A low carb and sugar free take on the traditional English Christmas pudding. This easy gluten-free, diabetic Christmas pudding is ready in just over 10 minutes!
Friends, after much trial and error I've finally done it. Here it is - an actually delicious keto Christmas pudding!
Alongside my keto mince pies, this recipe is a holiday must-make.
This low carb Christmas pudding recipe weighs in at 8 net carbs per person and comes together in just over 10 minutes.
10 minutes? Yes! I made it in the microwave. We're talking instant Christmas gratification.
The single main ingredient of a Christmas or plum pudding is, as we all know, mincemeat. Dried fruit and candied peel is a tricky ingredient for people on a sugar free and low carb diet, as it's, well, high in sugar and carbs and basically off the menu.
This easy Christmas pudding uses some clever substitutions. Are you ready?
Ingredients
Here are the ingredients I used:
Almond flour. First of all, I replaced the flour with almond flour. This was the obvious one - I've made LOADS of desserts low carb by making this simple swap.
Sweetener - Instead of sugar, I used my go-to sweetener erythritol. Monk fruit, allulose, Bocha Sweet or Swerve all work as well.
Egg
Butter and heavy cream
Blueberries and cherries. Frozen. I'm using these in place of the mincemeat or raisins. Both have plenty of natural sweetness and we're keeping close to the traditional Xmas pud colour scheme.
Carrot. To bulk up the recipe. Needs to be shredded. Carrot is lower in carbs and sugar than apple, which is often used in traditional recipes.
Cocoa powder. I threw in a spoon of cacao powder to make the pud nice and dark. Coffee would work nicely here, too. In one of my earlier attempts I had added double the amount of cacao, but found the result too chocolate-cakey.
Spices and flavor. This cake is brimming with Christmas flavours! I added orange zest, cinnamon and pumpkin spice mix (includes nutmeg, allspice, ginger).
Baking powder - Check that it is fresh.
Walnuts - Crushed. Pecans would also work well.
Brandy. A glug of brandy takes the recipe to the next level. A tiny word of wisdom here: I made this particular specimen late morning and had a slice for breakfast. This might NOT be a good idea depending what you have planned on doing after eating your pudding.
I am a lightweight when it comes to alcohol and felt wonderfully warm and fizzy for a while. I cannot rule out that I imagined this, but perhaps 6 minutes in the microwave is not enough to burn off the booze.
Instructions
It's just a few simple steps to make this recipe. You don't even need to use an electric mixer - a fork is enough:
Step 1: Grate the carrots. Add the chopped fruit, orange zest and optional brandy. Set aside.
Step 2: In a second bowl, whisk the egg, then add the melted butter and cream.
Step 3: Mix the dry ingredients - almond flour, sweetener, spices, baking powder. Then, add to the egg mixture.
Step 4: Last, stir in the carrot and fruit mix.
Step 5: Grease a separate bowl with butter and fill in the Christmas pudding batter. Microwave at 700W for 6 minutes.
FAQ
Low carb Christmas pudding does not taste exactly like a traditional Christmas pudding. But it does come pretty close.
Of course. The best option are my sugar free dried cranberries. Or go for prunes. They are lower in carbs than dates, sultanas or currants. I think if you would add 1 prune per person you could probably taste a difference without sending your blood sugar sky-high.
Yes. I would try 180C / 350F and around 30 minutes. Some readers have doubled the batch and baked a larger version which took 50-60 minutes.
I have not tried steaming it myself. But a reader used her metal pudding basin and steamed it in the pressure cooker, which worked well.
Microwave timings
I cooked the pudding at a low power level (700 watts) because I wanted to give the carrots time to soften.
If you cook it at 800 Watts, reduce to 5 minutes. I tested this with another mug cake recipe, this keto carrot cake.
Don't cook it at full power (1000 or 1200 Watts). The carrots may still be crunchy.
Serve with
I ate my low carb Christmas pudding with extra-thick double cream.
On Christmas day I swirl extra Brandy into the cream and make a sugar free hard sauce or "brandy butter".
You could also add sugar free whipped cream or serve it with sugar free ice cream.
Storage
Fridge: If you add the brandy, keto Christmas pudding will keep for 1 week. Store it in the refrigerator.
Freezer: You can also store it in the freezer for up to 3 months.
Related recipes
Don't miss these keto Christmas recipes:
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Recipe
Keto Christmas Pudding
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 100 g / 1 cup almond flour
- 1 egg rom temperature
- 100 g / ½ cup shredded carrot
- 50 g / ¼ cup blueberries, frozen
- 50 g / ¼ cup cherries frozen
- 10 g small handful crushed walnuts
- 2 tablespoon butter melted
- 1 tablespoon heavy cream double cream
- 1 teaspoon baking powder
- 1 teaspoon cacao powder unsweetened
- 2 tablespoon powdered sweetener or more to taste
- 2 teaspoon mixed spice pumpkin spice ***see notes
- 2 teaspoon cinnamon
- orange zest from ½ orange grated
- optional: glug of brandy
Instructions
- Grate the carrots. Add the chopped fruit (I used frozen blueberries and cherries), orange zest and brandy, if using. Your carrots and fruit combined should fill 1 US measuring cup.
- In a second mixing bowl, whisk the eggs, then add the melted butter and cream.
- Mix the dry ingredients in a bowl, then add to the egg mixture. Last, stir in the carrot and fruit mix. Adjust sweetener, if needed.
- Grease a pyrex glass bowl with butter and fill in the Christmas pudding batter. Microwave at 700W for 6 minutes.
- Turn out upside down onto a plate and serve with thick cream.
Notes
Nutrition
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Leie
This came out great! I mixed the carrot and fruit with the spices early on the day and then added the rest of the ingredients when we wanted dessert. My husband said it was as good as any shop bought one we'd had previously. So definitely will do it again. This really helped make our Christmas this year more keto! Also, it was so easy - thank you 🙂
DAVID BERGER
Hi Katrin, my wife is intolerant of carrots and all root vegetables. Do you have any suggestions if I omit the carrots please? Thank you.
Katrin Nürnberger
You could try using zucchini instead. Grate it and squeeze all all the liquid using a cheesecloth or dishcloth first though!
Leah
Hi Katrin, this sounds amazing, can’t wait to try it. I was wondering if you have stored it for a few days or is it best to wait and make it on the day?
Thanks
Katrin Nürnberger
My feeling is that it's best fresh, because we're using some fresh fruit instead of the usual dried. However, it should be fine stored for a few days.
Tami
Hello Katrin,
I am in the States and have never had a Christmas pudding. Is this served warm straight from the microwave oven? Or is it a dessert that would be served cold? My guess is that it is served warm, since the recipe says turn it out upside down and serve. I am always open to trying new foods and this sounds very interesting. Thanks for the recipe.
Katrin Nürnberger
Hi Tami, yes, we love to eat it warm. But cold tastes just as good.
Emm C-H
Hello, thanks for posting this recipe up, it sounds amazing and I'm going to try it on Christmas day, can't wait!
We've got frozen, stewed plums from a plum tree in our garden, so I was hoping to add a few (thawed) to the recipe, but I'm thinking they'll be quite 'wet' so was wondering whether to pop a bit of coconut flour in to soak up excess moisture?
I probably won't put the glug of alcohol in.... or I might.... maybe, hahah! Been booze free for nearly 2 years so....?
I'll be using fresh blueberries, frozen cherries, and the carrot, and I only want to put say half a cup of plums in, just for the taste. I've got fine ground almond flour, or almond meal, so am happy to use either, whichever has the best result.
Any help appreciated, but no worries - I can just wing it and see what happens 🙂
Thanks very much,
Emm
PS - I'm thinking of serving this with a vanilla frosting (butter, cream cheese, cream, powdered erythritol & vanilla essence - which has actually got a base of bourbon!) for sheer luxury! So it'll have a bit of a custardy taste/brandy butter feel to it..... drooling already!
Katrin Nürnberger
That sounds delicious! Yes, the coconut flour will definitely help soaking up excess moisture - good idea.
April
OH YES! Wonderful memories. We called it "suet pudding" . It had raisins, steamed on top of the stove, and we used a vanilla or lemon sauce over it. I would love to have it again and I should try this and see if it's anything like it!
Emmeline Cane-Honeysett
Fab, thanks very much - sorry, I hadn't realised you'd replied! Wonderful, I will give it a go and let you know how I get on, exciting times! 🙂 Cheers, Emm
Gill
Thank you so much for this recipe-
It’s my first low GI pudding, it’s delicious!
I’ll be making it again and again and again.
Cheers Gill
Vicki Taylor
Well Kristin you have done it again. So very like a traditional Christmas pudding and yet so simple. My husband bought me a dehydrator recently so I have been dehydrating cranberries sweetened with erythritol so used some of them as the fruit with a few prunes. Soaked the fruit in brandy first as well. You are a magician in the kitchen. Thank you.
Anna
What a fab idea! I've fallen off the keto wagon for the last two Christmases and I'm determined not to this year. Carrots are still a bit carby for me, so I might try grated courgette for bulk & moisture. I'll have an experiment, also might try baking in advance and pinging on the day as I've always done with steamed puddings before. I'll let you know how it goes. Cheers for the inspiration
Carol S.
It is April 13 and I am in Winnipeg, Canada. It is snowing and blowing out and today is the second day. My tulips were up but now buried under the snow. This is not usual. So for some reason, I wonder why, I thought of plum pudding and fruitcake. I grew up with these and made them for my family. As I eat Keto now I figured someone would have done these and I am thrilled to find this recipe. I used to steam the puddings and I now look forward to baking it. Thank you for this great recipe❣️
Rachelle
Perfect recipe! Thankyou 🙂
I made a few tweaks based on personal preference: doubled the ingredients and included extra walnuts plus slivered almonds as I’d always loved the crunch of the slivered almonds in my Grandma’s plum pudding.
To cook, I divided the mixture into large, flat ramekins and baked in the oven (until a toothpick came out clean).
Turned out beautifully! Served with keto vanilla bean egg custard - very satisfying