This keto banana pudding is a luscious creamy pudding that tastes just like a classic Southern recipe but with fewer carbs and sugar. It’s almost impossible not to like it. The best part is this banana pudding is very easy and takes a few hours to stir up.
Ok. I know that you are thinking that if you follow a keto diet you shouldn’t eat bananas. Banana is a high carb fruit and eating a whole banana is definitely not a good idea when you’re watching your carbs. Instead, they are high-carb food and would provide a source of sugar and raise blood sugar. However, if you’re not overly sensitive, you can enjoy a few slices from time to time.
So I have some good news for you! it is totally possible to make a keto banana pudding with just a few adjustments to the classic many of us loved.
Each serving of this recipe contains exactly 1 tablespoon mashed banana. This way, one portion is only 4.3g net carbs per portion. That’s a dessert you can easily enjoy on a keto diet.
You can use banana extract instead of real bananas.
But let me tell you, there’s no comparison between the two. I’ve tested both versions, and the real banana pudding beats the banana extract version hands down.
It may tell you it’s “natural banana extract” on the bottle. But it’ll always taste fake.
So, if you really, really love banana pudding (like me!!), real banana is the way to go!
It’s also very easy to make. Everything comes together on the stove, and then the pudding chills until it’s ready.
Plus, it’s much healthier than the sugar-free pudding snacks you’ll find at the store. But this sugar-free banana pudding recipe uses only natural ingredients for a super yummy dessert that’s ready in just a few steps. Plus, it tastes so much better than those instant pudding mixes.
Ingredients to make Keto Banana Pudding
Here is a quick overview of the ingredients you’ll need if you want to make my easy keto banana pudding.
- Heavy Cream
- Egg Yolks
- Almond milk
- Powdered Sweetener
- Vanilla extract
- Xanthan gum
How to make Keto Banana Pudding
- Mash the banana and set aside.
- Put the cream, ½ cup unsweetened almond milk and powdered sweetener in a saucepan. Bring to a simmer over medium heat. Stir in the vanilla extract and take off the heat.
- In a separate bowl, whisk the egg yolks until fluffy using an electric mixer. Add the mashed banana and blend the egg mixture until combined.
- Slowly pour half the cream mixture into the egg yolks while whisking continuously. Then pour the warm cream and egg yolk mixture back into the saucepan with the remaining cream, whisking continuously with a balloon whisk or the electric mixer.
- Slowly heat the pudding mix over low heat while whisking continuously, about 5-7 minutes. The whisking ensures that the egg yolks don’t cook and curdle. The mixture will thicken.
- Turn off the heat and sprinkle xanthan gum over the surface. Whisk vigorously one more time until well combined.
- Divide the mix between 4 dessert cups and chill in the fridge for about 1 hour. The pudding thickens further as it cools.
How to Store Keto Banana Pudding
You can store your keto banana pudding in the fridge for 3 or 4 days.
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