Why You’ll Love Keto Spiced Pudding Recipe

I enjoy this pudding because it offers the warmth and richness of a classic dessert without feeling heavy. I appreciate that it cooks in just minutes, making it perfect for a quick, comforting treat. I also love how the spices, berries, carrot, and citrus blend to create a balanced, aromatic flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large egg
2 tbsp unsalted butter
1 cup almond flour
1 tbsp heavy cream
1 tsp baking powder
2 tsp cinnamon
2 tsp cocoa powder
2 tsp pumpkin spice
2 tbsp sweetener
½ cup shredded carrot
¼ cup blueberries frozen
¼ cup frozen cherries
1/4 cup crushed walnuts
1 tsp orange zest

Directions

I lightly grease a microwave-safe glass bowl, large mug, or small Pyrex dish, making sure it’s deep enough for the pudding to rise.

In a medium bowl, I whisk the egg until light and frothy, then mix in the melted butter and heavy cream.

I add the almond flour, cocoa powder, baking powder, pumpkin spice, cinnamon, and sweetener, stirring until the batter is smooth with no lumps.

I fold in the shredded carrot, orange zest, crushed walnuts, frozen blueberries, and frozen cherries. If the batter feels too dense, I add 1 tablespoon of almond milk or water.

I spoon the batter into the prepared dish and smooth the top.

I cook it in the microwave for 5–6 minutes at 700W, checking earlier if using a stronger microwave.

I let the pudding sit for 5 minutes, then turn it upside down onto a plate to allow the steam to finish cooking the center.

I serve it warm, optionally topping it with sugar-free whipped cream, low-carb ice cream, or keto caramel.

Servings and Timing

This recipe yields 4 servings. Prep time is about 5 minutes, and cook time is 5–6 minutes, making the total time roughly 10–15 minutes.

Variations

I sometimes swap the blueberries or cherries for raspberries to change the flavor. I also like adding a splash of almond extract for extra depth. If I want a richer texture, I increase the butter slightly, or for a lighter, fluffier pudding, I add a tablespoon of almond milk. A dusting of extra cinnamon or a keto powdered sweetener on top adds a lovely finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I microwave individual portions for about 20–30 seconds until warm. This pudding can also be frozen for up to one month; I thaw it overnight in the fridge before reheating.

FAQs

What can I use instead of almond flour?

I stick with almond flour because it keeps the pudding tender and low carb; coconut flour isn’t a good swap due to its absorbency.

Can I make this dairy-free?

I can replace the butter with coconut oil and use coconut cream instead of heavy cream.

Can I bake this instead of microwaving it?

Yes, I bake it at 350°F for about 12–15 minutes in a small baking dish, checking for a set top.

Can I omit the berries?

Yes, I leave them out if I want a lower-carb version or replace them with chopped nuts.

Why is carrot included in a keto recipe?

The carrot adds moisture and flavor; the small amount used keeps the net carbs low.

How do I keep the pudding from drying out?

I avoid overcooking and let it rest after microwaving so the steam finishes the cooking gently.

Can I make this in advance?

Yes, I prepare the batter ahead and cook it right before serving, or cook it and reheat later.

Can I turn this into individual puddings?

Yes, I divide the batter into mugs or ramekins and reduce the cooking time slightly.

What sweetener works best?

I prefer a granular keto sweetener that measures like sugar for the right texture.

Can I add chocolate chips?

Yes, I fold in a tablespoon of sugar-free chocolate chips for a richer, more decadent pudding.

Conclusion

I love how this keto spiced pudding transforms simple ingredients into a warm, aromatic dessert in minutes. It satisfies my craving for something cozy and comforting while staying low carb, making it a treat I enjoy anytime.