This homemade low-carb banana pudding recipe is the perfect match for a southern cuisine enthusiast. This creamy dessert is suited for a low-carb, grain-free, keto, gluten-free, Atkins, or Banting Diet.
Banana pudding is an iconic southern classic. It’s a dish that holds its own against countless complicated, fancy desserts. No matter the time of year, this pudding is an elegant “southern way” to top off a delicious meal.
I was first introduced to banana pudding many years ago at our family reunion in Floyd county, VA. My great aunt Glenna brings her banana pudding to this family gathering every year. Year after year, her delicious pudding is one of the first dessert dishes to be scraped clean.
The first time I tasted Aunt Glenna’s silky smooth pudding, I was hooked. The creamy pudding with sweet bananas and the crunch of vanilla wafers made me visit the dessert table again and again. I’ll never forget going back to the dessert table for a second, or maybe a third, time and finding the bowl completely empty. I learned a valuable lesson that day–always visit the dessert table and load up on pudding BEFORE going to the dinner buffet.
As much as I love banana pudding, it isn’t exactly low-carb. In fact, as much as I scoured the Internet, low-carb banana pudding recipes are pretty scarce and those I did find used sugar-free instant pudding as a base pudding. Don’t get me wrong, instant pudding definitely speeds things up, but I like to know exactly what goes into my food from start to finish. In addition, there’s a special satisfaction when a recipe is completely homemade. Making things from scratch may take a bit more time, but this pudding recipe couldn’t be easier.
At first, I was a bit intimidated to attempt creating a homemade low-carb banana pudding. Fruit naturally has a very high carb content, but bananas have just about the highest carb content out of all fruit. Banana has an incredible flavor, but in order to keep things low-carb, it has to be used in incredibly small quantities, which is exactly what we do in this recipe. For four servings, we only use a quarter of a banana. Even in such small quantities, a ripe banana still provides the desired banana flavor. If you still want an extra boost of flavor, you can add a bit of natural banana flavoring to top it off.
I don’t think anyone can make banana pudding like my aunt Glenna, but this pudding, complete with crunchy little wafers, still tastes fantastic and fills that need for southern comfort food like only banana pudding can.
- 3/4 cup almond flour
- 1/3 cup granulated stevia erythritol blend
- 1/8 tsp baking soda
- 1/8 teaspoon salt
- 4 Tablespoons almond milk
- 1 egg, separated
- 2 teaspoons vanilla extract
- 1/3 cup plus 3 Tablespoons granulated stevia erythritol blend, separated
- 1 teaspoon xantham gum
- pinch of salt
- 3 egg yolks
- 1 teaspoon plus 1/2 tsp vanilla extract, separated
- 1/4 teaspoon natural banana flavor (optional)
- 1 1/2 cup plus 1 cup organic grass-fed heavy cream, separated
- 1/4 of a banana, thinly sliced
- Preheat oven to 375 degrees Fahrenheit. Line 2 cookie sheets with parchment paper.
- In a medium bowl, combine almond flour, sweetener, baking soda, salt. Gradually add 4 tablespoons milk, stirring between each addition.
- Whisk in egg yolk and vanilla extract until smooth.
- Place egg white in a small bowl. Using a hand mixer, beat egg white until stiff peaks form.
- Gently fold half of the whipped egg white into the almond flour mixture to lighten, then fold in the remainder of the egg white being careful not break down the fluffiness.
- Transfer batter to a pastry bag with a small circular tip. Pipe 1"-1 1/2" circular wafers, leaving at least 1 1/2 inches between each wafer. Alternatively, you can simply place by teaspoonfuls onto the baking sheets. You will end up with about 18 mounds of dough.
- Place in oven and bake for 15-17 minutes or until golden brown.
- When finished baking, remove from oven. Let cool about 5 minutes on the baking sheet, then transfer to a cooling rack using a spatula and let cool to room temperature.
- In a medium saucepan, whisk together sweetener, xanthin gum and salt. Add the yolks, and stir until combined.
- Gradually add 1 1/2 cup cream, stirring until smooth between each addition. Mixture should begin thicken.
- Place saucepan over medium low heat, stirring constantly. Heat for 3-4 minutes or until mixture begins to boil.
- Remove pudding from heat and let cool to room temperature. Stir in 1 teaspoon vanilla extract and banana flavor, if using.
- In a medium bowl, beat 1 cup heavy cream with an electric blender until stiff peaks form. Add 3 tbsp sweetener and 1/2 tsp vanilla and beat just until combined.
- Add the whipped cream into the cooled pudding, folding to combine.
- Layer pudding, banana slices and wafers as desired.
- Calories: 335
- Fat: 30.2 grams
- Carbs: 5.5 grams
- Fiber: 2 grams
- Protein 5.5 grams
- Net carbs: 3.5 grams