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a dessert up of keto banana pudding with a whipped cream topping

Low Carb Keto Banana Pudding

Katrin Nürnberger from sugarfreelondoner.com
This easy keto banana pudding is a taste sensation! It is silky, creamy and just on the right side of sweet. Unlike other low carb banana pudding recipes, I've found a way to use REAL banana and still keep the carb count low.
Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 282kcal


To serve

  • 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.



Net carbs: 4.3g per serving. Makes 4 servings. 
For a dairy free version, replace the cream with coconut cream. 
Store in the fridge for up to 4 days. Not suitable for freezing. 


Serving: 100g | Calories: 282kcal | Total Carbohydrates: 4.8g | Protein: 3.7g | Fat: 27.6g | Saturated Fat: 15.8g | Fiber: 0.5g | Sugar: 2.6g