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Keto Banana Pudding

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Enjoy a classic southern dessert when you throw together this Keto Banana Pudding. Heavy cream, egg yolks, and banana extract combine to make the most addicting keto dessert.

Thick and creamy with all the banana flavor you can handle and none of the guilt.

Vertical shot of banana pudding in white bowl with banana slices

I have always enjoyed eating pudding as a snack. There’s just something about that smooth, creamy texture that hits the spot perfectly.

One of my favorite new puddings to eat is Keto Banana Pudding. It has that classic banana flavor we all know and love along with the energy and health benefits of a keto lifestyle. 

The best part about this keto pudding is the fact it only has a few simple ingredients. It’s the snack or dessert of choice around my house, more times than not.

The only things that have a chance of rivaling my banana pudding are my Keto Tagalongs and Funfetti Cake Batter Granola Bars. You really can’t go wrong with any of these options, no matter which one you decide to go with.

Horizontal shot of two white bowls of banana pudding with sliced bananas; whole bananas in background

How to Make Keto Banana Pudding

  1. Heat the milk - In a small pot, heat the water and milk. Once up to temperature, stir in the stevia.
  2. Add eggs - In a bowl, whip up your eggs and add them to the pot.
  3. Mix in dry ingredients - In a small bowl, mix the xanthum gum and powdered sugar. Then add to the cream mixture, whisking the whole time.
  4. Thicken - Cook the mixture for about five minutes or until it thickens.
  5. Chill and serve - Remove the mixture from heat, add in the extract, and chill in the fridge for about two hours. Serve and enjoy!
Vertical bird\'s-eye shot of two white bowls of banana pudding topped with three banana slices each

Tips and Variations

  • Storage - Store in an airtight container in the fridge for up to 5 days. Do not freeze this recipe or leave it outside the fridge for longer than 6 hours. 
  • Reheating - This banana pudding recipe is meant to be served chilled. This means it doesn’t need to be reheated and can be served straight from the fridge. 
  • Use other extract flavors - The banana extract gives this budding its banana flavor. If you prefer another flavor, you can always change up the flavor of the extract. I love using peppermint, cranberry, coconut, or even birthday cake flavors.
  • Can I use something other than heavy cream? - You can try using coconut cream or full fat coconut milk for this keto banana pudding recipe. However, it doesn’t get quite as thick as the heavy cream does. So, I would remove the water or at least half of it if substituting the heavy cream.
  • Liquid stevia substitute - You can add just a bit more powdered sugar substitute if you prefer not using the stevia. If you have another liquid sweetener, you can use it in place of the stevia as well.
  • Egg substitute - Unfortunately, I have not found a substitute for the egg yolks for this recipe yet. They’re really a strong base for the banana pudding and its success. This means they aren’t as easily swapped out like other recipes.
Horizontal bird\'s-eye view shot of two white bowls of banana pudding topped with banana slices; spoon and knife in shot

Common Questions About Keto Banana Pudding

Why is My Banana Pudding Runny?

This most often happens as a result of removing the pudding from the heat too soon. The longer the mixture is over the heat, the more it will thicken. It’s also notable that the pudding will thicken quite a bit more when chilled.

If your pudding has chilled and it’s still runny, you may have added too much liquid as well. You can reduce the water and see if that helps.

It can be a tricky dance to get used to, but paying attention will go a long way in making sure your pudding holds its form.

How Long is Banana Pudding Good for?

Pudding is generally good for a week as long as it is properly stored. Dairy is very prone to spoiling after a few days. Always keep an eye out for moisture in your container.

This pudding is great though because it is a smaller batch and should be finished plenty in time before spoiling will occur.

Don’t wait! Give this delectable Keto Banana Pudding a whirl, then let me know how you liked it on social media or the comment box below!

Close-up vertical shot of two white bowls of banana pudding topped with three banana slices

Keto Banana Pudding

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Chill Time: 2 Hours

Serves: 4

Ingredients:

Directions:

A bowl of ingredients, with Banana pudding

In a small boiling pot, heat the milk and water over low heat so it doesn’t boil. 

A cup of Banana pudding

Once heated, add in the liquid stevia. Stir well.

A bowl of eggs

Whip the egg yolks in a small bowl and add them to the cream mixture, whisking the entire time.

Banana pudding and Cream

In a small bowl, mix the xanthan gum and powdered sugar then sprinkle it into the cream mixture, whisking the entire time.

Cook over low heat for about 5 minutes or until mixture has thickened considerably. 

Remove from heat, stir in extract, then place in the fridge covered until chilled through (about 2 hours). 

Divide equally between 4 small dessert dishes and top with three slices of banana if desired. Enjoy!

Banana and Pudding

More Keto Dessert Recipes You Might Like:

A dessert on a plate, with Banana and Pudding

Keto Banana Pudding

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

Enjoy a classic southern dessert when you throw together this Keto Banana Pudding. Heavy cream, egg yolks, and banana extract combine to make the most addicting keto dessert. Thick and creamy with all the banana flavor you can handle and none of the guilt.

Ingredients

  • 1 Cup Heavy Cream
  • 3 Egg Yolks
  • ½ Cup Water
  • ⅓ Cup Keto-Friendly Powdered Sugar
  • 1 Tablespoon Banana Extract
  • 2 Teaspoons Xanthan Gum
  • 2 Quick Squirts Liquid Stevia

Instructions

    In a small boiling pot, heat the milk and water over low heat so it doesn’t boil.
    Once heated, add in the liquid stevia. Stir well.
    Whip the egg yolks in a small bowl and add them to the cream mixture, whisking the entire time.
    In a small bowl, mix the xanthan gum and powdered sugar then sprinkle it into the cream mixture, whisking the entire time.
    Cook over low heat for about 5 minutes or until mixture has thickened considerably.
    Remove from heat, stir in extract, then place in the fridge covered until chilled through (about 2 hours).
    Divide equally between 4 small dessert dishes and top with three slices of banana if desired. Enjoy!

Notes

Storage - Store in an airtight container in the fridge for up to 5 days. Do not freeze this recipe or leave it outside the fridge for longer than 6 hours.
Reheating - This banana pudding recipe is meant to be served chilled. This means it doesn’t need to be reheated and can be served straight from the fridge.
Use other extract flavors - The banana extract gives this budding its banana flavor. If you prefer another flavor, you can always change up the flavor of the extract. I love using peppermint, cranberry, coconut, or even birthday cake flavors.
Can I use something other than heavy cream? - You can try using coconut cream or full fat coconut milk for this keto banana pudding recipe. However, it doesn’t get quite as thick as the heavy cream does. So, I would remove the water or at least half of it if substituting the heavy cream.
Liquid stevia substitute - You can add just a bit more powdered sugar substitute if you prefer not using the stevia. If you have another liquid sweetener, you can use it in place of the stevia as well.
Egg substitute - Unfortunately, I have not found a substitute for the egg yolks for this recipe yet. They’re really a strong base for the banana pudding and its success. This means they aren’t as easily swapped out like other recipes.

Did you make this recipe?

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