Low-Carb Keto Rice Pudding (Dairy-Free)

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This low-carb keto rice pudding is creamy, cozy, and perfectly sweet without the sugar overload. It's an easy comfort dessert that fits your low-carb lifestyle.

A bowl of oatmeal topped with sliced strawberries and almonds sits on a wooden coaster next to a spoon and a small plate of brown sugar.

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There's something about rice pudding that always feels like home to me. Growing up, it was one of those desserts that instantly made the kitchen smell warm and comforting. But once I started cutting back on sugar and carbs, I thought pudding was off the table. That's why I had to find a way to make low-carb version that gives me the same cozy flavor and texture.

It's easy to make keto rice pudding recipe with the same rich creaminess as traditional custards like Filipino leche flan but with just 4g net carbs per serving. I like to make it when I'm craving something warm and soothing, especially during colder months or after dinner when I want a little comfort in a bowl. It's also a hit around the holidays because it's so rich and satisfying.

Ingredients

Shirataki rice - Used as a low-carb substitute for traditional rice, giving the pudding its classic texture without the extra carbs.
Canned coconut milk - Adds rich creaminess and a subtle coconut flavor while keeping the recipe dairy-free.
Monk fruit extract powder - Provides natural sweetness without sugar, keeping the pudding low in carbs.
Eggs - Help thicken the pudding and give it a smooth, custard-like consistency.
Vanilla extract - Enhances the flavor and adds a warm, sweet aroma to the dessert.
Ground nutmeg - Adds a hint of spice and depth that complements the creamy, sweet base.

Scroll down to the recipe card for quantities used.

Instructions

A metal strainer filled with white rice sits on a light-colored countertop next to a striped cloth.

Preheat oven to 350°F/180°C. Rinse and drain the shirataki.

A glass bowl filled with beaten eggs and a pair of metal beaters resting inside, on a light countertop next to a striped cloth.

Beat together the coconut milk, monk fruit extract powder, eggs, and vanilla extract in a large bowl with an electric mixer.

A white baking dish filled with a light yellow, bubbly batter, placed inside a larger white pan on a speckled countertop next to a striped cloth.

Place a silicone pot holder (or small folded kitchen towel) in the middle of a 9x13-inch baking and place a 1.5 quart (6-cup) baking dish in the pan. Pour the custard mixture into the dish.

A rectangular dish of baked custard topped with ground spices sits inside a larger white baking dish on a light countertop, next to a striped cloth.

Sprinkle evenly with nutmeg.

A white baking dish filled with custard, sprinkled with nutmeg, sits in a larger white pan. A metal bowl and a striped cloth are nearby on a light countertop.

Pour enough boiling water into the larger pan to reach halfway up the side of the smaller 1.5-quart dish.

A baked casserole topped with a golden-brown crust sits in a white baking dish inside a larger white tray, next to a striped cloth on a light-colored surface.

Bake in the oven until the tip of a small knife inserted into the center of the custard comes out clean. Remove the dish from the roasting pan and set aside to cool slightly.

A white baking dish of baked rice pudding with a serving spoon, next to a bowl of pudding, sliced almonds, and a plate of cinnamon on a light surface.

Serve warm or store in the refrigerator to serve cold later.

Hint: Make sure to rinse and drain the shirataki thoroughly before using. It helps remove the natural odor and gives the pudding a cleaner, more neutral flavor.

Variations

Here are a few easy ways to customize this keto rice pudding:

Add spices: Mix in cinnamon, cardamom, or allspice for extra warmth and flavor.
Use different milks: Swap coconut milk for almond milk or macadamia milk if you prefer a lighter texture.
Top it off: Garnish with sugar-free whipped cream, toasted coconut flakes, or chopped nuts for added crunch.
Flavor boost: Stir in a splash of rum extract or a bit of citrus zest for a twist that fits your guests' tastes.
Cultural touch: Add a sprinkle of saffron for an Indian-inspired flair or a bit of cocoa powder for a chocolate variation.
Use a different low carb rice. Cauliflower rice is a great alternative if you can't find konjac rice.

A bowl of oatmeal topped with sliced strawberries and almonds sits on a wooden coaster, with a spoon and a small dish of cinnamon in the background.

Tips

Top tip: Rinse and drain the shirataki really well before cooking. This step is key to removing its natural odor and ensuring your pudding tastes rich and creamy, not earthy.

More Cooking Tips:

Let the pudding cool slightly before serving; it thickens as it sits.
Whisk the eggs well or an even, silky texture.
Adjust sweetness to taste by adding more or less monk fruit.
Chill leftovers and enjoy them cold for a refreshing treat.
Sprinkle extra nutmeg or cinnamon on top just before serving for aroma and presentation.

A close-up of a spoonful of creamy oatmeal sprinkled with cinnamon being held above a white bowl filled with more oatmeal.

Serving suggestions

This keto dessert is delicious, served warm right out of the pan, especially on a cozy night when you're craving something creamy and comforting. Add a sprinkle of cinnamon or nutmeg on top for a little extra warmth, or drizzle with a bit of sugar-free caramel sauce for a decadent touch. It's a great way to end a hearty dinner while keeping things light and balanced.

If you're serving guests, you can get creative with the presentation. Spoon the pudding into small ramekins or dessert glasses and top each with toasted coconut flakes, a dollop of dairy-free whipped cream, or a few fresh berries for color and flavor contrast.

For holiday gatherings or potlucks, this dessert works perfectly alongside festive treats that suit different diets. My almond biscotti and keto pecan pie bars are also gluten-free and low-carb. You could also serve it with something fruity and creamy, like my Filipino fruit salad, for a colorful dessert spread that everyone will love.

Storage

Store any leftover keto rice pudding in an airtight container in the refrigerator for up to 4 days. As it chills, it will continue to thicken, so you can stir in a splash of coconut milk or your favorite low-carb milk before serving if it becomes too dense.

FAQs

What can I use instead of shirataki rice?

If you don't have shirataki, you can try cauliflower rice for a similar texture. Just cook it a little longer to soften it, and keep in mind it will have a slightly different flavor.

Can I use a different sweetener instead of monk fruit extract powder?

Absolutely. You can substitute other keto-friendly sweeteners like Swerve, allulose, or a monk fruit blend. Just adjust to taste since sweetness levels can vary between brands.

Can I freeze low-carb rice pudding?

Freezing isn't ideal because the texture may become grainy after thawing. It's best enjoyed fresh or stored in the refrigerator for a few days for the creamiest results.

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Recipe

A bowl of rice pudding topped with ground cinnamon, with a spoonful being lifted from the bowl.

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