Keto Butterscotch Pudding

Keto Butterscotch Pudding

Hands On Time: 10 minutes

Total Time: 20 minutes

Serves: 4


Nutritional Information: 

Calories: 387 kcal 

Net Carbs: 4.2g 

Protein: 7.7g 

Fat: 31.7g 


We’ve all been there.

The phone call to say that we have unexpected dinner guests or the last minute invites that leave you wondering “What on earth am I going to pull out of my hat for this?”

I’ve got your back here. These puddings are made with simple pantry ingredients, are mix and bake easy, and taste like something that you slaved over for hours.

And honestly? This keto butterscotch sauce is my new favorite thing. It’s ridiculously simple but is thick and rich and perfect for pouring over these puddings, or ice cream…or into a spoon to shove in your mouth (I won’t judge)

If you use silicone muffin pans you could also cook these in the microwave for 1-2 minutes, just be careful as they will rise more that way.





1.5 ounces of butter, weighed and then melted

3 eggs

2 teaspoons of vanilla extract

2 tablespoons of Sukrin Caramel Syrup

1 ¾ ounces of almond flour

2 tablespoons of Sukrin Gold brown sugar substitute

1.5 teaspoons of baking powder, sifted

1 teaspoon of cinnamon


Butterscotch Sauce:

2 ounces of salted butter

6 tablespoons of Sukrin Caramel Syrup

1 tablespoon of heavy cream




Pre-heat your oven to 350⁰ F, conventional

Grease a large muffin pan.

Place all of the dry ingredients in a bowl and whisk to combine.

Melt the butter and let cool slightly.

Add the eggs, Sukrin Caramel, vanilla and butter and then mix until a batter forms.

Scoop approx. ¼ cup of batter into four muffin cups and then bake for 18-2 minutes.

Remove from the oven and let cool for 5 minutes before turning out.

To make the butterscotch sauce, melt the butter and Sukrin Caramel together over medium heat and then add the cream.

The sauce will thicken as it cools so just heat it again to your desired consistency prior to serving.

Serve the puddings warm with a scoop of sugar-free ice cream or some whipped cream and drizzle generously with the butterscotch sauce.

Store, wrapped, in the fridge for up to one week.


This recipe was created by the talented Naomi Sherman, creator of


Click HERE for PDF version of this recipe.