Creamy sugar free low carb banana pudding thickened with egg yolks. Can also be made as chocolate or vanilla flavored. Great topped with whipped cream.
It’s very difficult to get the consistency of regular pudding when converting a regular recipe to low carb. Most homemade pudding recipes use corn starch as the thickener which has too many carbs.
A good low carb thickener for pudding is either xanthan gum or guar gum. You can even use a mixture of both of them. The thickness will be a little different than regular pudding, more on the “gummy” side, but it does hold together like pudding.
I had some all natural banana extract on hand and wanted to use it up so I thought I’d see how it tasted in a low carb banana pudding recipe. It was really good, but I may also add a little vanilla extract next time.
I think this recipe could be doubled with a little more thickener added to make a banana cream pie. For a pie, I would add some whipped heavy cream with gelatin mixed in to firm up the cream.
I’ve included some variations to this sugar free banana pudding recipe to make either a vanilla or chocolate pudding. So, if you don’t care for banana flavor, it’s easy to adapt the recipe for other flavors.
Sugar Free Low Carb Banana Pudding Custard
Sugar Free Low Carb Banana Pudding
Ingredients
- 1 cup heavy cream
- 1/2 cup water
- 3 egg yolks
- 1/3 cup powdered erythritol
- 3 stevia packets
- 1 teaspoon xanthan gum
- 1 teaspoon banana extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Heat cream and water until hot but not boiling. Meanwhile, beat egg yolks with a fork until well blended. Set aside. Mix erythritol, stevia, and Xanthan Gum in a separate small bowl and set aside.
- When cream is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with fork after each small addition.
- Pour yolk mixture slowly into hot cream while whisking quickly. Reduce heat to low, then gently sprinkle erythritol mixture over pudding and whisk until smooth.
- Cook for 3-4 minutes or until thickened, then remove from heat. Stir in banana extract. Spoon into 3 individual serving dishes. Cover each with plastic wrap directly on pudding so skin won’t form. Chill. Serve with sugar-free whipped cream.
Notes
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 3.5%
- % Protein: 6.9%
- % Fat: 89.6%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Jessica says
April 18, 2018 at 4:35 pmI made this today. It’s delish. I made a coconut vanilla flavour. I love pudding. One of my fav desserts. Thank you!
Bettie says
March 20, 2018 at 5:57 pmOhhhh Lisa! When I saw BANANA pudding, I thought “No Way” low carb! BUT, I am so excited not only to have the taste of a Banana Pudding but the Chocolate and Vanilla as well. Thank you so much…I forget about all the flavorings available now….Thanks so very much for sharing,
Lisa says
March 21, 2018 at 5:27 amI hope you give it a try and enjoy it as much as I do!
Lisa says
March 21, 2018 at 5:28 amI hope you enjoy the pudding!
Barb says
February 9, 2018 at 2:13 pmCan xantham gum be used in paleo recipes. And why does it get so lumpy when I use it.
These custard recipes are amazing
Lisa says
February 9, 2018 at 3:18 pmIt’s unclear if it’s really paleo. Lately, I prefer using glucomannon instead which is paleo friendly.
Vernie says
August 27, 2017 at 12:30 amHi, could I use Knox unflavored gelatin instead of xanthan gum? I’ve see it used in another low carb pudding recipe but not often and wonder why most low carb recipe use xanthan gum?
Lisa says
August 27, 2017 at 4:53 amYou can, you’ll just need to be careful not to use to much.
Rachel says
March 13, 2016 at 7:02 pmThank you so much! I’ve been missing pudding and I’m so glad I found this recipe! I’m going to make it as soon as I have all of the ingredients. I have one question…is the powdered erythritol sweetener necessary or can a granulated sweetener be substituted for it? I see that you have both granulated and powdered and wondered if maybe the powdered one helps with the thickness or texture of the pudding? I like to use the Pyure granulated sweetener but not the powdered as it has maltodextrin in it. I’d have to track down some Swerve if powdered is necessary. Thanks!
Lisa says
March 13, 2016 at 8:14 pmI like Pure granular and it should work well in this recipe. I used to get erythritol in powder form, but it’s not needed for this pudding.
Kchick says
March 13, 2016 at 12:01 pmWhat is the purpose of using both Swerve and stevia? Both are sweeteners. In addition, what sweetener would you recommend for those of us who have digestive issues with sugar alcohols? I use Splenda in my other cooking. Is there something better?
Lisa says
March 13, 2016 at 1:00 pmI find too much Swerve bothers me and I’m not sure if it’s the fiber sweetener or erythritol that does it. I don’t have any issues with stevia extracts. For me, a erythritol/stevia blend is best. Mixing sweeteners gives a better taste and you can reduce amount.
Angela says
November 25, 2014 at 3:49 amHi, I’m new to low carb cooking, and see Swerve mentioned alot. Can Stevia be substituted 1:1 for Swerve?
Lisa says
November 25, 2014 at 11:16 amAngela – It depends on the brand of stevia used. I like to use Pyure All Purpose stevia blend which is twice as sweet as sugar so only half the amount is needed to replace Swerve. I am able to buy Pyure All Purpose organic stevia blend at my local Walmart for about $7 a bag.
santoshbangar says
September 4, 2010 at 6:51 pmvery yummy and nutritious
Medifast Coupons says
September 4, 2010 at 1:02 pmThanks for the pudding recipe and thanks for the options of different flavors. Banana would be my favorite and not something I have been able to have in so long, not knowing how to make it.
fooddreamer says
September 4, 2010 at 10:52 amYou gave the xanthan gum a try! Great job. Looks like the pudding came out very, very well.
Lisa says
September 4, 2010 at 10:58 amIt worked well in the pudding. I need to try it in the muffins next.
Alisa says
September 4, 2010 at 1:05 pmI saw your blog from the foodie blog roll and I like what you have here.Your recipes will be a great help for making meals for my husband who has diabetes.