Layered Banana Pudding

This rich and creamy layered banana pudding is no-cook so you can throw it together in minutes. Layers of banana cream and almond crumble come together to create a low carb version of classic banana pudding. About 4.7 net carbs per serving.
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 puddings
Author Marye


Crumb Mixture

  • 1 1/2 cup almond meal
  • 1 1/2 ounces butter
  • 1/4 cup swerve sweetener or to taste
  • 1/2 teaspoon vanilla extract

Banana Cream

  • 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


Crumb Mixture

  • Mix the almond meal, butter, sweetener, and vanilla until crumbly.
  • Set aside.

Banana Cream Mixture

  • 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.