1 piece (medium) of Almond pudding (120 g) has 168 calories. That works out to 140 calories per 100 g. It contains 22.2 g of carbs, 3.8 g of protein, 6.2 g of fat and 1 g of fiber. Its 0.1 mg of Copper covers 12% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.

What is Almond pudding?

Almond pudding is a Turkish-style variation on muhallebi, a milk pudding thickened with starch or rice flour and sweetened with sugar. Almonds are mixed in or used as a topping; in this smooth, pale dessert, slivered almonds add a little crunch against the creamy texture. It is usually chilled and served in individual dishes.

In Turkey, it is enjoyed after a meal or with tea, and similar milk puddings are familiar across the eastern Mediterranean and beyond. Its nutrition is mainly that of a sweet, milk-based dessert, with some fat and protein from the almonds and milk. Serve a modest portion after a meal, or reduce the sugar when making it at home for a less-sweet finish.

Almond pudding Nutrition Facts

Selected: 100 g

140

KCAL / 100G

Carbs

18.5g

· 7% DV

Protein

3.2g

· 6% DV

Fat

5.2g

· 7% DV

Fiber

0.8g

· 3% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 55% · Protein 10% · Fat 35%

Almond pudding Vitamins & Minerals

Vitamins

0.09mg · 7% DV

Vitamin E

1.1mg · 7% DV

B12

0.13µg · 5% DV

Biotin

1.2µg · 4% DV

Minerals

Calcium

78mg · 8% DV

Phosphorus

52mg · 7% DV

Iron

1mg · 6% DV

Magnesium

18mg · 4% DV

How Nutritious Is Almond pudding?

Nutrient density

Low

32/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

35/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Almond pudding Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Almond pudding

To burn the 140 calories in 100 g:

🚶

35min

Walking (5 km/h)

🏃

14min

Running (8 km/h)

🚴

19min

Cycling

🏊

16min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Almond pudding Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Almond pudding Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Almond pudding Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Almond pudding Fat Profile

SATURATED

0.7g

MONOUNSATURATED

2.9g

POLYUNSATURATED

1.3g

⚖️

Omega 6:3 ratio 120:1

Above the ideal 4:1 (120:1).

Compare Almond pudding

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Foods Similar to Almond pudding

🍬

Rose Turkish delight

330 kcal

🍯

Caramel sauce

320 kcal

🍫

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540 kcal

🍮

Höşmerim

320 kcal

🍫

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210 kcal

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320 kcal

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Pistachio Turkish Delight

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Frequently Asked Questions About Almond pudding

How do you make almond pudding from scratch?

Almond pudding is made by cooking milk, sugar, ground almonds and a thickener until creamy. Whisk the starch or flour with cold milk first to prevent lumps, then stir it into the warm mixture and cook until it thickens.

Is almond pudding the same as blancmange?

No, almond pudding and blancmange are related but not always the same dessert. Blancmange is typically a set, molded milk dessert thickened with starch or gelatin, while almond pudding is often served as a soft custard with ground almonds.

Can you make almond pudding with almond flour?

Yes, almond flour works in almond pudding, though it may make the texture slightly grainier than finely ground blanched almonds. Whisk it thoroughly into the milk, and use a separate thickener if you want a smooth, spoonable pudding.

Why is my almond pudding runny?

Almond pudding is usually runny because it has not been cooked long enough for its thickener to activate, or the mixture contains too much liquid. Keep stirring as it heats, and remember that it will firm up further as it cools.

How do you keep almond pudding from getting lumpy?

To keep almond pudding smooth, dissolve the flour or starch in cold milk before adding it to the pan. Pour it in gradually while whisking, then keep stirring as the pudding heats so the thickener does not clump or stick.

Can almond pudding be made without dairy?

Yes, almond pudding can be made without dairy by using an unsweetened plant-based milk. Almond milk gives a clear almond flavor, but its thinner texture may require a little more thickener; adjust the sweetness after tasting.

What toppings go well with almond pudding?

Toasted sliced almonds are a classic topping for almond pudding and add a crisp contrast to its smooth texture. Chopped pistachios, cinnamon, or fresh berries also work; add crunchy toppings just before serving so they stay crisp.

Can almond pudding be served warm?

Yes, almond pudding can be served warm, although it is commonly chilled until set. Warm pudding will be softer, so serve it soon after cooking; for a firmer texture, portion it into dishes and refrigerate it first.

Can you make almond pudding ahead of time?

Yes, almond pudding is well suited to making ahead because chilling helps it set. Portion it into serving dishes, cover the surface or seal the containers, and add sliced almonds or other crunchy toppings just before serving.

Can almond pudding be frozen?

Freezing almond pudding is not recommended because the milk-and-starch mixture can separate or turn grainy when thawed. For a smooth texture, keep it covered in the refrigerator and prepare a fresh batch rather than freezing leftovers.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 26, 2026