Low Carb Keto Banana Pudding
User Reviews
5
Low Carb Keto Banana Pudding
Description
Low Carb Keto Banana Pudding combines mashed ripe banana with almond milk and heavy cream to provide richness and natural sweetness. Egg yolks are whipped until fluffy and incorporated with the banana. The almond milk and cream blend is heated with powdered sweetener and vanilla, then slowly mixed into the egg yolks to temper them before returning the mixture to heat for gentle cooking. Constant whisking prevents scrambling, and the pudding thickens over 5 to 7 minutes.
Xanthan gum is whisked in off heat to achieve a smooth, stable texture without added flours or starches. The pudding is portioned into serving cups and chilled for about an hour to firm up before serving, complemented by a sprinkle of nutmeg or cinnamon. This approach keeps net carbs low while delivering a satisfying banana-forward dessert that fits low-carb and keto menus.
It yields about four servings and can be stored in the refrigerator for up to four days. For dairy-free versions, substitute heavy cream with coconut cream. The pudding is not suitable for freezing due to texture changes.
Ingredients
- ½ cup / 120ml almond milk or coconut milk
- ¾ cup / 180ml heavy cream aka double cream
- ¼ cup / 55g banana about 1 small banana, very ripe, mashed
- 4 egg large, yolk
- 3 tablespoon powdered sweetener
- 1 teaspoon vanilla extract optional
- ⅛ teaspoon xanthan gum
To serve
- pinch of nutmeg or cinnamon
Instructions
- Mash the banana and set aside.
- Put the cream, almond milk and powdered sweetener in a saucepan. Bring to a simmer over medium heat. Stir in the vanilla extract and take off the heat.
- In a separate bowl, whisk the egg yolks until fluffy using an electric mixer. Add the mashed banana and blend until combined.
- Slowly pour half the cream mixture into the egg yolks while whisking continuously. Then pour the warm cream and egg yolk mixture back into the saucepan with the remaining cream, whisking continuously with a balloon whisk or the electric mixer.
- Slowly heat the pudding mix over a low heat while whisking continuously, about 5-7 minutes. The whisking ensures that the egg yolks don't cook and curdle.
- Turn off the heat and sprinkle xanthan gum over the surface. Whisk vigorously one more time until well-combined.
- Divide the mix between 4 dessert cups and chill in the fridge for about 1 hour. The pudding thickens further as it cools. Serve with a sprinkle of nutmeg or cinnamon and optional whipped cream.
Notes
- Each serving contains approximately 4.3g net carbs, making it suitable for keto diets.
- Store pudding in the refrigerator for up to four days in an airtight container.
- For a dairy-free option, replace heavy cream with coconut cream.
- The pudding is not recommended for freezing as texture may be affected.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 282kcal | 14% |
| Total Carbohydrates | 4.8g | 2% |
| Protein | 3.7g | 7% |
| Fat | 27.6g | 42% |
| Saturated Fat | 15.8g | 79% |
| Fiber | 0.5g | 2% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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