Looking for a creamy, custard-style dessert that brings back the nostalgic flavor of classic banana pudding—without sugar or unnecessary carbs? This Low-Carb Banana Pudding is exactly what you need. With its silky texture, bold banana flavor, and rich vanilla finish, this keto-friendly version delivers all the comfort of your childhood favorite—while keeping it low-carb and gluten-free.
Perfect for holiday baking , meal prep snacks , or when you’re craving something sweet but staying in ketosis, this easy-to-make recipe uses simple ingredients like almond flour cookies, full-fat dairy, and natural banana extract to bring bold flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb diet , or simply love creamy puddings with depth and richness, this low-carb banana pudding will quickly become a favorite in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto banana pudding from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love This Low-Carb Banana Puddin
This isn’t just any old rice pudding—it’s a sweet, soft, melt-in-your-mouth delight made with real ingredients that bring bold flavor and satisfying texture together beautifully—in a no-bake, keto-approved format.
Here’s why it stands out:
- 🍌 Bold banana flavor : Made with real mashed bananas or natural banana extract.
- 🧀 Creamy base : Uses mascarpone, cream cheese, or Greek yogurt for richness.
- 🥣 Easy to make : Just mix, layer, and chill—no cooking required!
- ⏱️ Ready in under 20 minutes (plus chilling time)
- 🧁 Great for gifting or storing
- 🧼 Minimal cleanup : One bowl and one dish = zero mess!
- 🐄 Dairy-free option available
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a family gathering, this banana pudding will quickly become a go-to handheld dessert.
Ingredients You’ll Need
For the Pudding Layer:
- 8 oz cream cheese, softened
- 1/4 cup heavy whipping cream or canned coconut cream
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tsp banana extract (optional, for stronger flavor)
- 1/2 cup mashed ripe banana or banana puree
Optional: Add a pinch of cinnamon or nutmeg for warm spice notes.
For the “Vanilla Wafers” Layer:
- 1 batch of homemade keto vanilla wafers or store-bought low-carb cookies
- Or crushed almond flour crackers for a nutty alternative
Tip: Make extra cookies for topping or garnish!
For Topping (Optional):
- Whipped cream or coconut whipped cream
- Sliced fresh bananas
- Crushed keto vanilla wafers
- A drizzle of sugar-free caramel sauce
Step-by-Step Instructions
Step 1: Prepare the Pudding Mixture
In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add powdered sweetener and mix well.
Stir in mashed banana, heavy cream, vanilla extract, and banana extract if using.
Blend until smooth and slightly thickened.
Pro Tip: Use room temperature ingredients for best blending and texture!
Step 2: Layer in Jars or Bowls
In mason jars, parfait cups, or a small trifle dish, begin layering:
- Vanilla wafer pieces or crushed keto cookies
- Banana pudding mixture
- Repeat layers, finishing with a top layer of pudding
Optional: Add sliced bananas between layers for extra fruity punch.
Step 3: Top Generously with Whipped Cream
Whip heavy cream or coconut cream with a splash of vanilla and powdered sweetener until stiff peaks form.
Spoon over the final pudding layer.
Sprinkle with crushed vanilla wafers or chocolate shavings if desired.
Step 4: Chill Until Set
Cover and refrigerate for at least 2–4 hours , or overnight for best flavor development.
The longer it rests, the richer and more custard-like the pudding becomes.
Step 5: Serve and Enjoy!
Before serving, top with:
- Fresh banana slices
- Chopped pecans or walnuts
- Sugar-free caramel sauce
- Edible gold dust or sprinkles (keto-approved)
Enjoy every soft, creamy bite of your Low-Carb Banana Pudding !
Nutritional Information (Per Serving – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~40 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~1 g |
| Net Carbs | ~5 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Low-Carb Banana Pudding
- Use ripe bananas – They’re naturally sweeter and keep the pudding moist.
- Don’t skip resting time – Flavors develop beautifully after chilling.
- Layer carefully for presentation – Especially if serving in clear glasses.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for gifting – Great for holiday treats or school snacks.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture in the freezer and roll into raw bites for grab-and-go snacks.
Chocolate Banana Version
Mix in 1 tbsp cocoa powder or drizzle with melted dark chocolate.
Vegan Option
Use vegan cream cheese, coconut yogurt, and maple syrup-based sweetener.
Lemon Banana Twist
Replace banana extract with lemon zest and juice for citrus-forward flavor.
Banana Split Style
Layer with keto brownie chunks, whipped cream, and sugar-free cherries on top.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~5g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover pudding?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze for longer storage.
What kind of sweetener works best?
Erythritol or monk fruit give the best texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.
Can I make individual servings?
Yes! Fill ramekins or mason jars for personal-sized banana puddings.
Why This Recipe Works So Well
This Low-Carb Banana Pudding works because of its perfect balance of textures and bold flavors:
- The cream cheese gives body and richness , mimicking custard without cornstarch or flour.
- The banana adds natural sweetness and moisture , balancing the dairy base.
- And the vanilla wafers provide crunch and structure , completing the flavor profile.
It’s the kind of snack that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto banana pudding beyond just a plate? Here are some ideas:
In Mason Jars
Layer with chia pudding, berries, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and avocado toast.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Gift-Worthy Packaging
Wrap individual jars in ribbon and label them for thoughtful homemade gifts.
Over Greek Yogurt
Top full-fat yogurt with a scoop of pudding for added richness.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Bananas
Rich in potassium and fiber—supports digestion and muscle function.
Cream Cheese
Contains probiotics and healthy fats—great for gut health and satiety.
Almond Flour Cookies
High in vitamin E and magnesium—supports heart and brain function.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Comfort Dessert Lovers
This Low-Carb Banana Pudding proves that going low-carb doesn’t mean missing out on rich, comforting desserts. With its silky texture, bold banana notes, and crunchy cookie layers, it’s the kind of pudding that brings back the joy of classic custards—without breaking ketosis.
Whether you’re new to keto, looking for a weekend breakfast idea, or want to impress with homemade flair, this banana pudding deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Low-Carb Banana Pudding – Creamy, Sweet & Perfectly Keto-Friendly!
- Total Time: 40 mins
Description
Creamy, sweet, and satisfying, this dessert is simply delightful!
Ingredients
3/4 cup almond flour, 1/3 cup granulated stevia erythritol blend, 1/8 tsp baking soda, 1/8 tsp salt, 4 tbsp almond milk, 1 egg (separated), 2 tsp vanilla extract, 1/3 cup + 3 tbsp granulated stevia erythritol blend (separated), 1 tsp xanthan gum, pinch salt, 3 egg yolks, 1 tsp + 1/2 tsp vanilla extract (separated), 1/4 tsp natural banana flavor, 1 1/2 cup + 1 cup organic grass-fed heavy cream (divided), 1/4 banana (thinly sliced, optional)
Instructions
Vanilla wafer Directions
Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, combine almond flour, sweetener, baking soda, and salt. Gradually add 4 tablespoons milk, stirring between each addition.
Whisk in egg yolk and vanilla extract until smooth.
Place egg white in a small bowl. Using a hand mixer, beat egg white until stiff peaks form.
Gently fold half of the whipped egg white into the almond flour mixture to lighten, then fold in the remainder of the egg white being careful not to break down the fluffiness.
Transfer batter to a pastry bag with a small circular tip. Pipe 1″-1 1/2″ circular wafers, leaving at least 1 1/2 inches between each wafer. Alternatively, you can simply place by teaspoonfuls onto the baking sheets. You will end up with about 18 mounds of dough.
Place in oven and bake for 15-17 minutes or until golden brown.
When finished baking, remove from oven. Let cool about 5 minutes on the baking sheet, then transfer to a cooling rack using a spatula and let cool to room temperature.
Banana Pudding Directions
In a medium saucepan, whisk together sweetener, xanthan gum, and salt. Add the yolks, and stir until combined.
Gradually add 1 1/2 cup cream, stirring until smooth between each addition. Mixture should begin to thicken.
Place saucepan over medium-low heat, stirring constantly. Heat for 3-4 minutes or until mixture begins to boil.
Remove pudding from heat and let cool to room temperature. Stir in 1 teaspoon vanilla extract and banana flavor, if using.
In a medium bowl, beat 1 cup heavy cream with an electric blender until stiff peaks form. Add 3 tbsp sweetener and 1/2 tsp vanilla and beat just until combined.
Add the whipped cream into the cooled pudding, folding to combine.
To serve
Layer pudding, banana slices, and wafers as desired.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 6
- Calories: 335
- Fat: 30.2g
- Carbohydrates: 5.5g
- Protein: 5.5g