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Keto Banana Pudding - A Creamy Low-Carb Comfort Dessert

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.