Description
A creamy and delicious keto-friendly banana pudding made without sugar, using ripe bananas, full-fat coconut milk, and a keto-approved sweetener. This recipe is quick to prepare and sets into a smooth, satisfying dessert perfect for those following a low-carb lifestyle.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas (about 200g)
- 1 cup full-fat coconut milk
- 1 tsp pure vanilla extract
- 1/2 cup keto-friendly sweetener (e.g., erythritol)
- 2 tsp unflavored gelatin powder
Optional Topping
- 1/2 cup homemade whipped cream
Instructions
- Prepare the Bananas: Mash the ripe bananas in a mixing bowl until smooth, ensuring there are no large lumps to create a creamy texture for the pudding.
- Dissolve Gelatin: In a saucepan over low heat, combine the full-fat coconut milk and unflavored gelatin powder. Stir continuously until the gelatin is fully dissolved and the mixture is smooth, being careful not to boil.
- Add Sweetener and Vanilla: Remove the saucepan from the heat. Stir in the keto-friendly sweetener and pure vanilla extract until well combined and the sweetener has dissolved.
- Combine Banana Mixture: Gently fold the mashed bananas into the coconut milk mixture until thoroughly blended, ensuring the pudding base is smooth and uniform.
- Set the Pudding: Pour the combined mixture into serving dishes. Refrigerate for at least two hours, or until the pudding has fully set and has a creamy, firm consistency.
- Serve: Optionally top with homemade whipped cream before serving to enhance richness and texture.
Notes
- Use ripe bananas for natural sweetness and optimal flavor.
- Ensure the gelatin is fully dissolved to avoid lumps in the pudding.
- Do not boil the coconut milk and gelatin mixture to preserve gelatin’s setting properties.
- Sweetener quantity can be adjusted according to taste and keto requirements.
- The pudding can be stored in the refrigerator for up to 3 days.
