Keto-Friendly Banana Pudding
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Keto-Friendly Banana Pudding

Product Code: R0425

A perfect dessert option for those who are diabetic or following a low-sugar/low-carb diet. This creamy pudding is a keto-friendly take on the famous Magnolia Bakery’s banana pudding.

Print Recipe


For Pudding:
 1 cup heavy whipping cream
¼ cup powdered sugar alternative
2 egg yolks
1 teaspoon vanilla bean paste
¼ teaspoon LorAnn Super Strength Banana Cream Flavor
¼ teaspoon salt
½ teaspoon xanthan gum
Cinnamon for sprinkling

For Vanilla Wafers:
¾ cup coconut flour
½ cup unsalted butter, softened
2 eggs
¾ cup powdered sugar alternative
¼ cup granulated sugar alternative
3 tablespoons heavy whipping cream
1 tablespoon LorAnn Natural Vanilla Bean Paste
1 teaspoon baking powder
¼ teaspoon salt


For Pudding:
  1.  In medium saucepan, combine heavy whipping cream, sweetener, vanilla, banana flavoring, and salt. Set heat to medium.  
  2. While whisking cream mixture, sprinkle in xanthan gum, making sure to dissolve any clumps. 
  3. Once the mixture reaches near boil, remove from heat and allow to sit for 1 minute. 
  4. Add egg yolks, whisking until completely combined. 
  5. Return pan to low/medium heat, continually stirring mixture until it becomes thick. It should coat and stick to the spatula.
  6. Remove pan from heat and divide into 4 jars. 
  7. Refrigerate for at least 2 hours before serving. 
  8. Before serving, top with crumbled keto-friendly vanilla wafers and sprinkle with cinnamon.  
For Vanilla Wafers:
  1. In small bowl, whisk together coconut flour, baking powder, and salt. 
  2. In bowl of stand mixer, cream butter, both the powdered and granulated sugar alternatives, heavy cream and vanilla bean paste.
  3. Add eggs one at a time, mixing until fully incorporated. 
  4. Add dry ingredients to wet ingredients and mix until completely combined. 
  5. Cover bowl with plastic wrap and chill for 30 minutes. 
  6. Preheat oven to 350° F.
  7. Line two baking sheets with parchment paper or silicone baking mat. 
  8. Remove dough from refrigerator. 
  9. Form dough into small balls, about 1 ½ tsp, and place on prepared sheets. 
  10. Gently press each ball of dough to form cookie. 
  11. Bake for 12-15 minutes. The edges should be slightly brown. 
  12. Carefully transfer the cookie from the baking sheet to a cooling rack by lifting the parchment paper. 
  13. The cookies will need to cool completely before eating. 
Store in airtight container for up to two days.

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