If you’ve been hunting for the best Keto Banana Pudding ever, you have found it! This creamy banana pudding is made with 7 ingredients, and it’s incredible.
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.
Notes
Nutrition: the nutrition facts are based on 12 servings without the optional banana. Without adding any real banana this has 2 NET carbs per serving. If you add one banana for the recipe (mixed in or slices on top) there will be 4.5 NET carbs per serving.To Store: keep the pudding refrigerated until you are ready to serve. It will last for 4 days if kept airtight. Notes on Sweeteners: