Low Carb Banana Pudding

This is a smooth, creamy dessert that tastes like banana pudding but without real bananas. It is perfect for people following a keto or gluten-free diet. The banana flavor comes from banana extract, so you still get the taste without extra carbs.

This pudding is rich, soft, and slightly sweet. It is also easy to prepare at home using simple steps. You can enjoy it on its own or layer it with keto-friendly wafers and whipped cream for a more classic dessert style.

 Servings

This recipe makes 4 servings.

 Net Carbs

Each serving has about 3–4 grams of net carbs, making it suitable for a keto diet.

 Ingredients

Main Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/3 cup powdered erythritol (or any keto sweetener you like)
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons banana extract (this gives the banana flavor)
• 1/4 teaspoon xanthan gum (optional, helps make it thicker)
• A small pinch of salt

Optional Layers or Toppings

• Keto vanilla wafers (store-bought or homemade, must be gluten-free)
• Whipped cream (plain or slightly sweetened)
• Crushed nuts like pecans or almonds

These toppings are optional, but they make the pudding taste more like traditional banana pudding.

 Instructions

Step 1: Heat the Cream Mixture

Take a saucepan and add the heavy cream and almond milk.
Place it on medium heat and warm it slowly.
Do not let it boil. Heat it until you see light steam coming up.

Step 2: Mix Egg Yolks and Sweetener

Take a bowl and add the egg yolks and powdered sweetener.
Whisk them together well until the mixture becomes smooth and light in color.

Step 3: Slowly Combine the Mixtures

Now take a small amount of the warm cream mixture and slowly pour it into the egg mixture.
Keep whisking while pouring so the eggs do not cook too fast.
After that, pour everything back into the saucepan.

Step 4: Cook Until Thick

Place the saucepan on low heat.
Keep stirring the mixture all the time so it does not stick or burn.
Cook for about 5 to 8 minutes until the pudding becomes thick.
Make sure it does not boil.

Step 5: Add Final Ingredients

Remove the saucepan from heat.
Now add butter, vanilla extract, banana extract, salt, and xanthan gum (if using).
Stir everything well until smooth.

Step 6: Cool and Chill

Let the pudding cool down at room temperature first.
Then place it in the refrigerator for at least 2 hours.
This helps the pudding set and become firm.

Step 7: Assemble

If you want a classic banana pudding style, you can layer it.
Add a layer of pudding, then wafers, then whipped cream.
Repeat the layers as you like.

 Tips & Tricks

• Banana extract is strong, so start with a small amount and add more if needed.
• Layering the pudding with wafers and cream gives a better texture and traditional feel.
• You can add a small amount of real mashed banana (1–2 tablespoons) if you want, but this will increase the carb count.

Additional Notes

This pudding is best served cold. The flavor becomes better after chilling. It is a great dessert for family dinners or small gatherings. You can also prepare it a day in advance and store it in the fridge.

 Keto Banana Pudding (Gluten-Free)

 Description

A creamy and smooth keto pudding with banana flavor made using banana extract instead of real bananas. It is low in carbs, gluten-free, and easy to prepare at hom

Duration

• Preparation time: 10 minutes
• Cooking time: 10 minutes
• Chilling time: 2 hours
• Total time: About 2 hours 20 minutes

 Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• 1/3 cup powdered erythritol
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1–2 teaspoons banana extract
• 1/4 teaspoon xanthan gum (optional)
• Pinch of salt

Optional:

• Keto vanilla wafers
• Whipped cream
• Crushed nuts

 Instructions

1. Heat heavy cream and almond milk in a saucepan until warm (do not boil).
2. In a bowl, whisk egg yolks and sweetener until smooth.
3. Slowly add warm cream to the egg mixture while whisking, then return it to the pan.
4. Cook on low heat, stirring constantly, until thick (about 5–8 minutes). Do not boil.
5. Remove from heat and mix in butter, vanilla, banana extract, salt, and xanthan gum.
6. Let it cool, then refrigerate for at least 2 hours.
7. Layer with wafers and whipped cream if desired.

 Notes

• Banana extract gives the banana flavor without extra carbs.
• Layering improves taste and texture.
• Adding real banana will increase carbs.