Did you think banana pudding was a thing of the past? Well think again! This easy keto banana pudding recipe will be an instant fix for your banana craving!
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Banana Pudding
Don’t worry! No bananas were harmed or consumed during the creation of this recipe!
I really was super hungry for keto banana pudding. I’m not sure why, but it was just a craving. So what is a keto recipe creator to do? Create an easy banana pudding recipe, of course!
So that is what I did.
It was pretty easy and tastes AMAZING. It made me realize that I do not have a banana cream pie recipe yet, so expect that to come soon!
I am going to warn you though. You are going to have a hard time not licking the spatula every 30 seconds while making it. I know I struggled with that…
Let’s get to some basics because I’m sure some of you all are wondering just how you can have banana pudding on keto. Hint: no bananas were used!
Are Bananas Keto Friendly?
Sadly, no. Bananas are not considered a keto friendly food because of their high carbohydrate content.
BUT that is ok, because this recipe does not use bananas! It uses pure banana extract to get that delicious banana taste without all the carbs.
Is Banana Pudding Served Hot or Cold?
Honestly, either one! Traditionally, it is served cold. I ate this directly after cooking it the first time and it ROCKED!
Then I had another batch cold and, well, that rocked too.
So, it is your choice! But if you are serving this to other people, I would suggest serving it cold as that is what people are used to.
Additionally, it needs some time to thicken and set as it will be a bit thinner when warm.
How to Store Low Carb Banana Pudding
Definitely store banana pudding in an airtight container.
But I would recommend putting it in a small glass container and putting saran wrap over the top, touching the top of the pudding. This will keep that firm film from forming on the top of the banana pudding.
Store in the fridge after properly covering it.
How Long Will Keto Banana Pudding Last?
If stored properly, this low carb banana pudding should last for 2-3 days in the fridge.
Can I Use Bananas Instead of Banana Extract?
Nope. I mean, you can, but to get the rich banana flavor you would have to use too many bananas and the carb count would be too high.
Stick with the banana extract!
More Keto Dessert Recipes from The Keto Option
Single Serve Coconut Cream Pie Cups
Keto Banana Pudding
Ingredients
- 1 cup heavy whipping cream
- 2 drops liquid stevia
- 2 tablespoons low carb sweetener (I use Lakanto monkfruit sweetener)
- 1 tablespoon almond flour
- 1/8 teaspoon Pink Himalayan sea salt
- 1/8 teaspoon xanthan gum
- 2 egg yolks, beaten
- 1 teaspoon banana extract
Instructions
- Add 2 egg yolks to a small bowl, beat, and set aside.
- In a medium sauce pan, warm heavy whipping cream and stevia over medium-medium-high heat until hot but not boiling.
- Meanwhile, in a small bowl, mix monkfruit, almond flour, salt, and xanthan gum.
- Once the cream mixture is hot, add the dry ingredient mixture.
- Continue stirring as the sauce begins to thicken. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.
- Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into the hot mixture. Continue stirring for another few minutes as sauce thickens even more. Once it is thick enough (pourable, but thick), add banana extract and mix well.
- Remove from heat and add to storage jars/cups. Place saran wrap tightly over the top, touching the top of the pudding.
- Let set in the fridge until thick. About 30 minutes.
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Nutrition Information:
Yield:
3Serving Size:
1/3 cupAmount Per Serving: Calories: 161Total Fat: 47gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 265mgSodium: 50mgCarbohydrates: 1.5gNet Carbohydrates: 1gFiber: .5gSugar: .3gProtein: 2.5g
This is a great pudding recipe. The macros are nearly perfect. It thickens well and tasted great until I added the banana extract. Not sure what happened but I think that the extract that I used was more concentrated than the one linked and so I will attempt it again but starting with 1/4 teaspoon and see what the results are. I plan to try out vanilla extract as I think that would taste great as well. I substituted allulose/stevia mixture that I like as I find the Erythritol tends to re-crystallize after it has been cooked and cooled. The texture of this pudding was very good when cold. As Tina says, the taste was great warm (before the banana extract) as well. Thanks so much for a great recipe!
Yes – extracts vary so wildly sometimes that it does make it hard to get it perfect across the board! I’ll make a note in the recipe to start out with a smaller amount. My extract is pretty mild. And YES – you can put vanilla in instead of banana and you get vanilla pudding that is just as good! I do that all the time!
Do you have any suggestions for how to make this recipe dairy free? Canned coconut milk for the heavy cream?
Good question! I will put that on my list to make a pudding dairy free! I’m guessing I would choose to use coconut milk, but I’d have to play around with it before committing to that!
This tasted amazing! The servings seemed small when dividing it into 3 so we just divided in into two.
I do sometimes too! I always error on the small side for serving size as people can always have more! So glad you like this!