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GET IT NOWMy Sugar Free Banana Pudding Started With Leftover Cookies
This sugar free banana pudding came from one of those “what can I make with this?” moments. I had a few extra shortbread cookies and decided to turn them into something new. I’ve always loved layered desserts (especially my sugar-free chocolate one), so I made a banana version with the same creamy, indulgent feel. It turned out so good, I knew it had to go on the site. Here’s why you’ll love it:
- Real banana flavor – Bananas are full of sugar, so I used a good-quality banana extract instead. It gives that sweet, nostalgic flavor without the carbs and honestly, you’d never know the difference.
- Creamy pudding layer – The base is a spin on my sugar free vanilla pudding. It thickens up beautifully and gives that smooth, custardy texture you’d expect from a classic banana pudding.
- It’s a dessert to feel good about – Traditional banana pudding is packed with sugar, but this version keeps it light with better-for-you ingredients. It still tastes just as indulgent, with only 4.2g net carbs per serving.
It’s proof you don’t need sugar for a low carb dessert to taste amazing. Make it with me!
Reader Review
“This banana pudding turned out quite delicious. My kids absolutely loved it! Looks like I will be making it more often, now that there’s a keto option.” –Julia
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free banana pudding recipe, what each one does, and substitution options. For measurements, see the recipe card.
Sugar Free Banana Pudding Layer:
- Heavy Whipping Cream – This makes the pudding rich and silky. Coconut cream can work in a pinch if you need a dairy-free option, but most other keto milks are too thin and won’t give you that same creamy texture.
- Powdered Besti – I always reach for this when I make pudding because it dissolves perfectly and tastes just like powdered sugar. Some sugar substitutes, like erythritol, can leave a gritty texture (and nobody wants gritty pudding!). If you don’t have Besti, powdered allulose will also work, but you might need a bit more to get the same sweetness.
- Egg Yolks – They help thicken the pudding and give it that rich, custardy feel. Egg substitutes won’t work here.
- Xanthan Gum – This is my go-to for thickening since it replaces cornstarch without the carbs. Guar gum works, too. If you prefer to skip gums altogether, try my sugar free vanilla pudding instead — just swap the vanilla for banana extract.
- Flavor Extracts – This banana extract is the secret to getting that classic flavor without the carbs from real bananas. The brand makes a big difference — some taste really artificial, but the one I use has a smooth, natural flavor. I also add vanilla to round it out. (You can use banana extract for other recipes too — it’s amazing in banana bread or banana muffins!)
- Butter – I use unsalted butter softened to room temperature. It melts in smoothly and gives the pudding that rich, comforting finish.
- Sea Salt
Whipped Cream Layer:
- Whipped Cream – I like to make my own sugar free whipped cream for this. It’s so easy and tastes way better than store-bought.
Shortbread Cookie Layer:
- Coconut Flour Shortbread Cookies – These cookies make the perfect buttery layer for this dessert. I make them with Wholesome Yum Coconut Flour for a fine, soft texture and use Besti granulated so they bake up crisp but not gritty. If you prefer, you could make my almond flour shortbread cookies instead.
How To Make Sugar Free Banana Pudding
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Start the pudding. In a medium saucepan over medium heat, whisk together the heavy cream, Besti, and a pinch of salt. Let it heat up until it just starts to simmer.
- Combine the egg yolks. Separate your eggs and add the yolks to a medium bowl. Give them a quick whisk until smooth.
- Temper the eggs. Once the cream is hot and steaming, slowly pour a little into the yolks while whisking constantly. Keep adding more until everything’s mixed and smooth.
- Thicken the pudding. Pour the egg mixture back into the saucepan, sprinkle the xanthan gum on top, and whisk right away. Cook until it thickens enough to coat the back of a spoon.
- Finish the pudding. Remove from heat, whisk in the extracts and butter, then let it cool. Whisk again, press plastic wrap directly on top, and chill until firm.
- Make cookies and whipped cream. While it chills, bake the coconut flour shortbread cookies and make my sugar-free whipped cream for layering.
- Assemble. Once the pudding is firm, gently fold in one cup of whipped cream with a spatula. In a baking dish, layer cookies, pudding, and a dollop of whipped cream.
- Top and chill. Add extra cookies or banana slices (if not strict keto) and refrigerate until fully set.
My Recipe Tips
- When tempering the eggs, whisk slowly as you add the hot cream. This gently warms them so they don’t scramble. If you don’t you’ll end up with little bits of cooked egg in your pudding instead of that smooth, creamy texture you want.
- Don’t dump the xanthan gum straight in! Sprinkle it evenly over the surface instead. It blends in smoothly that way and keeps your pudding lump-free.
- Make sure the plastic touches the surface of the pudding before chilling. It keeps air out so you don’t get that thick skin on top.
- Use a spatula and lightly fold the whipped cream into the pudding until it’s just combined. If you stir too much, you’ll deflate the cream and lose that light, fluffy texture.
- I chill it overnight for the best texture. It’s always tempting to dig in early, but the layers firm up and the flavors blend so much better after a full night in the fridge.
Sugar Free Banana Pudding
My sugar free banana pudding is rich, creamy, and layered with whipped cream and cookies for the ultimate dessert everyone will love.
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Ingredients
Tap underlined ingredients to see the ones I use.
Whipped Cream Layer:
Sugar Free Banana Pudding Layer:
Shortbread Cookie Layer:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Sugar Free Banana Pudding:
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In a medium saucepan over medium heat, whisk the heavy cream with the Besti and the sea salt. Bring to a simmer.
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Meanwhile, in a medium bowl, whisk the egg yolks.
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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.)
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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.
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Remove from the heat and whisk in the vanilla extract, banana extract, and butter.
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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:
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While the pudding chills in the fridge, make the coconut flour shortbread cookies according to the instructions here.
Assembly:
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Line a 9×13 inch baking dish with one layer of coconut flour shortbread cookies.
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Gently fold one cup of whipping cream into the pudding mixture using a spatula.
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Spread the pudding mixture over the cookies in the baking dish.
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Spread the remaining whipped cream over the pudding layer.
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If desired, you can decorate with some fresh banana slices (not keto, though) and leftover coconut flour shortbread cookies.
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Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/12 of the pan
- Tips: Check out my recipe tips above to help you make the pudding extra smooth, keep the texture light and creamy, and get perfect layers every time.
- Store: Cover and chill in the fridge for 2-3 days.
- Freeze: Wrap tightly and freeze up to 3 months. Thaw in the fridge before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Banana Pudding
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21 Comments
Kimberly Tapp
0YUM! I only roasted one to try this recipe. Followed all instructions except I added some onion powder. I roasted them on parchment paper for 12 minutes and checked them. I didn’t seem to be getting the same crispy bottom so I removed the paper and roasted them for 18 minutes more. They are so tasty and I plan to use half for breakfast tomorrow substituting for hash browns and the other as a side with my cheeseburger later for dinner. I’ll try crisping them up some more with butter in a cast iron skillet when ready.
Maya | Wholesome Yum
0Hi Kimberly, I’m glad you liked my recipe, but did you mean to leave this comment on another one of my recipes? What you’re describing sounds savory and not like banana pudding. 🙂
Harriet
0I made your recipe and enjoyed it, but I noticed your recipe for the banana pudding (which is basically vanilla pudding with banana extract) is very different from your vanilla pudding which has no eggs or xanthan gum and uses gelatin as a thickener. Why the change?
Wholesome Yum D
0Hi Harriet, I like to switch recipes up so everyone can find an option that works for them.
Carissa
0This dessert was enjoyed by the whole family.
Julia
0This banana pudding turned out quite delicious. My kids absolutely loved it! Looks like I will be making it more often, now that there’s a keto option. Thanks for posting!
Kristyn
0This is my dads favorite!! He’ll love even more that it’s sugar-free! It’s creamy & so good!
Journa Liz Ramirez
0This banana pudding is a crowd favorite! It is satisfyingly good and flavorful. Highly recommended!
Stuartc
0What changes would you recommend to make this with nut milks instead of cream?
Maya | Wholesome Yum
0Hi Stuart, I haven’t tried it, but you should be able to replace most of the heavy cream with coconut cream. Replace it 1:1 in all the components except the pudding layer, where you’d need a combination of coconut cream and almond milk – mostly with cream with enough milk to thin it out to a heavy cream consistency, and to add up to the amount in the recipe. Let me know how it goes if you try this!
Gavin Sutherland
0Perfect for the family – thanks for sharing!
Beth
0So delicious and yummy! My family and I love this recipe!
Emily Liao
0This banana pudding was so delicious! The texture came out great too,
Dolly
0It’s so easy to start missing bananas when doing low carb or keto, so this is an awesome fix! Banana extract to the rescue!
Chris Collins
0I love banana pudding so much! Thanks so much for sharing 🙂
Melinda
0I was just wondering how to use beef gelatin instead of xanthan gum. Thanks for asking. I will go look up her vanilla recipe.?
Nathan
0I never had banana pudding before I made this but this is SO tasty!
Alina
0This is so easy and delicious! Thanks for sharing.
Chris Collins
0So delicious and would make the perfect pudding to so many dinners!
Beth
0So delicious and yummy!
Kelli
0Banana pudding is one of his favorite desserts, so I love having a keto version that I can make him!