Keto Banana Pudding – A Creamy Low-Carb Comfort Dessert

If you miss the cozy sweetness of banana pudding but want to stick to your low-carb goals, this version hits the spot. It’s rich, silky, and tastes like the classic—without the sugar crash. The secret is using banana flavoring and a smart mix of keto-friendly ingredients to get that nostalgic taste.

You still get layers of “cookie” crunch, creamy pudding, and airy whipped topping. It’s easy to make, works for meal prep, and feels special enough for guests.

Keto Banana Pudding - A Creamy Low-Carb Comfort Dessert

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk (or coconut milk beverage)
• 4 large egg yolks
• 1/3 cup granular erythritol/monk fruit blend (or your preferred keto sweetener), plus more to taste
• 1 teaspoon pure banana extract (start with 3/4 teaspoon and adjust)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon turmeric (optional, for color)
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons unflavored powdered gelatin (or 1 teaspoon xanthan gum for a no-gelatin option)
• 2 tablespoons cold water (for blooming gelatin)
• 3/4 cup heavy cream, whipped to soft peaks, for folding
• 1 1/2 cups keto vanilla cookies, lightly crumbled (store-bought or homemade)
• Optional garnish: a few thin slices of underripe banana for serving (adds carbs, so use sparingly), or shaved sugar-free white chocolate

Method

 

1. Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let it sit for 5–10 minutes until it looks spongy. If using xanthan gum instead, skip this step.
2. Warm the dairy: In a medium saucepan, whisk together 1 1/2 cups heavy cream, almond milk, sweetener, salt, and turmeric (if using). Heat over medium, stirring often, until steaming but not boiling.
3. Temper the yolks: In a separate bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the hot cream mixture while whisking to warm the yolks gently. Then pour the tempered yolks back into the pot, whisking constantly.
4. Thicken the custard: Cook over medium-low heat, stirring with a silicone spatula, until the mixture coats the back of the spatula and reaches about 170–175°F. Do not boil. This should take 4–6 minutes.
5. Add the thickener: Remove from heat. Stir in the bloomed gelatin until fully dissolved. If using xanthan gum, sprinkle it in while whisking vigorously to avoid clumps.
6. Flavor it: Stir in banana extract and vanilla. Taste and adjust sweetness and banana flavor as needed. Remember flavors soften once chilled.
7. Cool down: Strain the custard through a fine-mesh sieve into a clean bowl to catch any curdled bits. Press plastic wrap directly on the surface and chill until cool and slightly thickened, about 1–2 hours.
8. Lighten with whipped cream: Whip 3/4 cup heavy cream to soft peaks. Fold it gently into the chilled custard until smooth and airy.
9. Layer the pudding: In a serving dish or 6–8 small jars, layer crumbled keto cookies, then pudding. Repeat once or twice, finishing with pudding on top.
10. Chill to set: Cover and refrigerate at least 2 hours, ideally overnight, to fully set and soften the cookie crumbs slightly.
11. Garnish and serve: Top with extra whipped cream, a sprinkle of cookie crumbs, or a few ultra-thin banana slices if you’re flexible with carbs.

What Makes This Recipe So Good

• Classic flavor without the carbs: Banana extract gives authentic banana flavor without the sugars from real bananas.
• Silky, spoonable texture: A mix of cream, egg yolks, and gelatin creates a pudding that’s rich and smooth.
• Familiar layers: Crumbled keto cookies add that beloved vanilla wafer vibe while keeping carbs in check.
• Make-ahead friendly: The pudding needs a chill, so it’s perfect for prepping a day ahead of a dinner or party.
• Customizable sweetness: Use your favorite keto sweetener and adjust to taste without affecting texture.

Ingredients

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk (or coconut milk beverage)
• 4 large egg yolks
• 1/3 cup granular erythritol/monk fruit blend (or your preferred keto sweetener), plus more to taste
• 1 teaspoon pure banana extract (start with 3/4 teaspoon and adjust)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon turmeric (optional, for color)
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons unflavored powdered gelatin (or 1 teaspoon xanthan gum for a no-gelatin option)
• 2 tablespoons cold water (for blooming gelatin)
• 3/4 cup heavy cream, whipped to soft peaks, for folding
• 1 1/2 cups keto vanilla cookies, lightly crumbled (store-bought or homemade)
• Optional garnish: a few thin slices of underripe banana for serving (adds carbs, so use sparingly), or shaved sugar-free white chocolate

How to Make It

1. Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let it sit for 5–10 minutes until it looks spongy.
   

   If using xanthan gum instead, skip this step.

2. Warm the dairy: In a medium saucepan, whisk together 1 1/2 cups heavy cream, almond milk, sweetener, salt, and turmeric (if using). Heat over medium, stirring often, until steaming but not boiling.
3. Temper the yolks: In a separate bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the hot cream mixture while whisking to warm the yolks gently.
   

   Then pour the tempered yolks back into the pot, whisking constantly.

4. Thicken the custard: Cook over medium-low heat, stirring with a silicone spatula, until the mixture coats the back of the spatula and reaches about 170–175°F. Do not boil. This should take 4–6 minutes.
5. Add the thickener: Remove from heat.
   

   Stir in the bloomed gelatin until fully dissolved. If using xanthan gum, sprinkle it in while whisking vigorously to avoid clumps.

6. Flavor it: Stir in banana extract and vanilla. Taste and adjust sweetness and banana flavor as needed.
   

   Remember flavors soften once chilled.

7. Cool down: Strain the custard through a fine-mesh sieve into a clean bowl to catch any curdled bits. Press plastic wrap directly on the surface and chill until cool and slightly thickened, about 1–2 hours.
8. Lighten with whipped cream: Whip 3/4 cup heavy cream to soft peaks. Fold it gently into the chilled custard until smooth and airy.
9. Layer the pudding: In a serving dish or 6–8 small jars, layer crumbled keto cookies, then pudding.
   

   Repeat once or twice, finishing with pudding on top.

10. Chill to set: Cover and refrigerate at least 2 hours, ideally overnight, to fully set and soften the cookie crumbs slightly.
11. Garnish and serve: Top with extra whipped cream, a sprinkle of cookie crumbs, or a few ultra-thin banana slices if you’re flexible with carbs.

How to Store

• Refrigerator: Keep covered in the fridge for 3–4 days. The texture actually improves by day two.
• Freezer: Not recommended. Dairy-based puddings can separate and turn grainy after thawing.
• Make-ahead: You can prepare the custard up to 2 days ahead.
  

  Fold in whipped cream and assemble the day you plan to serve.

Health Benefits

• Low in net carbs: By skipping real bananas and using banana extract and keto sweetener, you get the flavor you love with fewer carbs.
• Higher in fat for satiety: Heavy cream and egg yolks provide fats that help keep you satisfied and support keto macros.
• Protein from eggs: Yolks add protein and important nutrients like choline and fat-soluble vitamins.
• Customizable sweetness: You control the type and level of sweetener, which can support blood sugar stability compared to traditional sugar.

Common Mistakes to Avoid

• Overheating the custard: Boiling can curdle the eggs. Keep heat moderate, stir constantly, and watch for gentle thickening.
• Skipping the strain: Tiny bits of cooked egg can make the texture gritty. A quick strain keeps it silky.
• Too much extract: Banana extract is potent.
  

  Start small and add gradually to avoid artificial-tasting results.

• Not chilling long enough: The pudding needs time to set. Rushing it leads to a loose, soupy texture.
• Using the wrong sweetener: Some sweeteners crystallize or taste cooling. A blend with erythritol and monk fruit usually gives a clean flavor.

Alternatives

• Dairy-free: Replace all heavy cream with full-fat coconut milk and coconut cream.
  

  Use gelatin to help it set.

• No eggs: Skip the yolks and thicken with gelatin or a blend of gelatin and cream cheese. Heat the dairy, dissolve gelatin, cool, and fold in whipped coconut cream.
• Thickener swap: Agar agar can replace gelatin for a firmer set; use about half the amount and simmer briefly to activate.
• Cookie options: Use almond flour shortbread, coconut flour cookies, or crushed keto vanilla wafers. For nut-free, choose seed-based cookies.
• Flavor twists: Add a pinch of cinnamon, nutmeg, or scrape in vanilla bean seeds for a bakery-style finish.

FAQ

Does this taste like real banana pudding?

Yes, it’s surprisingly close.

Banana extract provides the flavor, and the creamy base plus cookie layers deliver the classic experience without the sugar.

Can I use real bananas?

You can add a few very thin slices as garnish, but they will increase the carbs. Most keto eaters stick to extract for flavor and skip the fruit.

What sweetener works best?

A monk fruit–erythritol blend gives clean sweetness and good texture. Allulose also works well but can make the pudding slightly looser, so chill longer if using it.

How do I avoid a grainy texture?

Cook gently, strain the custard, and fully dissolve the gelatin.

Also, fold the whipped cream slowly to keep it smooth and airy.

Can I make it without gelatin?

Yes. Use xanthan gum, sprinkled in gradually while whisking, or use cream cheese for body. The texture will be slightly different but still delicious.

Can I assemble it as a trifle?

Absolutely.

Layer it in a glass bowl with cookies and whipped cream for a party-ready centerpiece. Chill overnight for the best set and flavor.

Is this kid-friendly?

Usually, yes. Kids tend to enjoy the familiar flavor and creamy texture.

Just ensure they’re okay with the sweetener you use.

In Conclusion

Keto Banana Pudding is proof you don’t need sugar or actual bananas to enjoy a comforting, nostalgic dessert. With a few smart swaps, you get a creamy, layered treat that fits your low-carb lifestyle. It’s simple enough for weeknights, pretty enough for guests, and flexible for different dietary needs. Keep a batch in the fridge, and you’ll have a ready-to-go dessert that feels like a hug in a bowl—without the carb count.