (Meyer or Eureka), and juice. Heat the heavy cream in a medium sized saucepan with the sugar substitute. This takes just a few minutes, but you’ll want to stir it continuously and keep an eye on the cream, adjust the heat so it doesn’t boil over.
Once the sugar has dissolved, remove the pan from the heat and stir in the lemon juice and zest. That’s it! So simple. Let the mixture cool for about 10 minutes. You’ll notice it will begin to thicken.
Once the custard has cooled for about 10 minutes, carefully pour the mixture into serving glasses. This is when you can go crazy! Because this sugar free pudding is so rich, you can serve it in pretty champagne glasses, tiny espresso cups or pour it over fresh berries.
Sugar Free Pudding
- 16 ounces heavy cream
- 3/4 cup swerve or similar cup for cup sugar substitute
- 5 Tbl fresh lemon juice 1 medium
- 2 tsp lemon zest grated
- Bring cream and swerve to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
- Stir in lemon juice and zest. Let cool 10 minutes.
- Stir mixture again and divide among six ramekins or glasses.
- Cover each ramekin with plastic wrap and chill until set, 1 hour or overnight.
- Allow to set completely before garnishing Garnish with lemon zest, berries or mint.
- Swerve is zero net carbs. An alternative sweetener might result in a different nutritional values.