Keto banana pudding, the dessert that will singlehandedly bring back a Southern favorite in one fell swoop to your keto diet.
Before you think it’s not possible to enjoy a low carb version of banana pudding, I’ve got news for you, it is totally possible with just a few adjustments to the classic many of us loved.
If you’ve been missing this dessert, have I got a treat for you!
For starters, you should know that there are absolutely no bananas in this recipe. But that’s ok because you’ll still enjoy all the flavor without the worry of going over your keto macros.
Why no bananas in this recipe? Well, it’s the only way it can truly be called keto. And that’s important, right?
Look, bananas are not keto-friendly because they clock in at whopping 27 grams of carbs for a medium-sized banana.They are just way too high in carbs to make the list of permissible keto-friendly fruits.
Having said this, I know some people can have a few more carbs and would want to add a sliced banana to the entire recipe. Hey, if that’s you by all means feel free to.
Like I tell my family and friends I ain’t the carb police, so you be you.
Unlike high carb recipes of banana pudding, this recipe will take a little more effort than when using boxed Nilla wafers or instant pudding.
But guess what? A homemade low carb “banana” pudding is so worth setting time aside to make.
The first thing you’ll need is half a batch of our keto vanilla wafer recipe. Trust me you’ll be glad you have leftovers because a serving of 4 cookies has less one carb, so be sure you grab that recipe too.
Keto Banana Pudding
I’ll confess that banana pudding being a Southern staple dessert was a favorite in our home. I loved making a large homemade batch for when company came over. I have so many memories of when I would have the church youth group over for CONNECT and how they would devour the stuff.
However, once the ketogenic diet became a lifestyle it was a recipe I could no longer enjoy. Look, it was hard to resist seconds of a recipe that consisted of bananas, homemade pudding, and vanilla wafers. And therein lies the reason a keto-friendly banana recipe had to be birthed.
This girl hasn’t tasted a banana much less regular banana pudding since 2013. That’s a very l-o-n-g time and an achievement I’m kinda proud of.
That’s not to say that every so often I get a hankering for a sugar-laden dessert, but I quickly remind myself how it’s not worth going down the path of sugar addiction again.
And it’s also why I can’t even add a little real banana to this recipe because it may trigger all sorts of stuff for this girl.
How To Make Low Carb Banana Pudding
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Trust me when I tell you that nothing is better than a made from scratch recipe. No way would I ever use instant banana pudding in my recipe during my high carb days.
And now more than ever, I would never cut corners by using even a sugar-free pudding. Ugh, the stuff that comes in a box is just loaded with stuff I refuse to consume.
Come to my side, we have ketofied banana pudding!
Enjoying keto vanilla “Nilla” wafers on their own is pretty fabulous. But using them in an iconic southern classic like this low carb dessert, well that’s a whole nother level of yumminess.
The following are the ingredients and equipment you’ll need. Note that the full printable recipe card is at the bottom of the post. Just scroll my friends it’s what allows me to share my recipes for free.
Right about you now you may be wondering Hilda, how on earth can you call this a banana recipe and not use any bananas? Well, darling, that’s where using a high-quality banana extract is the only way to gain flavor without the carbs.
Not all banana extracts are the same so choose wisely. You want an extract that gives a ripe banana flavor. This of course is my personal preference.
OliveNation Pure Banana Extract works really well in giving that rich banana taste without it tasting fake. Your tastebuds will think you’ve cheated but they would be wrong.
- A batch of Keto vanilla wafers (2 dozen, the full recipe makes 4 dozen)
- Heavy whipping cream
- Granulated sugar-substitute
- Unsalted butter softened
- Egg yolks, room temperature
- Banana extract
- Sea salt
Tools you’ll need
I have several options when it comes to which sweetener you can use in this sugar-free recipe. No denying I am partial to Lakanto Monk Fruit.
Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also a fan of the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. Personally, I don’t like using stevia because I am sensitive to the aftertaste.
But if that’s not the case for you, you could certainly use it in this recipe. However, if you do, be sure to reduce the amount called for in the recipe by half since its a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
I sure hope you will give this keto banana pudding recipe a try. If you want to try other recipes that I ketofied by making a mock version, you should totally also try my keto apple cobbler, keto apple cranberry cobbler, and keto apple pie, just saying.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
- 3 cups of heavy whipping cream
- 7 egg yolks
- 1/2 cup granulated sugar substitute
- 1 1/2 teaspoons of vanilla extract
- 2 teaspoons of high quality banana extract, I use the Olivenation brand
- 2 tablespoons of unsalted butter, at room temperature
- 1/8 teaspoon of salt
- 1/8 teaspoon Xanthan gum, to help thicken
- Prepare a batch of the keto vanilla wafers and while the cookies cool on the baking rack proceed to make the pudding.
- To make the keto banana pudding, heat the heavy cream over low heat until hot using a medium-sized saucepan.
- Stir in the vanilla and banana extracts and then set aside to cool.
- In a medium-sized bowl, whisk the egg yolks, sugar-substitute using an electric mixer until the mixture is pale yellow.
- After the cream has cooled to the touch, pour one 1/4 of the heavy cream mixture into the egg mixture, xanthan gum and whisk until well combined. This is to temper the egg yolks.
- Once the mixture has tempered add the remaining heavy cream and then pour the cream and egg mixture back into the saucepan and cook over low heat stirring continuously with a wooden spoon for about 7 minutes, or until the mixture begins to thicken. You'll know it's ready when the pudding is thick enough to coat the back of a wooden spoon without dripping.
- Then turn off the heat and stir in the softened butter and stir until well combined.
- Pour the pudding through a fine-mesh sieve into another medium-sized bowl. Place a sheet of cling wrap directly over the surface of the pudding to prevent a skin from forming.
- Move the pudding into the refrigerator and allow it to cool for at least one hour.
Assemble The Dessert
- To assemble the "banana" pudding dessert layer a trifle dish with half the pudding, followed by 12 cookies.
- Next top with another layer of pudding and then crumble the other 12 cookies on top or just leave them whole and crumble a few.
- Refrigerate the dessert to allow the flavors to meld and for the cookies to soften.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 23gSaturated Fat: 13.9gCholesterol: 227mgSodium: 55mgCarbohydrates: 2.9gNet Carbohydrates: 2.6gFiber: .3gSugar: .3gProtein: 2.8g