Sugar Free Banana Pudding with 4 Ingredients | Keto Friendly!


This keto banana pudding a low carb and sugar free take on the classic dessert! Made with NO actual banana and just 4 ingredients, there are just 2 grams of carbs per serving. 

The Best Sugar Free Banana Pudding

If you are after the best low carb banana pudding recipe, you’ve come to the right place.

You may have already made some of my low carb pudding recipes here, including the chocolate one and the chocolate avocado one, but this one is my favorite.

Clearly, bananas are not suitable on a keto diet, but that doesn’t mean you have to miss out on these sweets! Thanks to the magic of banana extract, you can add banana flavoring to all your favorite desserts without using a single portion of the fruit.

If you love the classic pudding, you’ll love this one-The texture is thick, smooth, and super creamy. The pudding is sweet and full of banana flavor, without being overpowering.

By the way, for such a decadent dessert, there are under 2 grams of carbs per serving and ZERO grams of sugar.

Oh, and if you like more sugar free desserts using banana, try our famous keto banana bread and low carb banana pancakes

Ingredients to make keto banana pudding

If you’ve made any of my other keto dessert recipes before, you’ve probably got everything on hand in your fridge and pantry. 

  • Egg yolks– Save the whites to make some meringue or a pavlova
  • Sugar free substitute– I used allulose, but erythritol can also be used. 
  • Heavy cream– Also known as double cream or thickened cream. I recommend letting your cream sit at room temperature for 30 minutes before preparing this pudding.
  • Banana extract– The secret ingredient! The banana extract gives the pudding the banana flavor, without needing any of the actual fruit! 
  • Yellow food coloring– Optional, but add a drop for the authentic pudding color. 

How to make a sugar free banana pudding

Making this low carb banana pudding is easy and follows a simple 4-step process. I recommend prepping all your equipment from the get-go so it’s a seamless transition.

Ready to make some pudding? 

Step 1- Heat the cream

Start by whisking together the egg yolks with the allulose until combined. Next, add the heavy cream until a small saucepan on low heat, bring to a gentle simmer. Once it simmers, remove it from the heat and let it sit until it is warm, but not hot.

Step 2- Fold in the yolks 

Next, Gently fold through a third of the egg mixture into the warm cream and whisk well. Add another third, before whisking again, before adding the remaining mixture, until combined. This ensures the eggs heat up, without cooking or becoming scrambled eggs. 

Step 3- Simmer ingredients 

Now, transfer the mixture back into the saucepan and add the banana extract. On low heat and while stirring, bring the mixture to a simmer. Once it simmers, continue to stir it until it thickens. Once it is thick and creamy, remove it from the heat. 

Step 4- Chill and set

Finally, pour the pudding through a strainer and into a mixing bowl. Stir several times, before covering it completely with plastic wrap. Refrigerate for at least 2 hours to firm up and chill. Once chilled, use a stick mixer to blend it all together until creamy and smooth. Distribute the pudding into serving dishes and enjoy. 

low carb banana pudding

Which sugar free sweetener is best?

Not all sweeteners are created equal and some are better than others.

For sugar free desserts, I always recommend allulose. Unlike monk fruit sweetener or erythritol, it dissolves exactly like sugar would. This means that you don’t have to worry about any graininess and also no bitter aftertaste!

Tips to make the best recipe

  • Be very gentle when mixing the egg mixture into the warm cream. If the cream is too hot, it will cook the eggs. You want to temper them in slowly. 
  • It may seem cumbersome but be sure to keep stirring once the egg mixture and the cream is combined. This firstly avoids any possibility of the egg separating, but it also helps thicken the pudding even more. 
  • Take this pudding up a notch by serving it with some whipped cream or a drizzle of caramel sauce

Storing and freezing instructions

  • To store: This pudding should always be stored in the refrigerator, covered. It will keep fresh for up to one week. 
  • To freeze: Place leftovers in a shallow container or individual ramekins and store them in the freezer for up to 6 months. The pudding needs to be thawed completely before eating it. 
banana pudding

More keto dessert recipes you’ll enjoy

Frequently Asked Questions

How many carbs are in sugar free banana pudding?

There are just 2 grams of carbs in this pudding recipe.

Can I add actual bananas?

If you don’t follow a low carb diet, you can add 1 cup of mashed overripe bananas to the pudding.

Is this recipe gluten-free?

Yes, this recipe is suitable for celiacs.

keto banana pudding recipe.
  • In a mixing bowl, whisk together the egg yolks and granulated sweetener until combined and smooth.

  • In a small saucepan, add the heavy cream and on low heat, bring it to a simmer. Once it begins to bubble, remove it from the heat. Let it cool slightly, until warm but no longer hot.

  • Add a third of the warm cream into the egg mixture and gently mix together, until combined. Add another third of the cream into it and mix again. Add the remaining cream and mix well, until combined.

  • Transfer the mixture back into the saucepan and add the banana extract. On low heat, bring the pudding mixture to a simmer, while stirring regularly. Once it begins to simmer, continue to stir frequently until it thickens up. Once it is thick, remove the pudding from the heat.

  • Gently pour the pudding through a strainer and into a mixing bowl. Gently mix several times, before covering the bowl and refrigerating it for at least 2 hours, or until it is chilled.

  • Remove from the refrigerator and using a stick mixture, beat together until smooth and creamy. Pour into four serving bowls or glasses and enjoy.

TO STORE: This pudding should always be stored in the refrigerator, covered. It will keep fresh for up to one week. 
TO FREEZE: Place leftovers in a shallow container or individual ramekins and store them in the freezer for up to 6 months. The pudding needs to be thawed completely before eating it. 
Recipe loosely adapted from here.

Serving: 1serving | Calories: 243kcal | Carbohydrates: 4g | Protein: 7g | Fat: 23g | Sodium: 58mg | Potassium: 119mg | Fiber: 2g | Vitamin A: 2139IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg | NET CARBS: 2g



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