A good low carb vanilla pastry cream is the basis for many fantastic low carb desserts. This one is easy to make and very luxurious.
I love pastry cream. It is easy to make, incredibly creamy and thick, and it's much more versatile than one might think. I would even go so far as to say that it's one of those basics recipes that everyone needs to learn how to make - especially if you are a low-carber and like desserts.
Now, let me be snarky for a minute. Many of us grew up in a time where all we knew about pudding was instant pudding or pudding cups. Lots of desserts we grew up with were made with instant pudding and cool whip. And we loved them. We ate them. They were easy. They were popular. They were full of dubious ingredients. Wait, what?
Many of us still expect our dessert recipes to be that easy; anything requiring an extra step is deemed too complicated... What do you think our grandmothers did? They made their frostings, puddings and cakes using wholesome ingredients - from scratch, and their desserts were more nutritious and free of the weird stuff. They did it, and we can do it, too. I'm a strong proponent of learning the basics. By basics, I mean basic techniques and basic recipes upon which one can build to make something great...
This luxurious low carb vanilla pastry cream, or pudding is the starting point for many great desserts. The technique is easily mastered and the recipe comes together in under 10 minutes - including ingredient gathering! The pastry cream can be used as is or thinned out with a little almond (or soy) milk to achieve a more traditional pudding consistency. Conversely, it can be folded together with whipped cream for an amazing treat.
So what do you use pastry cream for?
- pie fillings
- in between cake layers
- as a filling in cream puffs, donuts, cupcakes and other pastries
- thinned as a dessert pudding
- thinned as a sauce
- as the pudding layer in trifles / parfaits
- as an ice cream base
- spooned over cakes and other pastries
[NOTE] If you can't have dairy try this dairy-free coconut milk pastry cream. I have used it in many recipes and love it's flavor.
[PS] I tested this recipe several times with different thickeners and gums. I think this is the best version. I also decided that the extra carb from the cornstarch/ arrowroot was worth the result of the end product.
Check out the recipe for Chocolate Pastry Cream!
This luscious Low Carb Pastry Cream is 2 net carbs per ¼ cup!
[Disclosure: This recipe contains affiliate links.]
Low Carb Vanilla Pastry Cream
Ingredients
- 1 cup heavy cream
- ⅓ cup almond milk
- ⅓ cup erythritol
- 1 tablespoon cornstarch or arrowroot powder
- ¼ teaspoon xanthan gum
- 2 large whole eggs
- 3 large egg yolks
- 2 teaspoons vanilla
- ½ teaspoon stevia glycerite or more erythritol
- ¾ teaspoon granulated gelatin sprinkled over 1 tablespoon water (I used Knox)
- 2 tablespoons butter
- 1 pinch salt
Instructions
- Ready a strainer by the stove.
- Place the cream and almond milk in a medium sauce pan or pot (about a 6 cup capacity), and turn the heat to medium - low.
- Add the erythriltol, cornstarch, xanthan gum, and salt to a medium heat-proof mixing bowl and mix together with a small whisk. Add the two whole eggs and 3 large yolks to the dry ingredients in the bowl and whisk together.
- When the cream simmers, turn-off the heat and while whisking the egg mixture continuously, pour all of the cream into the mixing bowl in a thin stream.
- Put the pot back on the stove and scrape the egg and cream mixture into the pot. Set the bowl next to the stove with a strainer over the top.
- Turn the heat to medium low and begin whisking the pastry cream mixture. Nothing will happen for about 2 ½ minutes and then it will start to thicken-up slightly. Whisk a little faster. At about the 3 - 3 ½ minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more BUT don't let the mixture boil or the eggs will scramble.
- Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla, stevia glycerite, butter and proofed gelatin. Then, pour the pastry cream through the strainer, catching any cooked egg bits.
- To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator OR make a water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until cool. Then cover and refrigerate 8 hours to overnight to activate the genatin. Makes about 2 cups.
Notes
*** Makes 2 cups with ¼ cup per serving.
Nutrition
Coconut Milk Pastry Cream (dairy-free, low carb, keto)
Dark Chocolate Pastry Cream (low carb, keto)
Amy
this instructions say to have a strainer, are we talking like a mesh strainer of a regular one like one might use for pasta?
Kim Hardesty
Hi Amy, use a mesh strainer opposed to a colander. -Kim
annette pena
In the pastry cream, what can I use instead of Erythritol and stevia glycerite? and how much?
Kim Hardesty
Hi Annette. I'm going to guess that you are using an erythritol based sweetener at home if you are low carb (Sukrin :1, Swerve, Lakanto, Besti, Truvia). If yes, then use what you have to taste. The reason I use the stevia glycerite is that it lets me use less of the erytthritol based sweeteners, which decreases the chance of the erythritol to crystallize. If you don't have any erythritol based sweetener, you can try Allulose or xylitol to taste. If you just have stevia, the texture of the pastry cream may be affected, but it should still be good. I hope this helps. -Kim
Boshra
I didn’t have gelatin so I used agar powder, about half 1/4 teaspoon, and it turned out to be great!! My only regret is that I only used erythritol and I didn’t like the after taste of it. Also, for some reason I decided to use 4 eggs yolk and 1 whole egg.
Kim
Hi Boshra. Thanks for letting me know that the agar powder worked. How much did you use? -Kim
Tree
Can I substitute macadamia milk for the almond milk? I just happen to have that and not almond milk and I’m hoping to make it today.
Kim
Absolutely, Tree. Enjoy. -Kim
Diane
Do I have to use erythritol? Can I substitute Swerve
Kim
Sure, Diane. This post was originally written back before I knew about Swerve. You may not need to add additional sweetener since Swerve is a 1:1 replacement for sugar and regular erythritol is not. Have a nice evening; -Kim
Emmy
This recipe was so full of annoying ads appearing OVER the recipe that I gave up and went to another site.
Kim
Hi Emmy. I'm so sorry for your frustrating experience. That isn't supposed to happen. All ads should have an "X" to close them. If they don't, then they are a bad add that was snuck into an ad network. It happens. You should be able to report any bad or offensive ad on any site. If not, then it was a bad add. Additionally, I have my ads set well below the recommended settings of my ad agency. I don't like ads either, but I do like being paid for my hard work.
If you let me know the type of device you were using, I can try to duplicate the problem. As it is, I was not able to produce it on my iPhone or my desktop. Try installing an ad-blocker on desktop. I do. Again, I'm sorry. Thank you for letting me know there was a problem. -Kim
Lora
This sounds lovely. I'm going to attempt your low carb chocolate birthday cake for my husband's 44th birthday, but he has difficulty tolerating too much erythritol. Is it used here as just a sweetener that I could substitute out with sucralose, or is it needed for texture/structure as well?
Kim
It's just used for sweetening, Lora. I do try to limit the amount in my recipes because it burns my throat. I know it causes GI issues for others. I have been using a sweetener from Sukrin USA that I like very much. It tastes exactly like sugar. It is called Tagatesse and is made from Tagatose. It is twice as sweet as sugar, so only half the amount is used. I use less and augment with stevia glycerite. It does have some calories and very few carbs, but is not zero like erythritol. It's perfect in cheesecakes, custards and puddings - anything in which you wouldn't want a "crunchy" texture that you sometimes get when too much erythritol is used. If you need to text me while you are making your husbands birthday cake, let me know by sending me a PM in Facebook or an email and I will send it to you. -Kim
Jolene
I want to make this and use it for a filling on a fruit tart. I want to do some piping with this cream. Do you think the pastry cream is thick enough so it will not break under the pressure of piping?
Kim
Hi Jolene, I have used the cream for piping into a tart crust, but it needs to be cooked properly to do so. You can add 1/2 tsp of bloomed gelatin to help it out a little or a little more xanthan gum. Don’t add too much xanthan gum or it will feel really slippery in the mouth. Make sure it cools overnight before using. You could also try adding a little cocoa butter (adding a slight white chocolate flavor) – maybe an ounce and that would stiffen it up further. Just some ideas. -Kim
Jolene
That sounds like a great idea, thank you!
Dave
I want to make this pastry cream and your chocolate birthday cake as well for my birthday coming up next month, but I can't use stevia as I am allergic and will end up with a wicked headache if I use it. How much erythritol would I use in place of the stevia glycerite? And do I also have to add more liquid to make up for the extra dry erythritol?
Kim
Hi Dave. Just sweeten to taste with Swerve or erythritol. Don't add any more liquid to the recipe. Shoot me an email if you need my text number if you think you may have questions. -Kim
Susanne
Heya!
I am making this tonight, for a birthday cake. And I was wondering; what is "1 T water"? How much water should I use?
".......3/4 teaspoon granulated gelatin sprinkled over 1 T water (I used Knox)...."
Susanne
And! What kind of Vanilla do you use?
Vanillapowder or extract?
Kim
I use vanilla extract, but sometimes add a little powder to get some vanilla beans in the pudding. It looks prettier. -Kim
Kim
Hi Susanne. I will correct that. In the States, T = tablespoons and t = teaspoons. I'll fix that. -Kim
Kathy
Wonderful! Chemical free pudding, so yummy. It's definitely worth the time you put into making it!
Kim
I’m glad you like it, Kathy and since it takes about 15 minutes from start to finish, it really isn’t much longer than instant. Have s fantastic week. -Kim
Sharayah
How long is it good in the fridge? And can it freeze? I want to make it today for an event on Monday.
Kim
Great questions, Sharayeh. It lasts up to 7 days in the fridge and it can be frozen. -Kim
Kaylynn
Could you use unflavored zero carb whey instead of the cornstarch?
Kim
No, Kaylynn. They don't do the same thing. That little bit does make a difference in thickness. You can use more xanthan gum, but the pastry cream becomes slippery and a little slimy. Using glucomannan makes it gummy. It only contributes 9 carbs to the whole recipe, but you use what works for you. Have a great evening. -Kim
Julie
Mine came out too thin to use as pudding. Is there a way to try to thicken it up and salvage it?
Kim
It didn't cook long enough, Julie. You can thicken salvage it by whipping 1 cup of sweetened heavy cream until very stiff (add 1/8 tsp xanthan gum when the cream forms soft peaks). Fold it into the "pudding" and it will make a nice dessert. -Kim
Saika
This looks devine! And i plan on making this in a few days but a few quick questions, can we do without almond milk and xanthum gum? I don't have either , or can we have sub almond milk with soya milk? What about xanthum gum? Please advise. Thanks
Kim
Hi Saika. You can make the recipe without the almond milk by subbing with what you have. Adding the almond milk lowered the carbs in the recipe and xanthan gum is a great low carb thickener. If you are beginning low carb, you may want to purchase xanthan gum as it is used as a binder as well as a thickener in many recipes. One $8 bag will last up to two years. Of course, one can follow a low carb or ketogenic diet without it, it just makes some of the recipes just that much more like the real thing. -Kim
Scott
Have you tested any recipes absent Erythitol or any sugar alcohols for that matter? Those of us suffering from (IBD - ulcerative colitis and/or Crohns Disease) are unable to consume sugar alcohols without dire consequences.
Kim
No, I haven't, Scott. You could try sweetening with your favorite sweetener to taste. Do you use stevia or Splenda? Liquid Splenda has many less carbs than Splenda for baking. I also like a product called KAL Pure Stevia - no longer Pure since they've begun mixing a little maltodextrin into it. It is a concentrated powdered stevia which I don't find bitter and have used as the sweetener in cheesecakes, protein powder smoothies and such. There is also a Pure Monk Fruit powdered sweetener which is very concentrated that I want to try. Are any of these ideas appealing or should we explore something else? I hope this helps. Enjoy your day. -Kim
Tom
Have you tried Swerve? I can't tolerate other sugar alcohols, but erythritol doesnt' bother me.
Taryn
I just need a spoon and a bowl of that!
Kim
Taryn, I can't stop from enjoying a spoonful after it's cool. It's just so good! Lol! Thanks, friend. -Kim
Tasha
I'm always stumped when it comes to low carb frostings and creams, this is perfect!
Kim
Tasha, pastry cream is so versatile! You can use it for almost anything. Thanks! -Kim
Maya | Wholesome Yum
This looks so creamy and delicious! The chocolate one looks wonderful, too.
Kim
Thanks so much Maya! Have a great day. -Kim
Sheila
Looks amazing!
Kim
Thanks, Shelia! :) -Kim
Sofie Van Steenberghe
What about Konjac flour, guar gum or xanthaan gum in stead of cornstarch or arrowroot?
Konjac flour acts as cornstarch, but is much stronger, so you need very little.
Also, for the choux pastry, try the popover recipe from Maria (Keto Adapted).
Kim
Hi Sophie. I wish I had $5 for each time this question comes up! :) I'm familiar with them all and even know that if you mix them all together (with some cornstarch or arrowroot) the thickening power is increased as they work synergistically.
I tested this recipe extensively when I first posted it two years ago. Using the gums or glucomannan powder produced a slippery or gummy product. My concession was to use less than half of the cornstarch/arrowroot (or flour) that was called for in "standard" pastry cream recipes and use more eggs. I originally used 2 tablespoons of starch in the recipe. My recent "update" was to reduce the starch to 1 tablespoon and add a little gelatin. It's not quite the same (nice) as the original, but is 1 net carb less. So, you may use what you wish to fit within your diet, but I am trying to offer the best recipes I can - taste and texture wise - and sometimes that means a little help with the ingredients.
Thank you so much for the information. I hope it helps someone else. Have a wonderful day. -Kim
Deb
Hitting all the spots I missed puddings curd cream!! Now I'm really a happy low Carver! Thanks for all your hard work!!. Very much appreciated!!!????
Kim
Great! It's my pleasure. :) -Kim
Maria
Yes yes yes!!!
Have a bowl in my fridge right now. Served it over low carb sponge cake and strawberries. My carbivore family can't seem to get over the fact that this is no sugar, low carb, and healthy.
This was awesome! thank you
Kim
I am so glad you and your family are enjoying it Maria! You've made my day. Thanks for your comment and have a wonderful day! -Kim
Cindy Broadway
I'm looking forward to trying this. I am hosting a baby shower and want something I can eat. I agree with learning basics. I am old enough to have been around before instant pudding came out. I remember standing at the stove to stir pudding made from scratch for my Mom or Grandmother. That was the only way to make pudding. I've had to learn an entirely new way of cooking with low carb. Everything I learned growing up was made from flour, sugar, etc. All that's cemented in my brain. Hopefully the new low carb ways will become just as cemented over time.
Kim
Hi Cindy. This is a nice recipe for pudding and you can add any kind of flavoring to it that you want. It's really nice when it's whipped and then lightened up with whipping cream. It makes a really nice mousse. If you opt to do that, I stiffly whip 1 cup of heavy whipping cream (it will double in volume) and then fold it into the chilled, whipped, pastry cream by thirds. It's so good! You can drizzle any kind of sugar-free syrup, sugar-free sauce or sweetened macerated berries over it for an extra treat! Have fun at the baby shower and have a nice week. -Kim
Teddy
I made the starch free one and it came out too runny to use in easter eggs like I'd hoped, but I ended up freezing it and making a sort of delicious parfait!!
Kim
Hello Teddy. I'm sorry it turned out runny. Yes, starch is the key to thick pastry cream. It only contributes one carb per serving and I think it is integral to the recipe else it wouldn't be in there. :( I. Love. Parfaits. I bet they were really great! I often like to thin the pastry cream after cooling to make a pudding; flavor it with your favorite extract. Thanks so much for taking the time to leave a comment. Have a great week! -Kim
Diana
Thank you for this recipe! Yesterday DH asked me to work on a Low carb chocolate eclair and I told him I'd first need to find a good pastry cream recipe, and here it just showed up today! One question before I make this: your nutrition data is for one serving, but it says at the top: serving size: 2 cups. I am assuming that's the whole amount the recipe makes, so I'm curious as to how much of that is the one serving.
Kim
Hi Diana. I'm experiencing network problems and can't get to my site. The serving size is about 3-4 tablespoons. I'll fix the recipe later when I am able. Have a nice day. -Kim
Addie
Low carb eclair? Oh recipe please!
Kim
I wish! I’ll have to go back to experimenting.
Carolyn Stutz
Oh my word! So good! So easy! I'm probably not supposed to eat the whole thing at one sitting, am I?
Kim
Carolyn, the French were on to something when they came-up with pastry cream! I admit to enjoying a taste or two with the spoon. Have a nice day. -Kim
Charles
"Stir in the butter"...how much? It's not listed in the ingredients!
Kim
Hello, Charles. I added the change to the recipe yesterday it was 2 tablespoons. I also replied to your comment, but have been experiencing technical troubles and I see that my reply is not here today. I am sorry. I hope this information finds you in a timely manner.
Beth
You say separate the eggs how,,?? No idea what to do if I separate them then do I put egg yolks or whites in???? Totally confused
Kim
Hi, Beth. You're right, that was a little confusing. I changed the directions to say "Add the two whole eggs and 3 egg yolks to the dry ingredients in the bowl and whisk together." You will have three egg whites left over and these can be added to egg dishes like a quiche, scrambled eggs, made into an egg white omelette... I hope that is more clear. Have you separated an egg before? If not, there are video on-line if you Google "how to crack an egg". I'm sorry for any frustration you may have experienced from the recipe instructions. Have a nice day! -Kim
Meg
Kim this looks so delicious! Now all we need is a low carb version of the choux pastry and I will be in heaven!! xo
Kim
Thanks Meg! I've seen a recipe for low carb choux but I haven't tried it. I think it wasn't gluten-free so I passed it by. I may look at it again and play with it. Have a great week!