Ultimate Sugar-Free Keto Banana Pudding
Master the low-carb banana pudding layered with real whipped cream and almond flour wafers. Easy step-by-step recipe for dinner parties and meal prep.
Ingredients
- The Crunchy Grain-Free Vanilla Wafers
1 cup (112g) superfine blanched almond flour
3 tbsp unsalted butter (melted)
2 tbsp granulated allulose or monk fruit sweetener
½ tsp pure vanilla extract
1 pinch fine sea salt
- The Silky Banana Custard
1 cup heavy whipping cream
1 cup unsweetened almond milk
4 large egg yolks (room temperature)
½ cup granulated allulose or monk fruit sweetener
¼ tsp xanthan gum
2 tbsp unsalted butter
1½ tsp pure banana extract
1 tsp pure vanilla extract
- The Whipped Cream Topping
1 cup heavy whipping cream (cold)
2 tbsp powdered monk fruit or erythritol sweetener
½ tsp pure vanilla extract
Instructions
Preheat oven to 325°F (163°C). Mix almond flour, melted butter, 2 tbsp sweetener, vanilla, and salt into a dough. Roll into small balls, flatten on parchment paper into discs, and bake for 10 to 12 minutes. Cool completely.
In a bowl, whisk egg yolks, 1/2 cup sweetener, and xanthan gum for 60 seconds until smooth.
Heat heavy cream and almond milk in a saucepan over medium-low heat until steaming.
Slowly whisk 1/2 cup hot cream into egg yolks to temper. Pour back into the saucepan and cook on low for 5 to 7 minutes, stirring constantly, until thick enough to coat a spoon.
Remove from heat. Stir in 2 tbsp butter, banana extract, and 1 tsp vanilla. Strain through a mesh sieve into a bowl. Cover surface directly with plastic wrap and chill for 3 hours.
Whip cold heavy cream, powdered sweetener, and vanilla until stiff peaks form. Layer cookies, chilled custard, and whipped cream into 6 dessert glasses. Top with cookie crumbs and serve.
Notes
Quality Extract: Use pure banana extract for authentic fruit taste with zero carbohydrates. Temper Yolks: Pour hot milk slowly into egg yolks while whisking to keep the custard silky smooth. Wrap Direct: Touch plastic wrap directly to the warm custard surface to prevent a skin from forming. Cool Cookies: Let cookies cool completely on a rack to achieve maximum crispness before layering. Keep Cold: Store assembled dessert cups in the refrigerator for up to 4 days.