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Keto Banana Pudding

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.  
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 35 minutes
Servings 12 servings
Author Sabra - This Mom's Menu

Ingredients

For the cookie layer:

  • 2 tablespoon Butter softened
  • 1 teaspoon Vanilla Extract
  • 1 egg
  • ½ cup Super Fine Almond Flour
  • 1 teaspoon Baking Powder
  • ¼ cup Confectioners Erythritol

For the pudding layer:

  • 2 cups Heavy Whipping Cream
  • 1 cup Unsweetened Almond or Coconut milk
  • 2 teaspoon Vanilla Extract
  • 6 Egg Yolks
  • ½ cup Confectioners Erythritol or to taste
  • 1 Medium Banana very thinly sliced

For the whipped cream layer:

  • ½ cup Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • ¼ cup Confectioners Erythritol or to taste
  • ¼ teaspoon Xanthan Gum

Instructions

  • 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 it from the heat.
  • Slowly whisk approximately 1 ½ 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 it from the heat and set aside, allowing it 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 ½ cup of the pudding to the bottom of the dish and spread to cover the bottom. Next, use ½ of the cookies to form an even layer on top of the pudding, then add a layer using ½ of the sliced bananas, then ½ 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!