Looking for a creamy, custard-like dessert that brings all the bold flavor of classic banana pudding—without flour, sugar, or unnecessary carbs? This Low-Carb Banana Pudding is exactly what you need. With its silky mascarpone layer, soft banana slices, and signature vanilla-infused richness, this keto-friendly version delivers all the comfort of your favorite Southern dessert—in a grain-free, gluten-free, handheld format.
Perfect for post-dinner cravings , meal prep snacks , or when you’re in the mood for something sweet but staying in ketosis, this easy-to-make banana pudding uses simple ingredients like almond flour wafers, unsweetened almond milk, and powdered erythritol to bring bold Mediterranean-meets-American comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love nostalgic desserts with depth and richness, this low-carb banana pudding will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect low-carb banana pudding from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, dairy-infused bliss!
Why You’ll Love This Low-Carb Banana Pudding
This isn’t just any old mousse—it’s a sweet-banana, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 20 minutes (plus chilling time)!
Here’s why it stands out:
- 🍌 Bold banana flavor : Made with mashed ripe bananas or natural banana extract for rich bakery notes.
- 🧀 Creamy cheese base : Mascarpone or cream cheese adds silkiness without being heavy.
- 🥣 Easy to make : Just mix, layer, and chill—no oven required!
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 15–18 minutes (plus cooling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this banana pudding will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Vanilla Custard Layer:
- 8 oz mascarpone cheese or softened cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup heavy cream or coconut cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
Optional: Add 1 tbsp mashed banana or banana extract for deeper flavor
For the Banana Layers:
- 2 large ripe bananas, sliced
- 1 tbsp lemon juice (to prevent browning)
Pro Tip: Use banana-flavored fat bombs if you want extra banana punch.
Final Assembly:
- Crushed almond flour cookies or keto vanilla wafers
- Whipped cream or mascarpone topping
- A few drops of stevia or lemon zest for brightness
- Fresh mint leaves or edible gold dust for festive flair
Tip: Drizzle with melted dark chocolate or sprinkle crushed pecans for extra crunch.
Step-by-Step Instructions
Step 1: Blend the Base Ingredients
In a high-speed blender or mixing bowl, combine:
- Mascarpone or cream cheese
- Greek yogurt or sour cream
- Powdered sweetener
- Vanilla extract
- Salt
Beat until smooth and slightly thickened.
Pro Tip: Scrape down the sides as needed to ensure even blending.
Step 2: Fold in Whipped Cream
Gently whip heavy cream or coconut cream using an electric mixer until stiff peaks form.
Fold into the mascarpone mixture in batches to keep it light and airy.
The result should be fluffy and scoopable—not dense.
Step 3: Layer Into Serving Cups
In small parfait cups or a single serving dish, layer:
- Crushed keto vanilla wafers or almond flour cookies
- Banana slices tossed lightly in lemon juice
- Vanilla custard mixture
Repeat layers, finishing with a top layer of custard.
Step 4: Chill Until Set
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
For faster setting, place in the freezer for 30–40 minutes .
Step 5: Garnish and Serve!
Once chilled, top with:
- Extra whipped cream or mascarpone dollop
- More crushed cookies or cacao nibs
- Banana slices or mint leaves
- A drizzle of melted dark chocolate or honey substitute
Enjoy every creamy, nutty bite of your Low-Carb Banana Pudding !
Nutritional Information (Per Serving – Makes 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~60 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~7 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Banana Pudding
- Use room temperature dairy – Ensures smooth blending and better rise.
- Don’t skip resting time – Keeps the pudding firm and prevents melting during topping.
- Layer flavors early and late – Helps build complex taste during cooling and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Banana Version
Mix in 1 tbsp cocoa powder or drizzle with melted dark chocolate.
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Vegan Option
Use cashew-based cheese, coconut yogurt, and plant-based sweetener.
Raspberry Swirl
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Lemon Banana Twist
Replace vanilla with lemon zest and add citrus glaze for fresh fusion flair.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour or crushed pork rinds for keto compliance.
How do I store leftover pudding?
Store cooled portions in an airtight container in the fridge for up to 4 days . Stir before serving if separation occurs.
What kind of bananas work best?
Fresh ripe bananas give the richest flavor; avoid overripe ones which can be too sugary even for moderate keto.
Can I freeze this pudding?
Yes! Freeze individual portions and thaw in the fridge for best texture.
Why This Recipe Works So Well
This Low-Carb Banana Pudding works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking traditional cookie bases without gluten.
- The banana adds natural sweetness and acidity , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto pudding beyond just a bowl? Here are some ideas:
In Mason Jars
Layer with chia pudding, Greek yogurt, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee for a balanced morning boost.
With Berries
Top arugula or kale with warm pudding bites and balsamic glaze for fusion flair.
On Toast
Spread onto low-carb bread, toasted almond flour muffins, or fathead dough slices.
As a Dip
Serve with keto crackers, apple slices, or celery sticks for dipping.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Bananas (Used in Moderation)
Rich in potassium and fiber—supports heart function and digestion.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and satiety.
Coconut Oil / Heavy Cream
Natural sources of MCTs and fat-soluble vitamins—great for hormone production and energy.
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 bold, comforting global flavors. With its soft texture, rich banana notes, and signature custard finish, it’s the kind of treat that turns a classic dessert into something magical—even without wheat or sugar-laden coatings.
Whether you’re new to keto baking, looking for a fast weeknight dessert 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
Lusciously creamy with a hint of banana — this guilt-free treat is the ultimate comfort dessert for low-carb lovers!
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 (divided)
1 tsp xanthan gum Pinch of salt 3 egg yolks 1 tsp + 1/2 tsp vanilla extract (divided)
1/4 tsp natural banana extract 1 1/2 cups + 1 cup organic grass-fed heavy cream (divided) 1/4 banana, thinly sliced (optional for garnish)
Instructions
To Make the Vanilla Wafers
Preheat oven to 375°F and line two baking trays with parchment paper.
Combine almond flour, sweetener, baking soda, and salt in a bowl. Slowly stir in almond milk.
Whisk in the egg yolk and vanilla extract until batter is smooth.
In a separate bowl, beat egg white with a mixer until stiff peaks form.
Gently fold in half of the egg white, then fold in the rest without deflating the mixture.
Transfer to a piping bag with a small round tip, and pipe 1″ to 1.5″ circles spaced well apart — or spoon them out by teaspoonfuls. You’ll get about 18 wafers.
Bake 15–17 minutes or until golden. Let cool for 5 minutes on the sheet before transferring to a rack.
To Make the Banana Pudding
In a saucepan, mix sweetener, xanthan gum, and salt. Add in the egg yolks and stir well.
Gradually pour in 1 1/2 cups heavy cream, stirring between additions until smooth.
Heat over medium-low, stirring constantly, for 3–4 minutes until it gently bubbles and thickens.
Remove from heat, then stir in 1 tsp vanilla and banana flavoring. Let cool to room temp.
In a bowl, whip the remaining 1 cup cream until stiff peaks form. Add 3 tbsp sweetener and 1/2 tsp vanilla; mix just to combine.
Fold the whipped cream into the pudding until smooth and fluffy.
To Assemble
Layer the banana pudding with optional banana slices and vanilla wafers in serving glasses or a dish. Chill before serving if desired.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 6
- Calories: 335
- Fat: 30.2g
- Carbohydrates: 5.5g
- Protein: 5.5g