Some would call this an “old southern favorite” and they would be 100% correct. However, I happen to know many friends and family from other parts of the country (the world, in fact) that love a good homemade banana pudding!
The problem with banana pudding for us ketoer’s is, of course, the bananas.
Bananas have many great health benefits, BUT, they also have about 27 grams of carbs and 12 grams of sugar. Yikes!
Way too much for maintaining healthy ketosis.
But I love banana pudding and so does my entire household.
While we are on the subject of bananas, did you know that banana pudding dates back to the mid-1800s, United States? Prior to that, bananas were scarce in the US and therefore a very rare treat for only the wealthiest of households.
And another fun fact, those little golden wafers layered between the pudding and bananas didn’t even exist as we know them today until the early 1900s.
Prior to vanilla wafers, people used things like sponge cake for the layers. I’m not making this up! Thank you, National Biscuit Company (the original name of Nabisco), we love you!
Anyhoo, more than a century has passed since the early days of banana pudding’s debut and we twenty-first-century, keto types want all the sweetness and all the flavor without all the sugar.
So, instead of continuing to mope around about high sugar content, I’ve made it happen!
How to Make Keto Banana Pudding
A couple important notes for starters; No bananas were harmed in the making of this banana pudding and the vanilla wafer ratio is very debatable in our household.
In fact, the first batch was too few (supposedly) with about a dozen wafers
For batch number two I made 100 cookies and used about 50 which was way too many.
The third batch had about two dozen cookies and seemed to satisfy everyone. It was like the Goldilocks story for wafers.
Now that I think about it, all this “wafer ratio” debate was likely just a dark ploy by my family to squeeze two extra batches of dessert out of me so be aware in case it happens to you.
The Vanilla Wafers for Keto Banana Pudding
Get started by preheating your oven to 375 degrees F and line a baking sheet with parchment paper.
Then, add this dry mixture to the large bowl with the other ingredients and mix together until a stick, crumbly dough forms.
Ball up the dough in plastic wrap and chill in the refrigerator for 1 hour.
Once the dough ball is chilled, roll out the dough and cut out your cookies using a small round cookie cutter (about the size of vanilla wafers).
If you don’t have the right-sized cookie cutter, I found a shot glass was the perfect size, lol.
Place the tiny cookies on the parchment-lined baking sheet and bake for 9-11 minutes, or until the edges just start to brown.
Once they get a little brown on the edges, pull the cookies out and allow them to cool on the baking sheet for about 15 minutes before transferring them to a cooling rack to completely cool.
While the cookies are cooling let’s make some pudding!
The Pudding (sans bananas)
In a medium saucepan, before you turn on the heat, whisk together the sweetener, xanthan gum, and salt then add the egg yolks and whisk again until combined.
Still with no heat, slowly add 1 ½ cup of heavy cream to the saucepan while whisking the mixture.
Now, place the saucepan over medium-low heat and bring the mixture to 180 degrees F, stirring continuously.
Remove the saucepan from the heat and stir in the vanilla extract and banana extract, then set aside.
In a medium bowl, mix 1 cup of the heavy cream with the vanilla creme stevia using an electric hand mixer until stiff peaks form.
Once the pudding is cooled completely, fold the pudding and whipped cream together.
Putting It All Together!
Layering is the baker’s choice. YOu can go wafer-pudding-wafer or pudding-wafer-pudding, you decide.
You also get to decide how many wafers you are gonna use. Good luck with that part!
Once layered, place your dish in the fridge for two hours to fully chill.
More Keto Desserts
Nothing makes me happier than seeing the delight on people’s faces when I whip up a new keto dessert.
They are often amazed that a low-carb, gluten-free, and sugar-free diet can taste so good. In fact, my own daughter once said, if you take out the grains, gluten, and sugar, what’s left?
Haha, I just happen to believe you should be able to have your cake (or cookies or pudding or pie) and eat it too!! Completely guilt free 😉
Here are a few of my family’s favorites:
Vanilla Wafer Cookies (makes about 20-25 small cookies):
- 2 tbsp butter, soften
- 3 tbsp cream cheese, softened
- 2 tbsp Lakanto sweetener
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups almond flour
- 2 tbsp coconut flour
- 1/4 tsp baking powder
- 1/8 tsp salt
Banana Flavored Pudding:
For the Vanilla Wafers:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, beat together the butter, cream cheese, sweetener, egg, almond extract, and vanilla extract until well mixed.
- In another medium bowl whisk together the almond flour, coconut flour, baking, powder, and salt.
- Add the flour mixture to the large bowl with the other ingredients and beat together until a sticky, crumbly dough forms.
- Ball up the dough in plastic wrap and chill in the refrigerator for 1 hour.
Once chilled, roll out the dough and cut out cookies using a small round cookie cutter (about the size of vanilla wafers).
- Place the cookies on the parchment-lined baking sheet and bake for 9-11 minutes, or until the edges just start to brown.
- Allow to cool on the baking sheet for about 15 minutes before transferring to a cooling rack.
For the Pudding
- In a medium saucepan, before you turn on the heat, whisk together the sweetener, xanthan gum, and salt.
- Add the egg yolks and whisk again until combined.
- Slowly add 1 1/2 cup of the heavy cream to the saucepan while whisking the mixture.
- Place the saucepan over medium-low heat and bring the mixture to 180 degrees F, stirring continuously.
- Remove from the heat and stir in the vanilla extract and banana extract, then set aside.
- In a medium bowl, beat 1 cup of the heavy cream and the vanilla creme stevia with an electric hand mixer until stiff peaks form.
- Once the pudding is cooled completely, fold the pudding and whipped cream together.
- Layer the cookies and banana-flavored pudding in a serving dish.
- Chill in the refrigerator for at least 2 hours before serving.
Additional time includes cooling and setting time.