Growing up I always watched my brother eat rice pudding while I ate normal pudding. Rice pudding always turned me off, but for some reason this Easy Baked Rice Pudding turns me on! It’s thick, creamy, flavorful and really satisfying as an after dinner dessert. If you like rice pudding or indulgent desserts, give this recipe a try!
This Is One Of The Ultimate Low Carb Filling Foods
And, I mean that! A lot of people, including myself, often feel like something is missing from your meal without a side of carbs. Maybe it’s not as filling and you’re just not satisfied. However, this easy baked rice pudding has changed that for me altogether, which is why I love to eat it for breakfast and dessert. It’s dense and filling so you feel satisfied after one serving. It’s also not overly sweet where you get more sweet cravings and feel like you need to go back for thirds and fourths. Make this low carb rice pudding and let us know what you think!
Make This For Dessert Or A Low Carb Breakfast!
When Matt first presented this recipe to me and I gave it a try I was filled with excitement for this new breakfast recipe. He quickly corrected me saying it was a dessert recipe, and that also made sense to me. What’s better than breakfast or dessert? Dessert for breakfast without the guilt, and filling macros.
Some other filling desserts you can have for breakfast, guilt free are:
My personal favorite is the protein cakes, so if you get a chance to make those let us know below and tag us on Instagram!
Easy Baked Rice Pudding For Dessert
When you’re craving something sweet and indulgent you can always turn to this easy rice baked pudding. The hardest part about it is waiting for it to cool, and if we are being honest with ourselves, do we ever wait for anything to cool? While Matt loves it straight out of the fridge I prefer to eat my easy baked rice pudding straight from the oven!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Easy Baked Rice Pudding”

Easy Baked Rice Pudding
Ingredients:
- 1/2 cup heavy cream
- 1 cup carton coconut milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla extract
- 30 drops liquid stevia
- 1 tbsp Low Carb Sugar Substitute
- 3 tbsp chia seeds
- 3 large egg yolks
Instructions:
- Preheat your oven to 375 degrees and grease three 4-inch ramekins or one casserole dish (11 inch).
- Combine the first 7 ingredients in a large mixing bowl and whisk to combine.
- If desired, pulse your chia seeds in a coffee grinder and add to the cream mixture. Whisk in and allow to sit for 10 minutes.
- Add in the yolks and whisk together one last time.
- Pour the mixture into your dish(s) and bake for 40-45 minutes.
- Allow to cool for 10 minutes and then refrigerate for 2 hours prior to serving. Enjoy!
- Cover the dishes with saran wrap and store leftovers in fridge up to 3 days.
Notes
Written by

Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I made this a couple of months ago to recreate a dish, pancake casserole, from my favorite keto place in Richmond, that was going out of business. It tasted like my aunt’s rice pudding. This recipe was just as good and tasted like my aunt’s rice pudding. Love the chia seeds. Thank you so much for this recipe!!!!
Next time I will add almond flour to make it a bit thicker.
Thank you, thank you, thank you. I have not had an appetite lately and choking down food just to get nourishment. I made this today with half ground chia and seed chia about half the sugar. Fab!
I love rice pudding….and adding something warm and filling is perfect for those soup and salad dinner nights.
Also love that this is a great way to use up egg yolks! So many low carb recipes use egg whites and I hate throwing the yolks away. Thanks!
The recipe doesn’t match the video? Flax isn’t listed in the ingredients.
Call me crazy, but growing up in latin america, arroz con leche (basically rice pudding) is a common breakfast. I have used cauliflower rice to make something similar-ish (surely not as tasty as this recipe) but the cauliflower could work just to give it that texture. Promise you can’t even taste the cauliflower!
Hey guys, I love your videos!! Here’s your next Keto replication challenge! Can you guys create a Keto BREAD PUDDING? Bread Pudding is one of my favorites and I miss it. Looking forward to your creativity!
Great idea!
I made 3 times the recipe and put it in a casserole dish. I also put in extra Swerve in lieu of stevia drops as I didn’t have any on hand. In addition, I used almond milk, as yet again, I didn’t have any coconut milk, and I didn’t grind the seeds. It came out great! It’s sorta like rice pudding. It’s really in a league all of it’s own. If I had to equate it with something, I suppose rice pudding would be close enough. Really please with the outcome. Just posting this in case anyone else was curios about any of the substitutions or alterations.
While raisins are off the menu, what about a scant bit home-made dehydrated cranberries? 🙂
Have you ever tried baking this custard in a water bath? That’s the way I do my creme brulee recipe which is almost identical. The custards come out wonderfully creamy. Just wondering if this method would add to or take away from the rice pudding texture.