If you miss banana pudding on a keto diet, this one is for you. These keto banana pudding cups taste rich, creamy, and full of banana flavor without any actual bananas or added sugar.
The secret is banana extract. It gives you that classic banana pudding taste while keeping the carbs super low.
Each cup has layers of homemade vanilla wafer crumble, silky pudding, and fresh whipped cream. It’s basically the real deal, just low carb and keto friendly.
The pudding itself is made on the stovetop with simple ingredients. It comes together faster than you might think and tastes way better than anything from a box.
This is a great dessert to make ahead when you have guests coming over, or just when you want something special for yourself. It looks fancy but it’s honestly not hard at all.
Why You’ll Love This Recipe
Tastes Like the Real Thing – This keto banana pudding has that classic creamy banana flavor you miss on a low carb diet.
Incredibly Creamy Texture – The egg yolk and heavy cream base creates a pudding so rich and silky it melts on your tongue.
That Crumble Changes Everything – The baked almond flour crumble gives you that buttery vanilla wafer crunch in every single bite.
Recipe Ingredients
For the Pudding
- 4 large Egg Yolks
- 2 cups Heavy Whipping Cream
- 1/3 cup Powdered Erythritol
- 2 tsp Banana Extract
- 1/2 tsp Vanilla Extract
- Pinch of Salt
- 1/2 tsp Xanthan Gum
For the Vanilla Wafer Crumble
- 3/4 cup Almond Flour
- 2 tbsp Butter, melted
- 1 tbsp Powdered Erythritol
- 1/4 tsp Vanilla Extract
- Pinch of Salt
For the Topping
- 1 cup Heavy Whipping Cream
- 2 tbsp Powdered Erythritol
- 1/2 tsp Vanilla Extract
How To Make
Step 1
Make the vanilla wafer crumble first. Preheat the oven to 325F. Mix the almond flour, melted butter, powdered erythritol, vanilla, and salt. Spread in small crumbles on a parchment-lined baking sheet.
Bake for 10 to 12 minutes, stirring once halfway through, until golden and fragrant. Let cool completely. The crumbles will crisp up as they cool.
Step 2
In a medium saucepan, whisk together the egg yolks, heavy cream, powdered erythritol, and salt. Cook over medium-low heat, stirring constantly with a spatula for 8 to 10 minutes until the mixture is warm and slightly thickened.
Sprinkle in the xanthan gum while whisking vigorously to avoid lumps. Continue cooking for another 2 to 3 minutes until the pudding coats the back of a spoon.
Step 3
Remove from heat and stir in the banana extract and vanilla extract. Strain through a fine mesh sieve into a bowl to remove any lumps. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 3 hours.
Step 4
Whip the heavy cream, powdered erythritol, and vanilla to stiff peaks for the topping.
Step 5
Assemble the cups by spooning a layer of vanilla wafer crumble into the bottom of 6 serving glasses or jars. Add a generous layer of the chilled pudding, then more crumble, then more pudding.
Step 6
Top each cup with a generous swirl of whipped cream and a final sprinkle of wafer crumble. Serve immediately or refrigerate for up to 4 hours.
Tips
Sprinkle the Xanthan Gum Slowly
This is the step where most people end up with lumpy pudding. Don’t dump the xanthan gum in all at once. Sprinkle it in a tiny bit at a time while whisking fast the entire time.
Xanthan gum clumps the second it hits liquid, and once those clumps form they’re really hard to break up. Even if you strain the pudding later, big xanthan gum clumps won’t pass through the sieve easily and you’ll lose some of your thickening power.
A fine mesh strainer or even a small sifter to dust it in while you whisk works great for getting it evenly distributed.
Don’t Skip Pressing Plastic Wrap on the Pudding
When the recipe says to press plastic wrap directly onto the surface of the pudding, it means right on it with no air gap at all. This prevents a thick skin from forming on top as it chills.
If you just cover the bowl loosely, you’ll peel back the wrap after 3 hours and find a rubbery film on the pudding that ruins the smooth, creamy texture. Press it down so it’s touching every bit of the surface.
Let the Wafer Crumble Cool Completely Before Assembling
The crumble will feel soft and almost underdone when you first pull it out of the oven. That’s totally normal. It crisps up as it cools down, so don’t bake it longer thinking it’s not ready.
If you add warm crumble to the cups, the heat will thin out your pudding layer and make everything soupy. Give it at least 20 to 30 minutes on the counter before you start assembling.
More Recipes
- Keto Butterscotch Pudding
- Keto Strawberry Shortcake Cups
- Low Carb Cannoli Cream Cups
- Low Carb Chocolate Avocado Pudding
- Low Carb Tiramisu Cups
Frequently Asked Questions
Why do I need to press plastic wrap directly onto the pudding surface?
This prevents a thick skin from forming on top of the pudding as it cools in the fridge. If air touches the surface, the pudding develops a rubbery film that doesn’t mix back in smoothly and can make the texture unpleasant.
Just lay the plastic wrap so it actually touches the pudding with no air gaps. When you’re ready to assemble, peel it off and give the pudding a quick stir to make it smooth again.
Keto Banana Pudding Cups
Ingredients
Equipment
Method
- Make the vanilla wafer crumble first. Preheat the oven to 325F. Mix the almond flour, melted butter, powdered erythritol, vanilla, and salt. Spread in small crumbles on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring once halfway through, until golden and fragrant. Let cool completely. The crumbles will crisp up as they cool.
- In a medium saucepan, whisk together the egg yolks, heavy cream, powdered erythritol, and salt. Cook over medium-low heat, stirring constantly with a spatula for 8 to 10 minutes until the mixture is warm and slightly thickened. Sprinkle in the xanthan gum while whisking vigorously to avoid lumps. Continue cooking for another 2 to 3 minutes until the pudding coats the back of a spoon.
- Remove from heat and stir in the banana extract and vanilla extract. Strain through a fine mesh sieve into a bowl to remove any lumps. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 3 hours.
- Whip the heavy cream, powdered erythritol, and vanilla to stiff peaks for the topping.
- Assemble the cups by spooning a layer of vanilla wafer crumble into the bottom of 6 serving glasses or jars. Add a generous layer of the chilled pudding, then more crumble, then more pudding.
- Top each cup with a generous swirl of whipped cream and a final sprinkle of wafer crumble. Serve immediately or refrigerate for up to 4 hours.