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This keto sugar free banana pudding recipe makes an impressive keto layer dessert! I was inspired to make it after this sugar-free dessert became so popular. The other one is chocolate, and this one is banana — complete with three irresistible layers and just 4.4g net carbs. I made the shortbread layer using my basic coconut flour cookies, but almond shortbread cookies can be used as well.
Why You’ll Love This Sugar Free Banana Pudding Recipe
- Sweet banana flavor without the extra carbs
- Cool, creamy pudding
- Buttery shortbread base
- Just 4.2 grams net carbs per serving
- Sweet treat with layers of homestyle flavor!
What Is Banana Pudding?
Contrary to the name, banana pudding isn’t just pudding that taste like bananas. Traditional banana pudding includes layers of vanilla custard or pudding, sliced bananas, some kind of cake, cookies, or vanilla wafers, and whipped cream or meringue. The flavors are similar to banana cream pie.
All those components contain lots of sugar (and traditional banana pudding recipes have more than 40g of carbs per serving), so this old-fashioned sugar free banana pudding is a refreshing alternative. It’s a few extra steps compared to most of my other low carb dessert recipes, but it’s so worth it!
The problem is, sugar alternatives don’t usually dissolve well, leaving puddings gritty (who wants gritty pudding?). That’s why I used Besti Powdered Monk Fruit Allulose Blend as the sweetener just like I do with my bread pudding (and the crystallized version for shortbread). It dissolves effortlessly for a grit-free texture with 0g net carbs! I also use Wholesome Yum Coconut Flour to create a shortbread layer with the perfect buttery texture — a must for puddings like these.
Ingredients You’ll Need
This section explains how to choose the best ingredients for this easy keto banana pudding recipe, what each one does, and substitution options. For measurements, see the recipe card below.
Whipped Cream Layer:
- Keto Whipped Cream – It’s easy to make your own keto whipped cream! Simply make 1 full recipe for this dish.
- Heavy Whipping Cream – Makes the sugar free banana pudding rich and creamy. Coconut cream may also work, but other keto milk substitutes will be too thin.
- Besti Powdered Monk Fruit Allulose Blend – It measures, tastes, and dissolves just like powdered sugar, making it the ideal sweetener for a smooth pudding. Other sugar substitute options, such as erythritol, will make the pudding grainy, but powdered allulose is also fine to use.
- Sea Salt – Helps balance the sweetness.
- Egg Yolks – Use yolks from large eggs. Egg substitutes won’t work here.
- Xanthan Gum – Acts as a cornstarch substitute to help thicken the pudding. Other gums, such as guar gum, should also work. If you prefer to avoid gums altogether, you could make my keto vanilla pudding instead (which is thickened with gelatin) and just substitute banana extract for the vanilla.
- Flavor Extracts – Including banana extract — the secret behind the banana flavor without the high carbs in banana — and vanilla extract. (Psst… you can use the same secret ingredient to make keto banana bread, low carb banana muffins, and keto banana pancakes, too!)
- Butter – Use unsalted butter, softened to room temperature.
Shortbread Cookie Layer:
- Shortbread Coconut Flour Cookies – Make 1 full recipe, or 1.5x the recipe if you want extra cookies on top (you can scale this amount on the recipe card for the cookies). If you prefer, you can make shortbread cookies with almond flour instead.
How To Make Sugar Free Banana Pudding
This section shows how to make banana pudding sugar free, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make pudding. Whisk heavy cream with Besti and salt in a saucepan over medium heat on the stovetop. Bring to a simmer.
- Combine egg yolks. Separate the eggs. Stir the egg yolks together in a separate large bowl.
- Temper. When cream is steaming, slowly stream the hot cream mixture into the yolks, whisking constantly to avoid scrambling the eggs.
- Thicken. Return the egg mixture to the saucepan. Sprinkle xanthan gum over the top and whisk vigorously to combine. Cook until thickened.
- Add extracts and butter. Remove from heat and add flavor extracts and butter.
TIP: Avoid dumping xanthan gum into the mixture.
For a smoother pudding, sprinkle it in. Dumping makes lumps.
- Cool and chill. Cool the sugar free banana pudding for 10 minutes, whisk again to dissolve any film that has formed on top, then cover with plastic to prevent skin from forming. Chill until firm.
- Make cookies. While pudding chills, make the coconut flour cookies here.
- Make whipped cream. Store bought versions have preservatives and artificial sweeteners, so I recommend making my super simple sugar-free whipped cream here.
- Fold. Gently fold 1 cup of whipping cream into the pudding mixture with a spatula. (Don’t stir, only fold, or the whipped cream will break down.)
- Assemble. Layer a 9×13 inch baking dish with a layer of cookies (these will form the crust), followed by pudding mixture, and finally the remaining whipped cream.
- Top and chill. If desired, top with more cookies or small slices of banana (if you’re not strict keto). Refrigerate until fully set.
- Store: Keep this low carb banana pudding recipe covered in the fridge for 2-3 days.
- Freeze: Cover the pudding tightly with plastic wrap and freeze for up to 2-3 months. Thaw overnight before serving.
More Creamy Keto Dessert Recipes
Keto Sugar-Free Banana Pudding
Sugar-free banana pudding has layers of fruity, creamy, buttery flavor! Learn how to make keto banana pudding that tastes like the original.
Tap underlined ingredients to see where to get them.
Whipped Cream Layer:
Keto Banana Pudding Layer:
Shortbread Cookie Layer:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto Banana Pudding:
In a medium saucepan over medium heat, whisk the heavy cream with the Besti and the sea salt. Bring to a simmer.
Meanwhile, in a medium bowl, whisk the egg yolks.
Once the cream is steaming, slowly stream 1/2 cup (118 ml) of the hot cream mixture into the egg yolks, whisking constantly. (This is called tempering.)
Pour the hot egg yolk mixture back into the saucepan. Sprinkle (don’t dump) the xanthan gum over the top and immediately whisk vigorously to combine. Cook for 4-5 minutes, until the mixture thickens.
Remove from the heat and whisk in the vanilla extract, banana extract, and butter.
Set the pudding aside to cool for 10 minutes. Whisk the mixture again to get rid of the film on top and cover it with plastic wrap, pushing the plastic wrap down on the top of the pudding mixture to prevent a film from forming. Refrigerate for at least 2 hours, until firm.
Shortbread Cookie Layer:
While the pudding chills in the fridge, make the coconut flour shortbread cookies according to the instructions here.
Line a 9×13 inch baking dish with one layer of coconut flour shortbread cookies.
Gently fold one cup of whipping cream into the pudding mixture using a spatula.
Spread the pudding mixture over the cookies in the baking dish.
Spread the remaining whipped cream over the pudding layer.
If desired, you can decorate with some fresh banana slices (not keto, though) and leftover coconut flour shortbread cookies.
Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.
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Serving size: 1/12 of the pan
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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