Keto Banana Pudding – This low carb banana pudding topped with whipped cream and cookies gives you that ultimate southern taste made in less than 15 minutes with just 2g of carbs per serving.
Keto Banana Pudding – Important Tips
Cream – You can only use whipping cream to make it rich but it will add up more calories and fat. Instead, use a combination of some unsweetened almond milk or hemp milk and heavy whipping cream.
Tempering – When whisking, drizzle slowly and use half of the hot cream and continue to whisk so that the temperature of the yolks comes to the same, without cooking or curdling.
Consistency – Glucomannan or xanthan gum is required to get the correct consistency. Sprinkle over the surface and whisk it in quickly to avoid lumps.
Sweetener – Use swerve, and to even lower the carb count, sub with 1/2 tablespoon of monk fruit sweetener.
Flavor – Use banana extract only and enjoy this pudding or if you crave vanilla, then just use vanilla extract. Or, make one batch of vanilla or chocolate and one banana, layer them for a super healthy keto pudding.
Can I store this keto banana cream pudding?
Put them in a jar, seal with a lid, and store in the fridge for up to 3-4 days. Or put it in a mixing bowl, cover it with plastic wrap, and store. You can also pack them in sealed containers and freeze, thaw in the fridge overnight.
How to serve this low carb banana pudding?
You will just love it when served plain with no layering or toppings. If you wish, top with unsweetened whipped cream, banana slices, keto-friendly vanilla wafers, or cookies. It’s important to check the carb content here.
- 6 tablespoon heavy whipping cream, unsweetened
- ¼ cup unsweetened almond or hemp milk
- 2 large egg yolks
- 2 ½ tablespoon Swerve Sweetener, powdered (or monk fruit)
- 1 tablespoon butter
- Pinch salt
- ¼ teaspoon vanilla extract
- ¾ teaspoon banana extract
- ⅛ teaspoon xanthan gum (or glucomannan)
- 2 mini Low carb Vanilla Wafers (optional)
- Heat a medium saucepan over medium heat. Pour in almond milk and whipping cream. Bring to just a simmer.
- In a medium mixing bowl, add egg yolks, sweetener, and salt, whisk until well combined. (It will get thick, don't worry!)
- Slowly whisk (whisking continuously) about half of the hot cream mixture into the egg yolk bowl. Slowly whisk the yolk/cream mixture back into the saucepan and cook for 4 to 5 minutes or until thickened, whisking continuously.
- Remove the pan from the heat and add the butter with vanilla and banana extracts. Whisk well, sprinkle xanthan gum or glucomannan on the surface and whisk quickly to avoid lumps.
- Divide them into two jars or cups and refrigerate for at least 1 hour. Top with whipped cream, low carb cookies, and banana slices.
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Serving Size1 dessert cup
Amount Per Serving Calories 233Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 172mgSodium 145mgCarbohydrates 3gFiber 1gSugar 4gProtein 7g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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Give it a try and let me know in the comments down below how much you have enjoyed this homemade keto banana pudding with your family and friends. All the keto lovers who are looking for a low carb banana pudding will surely enjoy this recipe.