Description
This Creamy Keto Sugar-Free Banana Pudding is a delicious, low-carb dessert perfect for those following a keto lifestyle. Made with ripe bananas, full-fat coconut milk, and sweetened with a keto-friendly erythritol, this pudding is smooth, naturally sweet, and free from added sugars. The use of gelatin gives it a rich, creamy texture, and you can top it with homemade whipped cream for an extra indulgent treat. Ready in just 15 minutes and set in the fridge, it’s an easy, healthier alternative to traditional banana puddings.
Ingredients
Scale
Banana Pudding
- 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
- Mash Bananas: Mash the ripe bananas in a mixing bowl until smooth and creamy, ensuring no large chunks remain for a uniform pudding texture.
- Dissolve Gelatin: In a saucepan over low heat, gently warm the full-fat coconut milk and sprinkle in the unflavored gelatin powder. Stir continuously until the gelatin is fully dissolved and the mixture is smooth, being careful not to boil.
- Add Sweetener and Flavor: Remove the saucepan from heat and stir in the keto-friendly sweetener and pure vanilla extract until they’re completely incorporated and the mixture is sweetened evenly.
- Combine Mixtures: Fold the smooth mashed bananas into the warm coconut milk and gelatin mixture, stirring gently but thoroughly to combine all ingredients evenly.
- Chill and Set: Pour the combined pudding mixture into serving dishes and refrigerate for at least two hours until completely set and chilled.
- Serve with Topping: Optionally, add a dollop of homemade whipped cream on top before serving for extra creaminess and flavor.
Notes
- To keep the pudding fully keto-compliant, use a sweetener like erythritol or monk fruit.
- If you prefer a firmer pudding, increase the gelatin by 1 tsp.
- Ensure to dissolve the gelatin gently over low heat without boiling to maintain its setting properties.
- The pudding can be stored covered in the refrigerator for up to 3 days.
- For a vegan alternative, substitute gelatin with agar-agar, keeping in mind it may change the texture slightly.
