If you’ve been hunting for the best Keto Banana Pudding recipe ever, you have found it! This creamy banana pudding is made with 7 ingredients, and it’s incredible. Great for all occasions! This easy recipe is low carb, dairy-free, sugar-free, gluten-free, grain-free, and Trim Healthy Mama friendly.
As a kid, one of my favorite things was actually banana Italian ice. I just loved that banana flavor. When I decided to make a sugar free banana pudding I wanted to take that banana flavor and bring it up to an adult level. This is a comforting dessert that takes you right back to being a kid.
If you eat low carb, you already know that you can’t have a lot of bananas because they are loaded with carbs. Don’t worry, though! I have the perfect solution and one big secret ingredient: Banana Extract! It’s a game-changer and allows you to enjoy a banana flavor in your low carb desserts without the carbs. I also use it in my Low Carb Banana Muffins, Keto Banana Bread, and Easy Banana Cake. Next, I want to make a keto version of this banana pudding ice cream.
So, if you want something that is classic, traditional, and packed with flavor, prepare this keto banana pudding to take to the next family reunion! Everyone will enjoy it, and you most likely won’t have any leftovers. It would also be a great start to making a banana cream pie.
How To Make Keto Banana Pudding
I’ll warn you; it’s next to impossible not to lick the spatula when you whip up this low carb banana pudding! It's completely optional but I do like to add a slice or two of real banana as a garnish for an extra-special dessert.
First Step: Mix the coconut milk, sweetener, and coconut oil in a medium saucepan. Heat it with medium heat until it’s simmering. Then reduce the heat to medium-low to low. Simmer for one hour until it has reduced by half. Stir the keto banana putting every 10 or 15 minutes, so it doesn’t stick to the pan.
Second Step: Place the cacao butter in a large glass bowl. Then slowly pour the coconut milk mixture over the cacao butter. Whisk until the butter has melted and is smooth. Then stir in the banana extract and sprinkle with salt.
Third Step: Pour the mixture into a blender and mix until smooth. Then add the fresh banana (unless you are omitting it). Blend until it’s smooth and creamy. Then place the banana pudding in a glass dish and put it in the fridge for 4 hours. This will give it time to thicken up.
Serve in small jars, glasses, or bowls and enjoy! It is very rich so the servings all small. A half a cup serving really is enough for me, especially if I top it with whipped heavy cream or whipped coconut cream.
How Many Carbs Are In Bananas?
In a typical medium-sized banana, you can expect to find around 27 grams of carbs. Depending on where you are in your low carb journey, that could be your entire limit of carbs for the day! That is why I love using banana extract. I have added it to many recipes, and it cures my desire for a banana, and I don’t indulge in all the carbs.
For my gluten free keto banana pudding, you really don't need any real banana. It’s entirely up to you and depends on your carb intake. When we only use ½ of a banana (sometimes a whole banana), and it’s shared among the servings, we don’t end up with as many carbs.
How Do You Store Banana Pudding?
Keep the keto banana pudding in a glass container in the fridge. It will last up to 4 days and should be kept cold except for when you are serving it. If you are planning to serve the pudding to guests and it is going to sit out for a while, I recommend keeping it on ice. To do this, set out a bowl with ice and put the pudding in a second bowl. Put the second bowl inside of the bowl of ice. It should keep it cold enough so it doesn’t spoil.
Keto Banana Pudding Topping Ideas
- Thin slices of banana. You don’t have to go crazy, but 1 or 2 slices of banana are the perfect garnish.
- Cookies are fabulous. Add your favorite low carb keto friendly cookie like my Butter Pecan Cookies on top. They give you a sweet crunch with every bite.
- Add a few nuts. Pistachios would be a lovely choice and are nice and crunchy. Plus, they complement the flavors of the banana pudding. Sprinkle on a few slices of almond is delicious too.
- Toasted coconut. Sprinkle on some toasted coconut on top. It will look gorgeous and tastes delicious.
- Homemade whipped cream. Use your favorite homemade whipped cream to add to the top of the banana pudding. Add it right before serving.
- Caramel sauce takes it to the next level of awesome. Drizzle on a little bit of sugar-free caramel sauce. It’s a great way to enhance the rich and creamy dessert.
- 27 oz full-fat coconut milk (two 13.5 oz cans)
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tablespoon coconut oil (refined or butter flavored)
- 12 oz raw cacao butter
- ½ ripe banana optional
- 1 tablespoon banana extract
- 1 teaspoon vanilla extract
- pinch salt
- thin slices of ripe banana optional, to garnish
- Combine the coconut milk, sweetener, and coconut oil in a medium saucepan. Cook on medium until simmering. Reduce to medium-low or low and simmer for about 1 hour until reduced by half. Stir every 10-15 minutes.
- Put the cacao butter in a large glass bowl. Pour the hot reduced coconut milk over the cacao butter and whisk until melted and smooth. Stir in the extract and salt. Transfer to a blender and blend until smooth. Add the fresh banana, if using. Blend again until smooth. Transfer to a glass dish and refrigerate until thickened, at least 4 hours.