Sugar Free Banana Pudding
Published October 3, 2023 • Updated March 12, 2026
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I make this sugar free banana pudding with just 4 ingredients, and the banana extract trick I landed on gives you that rich banana flavor without a single actual banana.
A banana pudding that doesn’t use bananas sounds like it shouldn’t work. I thought the same thing before I started testing. But after I figured out the banana extract ratio for my banana bread and cream pie, I knew this pudding would be the easiest version of all three.
Here’s the thing about actual bananas: one medium banana has 14 grams of sugar and 27 grams of carbohydrates according to the USDA. That’s more than a full day on keto, in one piece of fruit. So I had to find another way to get that flavor into a pudding without the sugar bomb.
The answer is banana flavor extract. I use exactly 2 teaspoons, and that number came from testing. More than that pushes the flavor into artificial territory. Less disappears into the cream. Combined with egg yolks, powdered allulose, and heavy whipping cream, these 4 primary ingredients make a thick, creamy custard with genuine banana flavor. No boxed pudding mix, no questionable sweeteners, no bananas.
Reader Greg made this for his brother’s birthday dinner (his brother has been keto for three years and said he really missed this kind of dessert). He texted the next day asking for leftovers because his brother had two servings and couldn’t stop thinking about it. That’s the reaction I hear about most with this recipe.
The technique is straightforward. You temper the egg yolks with warmed cream, heat the mixture on low until it coats a spoon, and stir in the extract. I go over the full process below, including what to do if your eggs curdle (it’s fixable). The whole active cooking time runs about 10 minutes, then it chills in the fridge for at least 2 hours.
I like to layer the finished pudding with sugar-free vanilla wafers and whipped cream for a Southern-style trifle. You can also use it as a low carb filling for pie, or eat it straight from the bowl. The wafers get soft and soak up the custard overnight, which is actually when I think it tastes best.
One thing worth knowing: this pudding sets up in the fridge without gelatin or thickeners. The egg yolks do all the work. If you’d rather skip eggs entirely, keto peanut butter mousse and jello whip both give you that creamy dessert texture with no eggs involved.
If you’re looking for more no-bake keto desserts, try keto chocolate mousse, keto cheesecake fluff, or protein pudding. And if you want a version with real bananas and extra protein, my higher-protein recipe takes a completely different approach.
How to make this pudding from scratch
I’ve made this dozens of times, and this is the simplest method I’ve found for a thick, smooth custard every time.
- Prepare the pudding mixture:
- Whisk the sweetener and egg yolks until smooth.
- Temper the egg mixture by slowly pouring in half of the warmed cream while whisking. This brings the eggs up to temperature gradually so they don’t curdle. Then pour in the remaining cream. If it curdles, don’t worry. I cover the fix in the FAQ section below.
- Heat over low heat until the mixture thickens enough to coat the back of a spoon.
- Stir in the banana flavoring.
- Chill:
- Transfer the pudding to your serving dish.
- Press plastic wrap directly onto the surface and refrigerate for at least 2 hours or until set.
- Serve:
- For Southern-style trifles, layer the pudding in glasses with sugar-free vanilla wafers and whipped cream.
- Top with extra wafers or a dollop of cream.
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Keto Banana Pudding Ingredients
1/2 cup powdered allulose sweetener -
5 egg yolks
-
2 cups heavy whipping cream
-
2 teaspoons banana flavoring
-
keto vanilla wafers, optional
Sugar Free Whipped Cream Ingredients
-
1 cup heavy whipping cream
-
3 tablespoons powdered allulose sweetener
-
1 teaspoon vanilla extract or banana flavoring
Step by Step Instructions
Step by Step Instructions
Sweeten your yolks
In a large mixing bowl, whisk together the allulose and egg yolks until smooth.
- 1/2 cup powdered allulose
- 5 egg yolks
Warm the cream
Add the heavy cream to a medium saucepan and bring to a simmer on medium-low heat. Once it starts to bubble, remove from the heat and let cool slightly. You want the cream to be warm but not hot for the next step.
- 2 cups heavy whipping cream
Temper the eggs
Slowly pour half of the warmed cream into the egg mixture while whisking simultaneously. Add the remaining cream and whisk until combined.
Thicken it real good
Transfer the pudding mixture back into the saucepan. Heat on low heat while stirring constantly, until the mixture has thickened enough to coat the back of a spoon (about 5 minutes). Heating the mixture any longer or over higher heat will curdle the pudding.
Make it banana flavored
Remove from the heat, stir in the banana extract and pour the pudding into a large bowl. Cover with plastic wrap and press the plastic wrap down on top of the pudding to prevent condensation from forming and dripping into the pudding. Refrigerate for at least 2 hours or until set.
- 2 teaspoons banana flavoring
Whip up some whipped cream
In a medium bowl, beat heavy cream using an electric mixer until soft peaks form. Add allulose sweetener and vanilla extract or banana flavoring. Continue beating until stiff peaks form. Remove the pudding from the refrigerator and whisk until smooth and creamy. Spoon a small layer of pudding in a small cup or jar. Layer 4-5 vanilla wafers on top. Pipe or spoon a layer of whipped cream. Repeat the layers until you reach the top. Garnish with crushed vanilla wafers and a dollop of whipped cream.
- 1 cup heavy whipping cream
- 3 tablespoons powdered allulose sweetener
- 1 teaspoon vanilla extract or banana flavoring
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How can I tell if my pudding is curdling?
I've had it happen both ways. If you skip the tempering step and dump all the hot cream in at once, you'll see obvious scrambled egg chunks in the mixture. That's hard to miss. The sneakier version happens when you heat the pudding too long or too high on the stove. The curdling is tiny and granular, and I didn't notice it the first time until I pulled the pot off the heat and saw the texture was grainy instead of smooth. If you stir constantly and keep the heat low, you'll feel the mixture thicken gradually without any graininess.
My eggs curdled. How do I fix it?
I've salvaged curdled pudding more times than I'd like to admit. For small, grainy curdles, I grab my immersion blender and blend right in the pot until smooth. This is the best fix if the pudding has already thickened. If you catch it early (before thickening), you can also press the mixture through a fine mesh strainer to pull out the clumps, then return it to low heat to finish thickening. Either way, the pudding still tastes the same once it's chilled.
Can I make this dairy free?
I've made this with half canned coconut milk and half unsweetened almond milk in place of the heavy cream. The pudding comes out thinner and lighter, which I actually liked in the summer. It won't be as rich, but the banana flavor still comes through strong. Just know that coconut milk adds a slight coconut undertone, so taste as you go and bump the banana extract up to 2.5 teaspoons if the banana gets lost.
Can I freeze this pudding?
I've frozen the plain pudding (without wafers or whipped cream) and it held up better than I expected. I freeze it in individual portions, then thaw overnight in the fridge. The texture gets slightly softer than fresh, but a quick whisk brings it back. I wouldn't freeze the assembled trifle because the wafers turn mushy and the whipped cream separates. Make the pudding in advance, freeze in portions, and assemble fresh when you're ready to serve.
Is this pudding diabetic-friendly?
I developed this specifically because I wanted a banana-flavored dessert without the blood sugar spike. There are no actual bananas (which carry 27g of carbs each), and I sweeten with allulose, which has virtually no glycemic impact. My husband monitors his blood sugar closely, and this doesn't move his numbers the way regular desserts do. Everyone responds differently though, so keep an eye on your own numbers if you're managing blood sugar.
Can I use xanthan gum instead of egg yolks?
I haven't tried xanthan gum in this specific recipe, but I've used it in other custard-style desserts. If you want to skip egg yolks, start with 1/4 teaspoon of xanthan gum whisked into the sweetener before adding the cream. Heat the mixture the same way. The texture will be different because egg yolks add richness that xanthan gum can't replicate, but you'll still get a thick consistency. I'd recommend tasting and adding a bit more sweetener since you're losing some of the subtle richness the yolks provide.
How do I make a small batch for 2 servings?
I cut this in half all the time when it's just me. Use 3 egg yolks, 1 cup heavy cream, 1/4 cup allulose, and 1 teaspoon banana extract. The method stays exactly the same, just use a smaller saucepan so you can monitor the thickness more easily. I chill mine in a single mason jar and it's the perfect amount for 2 generous servings.
Does this taste good the next day?
It tastes better the next day. The flavor settles and the pudding firms up more after a full night in the fridge. I actually prefer the texture at the 24-hour mark over the 2-hour minimum chill. If you've layered it with wafers, those soften into almost a cake-like layer overnight, which I think is the best part of the whole trifle. The only thing that doesn't hold up is the whipped cream, which deflates after a day. I pipe fresh cream on right before serving the leftovers.
Banana pudding with banana flavoring instead of actual bananas sounded like a shortcut I'd regret. Made it anyway because I had everything on hand, and the temper step worked on the first try, which never happens for me. The flavor is more banana than banana, if that makes sense. Going in my spring dessert rotation.
The extract thing clicks once you taste it. More concentrated, none of the starch. And first-try tempering is not nothing, that step trips people up constantly.
Made this for my brother's birthday dinner last week (he's been keto for like 3 years and said he really misses banana pudding) and I was nervous because I'd never worked with banana extract before but WOW. He had two servings and then texted me the next day asking if I had leftovers because he couldn't stop thinking about it. The texture with the whipped cream layer is exactly what I remember from childhood banana pudding, that creamy-but-not-heavy thing. I used the vanilla wafers between layers and they got all soft and perfect. Honestly blown away by how much flavor you get from just the extract.
The next-day text is the best compliment honestly. And yeah, banana extract seems weird at first but it's way more concentrated than you'd think, so a little goes pretty far. The wafers soaking up that custard overnight is actually when it's best.
Why don't your directions say to use a double boiler instead of playing with temperatures?
Because there are many methods that you can use to gently heat up eggs so they don't curdle and setting up a double boiler is just extra steps. You can do that if you want, but gently tempering the eggs with the warmed cream works just as well.
Picky much?