This keto Christmas pudding is a rich, festive, and comforting low-carb dessert bursting with warm cinnamon and fresh orange flavor. It’s the perfect gluten-free Christmas recipe that takes just 5 minutes to prepare and tastes just like the traditional version. Made with almond flour, cinnamon, and orange zest, it’s the ultimate sugar-free Christmas pudding for your holiday table.
Trust me when I say you’re going to fall in love with this sugar-free Christmas pudding. It’s rich, warm, and full of cozy holiday flavor — and honestly, it tastes even better than the store-bought kind (without all the sugar and carbs).
It’s ready in less than 15 minutes, no special skills or equipment needed. Just mix, microwave, and you’ll have a soft, spiced pudding that tastes like Christmas in every bite.
If quick desserts are your thing, you’ve got to try my chocolate mug cake or blueberry mug cake next – both come together in minutes and are just as delicious.
What Is Christmas Pudding?
Christmas pudding is a traditional British holiday dessert, much like a rich fruitcake. It’s a dark, moist, and sticky cake packed with dried fruits, citrus zest, candied peel, a splash of brandy, and warm holiday spices. Traditionally, it’s steamed for hours, giving it that deep flavor and pudding-like texture everyone loves at Christmas.
Why Are You Going To Love This Keto Christmas Pudding
Because it’s everything you want in a Christmas dessert — rich, spiced, and full of holiday flavor — just without the sugar rush!
- Festive and flavorful: Packed with cinnamon, orange zest, and cozy spices that taste like Christmas in every bite.
- Quick and easy: Ready in less than 15 minutes from start to finish, no steaming or complicated steps required
- Low-carb and gluten-free: Made with almond flour and keto-friendly ingredients, so you can enjoy dessert without the carbs.
- Perfect texture: Soft, moist, and slightly fudgy, just like a traditional Christmas pudding.
- Family-approved: Even non-keto eaters will love it—no one will guess it’s sugar-free.
Ingredients For Christmas Pudding
You only need a handful of simple, everyday ingredients to make this no-sugar-added keto Christmas pudding. Everything blends together into a rich, spiced, and perfectly moist dessert — here’s what you’ll need and why it matters:
- Almond Flour – Use super-fine blanched almond flour for the best texture. It makes the pudding soft and tender instead of grainy or dense. Avoid almond meal – it’s too coarse for this recipe.
- Egg – A room-temperature egg mixes more evenly and keeps the pudding light without that “eggy” taste.
- Carrot – Just one small shredded carrot adds a touch of natural sweetness, moisture, and color.
- Blueberries – Use frozen blueberries straight from the freezer. They add bursts of juicy flavor and help keep the pudding moist.
- Cherries – Frozen cherries give a lovely tart balance. If you don’t have any, frozen cranberries are a great substitute.
- Walnuts – Add crunch and richness. You can swap them for pecans or chopped almonds if that’s what you have.
- Butter – Use unsalted butter for a clean, buttery flavor. It keeps the pudding rich and soft.
- Heavy Cream – Adds creaminess and moisture. You can substitute with coconut cream for a dairy-free option.
- Baking Powder – Helps the pudding rise and stay fluffy instead of dense. Make sure it’s fresh for best results.
- Cacao Powder – Use good-quality unsweetened cocoa powder (like Dutch-process if you have it) for deep flavor and color.
- Sweetener – Any powdered keto sweetener works — monk fruit blend, or allulose. Powdered blends dissolve more evenly and give a smoother crumb.
- Pumpkin Spice – Adds that cozy holiday warmth. I use my pumpkin spice recipe because it’s fresher and lower in carbs than store-bought mixes.
- Cinnamon – Enhances the festive flavor and pairs beautifully with the orange and spices.
- Orange Zest – Brings brightness and a hint of citrus. You can use lemon zest instead for a slightly tangier twist.
How To Make This Keto Christmas Pudding
This low-carb sugar-free Christmas pudding recipe is one of my favorite sweet treats for the holiday season since it’s super easy to prepare without needing cooking skills. Here is everything you need to do:
- Whisk the egg: Add the egg to a medium mixing bowl and whisk until light and frothy. This gives the pudding a soft, airy texture.
- Add the wet ingredients: Pour in the melted butter and heavy cream (or coconut cream) and whisk until smooth and combined.
- Mix in the dry ingredients: Add the almond flour, cocoa powder, baking powder, pumpkin spice, cinnamon, and sweetener. Stir until you have a smooth, lump-free batter.
- Fold in the extras: Using a silicone spatula, gently fold in the shredded carrot, orange zest, frozen blueberries, frozen cherries, and chopped walnuts. The mixture should be thick but easy to spoon.
- Prepare your container: Lightly grease a microwave-safe glass bowl or large mug (about 16 oz / 500 ml) with cooking spray or butter. Pour in the batter and smooth the top.
- Cook: Microwave for 5–6 minutes at 700W, or until the top looks set and springs back when touched. Start checking at 5 minutes since microwaves vary.
- Rest and serve: Let the pudding sit for 5 minutes before turning it out onto a plate. This helps it finish cooking gently and stay moist inside.
- Serve warm with sugar-free whipped cream or a scoop of keto ice cream — it’s cozy, festive, and absolutely delicious.
Pro Tips For Perfect Results
- Use super-fine almond flour. Coarser almond meal makes the pudding dense or grainy. Super-fine almond flour gives it that soft, cake-like texture.
- Check your microwave power. If yours is stronger than 700W, start checking for doneness at 4½ minutes. The pudding is ready when the top looks set and feels springy to the touch.
- Let it rest before serving. Give it about 5 minutes after microwaving — this helps the steam finish cooking the center and keeps the texture moist.
- Sweetener choice matters. Powdered allulose or monk fruit blend dissolves best and keeps the pudding soft. Granulated erythritol can make it slightly gritty once cooled.
- Make it dairy-free. Swap the butter for coconut oil and the heavy cream for coconut cream.
- Add a splash of flavor. For an extra festive touch, stir in 1 teaspoon of vanilla extract or a drop of rum essence before cooking.
How To Store and Reheat
- To store: Let the pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Keep it in the fridge for up to 3 days.
- To freeze: Wrap individual portions in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm the pudding in the microwave for 20–30 seconds until soft and steamy. You can also place it in a heatproof dish, cover loosely with foil, and reheat in a low oven (300°F / 150°C) for about 10 minutes.
Serving Ideas
This homemade keto Christmas pudding is rich and flavorful on its own, but the right topping can make it feel extra special. Here are a few simple and delicious ways to serve it:
- Homemade Whipped Cream: Light, fluffy, and just sweet enough — it’s the perfect contrast to the warm, spiced pudding.
- Caramel Sauce: A drizzle of warm sugar-free caramel takes this dessert to another level. That buttery sweetness works beautifully with the cinnamon and orange zest.
- Homemade Keto Ice Cream: Serve it with a scoop of vanilla or cinnamon ice cream for the ultimate cozy holiday dessert.
- Raspberry Jam: A spoonful of low-carb raspberry jam adds a lovely pop of tartness that balances the rich flavors.
- A Dusting of Cocoa or Cinnamon: Simple, elegant, and adds a lovely finishing touch.
Frequently Asked Questions
Is Christmas Pudding Keto?
Traditional Christmas pudding isn’t keto-friendly since it’s packed with sugar, dried fruits, and other high-carb ingredients.
The good news is that you can still enjoy all the festive flavors with this keto version! It’s made from naturally low-carb ingredients, full of cozy spices, and has just a fraction of the carbs found in the classic recipe.
Can I Make This Recipe Ahead Of Time?
Absolutely! You can prepare your keto Christmas pudding a day in advance. Simply store it covered in the refrigerator, then warm it up before serving. It’s the perfect make-ahead dessert to surprise your loved ones at Christmas dinner or a holiday party.
Can I Use Dried Fruits?
Yes, you can! If you don’t have frozen blueberries or cherries on hand, feel free to use a few unsweetened dried fruits like cranberries, currants, or chopped apricots. Keep in mind that dried fruit is slightly higher in carbs, so use it sparingly to keep the pudding keto-friendly.
More Keto Festive Recipes
- Keto Gingerbread Cake
- The Best Keto Gingerbread Cookies
- Glazed Ham
- Keto Stollen
- Keto Snowball Cookies
Keto Christmas Pudding
Description
Ingredients
- 1 large egg
- 2 tbsp unsalted butter
- 1 cup almond flour
- 1 tbsp heavy cream
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 tsp cocoa powder
- 2 tsp pumpkin spice
- 2 tbsp sweetener
- ½ cup shredded carrot
- ¼ cup blueberries frozen
- ¼ cup frozen cherries
- 1/4 cup crushed walnuts
- 1 tsp orange zest
Instructions
- Lightly grease a microwave-safe glass bowl (about 16 oz / 500 ml), a large mug, or a small Pyrex dish with cooking spray or butter. Make sure it’s deep enough for the pudding to rise slightly without overflowing.
- In a medium mixing bowl, whisk the egg until light and frothy. Mix in the melted butter and heavy cream until smooth and combined.
- Add the almond flour, cocoa powder, baking powder, pumpkin spice, cinnamon, and sweetener. Stir for about 1–2 minutes until the batter is smooth and no lumps remain.
- Fold in the shredded carrot, orange zest, chopped walnuts, frozen blueberries, and cherries using a silicone spatula.
- Gently fold in the shredded carrot, orange zest, crushed walnuts, frozen blueberries, and frozen cherries using a silicone spatula. The batter should be thick but spoonable. (If it feels too dense, add 1 tablespoon of almond milk or water.)
- Spoon the batter into the prepared bowl or mug. Smooth the top with the spatula.
- Cook for 5–6 minutes at 700W, or until the top looks set and springs back when lightly pressed.(If your microwave is stronger, start checking at 4½ minutes to avoid overcooking.)
- Let the pudding sit for 5 minutes before turning it upside down onto a plate. This allows steam to finish cooking the center and helps it hold its shape.
- Serve warm with a dollop of sugar-free whipped cream, low-carb ice cream, or a drizzle of keto-friendly caramel sauce.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.