No cooking involved with this low carb banana pudding! A rich, creamy mousse with oodles of banana flavor is layered with buttery, vanilla flavored almond crumbles. Make it in individual serving sizes, cover tightly, and refrigerate or freeze until you’re ready for a snack. Just 4.7 net carbs per serving!
For this recipe you’ll need: cream cheese, heavy cream, monkfruit or sweetener of choice, butter, almond meal, 4-serving size sugar-free banana pudding mix, sugar free vanilla syrup, banana flavoring, vanilla extract , cinnamon, 6 4-ounces jelly jars or dessert dishes
If you are in a hurry click here to go to the banana pudding recipe.
Banana pudding is a big deal around my house. Pretty much everyone likes it but I have a couple of family members that really LOVE it. I make it whenever my Navy son comes home on leave and then other times when I get a chance. I really love making things for the family that they appreciate and that makes them happy but I have to say I really HATE making banana pudding.
I hate making it because it is a temptation that I could do without. One of two things is going to happen if I make the stuff — either I am going to be craving banana pudding and be grumpy OR I am going to cave to the siren song of that creamy decadent mixture and blow my carb allowance for the next decade… and I will be grumpy.
I do not know why I hadn’t thought of making a low carb banana pudding before but I just never did. Until now.
So, technically I could have tossed the sugar free pudding mix and some heavy cream together and called it a day but I wanted it to taste like MY banana pudding, or at least as close as I could get. Rich, creamy goodness with pieces of vanilla cookie in it.
Of course the cookie was out of the equation but the almond crumble works just fine. You still get the creamy pudding and the vanilla cookie texture. This is super rich. I promise you that 4-ounces will likely be as much as you want at a time. Luckily it freezes beautifully so you can make a batch and then have it ready whenever you want.
I used monkfruit in mine but you can use what you like. I estimate you’ll need about 1/4 cup of sugar free sweetener like Swerve if you are not going to use stevia or monkfruit.
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Monkfruit is an all natural sweetener that’ s sweeter than sugar but doesn’t have the aftertaste that stevia can have sometimes. I also used Torani sugar free vanilla syrup to increase the sweetness and flavor of this dessert.
- 1 1/2 cup almond meal
- 1 1/2 ounces butter
- 1/4 cup swerve sweetener or to taste
- 1/2 teaspoon vanilla extract
- 8 ounces cream cheese room temperature
- 2 packets monkfruit or preferred sugar free sweetener to taste
- 1 cup heavy cream
- 1 4- serving size box sugar free banana pudding
- 2 tablespoons sugar free vanilla syrup I use Torani
- 1/2 teaspoon banana flavoring
- Cinnamon to garnish
Mix the almond meal, butter, sweetener, and vanilla until crumbly.
Beat the cream cheese until soft and creamy with no lumps.
Add the monkfruit or your sweetener and beat well.
With the mixer on low pour in the cream, the pudding mix powder, vanilla syrup, and banana flavoring.
Whip until light, creamy, and thick - like a mousse.
Add a layer of crumbs to the bottom of a 4 ounce serving dish.
Spoon some of the banana mixture over the top.
Add another layer of crumbs.
Add a final layer of banana mixture.
Repeat with the other 5 dishes.
Sprinkle remaining crumbs over the top and add a dusting of cinnamon if desired.
Refrigerate or freeze.
About 4.7 net carbs per serving. Can be frozen.
If you liked this low carb banana pudding you may also like…
Mascarpone Mousse and Berries Low Carb Yum
Low Carb French Silk Pie Low Carb Maven