Low Carb Vanilla Pudding

This low carb vanilla pudding requires just two ingredients and takes less than five minutes to make!

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This recipe is very similar to my Cherry Ricotta Dessert, except that it uses vanilla Jello pudding mix instead of cherry Jello, and I've changed the method to make the end result smoother. The same benefits apply, in that the ricotta slightly dulls the artificial taste of the Jello and makes it more balanced.

There are two great things about this recipe. Firstly, if you have the Jello powder in stock, all you need is some ricotta and you can make an instant dessert. Secondly it takes less than five minutes before it is ready! Actually I think I spend longer washing the food processor up afterwards!

How to Make Low Carb Vanilla Pudding

Place the ricotta and water into a food processor, and pulse it a few times until it resembles milk.

Add some sugar free vanilla flavor Jello powder, and pulse 2-3 times in short bursts until the mixture thickens. Be careful not to over mix – it really doesn't take long – otherwise the pudding will end up dense and with a less pleasing texture – although it will still taste good!

Update: Try using Simply Delish Vanilla Pudding mix instead – it is aspartame free, gelatin free, and doesn't contain any artificial flavors or colors! 

Spoon the pudding into ramekins or serving bowls. It can be enjoyed immediately, or alternatively leave in the fridge until required. I enjoy them just as they are, but you could always decorate them with fresh berries and/or a dusting of unsweetened cocoa powder!

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Low Carb Vanilla Pudding

Yield: 4 Servings

Prep Time: 5 minutes

Total Time: 5 minutes

This low carb vanilla pudding requires just two ingredients and takes less than five minutes to make!

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Ingredients

• ¾ cup ricotta
• 1 cup water
• 1 oz packet of sugar free vanilla flavor Jello powder

Instructions

1. Place the ricotta and water into a food processor, and pulse it a few times until it resembles milk.
2. Add the Jello powder, and pulse 2-3 times in short bursts until the mixture thickens. Be careful not to over mix.
3. Spoon the pudding into ramekins or serving bowls. Keep in the fridge until required.

Notes

7g net carbs per serving (quarter of the whole recipe)

Nutrition Information

Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 105Total Fat 5gSaturated Fat 3gCholesterol 23mgSodium 345mgCarbohydrates 7gNet Carbohydrates 7gFiber 0gProtein 5g

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