If you miss bananas on keto, you’re not alone. I adore banana flavor, but the carbohydrate count in real bananas doesn’t fit my low-carb goals. That inspired this creamy, sugar-free keto banana pudding made with care to deliver the familiar banana taste without the carbs. It pairs wonderfully with sugar-free whipped cream for a classic banana cream experience.
This pudding can be prepared ahead and stored in the refrigerator for up to four days, making it an excellent make-ahead dessert for gatherings or celebrations.
I prefer making this at home because many boxed “sugar-free” puddings use maltitol, which can raise blood glucose. This recipe avoids maltitol and instead relies on allulose and banana extract for sweet, banana-like flavor without the blood sugar spike.
Keto Banana Pudding Recipe
- 4 egg yolks
- 2 cups half-and-half
- 1/2 cup allulose sweetener, powdered
- 1 tsp vanilla extract
- 2 tsp banana extract
- 1/4 tsp salt
- 2 tsp xanthan gum
Keto Banana Pudding Recipe Instructions
Get the printable recipe card below for a quick copy-and-paste version of the full instructions. This batch yields six servings.
Start by gently heating the half-and-half.
In a separate bowl, whisk the egg yolks with the powdered allulose, vanilla, banana extract, and salt until smooth.
Banana extract is the key ingredient that recreates that banana flavor without any actual fruit.
Mix until everything is fully combined.
Temper the eggs by very slowly pouring a small amount (about 1/2 cup) of the hot cream into the egg mixture while whisking constantly. Repeat, adding the heated cream in increments so the eggs warm up without scrambling. Continue until all the cream is incorporated.
Once combined, the mixture will look frothy and uniform.
Sprinkle the xanthan gum over the surface and whisk thoroughly to dissolve it and thicken the pudding. Let the mixture cool for about five minutes.
Cover the surface directly with plastic wrap so no air reaches the pudding—this prevents a skin from forming. Chill in the refrigerator until set; it should take less than an hour, and the pudding will continue to thicken as it cools.
Serve topped with sugar-free whipped cream for a parfait-style presentation. Homemade sugar-free whipped cream is light and complements this pudding beautifully.
Keto Banana Pudding Recipe
Equipment
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Sauce pan
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Mixing bowl
Ingredients
- 4 egg yolks
- 2 cups half-and-half
- 1/2 cup allulose sweetener
- 1 tsp vanilla extract
- 2 tsp banana extract
- 1/4 tsp salt
- 2 tsp xanthan gum
Instructions
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Heat the half-and-half over low to medium heat without bringing it to a boil. When it starts to steam and small bubbles form around the edges, it’s ready—turn off the heat.
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In a bowl, whisk together the egg yolks, vanilla, banana extract, salt, and allulose until smooth and combined.
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Temper the eggs by slowly pouring about 1/2 cup of the hot cream into the egg mixture while whisking continuously. Repeat, adding the hot liquid in increments until fully incorporated. This prevents the eggs from cooking into scrambled bits.
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Sprinkle the xanthan gum over the mixture and whisk until it dissolves and the pudding begins to thicken.
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Allow the pudding to cool for about five minutes.
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Cover the surface directly with plastic wrap so no air touches the pudding to avoid a skin forming. Chill in the refrigerator until set, typically under an hour.
Notes
Nutrition facts are provided as a courtesy.