Low Carb Keto Banana Pudding

If you are looking for a creamy dessert that fits a low-carb lifestyle, this Low Carb Keto Banana Pudding is a wonderful option. It is smooth, rich, and naturally flavored with real banana. Many keto banana desserts use artificial banana extract, but this recipe uses a small amount of real mashed banana to create an authentic flavor.

The secret to keeping the carbs low is using just a small portion of ripe banana. This gives the pudding a real banana taste while keeping the net carbs at only 4.3g per serving.

This pudding is made from simple ingredients such as heavy cream, almond milk, egg yolks, sweetener, and banana. The egg yolks help create a thick and silky texture, while the cream makes the pudding rich and smooth.

Another helpful ingredient in this recipe is xanthan gum. It acts as a thickener and helps the pudding set nicely without needing flour or cornstarch, which would add extra carbohydrates.

One of the best things about this dessert is how quick it is to make. The pudding takes only about 15 minutes to cook, and then it simply chills in the refrigerator until set.

The result is a creamy, lightly sweet pudding with a gentle banana flavor. It is perfect for anyone following a keto or low-carb diet, but it is also delicious for anyone who enjoys a light and creamy dessert.

Before serving, you can sprinkle a little nutmeg or cinnamon on top for extra flavor. Some people also like adding a little whipped cream for an even richer treat.

This pudding is perfect for:

• A quick keto dessert
• A low-carb snack
• A light sweet treat after dinner

Because it stores well in the refrigerator, it is also great for meal prep desserts.

Ingredients

½ cup / 120 ml almond milk or coconut milk
¾ cup / 180 ml heavy cream / double cream
¼ cup / 55 g mashed banana (about 1 small ripe banana)
4 large egg yolks
3 tablespoons powdered sweetener
1 teaspoon vanilla extract (optional)
⅛ teaspoon xanthan gum

To serve

Pinch of nutmeg or cinnamon

Instructions

Step 1: Prepare the Banana

Mash the banana well with a fork until completely smooth.
Set it aside.

Step 2: Heat the Cream Mixture

Add the heavy cream, almond milk, and powdered sweetener to a saucepan.

Heat over medium heat until the mixture begins to gently simmer.

Stir in the vanilla extract, then remove the saucepan from the heat.

Step 3: Prepare the Egg Mixture

In a separate bowl, whisk the egg yolks using an electric mixer until they become light and fluffy.

Add the mashed banana and mix until well combined.

Step 4: Temper the Eggs

Slowly pour half of the warm cream mixture into the egg yolk mixture while whisking constantly.

This step is important because it prevents the eggs from cooking too quickly.

After mixing, pour everything back into the saucepan with the remaining cream mixture while continuing to whisk.

Step 5: Cook the Pudding

Place the saucepan over low heat.

Cook the mixture for 5–7 minutes, whisking continuously.

The pudding will slowly thicken. Keep whisking the entire time to prevent curdling.

Step 6: Add the Thickener

Turn off the heat.

Sprinkle the xanthan gum over the pudding and whisk quickly until smooth and fully combined.

Step 7: Chill the Pudding

Divide the pudding into 4 dessert cups.

Place them in the refrigerator and chill for about 1 hour.

The pudding will continue to thicken as it cools.

Step 8: Serve

Before serving, sprinkle a pinch of nutmeg or cinnamon on top.

You can also add whipped cream if desired.

Tips & Tricks

• Each serving contains about 4.3g net carbs.
• The recipe makes 4 servings.
• Always whisk continuously while cooking to avoid scrambled eggs.
• Use a very ripe banana for the best natural sweetness.
• If the pudding becomes too thick, whisk in a small splash of almond milk.

Notes

• For a dairy-free version, replace the heavy cream with coconut cream.
• Store the pudding in the refrigerator for up to 4 days.
• This pudding should not be frozen, as the texture may change.