My sugar free tapioca pudding recipe is a lower-carb, lower-calorie spin on this classic dessert. You only need four ingredients to make this easy stovetop recipe, and it’s delicious served warm or chilled. With just 68 calories and 8.1 grams of net carbs per generous serving, this creamy treat can fit a variety of diet patterns.
If you’ve ever purchased a box of Minute tapioca, you may have noticed that a stovetop tapioca pudding recipe is printed right on the package. It’s easy to adapt that vintage recipe to be free of added sugars by swapping the granulated sugar for a 1:1 non-nutritive sweetener. This means avoiding not only white and brown sugar, but also sweeteners like honey, maple syrup, and coconut sugar.
To make the pudding truly sugar free, you’ll also need to replace the dairy milk, since it naturally contains milk sugars. Unsweetened almond milk works beautifully here, though other unsweetened plant-based milks can also be used.
The challenge is that dairy milk contributes some natural sweetness to traditional tapioca pudding. When you switch to an unsweetened plant milk, the finished dessert may not taste quite sweet enough.
The simple fix is to increase the amount of 1:1 non-nutritive sweetener slightly. I like Swerve granular for this recipe because it provides the sweetness needed to recreate the flavor of classic tapioca pudding while keeping it truly sugar free.
🛒 Sugar Free Tapioca Pudding Ingredients
- 2¾ cups unsweetened vanilla almond milk (if using original unsweetened almond milk, add 1 teaspoon vanilla extract)
- ½ cup Swerve granular (or your favorite 1:1 non-nutritive sweetener)
- 3 tablespoons Minute tapioca (instant tapioca)
- 1 large egg
- ¼ teaspoon coconut extract or orange extract (optional)
A printable recipe card is available below. If you’d like, garnish each serving with a little sugar-free whipped cream. A maraschino cherry makes a pretty finishing touch, though it does add sugar and is completely optional.
If you make sugar-free desserts regularly, it’s worth experimenting with different 1:1 sweeteners to find your favorite. I prefer Swerve, an erythritol and allulose blend, because I enjoy the flavor and find that it performs well as a substitute for sugar in recipes. If you’d rather use dairy milk in this pudding, reduce the Swerve to ⅓ cup to account for the milk’s natural sweetness.
Minute tapioca is made from precooked, crushed tapioca pearls, making it a convenient shortcut for homemade puddings. It’s also commonly used to thicken fruit pie fillings. If you can’t find it at your local grocery store, it’s often available on Amazon.
For a fun variation, try adding ¼ teaspoon of coconut, orange, or almond extract. You can also experiment with other extract flavors you enjoy. This step is optional, but I highly recommend it for adding an extra layer of flavor.
🍨 How to Make Sugar Free Tapioca Pudding
Whisk together all of the ingredients, except any extracts you are using. Let the mixture sit for 5 minutes so the tapioca can begin to soften.
Place the saucepan over medium heat on the stovetop and bring the mixture to a boil, whisking constantly. Be sure the pudding reaches a full rolling boil before removing it from the heat.
Remove the pudding from the heat and stir in any optional extracts. Let it cool for about 20 minutes, give it one final stir, and serve warm or chilled. Personally, I love this pudding chilled with one of the optional flavor extracts added.
Tapioca Pudding Tip
To prevent a skin from forming as the pudding cools, press a piece of plastic wrap directly onto the surface of the pudding after removing it from the heat.
Microwave Directions
After whisking the ingredients together and allowing the mixture to rest for 5 minutes, transfer it to a large microwave-safe bowl. Microwave until the pudding reaches a full boil, stirring every 2 to 3 minutes. Depending on your microwave, the total cooking time may take around 10-12 minutes.
Sugar Free Tapioca Pudding Storage
Store leftover tapioca pudding in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended, as the pudding may separate and the texture may change after thawing.
Sugar Free Tapioca Pudding Recipe
My sugar free tapioca pudding recipe is a lower-carb, lower-calorie spin on this classic dessert.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 4
Calories 68 kcal
Please leave a comment below 😊
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Whisk together all of the ingredients, except any extracts you are using. Let the mixture sit for 5 minutes so the tapioca can begin to soften.
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Place the saucepan over medium heat on the stovetop and bring the mixture to a boil, whisking constantly. Be sure the pudding reaches a full rolling boil before removing it from the heat.
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Remove the pudding from the heat and stir in any optional extracts. Let it cool for about 20 minutes, give it one final stir, and serve warm or chilled. Personally, I love this pudding chilled with one of the optional flavor extracts added.
💭 Expert Tips from Dietitian Summer Yule
This is a level 1 recipe (may help support fat loss). While this tapioca pudding is sugar free, it’s important to note that tapioca itself is primarily a source of starch and is not considered a low-carb ingredient. However, substituting the sugar with Swerve can make this classic dessert an easier fit for those following a relaxed low carb eating pattern. It also lowers the calorie content compared to traditional homemade tapioca pudding, offering a fun way to satisfy a sweet tooth while working toward weight loss goals.
Nutrition information for one serving. Carbohydrates listed are net carbs.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Calories: 68kcalCarbohydrates: 8.1gProtein: 2.2gFat: 3gVitamin A: 8.4% DVCalcium: 31.4% DVIron: 2.4% DV
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
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