Keto Saffron Cream Pudding (Low-Carb Custard) is a silky, fragrant holiday dessert infused with warm saffron, rich cream, and sugar-free sweetness for a luxurious treat without the carbs. This Keto Saffron Cream Pudding (Low-Carb Custard) recipe delivers effortless prep, velvety texture, and elegant festive flavor perfect for Christmas gatherings, weight loss, meal prep, and anyone craving a smooth, indulgent keto custard that stays fully low carb.

About This Recipe

If you want a dessert that feels indulgent, looks beautiful, and still fits your keto lifestyle, this saffron cream pudding is a masterpiece of simplicity. Imagine the silky texture of classic crème brûlée or custard — but lighter, sugar-free, and infused with the floral aroma and golden hue of real saffron. It’s rich without being heavy, creamy without the carbs, and elegant enough to serve at any holiday gathering.

This recipe draws inspiration from the traditional Scandinavian “saffranspannacotta” and Persian “sholeh zard,” combining the luxurious color of saffron with the smooth comfort of custard. The flavor balance is key: just enough saffron to be distinctive, paired with vanilla and cream to create that familiar, cozy sweetness. No starch, no cornstarch, no weird keto thickeners — just the natural magic of eggs and cream slowly cooked into perfection.

The process couldn’t be simpler: heat the cream, steep the saffron, whisk in egg yolks and sweetener, then bake in a water bath until gently set. Once chilled, the texture becomes silky and spoonable, with a velvety mouthfeel that rivals any high-carb custard. The best part? Each serving clocks in under 4 net carbs, making it guilt-free indulgence.

Serve it chilled with whipped cream, crushed nuts, or a few saffron strands for garnish. The color alone is enough to make people think you spent hours in the kitchen. It’s a showstopper that fits both festive occasions and quiet winter evenings by candlelight. If you’re looking to impress guests or simply treat yourself to something special during the holidays, this saffron cream pudding delivers pure comfort with a golden glow.

Why You’ll Love This Recipe

Luxurious, creamy, and smooth like traditional custard.
Naturally low-carb, sugar-free, and gluten-free.
Infused with real saffron for a warm festive flavor.
Simple ingredients and minimal prep — just mix, bake, chill.

Ingredients

1 cup heavy cream
½ cup unsweetened almond milk
3 large egg yolks
3 tbsp granulated erythritol (or preferred keto sweetener)
¼ tsp saffron threads
1 tsp vanilla extract
Pinch of salt
Optional Toppings:
Whipped cream
Crushed pistachios or almonds
Extra saffron threads

Instructions

Preheat oven to 325 °F (160 °C). Place 4 small ramekins in a baking dish.
Infuse saffron: Warm heavy cream and almond milk in a saucepan over low heat. Add saffron threads and let steep for 10 minutes.
Whisk custard base: In a bowl, whisk egg yolks, erythritol, vanilla, and salt until smooth.
Combine: Slowly pour warm saffron cream into yolk mixture while whisking.
Strain and pour: Strain the custard through a fine sieve into the ramekins for a silky texture.
Bake: Pour hot water into the baking dish halfway up the sides of the ramekins. Bake 25–30 minutes until edges are set but center still jiggles slightly.
Cool: Remove ramekins from the water bath and let cool to room temperature.
Chill: Refrigerate at least 3 hours or overnight before serving.
Garnish and serve: Top with whipped cream and saffron threads if desired.

Nutrition (per serving)

Calories: 230
Fat: 22 g
Protein: 5 g
Net Carbs: 3 g
Fiber: 0 g

FAQ

Can I use coconut milk instead of almond milk?
Yes, full-fat coconut milk adds a slightly richer, tropical note. Just skip the almond milk and use equal parts cream + coconut milk.
Can I skip the saffron?
You can, but then it’s just a plain custard. A tiny pinch of turmeric gives color if you need a visual substitute.
Do I have to bake it in a water bath?
Yes — that’s what ensures even cooking and a silky texture. Direct heat can curdle the eggs.
How long does it last in the fridge?
Up to 4 days covered. The texture actually improves after the first day.

Variations & Substitutions

Add a dash of cardamom or orange zest for a Middle Eastern twist.
Use brown erythritol or monk-fruit blend for a deeper caramel flavor.
Serve warm instead of chilled for a cozy winter custard.
Top with keto caramel sauce for extra decadence.

Serving Suggestions

Serve in glass ramekins topped with whipped cream, pistachios, and a few saffron threads. Perfect after a rich keto dinner or as part of a festive holiday dessert spread.

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