Name: Creamy Keto Banana Pudding: A Guilt-Free Dream!
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 6 tbsp heavy whipping cream; 1/4 cup unsweetened almond milk; 2 large egg yolks (room temperature); 2 1/2 tbsp sweetener (erythritol, allulose, or a mix); pinch salt; 3/4 tsp banana extract; 1/4 tsp vanilla extract; 1/8 tsp glucomannan (xanthan gum); 2 keto vanilla wafers (optional)

Keto banana pudding is a delightful dessert that brings all the comforting flavors of traditional banana pudding without the added sugars and carbs. This recipe focuses on creating a rich, silky texture and authentic banana taste using extracts, making it ideal for those following a ketogenic lifestyle. The secret to a perfectly smooth keto banana pudding lies in careful tempering of the egg yolks and continuous whisking. The first time I made this, I rushed the tempering process and ended up with a slightly lumpy texture; patience truly makes all the difference here. This dessert is perfect for satisfying a sweet craving or sharing with friends who appreciate a healthier twist on a classic.

⏱ Time: 25 min

👥 Servings: 2

📊 Level: Easy

🥗 9 ingredients

Creamy Keto Banana Pudding: A Guilt-Free Dream!

Keto banana pudding: master this creamy, low-carb dessert recipe. Enjoy the classic flavor without the sugar, perfect for a guilt-free treat.

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Prep Time 20

Cook Time 5

Total Time 25

Course Dessert

Cuisine American

Servings 2

Calories 280 kcal

Ingredients

6 tbsp heavy whipping cream
1/4 cup unsweetened almond milk
2 large egg yolks (room temperature)
2 1/2 tbsp sweetener (erythritol, allulose, or a mix)
pinch salt
3/4 tsp banana extract
1/4 tsp vanilla extract
1/8 tsp glucomannan (xanthan gum)
2 keto vanilla wafers (optional)

Instructions

In a small saucepan over medium heat, combine the whipping cream and almond milk. Bring to just a simmer. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.
Slowly add about half of the hot cream mixture into the yolks, whisking continuously. Then slowly add the yolk/cream mixture back into the saucepan and cook until thickened, 4 to 5 more minutes, whisking continuously.
Remove from heat and whisk in the extracts. Sprinkle the surface with glucomannan, whisking constantly as you sprinkle it over.
Divide between two small dessert cups and refrigerate at least one hour. Top with lightly sweetened whipped cream, if desired.
Crumble the vanilla wafers over the top, or simply serve alongside the pudding for dipping!

Notes

– For the creamiest keto banana pudding, ensure your egg yolks are at room temperature before whisking.
– When tempering the yolks, add the hot cream mixture very slowly, whisking vigorously to prevent scrambling. Listen for the gentle hiss of the cream combining, not a sudden crackle.
– Storage: Leftover keto banana pudding can be stored in an airtight container in the refrigerator for up to 3 days. It does not freeze well due to the dairy content.
– Variation: For a richer flavor, add a tiny pinch of ground nutmeg along with the extracts.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the creamiest keto banana pudding, ensure your egg yolks are at room temperature before whisking.
When tempering the yolks, add the hot cream mixture very slowly, whisking vigorously to prevent scrambling. Listen for the gentle hiss of the cream combining, not a sudden crackle.
Storage: Leftover keto banana pudding can be stored in an airtight container in the refrigerator for up to 3 days. It does not freeze well due to the dairy content.
Variation: For a richer flavor, add a tiny pinch of ground nutmeg along with the extracts.

This keto banana pudding proves that healthy eating doesn’t mean sacrificing flavor or comfort. Enjoy this guilt-free dessert and share your creations!