This keto banana pudding is super easy to make and one of my all time favorite desserts. It's a luscious creamy keto pudding that tastes just like a classic Southern recipe but with fewer carbs and sugar. It's almost impossible not to like it.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Dessert
Cuisine: American
Keyword: banana pudding
Servings: 4servings
Calories: 313kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
1cupheavy whipping cream
1/2cupunsweetened almond milkor hemp milk for nut-free
To serve:sugar-free whipped cream or mini keto snickerdoodle cookies
Instructions
Add the whipping cream and unsweetened milk to a medium saucepan. Bring to a boil over medium heat.
Meanwhile, in a bowl, whisk 4 egg yolks with the sweetener and a pinch of salt until combined.
Slowly incorporate 1/2 of the hot cream into the yolks mixture. Whisk continuously to avoid cooking the yolks. Return the mixture from the bowl to the saucepan and whisk continuously. Cook for 2-3 minutes until slightly thickened.
Turn off the heat and incorporate the butter, vanilla extract, and banana extract.
Sprinkle xanthan gum and whisk well to combine.
Divide between 4 serving glasses. Allow to cool at room temperature, then refrigerate for at least 1 hour before serving.
Serve the keto banana pudding with sugar-free whipped cream, a few banana slices, or a mini keto snickerdoodle cookie.