Low-Carb Kinako Tofu Pudding: Healthy & Delicious Diet Recipe

Updated at: 19/06/2025

Craving a delicious and healthy dessert that won't derail your low-carb diet? Look no further than this surprisingly satisfying Kinako Tofu Pudding! This simple recipe transforms silken tofu into a creamy, subtly sweet, and nutty treat, perfect for satisfying your sweet tooth without the guilt. The unique flavor of kinako (roasted soybean flour) adds a delightful depth and earthiness, making this pudding a truly unique culinary experience. It’s incredibly versatile – enjoy it chilled as a refreshing dessert, or slightly warmed for a comforting treat. This recipe is naturally low in carbs and packed with protein, making it an ideal choice for those following a low-carb or ketogenic lifestyle.

Ready to create this amazing low-carb dessert? Let's dive into the easy step-by-step instructions to make your own delightful Kinako Tofu Pudding. You'll be amazed at how simple it is to whip up this healthy and flavorful treat in just minutes.

Tools Needed

Ingredients

  • Silken Tofu: 150g
  • Kinako: 15g
  • Lakanto S (or sugar): 30g
  • Soy Milk (or almond/cow's milk): 200g
  • Gelatin: 5g

Step-by-Step Instructions

Step 1. Prepare the Tofu-Kinako Base

  • Mix silken tofu (150g), kinako (15g), and Lakanto S (30g) thoroughly.
Mix silken tofu (150g), kinako (15g), and Lakanto S (30g) thoroughly.
Prepare the Tofu-Kinako Base

Step 2. Bloom the Gelatin in Warm Soy Milk

  • Warm soy milk (200g) in the microwave at 500W for 2 minutes.
  • Add gelatin (5g) to the warm soy milk and mix well until dissolved. Ensure the soy milk is warm enough for the gelatin to dissolve completely.
Warm soy milk (200g) in the microwave at 500W for 2 minutes.Add gelatin (5g) to the warm soy milk and mix well until dissolved. Ensure the soy milk is warm enough for the gelatin to dissolve completely.
Bloom the Gelatin in Warm Soy Milk

Step 3. Combine and Smooth the Mixture

  • Gently combine the gelatin-soy milk mixture with the tofu-kinako mixture.
  • Strain the mixture to remove any lumps.
Gently combine the gelatin-soy milk mixture with the tofu-kinako mixture.Strain the mixture to remove any lumps.
Combine and Smooth the Mixture

Step 4. Chill and Set

  • Pour the mixture into tofu containers (or other suitable containers).
  • Refrigerate for at least 2 hours to set.
Pour the mixture into tofu containers (or other suitable containers).Refrigerate for at least 2 hours to set.
Chill and Set

Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs

Tips

  • You can substitute soy milk with almond milk or cow's milk.
  • If you don't have Lakanto, you can use regular sugar.
  • Adding brown sugar syrup after chilling enhances the flavor.
  • The pudding is delicious even without added brown sugar syrup.

Nutrition

  • N/A

FAQs

1. Can I use a different type of tofu?

While silken tofu works best for its creamy texture, you can experiment with firm tofu, but expect a slightly denser pudding. You might need to adjust the liquid amount.

2. What can I substitute for kinako?

While kinako provides the unique flavor, you could try substituting with other nut flours like almond flour or soy flour, but the taste will be significantly different. Consider adding a touch of cinnamon or other spices to enhance the flavor.

3. How long can I store the pudding?

Store the pudding in an airtight container in the refrigerator for up to 3 days. The flavor might slightly deepen over time.


This low-carb Kinako Tofu Pudding is a testament to how healthy eating can be delicious and satisfying. Its simple ingredients and quick preparation make it a perfect dessert for any time of day. Enjoy this guilt-free treat as a regular part of your healthy lifestyle!