This keto banana pudding recipe contains real banana and no fake extracts! I'll show you how to make this deliciously flavoured low carb pudding from scratch. It's really quick and simple!
There's two different types of people in the low carb world. Type no 1 is just interested to keep their carb count as low as possible. If they want a flavour, they'll just reach for a sugar free extract.
If that's you - this is most likely not the right recipe for you. No hard feelings!
Type no 2 prefers to use real ingredients. Sounds like you? Then you're going to love this recipe!
The exciting thing about this low carb keto banana pudding is that it contains REAL BANANA. Please don't write me angry comments to tell me this is not a keto recipe.
Carbs in banana
Banana is a high carb fruit and eating a whole banana is definitely not a good idea when you're watching your carbs.
However, I still believe you can enjoy banana AND stay low carb... and even keto. I have made this keto banana bread (one of my most popular recipes!), Keto Banana Muffins and these healthy banana cookies - all contain real banana!
How? It's all about the amount.
Let me explain: Each serving of this recipe contains exactly 1 tablespoon mashed banana. This way, one portion is only 4.3g net carbs per portion. That's a dessert you can easily enjoy on a keto diet. And a lot of banana flavor.
Plus, you don't have yet another bottle of flavouring sitting in your kitchen cupboard gathering dust!
Full transparency here: By using 1 tsp of banana extract instead of real mashed banana you could reduce the net carbs to 1.5g per serving. And you could then definitely call it a sugar-free banana pudding as well.
But let me tell you, there's no comparison between the two. I've tested both versions, and the real banana pudding beats the banana extract version hands down.
It may tell you it's "natural banana extract" on the bottle. But it'll always taste fake.
So, if you really, really love banana pudding (like me!!), real banana is the way to go!
Ingredients for low carb banana pudding
Here is what you need for this homemade banana pudding recipe:
Banana - This should be very, very ripe. I used 1 small banana. Do measure with either a cup or with a scale to ensure you're not using more than the recipe requires. The carbs add up quickly and you only need a little banana for flavour.
Double cream - That's heavy whipping cream for my American readers. For a dairy-free version, use coconut cream.
Almond milk - Make sure it's unsweetened. My favourite brand here in the UK is Plenish. Hemp milk, coconut milk or cashew milk will also work.
Egg yolks - I used large.
Powdered sweetener - I used powdered Bocha Sweet (available on Amazon). Granulated or powdered allulose or a powdered erythritol blend or monk fruit sweetener will also work well as a sugar substitute. If you don't have much of a sweet tooth, 2 tbsp may be sufficient. For me, 3 tbsp were the perfect amount of sweetness.
Vanilla extract - optional, but adds a nice warm note. For a luxe and totally natural version, use vanilla bean powder or scrape the seeds out of 1 vanilla bean.
Xanthan gum - This is used as a binder. You don't need it if you're a whizz at making custard. However, if this is your first time, a punch of xanthan gum will guarantee that the banana pudding sets nicely.
How to make keto banana pudding
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Mash the banana and set aside.
Put the heavy cream, ½ cup unsweetened almond milk and powdered sweetener in a saucepan. Bring to a simmer over medium heat. Stir in the vanilla extract and take off the heat.
In a separate bowl, whisk the egg yolks until fluffy using an electric mixer. Add the mashed banana and blend the egg mixture until combined.
Slowly pour half the cream mixture into the egg yolks while whisking continuously. Then pour the warm cream and egg yolk mixture back into the saucepan with the remaining cream, whisking continuously with a balloon whisk or the electric mixer.
Slowly heat the pudding mix over a low heat while whisking continuously, about 5-7 minutes. The whisking ensures that the egg yolks don't cook and curdle. The mixture will thicken.
Turn off the heat and sprinkle xanthan gum over the surface. Whisk vigorously one more time until well-combined.
Divide the mix between 4 dessert cups and chill in the fridge for about 1 hour. The pudding thickens further as it cools.
Serve with a sprinkle of nutmeg and optional whipped cream.
Or decorate with a banana slice.
It's important to heat the egg and cream mixture slowly and whisk throughout the whole process. If you let the mix become too hot, the egg yolk will cook and curdle.
More keto pudding recipes
My low-carb banana pudding recipe is one of many mousse and pudding recipes I have on my website. Here are a few more keto dessert recipes you may like:
This keto rice pudding has a surprising ingredient - can you guess what it is?
You'll love the flavours in my keto peanut butter mousse.
A simple sugar free custard with oodles of vanilla. Dairy free!
Tried this recipe? Give it a star rating below!
Low Carb Keto Banana Puddingfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- pinch of nutmeg or cinnamon
- Mash the banana and set aside.
- Put the cream, almond milk and powdered sweetener in a saucepan. Bring to a simmer over medium heat. Stir in the vanilla extract and take off the heat.
- In a separate bowl, whisk the egg yolks until fluffy using an electric mixer. Add the mashed banana and blend until combined.
- Slowly pour half the cream mixture into the egg yolks while whisking continuously. Then pour the warm cream and egg yolk mixture back into the saucepan with the remaining cream, whisking continuously with a balloon whisk or the electric mixer.
- Slowly heat the pudding mix over a low heat while whisking continuously, about 5-7 minutes. The whisking ensures that the egg yolks don't cook and curdle.
- Turn off the heat and sprinkle xanthan gum over the surface. Whisk vigorously one more time until well-combined.
- Divide the mix between 4 dessert cups and chill in the fridge for about 1 hour. The pudding thickens further as it cools. Serve with a sprinkle of nutmeg or cinnamon and optional whipped cream.