Low Carb Banana Pudding
Indulge in the creamy decadence of Low Carb Banana Pudding, a guilt-free twist on the classic Southern dessert! This luscious treat blends the natural richness of full-fat coconut milk, smooth almond milk, and a hint of velvety cream cheese for a dreamy, custard-like texture without the carb overload. Flavored with banana and vanilla extracts for that nostalgic banana pudding flavor, it’s sweetened with erythritol or your favorite keto-friendly sweetener to keep it low-carb and sugar-free. Layer it with fluffy homemade whipped cream and optional low-carb cookies for added texture and flair. Perfect for make-ahead desserts, this easy-to-follow recipe requires just 30 minutes of active prep and cook time before chilling to perfection. Whether you're on a keto diet or simply looking for a healthier dessert option, this gluten-free, low-carb banana pudding is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Coconut milk (unsweetened, full-fat)
- 1 cup Almond milk (unsweetened)
- 3 large Egg yolks
- 4 ounces Cream cheese (softened)
- 0.5 cup Erythritol or preferred low-carb sweetener
- 1 teaspoon Banana extract
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Xanthan gum (optional, for thickening)
- 1 cup Heavy cream (for whipped topping)
- 2 tablespoons Powdered sweetener (for whipped topping)
- 8 pieces Low-carb almond flour cookies or sugar-free vanilla wafers (optional, for layering)
Instructions
In a medium saucepan, combine the coconut milk and almond milk over medium heat. Stir occasionally and bring the mixture to a simmer.
In a mixing bowl, whisk together the egg yolks, softened cream cheese, and erythritol until smooth.
Gradually pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly, to temper the eggs.
Slowly pour the tempered egg yolk mixture back into the saucepan while whisking continuously.
Reduce the heat to low and cook for 3-5 minutes, stirring constantly, until the mixture thickens to the consistency of pudding. Avoid boiling.
Remove from heat and stir in the banana extract, vanilla extract, and xanthan gum (if using) for additional thickness. Let the pudding cool for 15 minutes.
In a separate bowl, whip the heavy cream with the powdered sweetener until stiff peaks form to create a low-carb whipped topping.
Layer the pudding in serving glasses or a trifle dish with the whipped cream and low-carb almond flour cookies, if desired.
Chill in the refrigerator for at least 2-3 hours to allow the flavors to meld and the texture to set.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.7 g | 383% | |
| Saturated Fat | 170.6 g | 853% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 23.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1007 mg | 77% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
