Keto Banana Pudding
A delicious low-carb twist on a classic dessert, perfect for keto dieters looking to satisfy their sweet cravings.
Ingredients
Pudding Base
- 2 cups unsweetened almond milk Preferred for keeping the recipe keto-friendly.
- 1/2 cup heavy cream For creaminess.
- 1/4 cup erythritol (or other keto-friendly sweetener) Adjust to taste.
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin (optional, for thickening) Thickens the pudding, but optional.
- 1 pinch salt
- 1 tablespoon mashed banana Only a small amount needed for flavor.
Instructions
Preparation
- In a medium saucepan, combine almond milk, heavy cream, erythritol, and salt. Bring to a gentle simmer over medium heat.
- In a small bowl, whisk the gelatin with a few tablespoons of cold water (if using). Let sit for a minute to bloom.
- Add the mashed banana and vanilla extract to the saucepan and stir well.
- If using gelatin, add it to the warm mixture and stir until dissolved.
- Remove from heat and let cool slightly before transferring to serving dishes.
- Refrigerate for at least 2 hours until set. Serve chilled.
Notes
Serve cold, garnished with fresh berries, chopped nuts, or whipped cream. Store leftovers in an airtight container for 3 to 4 days. Adjust sweetness to taste before refrigerating.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 5gProtein: 3gFat: 16gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 1g
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