Low-Carb Banana Pudding – Keto Pastry Cream (Gluten-Free Sugar-Free) or Vanilla

This low carb banana pudding has the richness of pastry cream, but it’s a keto pastry cream. Whether it’s after the holidays, before a big splurge or indulgence, and you want to drop some weight…or perhaps you’re diabetic or borderline or you or your child is intolerant to sugar…this gluten-free, sugar-free, low carb banana pudding recipe is an exceptional treat! It gives you plenty of fat required on a keto diet and without sugar. The best part, it tastes amazingly rich!

Feel free to double, triple, or quadruple this recipe as desired.

How this recipe came about…

I was having an after dinner crazing and searched the Internet for a keto-friendly banana pudding recipe since I had some banana extract on hand. I found one that sounds amazing but you could see that it was lumpy. I knew the two reasons why. So, I fixed the recipe by adding butter and changing the method it was mixed. Now, it tastes just like the creamy pastry cream professional bakers make.

This recipe is available to everyone.

Low Carb Banana Pudding

here's nothing like pastry cream! This sugar-free low carb pudding of pastry cream is no different than their traditional version other than it is completely sugar-free and flourless.
Course Dessert
Cuisine French
Ingredient Keyword banana extract, heavy whipping cream, xanthan gum
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1


  • 2 tablespoons ghee (or butter, or coconut oil)
  • 1/2 teaspoon xanthan gum (or guar gum for corn-free)
  • 6 tablespoons or 1/4 cup + 2 tablespoons heavy whipping cream, (or full-fat canned coconut milk, for dairy-free)
  • 1 whole large egg
  • 1 egg yolk
  • 1/4 teaspoon Banana Extract**


  1. Melt the ghee, butter or oil in a small, cold saucepan. Whisk together the ghee and xanthan gum. Pour in the cream a little at a time, while constantly whisking. Cook over medium-high heat until hot, but not boiling.

  2. In a separate cup or small bowl, whisk together the egg and yolk. Once the cream mixture is hot, slowly pour a little at a time, into the eggs, while constantly whisking. Pour back into the saucepan. Cook, whisking constantly until the mixture coats the back of a spoon. (You should be able to draw a line in the spoon with your fingernail or finger and the line should remain.)
  3. Pour into a 6 to 8-ounce ramekin and refrigerate until cold and set. Serve when ready. It tastes good warm as well.


*If you wish to sweeten this pudding with monk fruit, organic sugar, or other sugar-free sweetener, add it to the cream before heating. **LorAnn Oils brand of banana extract is potent. Therefore, if you use a different brand you may need to use more. Add additional extract if desired.

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