Banana lovers, rejoice! All the rich creaminess of Banana Pudding in a no-bake, sugar-free dessert. And it has only 3.3 grams of carbs per serving. How is that even possible?
This classic Southern dessert was not something I grew up with north of the border. But once I made my own keto version, I began to understand the appeal (a-peel?). And now that I’ve perfected my Keto Vanilla Wafers, it was time to give this older recipe an update!
🌟 Love creamy no-bake desserts? Try Keto Chocolate Pudding or Keto Peanut Butter Mousse next!
I was this many years old when I learned that classic Banana Pudding doesn’t actually contain banana-flavored pudding. Given the name, I always assumed that it did. But I recently discovered that the famous dessert actually has layers of vanilla pudding, Nilla Wafers, banana slices, and whipped cream.
I feel so misled.
Not that it matters much, because I am never going to step foot near the real deal. Not when I have this delicious Keto Banana Pudding to keep my mouth happy!
What readers are saying
“Awesome recipe! I had a dozen left over egg yolks so I made the recipe x6. Worked out perfectly! This will be my new go-to recipe.” — Janelle
“Oh my goodness this is so delish! Even my husband Mr. Non-Keto loved it. What’s not to love about Carolyn’s recipes!!!” — Leslie
Ingredients and Substitutions
- Heavy cream : For a rich, creamy consistency, nothing beats heavy whipping cream. But you can also use coconut cream for a dairy-free version.
- Hemp or almond milk: Adding a little nut milk helps lighten it up a bit. Any low carb milk will work here.
- Egg yolks: Use only the yolks for that silky smooth pudding. Save the egg whites for any of these keto egg white recipes.
- Sweetener: You can use your preferred sweetener in this recipe. Make sure you read the Tips section for a more detailed discussion.
- Banana flavor: I recommend a natural banana extract rather than an imitation flavoring.
- Glucomannan: You need a thickening agent to replace the cornstarch in conventional pudding, which helps it set properly. I prefer glucommannan over xanthan gum.
- Keto vanilla wafers: I highly recommend my vanilla wafers recipe, but of course you can use storebought keto cookies as well.
- Pantry Staples: Vanilla extract and salt.
How to Make Keto Banana Pudding
- Simmer the cream: Combine the whipping cream and almond milk over medium heat. Bring to just a simmer.
- Temper the yolks: Whisk the egg yolks with the sweetener and salt. Slowly whisk about half of the hot cream mixture into the yolks.
- Return to the pot: Slowly whisk the yolk/cream mixture back into the saucepan and cook until beginning to thicken.
- Add the thickener: Remove from heat and whisk in the extracts. Sprinkle the surface with glucomannan while whisking continuously.
- Refrigerate: Divide between two small dessert cups and refrigerate until set.
- Garnish: Top with lightly sweetened whipped cream and add a keto vanilla wafer.
Carolyn’s Tips for Success
Tempering the egg yolks is an important step in making any kind of pudding. Drizzling in some of the hot cream while whisking slowly raises the temperature of the yolks so that they don’t curdle. Only then can you add them back into the pot. Don’t skip this step, it’s extremely important!
Because this is a small batch recipe that serves only two, it can thicken up quickly. Whisk continuously, and the minute it thickens, remove it from over the heat. It also helps to use a good quality pan that spreads the heat evenly.
You will know it’s thickened enough when the mixture begins to move more slowly as you move the whisk through it. You will begin to notice that you can see trails as you whisk. Rather than moving through liquid, it’s moving through a more custard-like substance.
Sweetener Options
It is my professional opinion that a mix of erythritol and allulose produces the best results. While you can use any sweetener for this recipe, it may change the outcome slightly. It may not set up very well with just allulose, and be softer and goopier. Using just erythritol will likely cause it to re-crystallize a little as it sits in the fridge.
Other options like pure stevia or pure monkfruit may also work, but most people experience an aftertaste with these sweeteners.
More Keto Banana Recipes to Love
Keto Banana Pudding
Ingredients
- 6 tbsp (90 ml) heavy whipping cream
- 1/4 cup (35.75 g) unsweetened almond milk, (or hemp milk for nut-free)
- 2 large (2) egg yolks, room temperature
- 2 1/2 tbsp (25.36 g) sweetener, (erythritol, allulose, or a mix)
- Pinch salt
- 3/4 tsp banana extract
- 1/4 tsp vanilla extract
- 1/8 tsp glucomannan, xanthan gum
- 2 (2 mini) keto vanilla wafers, (optional)
Instructions
- In a small saucepan over medium heat, combine the whipping cream and almond milk. Bring to just a simmer. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.
- Slowly add about half of the hot cream mixture into the yolks, whisking continuously. Then slowly addthe yolk/cream mixture back into the saucepan and cook until thickened, 4 to 5 more minutes, whisking continuously.
- Remove from heat and whisk in the extracts. Sprinkle the surface with glucomannan, whisking constantly as you sprinkle it over.
- Divide between two small dessert cups and refrigerate at least one hour. Top with lightly sweetened whipped cream, if desired.
- Crumble the vanilla wafers over the top, or simply serve alongside the pudding for dipping!
Notes
Nutrition
Frequently Asked Questions
Absolutely! You can easily double or even triple the recipe, although it will take a bit longer to cook. Keep your eye on it!
You can make this pudding up to three days in advance. Keep covered in the refrigerator. I don’t recommend freezing pudding as it changes the texture.
This keto banana pudding recipe has 2.3g of carbs and 0.1g of fiber per serving. That comes to 2.2g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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It seriously amazes me when keto recipes taste like the “real thing”… especially keto dessert recipes like this one! It’s healthy and yet one could never tell!
I’m always looking for new keto-friendly desserts. This one looks amazing and so easy too!
Wow, this totally took care of my sweet tooth cravings without falling off the keto wagon, haha! Loved every bite.
Now that I have the “good” banana extract, I’m excited to tackle more keto banana recipes! Since I have both, which thickener do you prefer in this particular recipe…xanthan gum or glucomannan? (And how exactly do you decide which to use when creating a recipe? I actually don’t know how they differ other than your mentioning once or twice that xanthan gum can create a slimy texture. Thanks for any enlightenment you can provide.)
I prefer glucomannan in recipes like this. I use xanthan gum in other recipes because it helps prevent recrystallization in things like caramel sauce and ice cream.
Thanks, I will keep that in mind. Made the pudding tonight – delicious!
Love your recipes and all your tips . Does the new e book for two have the tips in it as well?
At the end there is a section on small batch cooking and baking tips.
Missing you SO much Carolyn. You know I am for your Mini Deserts!!! Where do I buy your E-Book please xoxo
That looks amazing!
I can’t wait to make this recipe! It looks so good!!
Also very excited for your new e-book for the smaller scale recipes. Thank you for ALL the work you do! You are amazing, Carolyn!!
Alice B.
I’ve tried similar recipes to this – specifically recipes that call for the banana extract to be mixed in at the end off heat – and I’ve used the Olive Nation banana extract, but I always taste alcohol when I do it this way. Do you notice this taste? Am I just super sensitive to it? I’m not sure how to work around it. I love banana pudding something serious, but the alcohol taste is sooooo strong!
I certainly didn’t, and neither did my family. I am wondering if you got a bad batch or you’re just really sensitive to it. Whichever the case, you may want to check out some of the artificial banana flavourings instead.
I CANNOT tell you how excited I am about your small batch cookbook! (Hint: VERY, ha ha.)
This pudding sounds delish and is forcing me to get off the fence and finally splurge on some Olive Nation banana extract, which is crazy expensive here in Canada.
I substituted monk fruit sweetener (only 1/2 tablespoon) for the swerve and the carb count went down to 0.9 gms per serve.
I’ve noticed you have a few of recipes for two on your website.
Will these new recipes only be available in your e-book?
Regardless I’m looking forward to them as it’s just me and hubby and
we’re both Keto ????
Some will, some won’t. I wanted a mix of new and old recipes. I’d say about 70% is new!
The code for high key cookies states it’s not valid
Have you ever bought with them before? It’s one per customer but i can check in with them and see if it’s an error.
No I have never bought anything from them.. Thank you
Sounds delicious. Looking forward to that cookbook for two as it’s just me and my hubby.
If using salted butter, should I still do a pinch of salt?
You can skip it.
Oh Yum!!! Your Danish Butter Cookies or the shortbread cookies would work well with this too!! Can’t wait to make it!!
Great call… so would the Butter Pecan Cookies!