20 Delicious Sugar Free Pudding Recipes for Healthy Desserts

Who says you have to give up dessert to keep things healthy? Dive into our sweet collection of 20 Delicious Sugar-Free Pudding Recipes that promise all the creamy, dreamy goodness without the guilt. Perfect for home cooks looking to satisfy their sweet tooth the wholesome way, these recipes are your ticket to indulgent, healthy desserts. Ready to whip up something delicious? Let’s get started!

Chocolate Avocado Sugar Free Pudding

Craving something sweet but healthy? This chocolate avocado pudding is your answer. It’s creamy, rich, and surprisingly sugar-free.

Ingredients

• 2 ripe avocados – the creamier, the better.
• 1/2 cup unsweetened cocoa powder – I like mine dark and intense.
• 1/4 cup almond milk – adds a nice, subtle nuttiness.
• 1 tsp vanilla extract – pure, not imitation, for the best flavor.
• 1/4 tsp salt – just a pinch to balance the sweetness.
• Stevia to taste – I start with 1/4 tsp and adjust from there.

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, almond milk, vanilla extract, salt, and stevia to the blender.
3. Blend on high for 1-2 minutes until the mixture is completely smooth. Tip: Scrape down the sides as needed to ensure everything is well incorporated.
4. Taste and adjust the sweetness with more stevia if desired. Tip: The pudding will taste even better after chilling, so don’t over-sweeten now.
5. Transfer the pudding to serving bowls or glasses. Tip: For an elegant touch, pipe the pudding into glasses using a pastry bag.
6. Chill in the refrigerator for at least 1 hour before serving.

Zesty and rich, this pudding has a velvety texture that’s hard to resist. Serve it with a sprinkle of cocoa powder or fresh berries for a beautiful presentation.

Vanilla Bean Sugar Free Pudding

Absolutely no one should miss out on dessert, and this vanilla bean sugar-free pudding is proof. It’s creamy, rich, and guilt-free.

Ingredients

• 2 cups unsweetened almond milk (I find it gives a lighter texture)
• 1/4 cup cornstarch (for that perfect thickness)
• 1 vanilla bean, split and scraped (the flecks make it look gourmet)
• 1/2 tsp pure vanilla extract (a dash more if you’re a vanilla lover like me)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1/2 cup erythritol (my favorite sugar substitute for zero calories)
• 1 tbsp unsalted butter (adds a silky finish)

Instructions

1. In a medium saucepan, whisk together almond milk, cornstarch, and erythritol until no lumps remain.
2. Add the scraped vanilla bean seeds and the pod to the mixture for infused flavor.
3. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Tip: A silicone whisk prevents scratching your pan.
4. Once thickened, remove the vanilla bean pod and discard it.
5. Stir in vanilla extract, salt, and butter until fully incorporated and smooth.
6. Pour the pudding into 4 serving dishes and chill for at least 2 hours until set. Tip: Press plastic wrap directly on the surface to prevent a skin from forming.
7. Serve chilled. Tip: Top with fresh berries for a pop of color and freshness.

Smooth and velvety, this pudding is a dream with its deep vanilla flavor. Try layering it with granola for a crunchy contrast or enjoy it straight up for pure indulgence.

Strawberry Chia Sugar Free Pudding

Very few desserts are as effortlessly healthy and delicious as this Strawberry Chia Sugar Free Pudding. Perfect for a quick breakfast or a guilt-free dessert, it’s a breeze to make.

Ingredients

• 1 cup fresh strawberries, hulled and sliced (frozen works too, but fresh is my preference for brighter flavor)
• 2 cups unsweetened almond milk (I find almond milk gives the best consistency, but any milk works)
• 1/4 cup chia seeds (the star of the show, packed with omega-3s)
• 1 tsp vanilla extract (pure vanilla elevates the flavor)
• 1 tbsp honey or maple syrup (optional, for those who prefer a touch of sweetness)

Instructions

1. In a blender, puree the strawberries until smooth. A few small chunks are okay for texture.
2. In a medium bowl, combine the strawberry puree, almond milk, chia seeds, and vanilla extract. Whisk thoroughly to prevent clumping.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight. The chia seeds need time to expand and thicken the mixture.
4. After chilling, give the pudding a good stir. If it’s too thick, add a splash of almond milk to loosen it up.
5. For serving, layer the pudding with fresh strawberry slices or a drizzle of honey for extra sweetness.

Great texture meets great taste in this pudding—creamy with a slight crunch from the chia seeds. Serve it in a glass jar for a pretty presentation or top with granola for added crunch.

Banana Coconut Sugar Free Pudding

Ready for a guilt-free dessert that’s both creamy and satisfying? This Banana Coconut Sugar Free Pudding is a breeze to make and packed with natural sweetness.

Ingredients

• 2 ripe bananas (the spottier, the sweeter)
• 1 can (13.5 oz) full-fat coconut milk (I swear by Thai Kitchen for its creaminess)
• 1/4 cup chia seeds (they’re the magic thickener)
• 1 tsp vanilla extract (pure, not imitation)
• A pinch of salt (balances the flavors perfectly)

Instructions

1. Mash the bananas in a medium bowl until smooth. No lumps for a silky texture.
2. Whisk in the coconut milk, chia seeds, vanilla extract, and salt until well combined. Tip: A fork works better than a spoon here.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight. The chia seeds need time to work their magic.
4. Give the pudding a good stir before serving. Tip: If it’s too thick, a splash of almond milk can loosen it up.
5. Serve chilled. Tip: Top with toasted coconut flakes for an extra crunch.

Fluffy and rich, this pudding hits all the right notes. The banana and coconut combo is tropical bliss. Try layering it with fresh berries for a parfait effect.

Pumpkin Spice Sugar Free Pudding

Absolutely perfect for fall, this Pumpkin Spice Sugar Free Pudding brings all the cozy flavors without the guilt. Simple to make, it’s a hit for any gathering or a quiet night in.

Ingredients

• 2 cups pumpkin puree (I always go for organic, the flavor is richer)
• 1 can (13.5 oz) full-fat coconut milk (shake it well before opening)
• 1/2 cup erythritol (my favorite sugar-free sweetener for baking)
• 1 tbsp pumpkin pie spice (homemade blend beats store-bought)
• 1 tsp vanilla extract (pure, not imitation)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. In a medium saucepan, combine pumpkin puree and coconut milk over medium heat. Whisk until smooth.
2. Add erythritol, pumpkin pie spice, vanilla extract, and salt. Keep whisking to avoid lumps.
3. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 5 minutes, stirring constantly. Tip: A silicone whisk prevents scratching your pan.
4. Remove from heat and let cool for 10 minutes. The pudding will thicken as it cools.
5. Pour into serving dishes and refrigerate for at least 2 hours. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.
6. Serve chilled. Tip: Top with a dollop of whipped coconut cream for extra decadence.

Silky smooth with a rich pumpkin flavor, this pudding is a dream. Try layering it with sugar-free granola for a crunchy contrast.

Matcha Green Tea Sugar Free Pudding

Simple to make yet impressively elegant, this Matcha Green Tea Sugar Free Pudding is a refreshing dessert that’s as healthy as it is delicious.

Ingredients

• 2 cups unsweetened almond milk (I find it gives a smoother texture than coconut milk)
• 2 tbsp matcha green tea powder (go for ceremonial grade for the best flavor)
• 1/4 cup erythritol (a sugar-free sweetener that doesn’t spike blood sugar)
• 1 tsp vanilla extract (pure extract beats imitation any day)
• 2 tbsp agar-agar powder (a plant-based gelatin substitute that sets beautifully)

Instructions

1. In a medium saucepan, whisk together almond milk and matcha powder until no lumps remain.
2. Add erythritol and vanilla extract to the saucepan, stirring until fully dissolved.
3. Sprinkle agar-agar powder over the mixture, whisking continuously to prevent clumping.
4. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer for 5 minutes, stirring occasionally.
5. Remove from heat and pour into 4 small ramekins or a large serving dish.
6. Let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until set.

Key to this pudding’s appeal is its velvety texture and the earthy, slightly bitter notes of matcha balanced by the sweetness of erythritol. Serve chilled with a sprinkle of matcha powder on top for an extra touch of elegance.

Almond Joy Sugar Free Pudding

Fancy a guilt-free dessert that doesn’t skimp on flavor? This Almond Joy Sugar Free Pudding is a creamy, dreamy treat that’ll satisfy your sweet tooth without the sugar spike.

Ingredients

– 2 cups unsweetened almond milk (I find the creamier, the better for texture)
– 1/2 cup heavy cream (for that rich, indulgent feel)
– 1/4 cup erythritol (my go-to sugar substitute for zero aftertaste)
– 1/4 cup unsweetened shredded coconut (toast it lightly for extra flavor)
– 1/4 cup sugar-free chocolate chips (they melt beautifully)
– 1 tsp vanilla extract (pure, not imitation, makes all the difference)
– 1/2 tsp almond extract (just a hint enhances the coconut)
– 1/4 tsp xanthan gum (this little guy thickens it perfectly)
– A pinch of salt (balances the sweetness)

Instructions

1. In a medium saucepan, combine almond milk, heavy cream, and erythritol over medium heat. Stir until erythritol dissolves completely, about 2 minutes.
2. Add shredded coconut, chocolate chips, vanilla extract, almond extract, and salt. Stir continuously until chocolate chips melt and mixture is smooth, about 3 minutes.
3. Sprinkle xanthan gum over the mixture while whisking vigorously to prevent clumps. Continue to cook for another 2 minutes until the pudding thickens.
4. Remove from heat and let it cool for 5 minutes. Then, pour into serving dishes.
5. Chill in the refrigerator for at least 2 hours, or until set. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming.
6. Before serving, garnish with a sprinkle of toasted coconut and a few sugar-free chocolate chips for extra crunch. Tip: For a firmer texture, chill overnight.
7. Enjoy cold. Tip: Serve with a dollop of whipped cream for an extra decadent touch.
Rich in flavor with a silky texture, this pudding is a delightful twist on the classic Almond Joy. The combination of coconut and chocolate is timeless, yet the sugar-free aspect makes it a modern favorite. Try layering it with crushed almonds for added texture.

Peanut Butter Chocolate Sugar Free Pudding

Only peanut butter chocolate sugar free pudding can satisfy that late-night sweet tooth without the guilt. This creamy, dreamy dessert is surprisingly simple to whip up.

Ingredients

– 2 cups unsweetened almond milk (I find the creaminess unmatched)
– 1/2 cup natural peanut butter (chunky or smooth, your call)
– 1/4 cup cocoa powder (the darker, the better for depth)
– 1/4 cup powdered erythritol (a sugar-free staple in my pantry)
– 1 tsp vanilla extract (pure, always)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 tbsp chia seeds (for that perfect pudding texture)

Instructions

1. In a medium saucepan, combine almond milk, peanut butter, cocoa powder, erythritol, and salt over medium heat.
2. Whisk constantly for 5 minutes until the mixture is smooth and slightly thickened.
3. Remove from heat and stir in vanilla extract and chia seeds.
4. Pour the mixture into 4 serving bowls or glasses.
5. Chill in the refrigerator for at least 2 hours, or until set.
6. Before serving, give it a quick stir to ensure the texture is uniform.

Whisking constantly prevents lumps, ensuring a silky smooth pudding. Chilling is non-negotiable for the right consistency. The chia seeds expand, thickening the pudding naturally without any flour or cornstarch. This pudding is luxuriously thick with a rich peanut butter chocolate flavor that’s indulgent yet light. Serve with a dollop of whipped coconut cream for an extra treat.

Lemon Blueberry Sugar Free Pudding

You won’t believe how easy it is to whip up this refreshing dessert. Just a few ingredients and you’re set for a treat that’s both tangy and sweet without the sugar.

Ingredients

• 2 cups fresh blueberries (frozen works in a pinch, but fresh is best for that pop of flavor)
• 1/4 cup lemon juice (freshly squeezed, please—it makes all the difference)
• 1 tbsp lemon zest (don’t skip this; it’s the secret to that bright lemon flavor)
• 2 cups heavy cream (chilled is my go-to for quicker whipping)
• 1/2 cup powdered erythritol (this is my favorite sugar-free sweetener for desserts)
• 1 tsp vanilla extract (the good stuff, not imitation)

Instructions

1. In a large bowl, combine the heavy cream, powdered erythritol, and vanilla extract. Whip on high speed until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters beforehand for best results.
2. Gently fold in the lemon juice and zest until fully incorporated. The mixture should be smooth and slightly thickened.
3. Carefully add the blueberries, folding them in to distribute evenly without crushing. Tip: Reserve a few blueberries for garnish if you’re feeling fancy.
4. Divide the pudding into serving dishes and refrigerate for at least 2 hours to set. Tip: Cover with plastic wrap to prevent a skin from forming.

Just imagine the creamy texture meeting the burst of blueberries in every bite. Serve chilled with a sprinkle of lemon zest on top for an extra zing.

Raspberry Chocolate Sugar Free Pudding

Whipping up a dessert that’s both indulgent and mindful of sugar intake can be a breeze. This Raspberry Chocolate Sugar Free Pudding is a testament to that, blending tart raspberries with rich chocolate for a guilt-free treat.

Ingredients

• 2 cups unsweetened almond milk (I find it gives a lighter texture)
• 1/2 cup fresh raspberries (plus a few extra for garnish)
• 1/4 cup cocoa powder (the darker, the better for depth of flavor)
• 1/4 cup granulated sugar substitute (I swear by erythritol for its zero aftertaste)
• 2 tbsp cornstarch (a must for that perfect pudding consistency)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, whisk together almond milk, cocoa powder, sugar substitute, and salt over medium heat until smooth.
2. Add cornstarch to the mixture, whisking vigorously to avoid lumps. Tip: Sifting the cornstarch beforehand can help.
3. Bring the mixture to a gentle boil, then reduce heat to low. Stir constantly for 2 minutes until thickened. Tip: The pudding should coat the back of a spoon.
4. Remove from heat and stir in vanilla extract and fresh raspberries, mashing them slightly with the spoon.
5. Pour the pudding into serving dishes and refrigerate for at least 2 hours until set. Tip: Covering with plastic wrap directly on the surface prevents a skin from forming.

Mmm, the pudding sets into a creamy, dreamy texture with bursts of raspberry freshness. Serve chilled with a sprinkle of cocoa powder or extra raspberries on top for a visually appealing finish.

Mocha Coffee Sugar Free Pudding

Unbelievably rich yet guilt-free, this mocha coffee sugar-free pudding is a dream for those who love dessert but skip the sugar. It’s creamy, chocolatey, and has just the right coffee kick.

Ingredients

• 2 cups unsweetened almond milk (I find it gives the creamiest texture)
• 1/4 cup cocoa powder (dark cocoa for a deeper flavor)
• 1 tbsp instant coffee granules (adjust if you like it stronger)
• 1/2 cup erythritol (my favorite sugar substitute)
• 3 tbsp cornstarch (for that perfect pudding thickness)
• 1 tsp vanilla extract (pure extract makes a difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, whisk together almond milk, cocoa powder, and coffee granules over medium heat until smooth.
2. Add erythritol, cornstarch, and salt to the mixture, whisking continuously to avoid lumps.
3. Bring the mixture to a gentle boil, then reduce heat to low. Cook for 2 minutes, stirring constantly, until thickened. Tip: A silicone whisk prevents scratching your pan.
4. Remove from heat and stir in vanilla extract. Tip: Letting it sit for a minute enhances the vanilla flavor.
5. Pour the pudding into 4 serving dishes. Chill in the refrigerator for at least 2 hours until set. Tip: Covering with plastic wrap touching the surface prevents a skin from forming.

Zesty with a smooth, velvety texture, this pudding is a delight on its own or layered with whipped cream for extra indulgence. The coffee and chocolate balance is just right, making it a perfect pick-me-up dessert.

Caramel Apple Sugar Free Pudding

Fancy a dessert that’s both indulgent and mindful of your sugar intake? This caramel apple sugar-free pudding hits the spot with its rich flavors and guilt-free sweetness. Perfect for those cozy nights in.

Ingredients

• 2 cups unsweetened almond milk (I find it gives a smoother texture than soy)
• 1 large Granny Smith apple, peeled and diced (the tartness balances the sweetness)
• 1/2 cup sugar-free caramel syrup (look for one with natural flavors)
• 1/4 cup chia seeds (they’re the secret to the perfect pudding consistency)
• 1 tsp vanilla extract (pure extract makes all the difference)
• A pinch of cinnamon (adds a warm, spicy note)

Instructions

1. In a medium saucepan, heat the almond milk over medium heat until it’s just about to simmer, around 180°F.
2. Add the diced apple and sugar-free caramel syrup to the saucepan. Stir gently for 5 minutes until the apple starts to soften.
3. Sprinkle in the chia seeds, stirring continuously to prevent clumping. Cook for another 2 minutes.
4. Remove from heat and stir in the vanilla extract and cinnamon. Let the mixture sit for 10 minutes to thicken.
5. Transfer the pudding to serving bowls and refrigerate for at least 2 hours, or until set.

Chilled to perfection, this pudding has a creamy texture with bursts of soft apple. The caramel flavor shines without overpowering. Try topping with a dollop of whipped coconut cream for an extra treat.

Black Forest Sugar Free Pudding

Out of all the desserts I’ve tried, this Black Forest Sugar Free Pudding stands out for its rich flavors without the guilt. Perfect for those watching their sugar intake but craving something decadent.

Ingredients

• 2 cups unsweetened almond milk (I find it gives a smoother texture than soy)
• 1/2 cup heavy cream (for that indulgent feel)
• 1/4 cup cocoa powder (the darker, the better)
• 1/4 cup granulated erythritol (my go-to sugar substitute)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup frozen cherries, thawed (adds a nice tart contrast)
• 1 tbsp gelatin (helps set the pudding perfectly)
• A pinch of salt (just to balance the sweetness)

Instructions

1. In a medium saucepan, whisk together almond milk, heavy cream, cocoa powder, erythritol, and salt over medium heat until smooth.
2. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 5 minutes, stirring constantly to prevent sticking.
3. Remove from heat. Stir in vanilla extract and gelatin until fully dissolved. Tip: Ensure the gelatin is completely dissolved to avoid lumps.
4. Let the mixture cool for 10 minutes, then fold in the thawed cherries gently.
5. Pour the pudding into serving dishes. Chill in the refrigerator for at least 4 hours, or until set. Tip: Covering the dishes with plastic wrap prevents a skin from forming.
6. Serve chilled. Tip: Garnish with a few fresh cherries or a sprinkle of cocoa powder for an extra touch.

Best enjoyed cold, this pudding has a velvety texture with bursts of cherry in every bite. Try layering it with whipped cream for a parfait-style dessert.

Tiramisu Sugar Free Pudding

Baking a sugar-free version of tiramisu pudding doesn’t mean skimping on flavor. This recipe keeps it rich and creamy, perfect for those watching their sugar intake.

Ingredients

• 2 cups heavy cream (chilled, it whips up fluffier)
• 1 cup unsweetened almond milk (adds a subtle nutty flavor)
• 1/2 cup erythritol (my favorite sugar substitute, no aftertaste)
• 1 tbsp pure vanilla extract (splurge on the good stuff)
• 1 packet unflavored gelatin (essential for that perfect pudding texture)
• 1/2 cup strong brewed coffee, cooled (I use espresso for a deeper flavor)
• 1/4 cup cocoa powder (for dusting, because presentation matters)

Instructions

1. In a small bowl, sprinkle gelatin over almond milk. Let it bloom for 5 minutes.
2. Heat the almond milk mixture over low heat, stirring until gelatin dissolves completely, about 2 minutes.
3. Whisk in erythritol and vanilla extract until fully combined. Remove from heat.
4. In a large bowl, whip heavy cream to stiff peaks, about 3 minutes. Tip: Chill your bowl and beaters first for best results.
5. Gently fold the almond milk mixture into the whipped cream until no streaks remain.
6. Divide the mixture into serving glasses. Drizzle each with cooled coffee. Tip: Use a spoon to layer the coffee for even distribution.
7. Chill for at least 4 hours, or until set. Tip: Overnight chilling gives the best texture.
8. Before serving, dust the top of each pudding with cocoa powder.

Not your average pudding, this tiramisu version is luxuriously smooth with a hint of coffee. Serve it in clear glasses to show off the layers, or top with a few coffee beans for an elegant touch.

Key Lime Pie Sugar Free Pudding

Key lime pie sugar free pudding brings a tangy, creamy delight to your dessert table without the guilt. Perfect for those watching their sugar intake but craving something sweet.

Ingredients

• 1 cup almond milk (unsweetened, for a lighter texture)
• 1/2 cup heavy cream (makes it irresistibly creamy)
• 1/4 cup key lime juice (freshly squeezed, for that authentic zing)
• 1 tbsp gelatin (unflavored, to set the pudding perfectly)
• 1/2 tsp vanilla extract (pure, for a subtle depth)
• Stevia to taste (I find 2 tbsp perfect, but adjust as you like)
• A pinch of salt (balances the sweetness)

Instructions

1. In a small bowl, sprinkle gelatin over 2 tbsp of almond milk. Let it bloom for 5 minutes.
2. Heat the remaining almond milk and heavy cream in a saucepan over medium heat until it simmers. Do not boil.
3. Whisk in the bloomed gelatin until fully dissolved. Tip: Ensure no lumps for a smooth texture.
4. Remove from heat. Stir in key lime juice, vanilla extract, stevia, and salt. Tip: Taste now to adjust sweetness.
5. Pour the mixture into serving dishes. Chill in the refrigerator for at least 4 hours, until set. Tip: Cover with plastic wrap to prevent a skin from forming.

The pudding sets into a creamy, dreamy texture with a bright lime flavor. Serve chilled with a dollop of whipped cream or fresh berries for an extra touch.

Orange Creamsicle Sugar Free Pudding

Whisking up a storm in the kitchen doesn’t have to mean loading up on sugar. This Orange Creamsicle Sugar Free Pudding is a dreamy, creamy delight that’s as easy to make as it is delicious.

Ingredients

• 2 cups unsweetened almond milk (I find it gives the creamiest texture)
• 1/2 cup heavy cream (for that rich, indulgent feel)
• 1/4 cup powdered erythritol (my go-to sugar substitute for baking)
• 1 tbsp orange zest (freshly grated, it makes all the difference)
• 1 tsp vanilla extract (pure, not imitation)
• 1/4 tsp xanthan gum (helps thicken without sugar)

Instructions

1. In a medium saucepan, combine almond milk and heavy cream over medium heat. Heat until just simmering, about 5 minutes.
2. Whisk in powdered erythritol until fully dissolved. Tip: Ensure no lumps for a smooth pudding.
3. Add orange zest and vanilla extract, stirring to incorporate. The aroma should be fragrant and inviting.
4. Sprinkle xanthan gum over the mixture while whisking continuously to prevent clumping. Tip: A fine mesh sieve can help distribute it evenly.
5. Reduce heat to low and cook for another 5 minutes, stirring constantly, until the mixture thickens to a pudding consistency. Tip: It should coat the back of a spoon.
6. Remove from heat and let cool for 10 minutes before transferring to serving dishes.
7. Chill in the refrigerator for at least 2 hours to set completely.

Kick back and enjoy the silky texture and vibrant orange flavor of this pudding. Serve with a dollop of whipped cream or fresh orange slices for an extra touch of elegance.

Mint Chocolate Chip Sugar Free Pudding

Savory meets sweet in this refreshing Mint Chocolate Chip Sugar Free Pudding, a guilt-free indulgence perfect for any time of the day.

Ingredients

• 2 cups unsweetened almond milk (I find it gives a lighter texture)
• 1/4 cup granulated sugar substitute (my go-to is erythritol for its zero aftertaste)
• 2 tbsp cornstarch (for that perfect pudding thickness)
• 1 tsp peppermint extract (pure extract makes all the difference)
• 1/2 cup sugar-free dark chocolate chips (the darker, the better for balancing sweetness)
• A pinch of salt (just a dash to enhance all flavors)

Instructions

1. In a medium saucepan, whisk together almond milk, sugar substitute, and cornstarch until no lumps remain.
2. Heat the mixture over medium heat, stirring constantly, until it begins to thicken, about 5 minutes.
3. Once thickened, remove from heat and stir in peppermint extract and salt. Tip: Always add extracts off the heat to preserve their flavor.
4. Fold in chocolate chips until evenly distributed. Tip: Reserve a few chips to sprinkle on top for presentation.
5. Pour the pudding into serving dishes and chill in the refrigerator for at least 2 hours, until set. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.

Great texture is creamy with a slight chew from the chocolate chips. The mint is refreshing without overpowering, making it a perfect dessert for mint lovers. Serve with a dollop of whipped cream for an extra indulgent treat.

Cherry Almond Sugar Free Pudding

Make this Cherry Almond Sugar Free Pudding when you crave something sweet but healthy. It’s creamy, nutty, and bursting with cherry flavor.

Ingredients

• 2 cups unsweetened almond milk (I find the vanilla-flavored one adds a nice touch)
• 1 cup fresh cherries, pitted and halved (frozen works too, but thaw them first)
• 1/4 cup almond butter (creamy for smoothness, crunchy for texture)
• 2 tbsp chia seeds (they’re the magic thickener)
• 1 tsp vanilla extract (pure, not imitation)
• A pinch of salt (balances the flavors)

Instructions

1. In a medium bowl, whisk together almond milk and almond butter until smooth.
2. Add chia seeds, vanilla extract, and a pinch of salt. Whisk again to combine.
3. Gently fold in the cherries, saving a few for garnish.
4. Cover the bowl and refrigerate for at least 4 hours, or overnight. Tip: Stir once after 2 hours to prevent clumping.
5. Before serving, give the pudding a good stir. Tip: If it’s too thick, add a splash of almond milk.
6. Divide into serving bowls and top with reserved cherries. Tip: A drizzle of almond butter on top adds extra richness.

Velvety smooth with a slight crunch from the chia seeds, this pudding is a delight. Serve it chilled with a sprinkle of sliced almonds for an extra nutty flavor.

Coconut Lime Sugar Free Pudding

Honey, if you’re craving something sweet yet healthy, this Coconut Lime Sugar Free Pudding hits the spot. It’s creamy, tangy, and guilt-free.

Ingredients

– 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
– 1/4 cup fresh lime juice (about 2 limes, I like mine extra tangy)
– 1/4 cup powdered erythritol (a sugar-free alternative that doesn’t spike blood sugar)
– 1 tsp pure vanilla extract (the good stuff makes a difference)
– 1/4 tsp xanthan gum (for that perfect pudding thickness)
– Zest of 1 lime (for a bright finish)

Instructions

1. In a medium saucepan, combine coconut milk, lime juice, and erythritol over medium heat. Whisk until erythritol dissolves completely, about 2 minutes.
2. Stir in vanilla extract and xanthan gum. Whisk vigorously to avoid clumps, cooking for another 3 minutes until slightly thickened.
3. Remove from heat. Let it cool for 5 minutes, then whisk again to ensure smoothness.
4. Pour into serving dishes. Chill in the refrigerator for at least 2 hours until set.
5. Before serving, garnish with lime zest for an extra zing.

Dive into this pudding for a dessert that’s as refreshing as it is satisfying. The texture is luxuriously smooth, with a vibrant lime flavor that’s perfectly balanced by the creamy coconut. Try topping with fresh berries or a sprinkle of toasted coconut for added texture.

Dark Chocolate Raspberry Sugar Free Pudding

Easy to whip up, this dark chocolate raspberry sugar-free pudding is a guilt-free indulgence. Perfect for those late-night cravings or a quick dessert fix.

Ingredients

• 2 cups unsweetened almond milk (I find it gives a smoother texture)
• 1/2 cup heavy cream (for that rich, velvety finish)
• 1/4 cup cocoa powder (dark, for a deep chocolate flavor)
• 1/2 cup fresh raspberries (plus extra for garnish)
• 1 tbsp chia seeds (my secret for thickness)
• 1 tsp vanilla extract (pure, not imitation)
• Stevia to taste (I use about 1/2 tsp)

Instructions

1. In a medium saucepan, whisk together almond milk, heavy cream, and cocoa powder over medium heat until smooth.
2. Add raspberries and chia seeds, stirring gently to break down the berries slightly.
3. Bring the mixture to a simmer, then reduce heat to low. Cook for 5 minutes, stirring occasionally.
4. Remove from heat and stir in vanilla extract and stevia. Taste and adjust sweetness if needed.
5. Pour the pudding into serving dishes and refrigerate for at least 2 hours, until set.
6. Garnish with extra raspberries before serving.

Outstandingly creamy with a tangy raspberry twist, this pudding is a dream. Serve it layered with granola for a crunchy contrast or enjoy it straight from the fridge for a cool treat.

Conclusion

We hope you’re inspired by our roundup of 20 Delicious Sugar-Free Pudding Recipes for healthier dessert options! Each recipe offers a tasty way to satisfy your sweet tooth without the guilt. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!