This recipe for keto banana pudding is so delicious that no one will ever guess it’s low carb and gluten free! It’s got everything a good banana pudding should have, minus the excess sugar.
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I’ve been considering creating this recipe for quite a while but hesitated because I was worried that I wouldn’t be able to do it justice. Banana pudding is one of my all time favorites and I didn’t want to make it unless I could make it right.
My goal is to make good recipes, not recipes that are just good for being keto or
All the recipes I share here have to pass the ultimate test – my kids! Particularly my 15-year-old son Eli, AKA my pickiest eater. When he told me that he LOVED my banana pudding recipe, I knew I had a winner.
Wait, real bananas on Keto?
Before I go any further I want to address the use of banana in this recipe. I opted to use a real banana which some of you may take issue with. I understand that this is controversial, but I am of the firm belief that no foods are ‘keto’ or ‘not keto.’
By slicing the bananas super thin, you can really maximize the flavor of the banana in each and every bite, without using any of the artificial stuff.
This recipe calls for a medium banana, which is about 7″. There are 12 servings in this recipe and so you are only getting a little more than 1/2 of an inch of a banana. In fact, the majority of the carbs in this recipe come from the heavy cream – not the banana!
In the right proportions, most foods can be enjoyed on a ketogenic diet. With that said, you can remove the banana and simply add some banana extract to the pudding.
Preparation & Ingredients
Admittedly, this banana pudding is a little more labor intensive
The first step for making this Keto Banana Pudding is making the ‘Nilla Wafer layer. I tried several different techniques for this step. I piped individual wafers, I tried baking them in batches and also rolling out perfect 8×8 squares to fit the baking dish.
Then I realized, no one is going to see this layer. It gets burried under pudding and bananas, so there is really no need to make it perfect or pretty. Trust me, it was hard for me to wrap my perfectionist brain around this – but if I can do it, so can you 🙂
I decided the easiest way to accomplish this layer, was to just spread the batter out on a parchment-lined baking sheet in roughly (and I do mean roughly) an 8″x16″ rectangle.
You can prepare the pudding layer while the cookie layer is baking. You will need to temper the egg yolks to prevent them from turning to scrambled eggs when added to the hot cream. If this is unfamiliar territory to you, be sure to check out this video for a quick demo.
Be sure to stir your cream constantly after you add the egg yolks, using a rubber spatula to prevent the bottom from scorching, and so that you can remove it from the heat the second that it begins to thicken.
If you overheat the pudding, you will notice large clumps like the ones pictured below, from when I overheated my pudding 😅. If this happens to you, don’t fret – you can salvage it by simply hitting it with your immersion blender or regular blender until smooth. And remember, just like with the cookie layer – this one is going to be buried too!
The last note before I give you the recipe is to sweeten to suit your taste. You will probably notice that as you get further along in your ketogenic diet, foods will begin tasting sweeter and sweeter.
Also, keep in mind that the bananas add a ton of sweetness to the overall dish and that the sweetness from the bananas will intensify the longer the banana pudding sits.
Be sure to check out these other great recipes from This Mom’s Menu:
- Banana Bread Bottom Cheesecake | Keto, Instant Pot
- Keto Banana Bread
- Keto Carrot Cake with Cream Cheese Frosting
Keto Banana Pudding
For the cookie layer:
For the pudding layer:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or use a silicone baking mat.
- In a large bowl, combine the butter, vanilla, and egg with an electric mixer. Next, add in the Erythritol, Almond flour and baking powder and mix well.
- Once this mixture is well combined, spread it into an even layer approximately 8″ x 16″ on the prepared baking sheet. (Don’t spend a ton of time making this perfect, once it is done baking it will be cut apart anyway 🙂 )
- Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and set aside to cool.
- While the cookie layer is baking, start working on your pudding. Add the Heavy cream, almond milk, vanilla and erythritol to a heavy-bottomed saucepan. Add the egg yolks to a medium bowl and set aside.
- Heat the cream mixture over medium heat stirring frequently. As soon as the cream mixture begins to steam, remove from the heat.
- Slowly whisk approximately 1 1/2 cups of the warm cream in with the yolks until it’s smooth and uniform.
- Now, slowly whisk this cream/egg yolk mixture back into the remaining cream (still in the heavy-bottomed pan.)
- Cook the mixture over medium-low heat, stirring almost constantly using a rubber spatula to scrape the bottom of the pan.
- As you are stirring you will notice the mixture gradually beginning to thicken. As soon as it is able to coat the back of a spoon, remove from the heat and set aside, allowing to cool slightly. ((Note: If your cream looks lumpy, hit it with an immersion blender for a second or two to smooth it out))
- While the pudding is cooling, slice the banana into very thin slices. Then, cut the cookies into approximately 1″ cubes.
- Using a 2-quart, 8″x8″ dish, add 1/2 cup of the pudding to the bottom of the dish and spread to cover the bottom. Next, use 1/2 of the cookies to form an even layer on top of the pudding, then add a layer using 1/2 of the sliced bananas, then 1/2 of the remaining pudding.
- Repeat this layer (cookies, banana, pudding), then loosely cover the dish and place in the fridge until it is completely cool, at least 2 hours but overnight is best!
- Once the banana pudding is completely cool, make the whipped cream. Using an electric mixer, whip the cream, erythritol, xanthan gum and vanilla in a medium bowl until stiff peaks form. Spread this over the top of the banana pudding and enjoy!