Keto Banana Pudding
A rich, luscious keto banana pudding that delivers all the nostalgic Southern flavor you crave without the heavy carbohydrates. It's a completely sugar-free, velvety custard made entirely from scratch!
Ingredients
- 6 tbsp heavy whipping cream (90 ml)
- 1/4 cup unsweetened almond milk (35.75 g) or hemp milk for nut-free
- 2 large egg yolks room temperature
- 2.5 tbsp sweetener (25.36 g) erythritol, allulose, or a mix
- 1 pinch salt
- 3/4 tsp banana extract
- 1/4 tsp vanilla extract
- 1/8 tsp glucomannan or xanthan gum
- 2 mini keto vanilla wafers (optional)
Instructions
- Prepare the Dairy Base: Place a small saucepan over medium heat. Pour in your heavy whipping cream and unsweetened almond milk. Heat the mixture gently until it reaches a simmer. You want to see tiny bubbles forming around the edges. Do not let it come to a rolling boil.
- Whisk the Yolks: While the dairy is heating, grab a medium mixing bowl. Drop in your room-temperature egg yolks. Add your chosen sweetener and a pinch of salt. Whisk vigorously. Stop when the mixture becomes slightly pale and very smooth.
- Temper the Eggs: This is the most critical step. Take your hot cream mixture off the stove. Very slowly drizzle about half of the hot liquid into the egg yolks. You must whisk the egg yolks constantly while doing this. This gently raises the temperature of the eggs without scrambling them.
- Thicken the Custard: Pour the tempered egg mixture back into your saucepan with the remaining cream. Place the pan back over medium-low heat. Cook the mixture for 4 to 5 minutes. You must whisk continuously. Remove the pan from the heat immediately once the liquid thickens.
- Flavor and Thicken: Off the heat, whisk in your banana extract and vanilla extract. Next, carefully sprinkle the glucomannan or xanthan gum over the surface. Whisk vigorously as you sprinkle. This helps prevent any lumps from forming.
- Chill and Serve: Pour the warm pudding evenly into two small dessert cups. Cover them gently (pressing plastic wrap directly onto the pudding surface to prevent a skin from forming). Place them in the refrigerator. Let them chill for at least one hour to set properly. Serve cold. You can optionally top them with crushed keto vanilla wafers.
Notes
Chef's Tip: Never dump the thickener (glucomannan or xanthan gum) into the pot all at once, or it will clump. Always sprinkle it lightly over the surface like fine snow while whisking rapidly.
Storage: This dessert keeps beautifully in the refrigerator for up to three days in tightly sealed cups. Do not freeze.