Sugar free pudding with the stevia sweetener

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Sugar free pudding recipes with the stevia sweetener

Wondering why we’re rewarding sugar free pudding with its own separate category? Well, the two most important reasons are that pudding is one of the most popular desserts, and the varieties are practically endless. You’re only limited by your own imagination.

There are two main ways of making sugar free pudding: by using a saucepan to heat the mixture, or by using a so-called “bain marie” (double boiler). Note that adding a tablespoon of butter at the end, helps to form some skin on your pudding, if that's what you prefer. Some people like it, some people don’t!

The most common issue with making pudding is that it fails to set properly. If this happens and your pudding turns out too runny, try the following: add two tablespoons of cornstarch to 1/2 cup of water, and add that mixture to your heated pudding.

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Then, in a separate bowl, add about 4 tablespoons of your pudding to two egg yolks and stir vigorously. Pour the mixture in with the rest of your pudding and keep stirring.

Don’t forget that you can contribute to our recipe database by submitting your very own stevia recipes and helping us grow! Let’s give you some ideas for making stevia pudding that will make your mouth water, guaranteed!

Recipes for sugar free pudding with stevia

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Sugar free vanilla rice pudding with stevia

1/4 cup short grain rice

20 oz whole milk

15 drops liquid vanilla stevia extract

1 tablespoon butter

1 teaspoon nutmeg

1 teaspoon cinnamon (optional)

In a saucepan, combine rice, milk and stevia and vanilla. Add butter. Boil over medium heat for about 30 minutes. Remove from heat and stir in nutmeg. Allow to boil further until skin is yellow-brownish. Scoop into smaller bowl and sprinkle on cinnamon.

Sugar free tapioca pudding with stevia

1/2 cup small pearl tapioca, unsoaked

2 cups cold water

3 cups regular milk or coconut milk

1/2 teaspoon white stevia powder

2 eggs, beaten

1 teaspoon vanilla extract

1 pinch salt

Soak tapioca pearls by adding them to cold water. Store in fridge for at least 2 hours (preferably overnight). Mix milk, stevia, eggs and salt in a saucepan. Strain tapioca pearls and add them in. Bring to a boil over medium heat while stirring constantly. Let boil for 15-20 minutes until mixture is smooth and creamy. Remove from heat and stir in vanilla. Chill completely before serving.

Chocolate Chia pudding with stevia (courtesy of Jolene at Everyday Foodie)

2 tablespoons chia seeds

1/2 cup unsweetened vanilla almond milk

10 drops liquid vanilla stevia

1.5 teaspoon cocoa powder

Mix the chia seeds and almond milk for about 2 minutes. Add the stevia and cocoa and stir until mixed well. Let sit in the fridge for about 10 minutes or until desired consistency.

Coconut tapioca with stevia (courtesy of Jeannette Bessinger)

1 egg

1 14-ounce can light coconut milk

2 tablespoons Minute Tapioca

1/2 teaspoon NuNaturals vanilla stevia

1/2 teaspoon vanilla extract

3 tablespoons unsweetened flaked coconut

Whisk the egg in a medium saucepan until it's well beaten. Add the coconut milk, tapioca, and vanilla stevia and whisk to combine. Let it rest for 5 minutes. Place it over medium heat and bring it to a rolling boil, stirring frequently. Remove from the heat and stir in vanilla and coconut. Transfer the tapioca to a covered dish and cool until thickened, about 15 minutes, or store in the fridge to chill.

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