Description
This creamy keto sugar-free banana pudding is a delicious and low-carb dessert option perfect for those following a ketogenic lifestyle. Made with ripe bananas, full-fat coconut milk, and a keto-friendly sweetener, it’s rich, smooth, and naturally sweet without any added sugar. The pudding is thickened with unflavored gelatin, creating a satisfyingly creamy texture that’s perfect for a guilt-free treat.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas (about 200g)
- 1 cup full-fat coconut milk
- 1 tsp pure vanilla extract
- 1/2 cup keto-friendly sweetener (e.g., erythritol)
- 2 tsp unflavored gelatin powder
Optional Topping
- 1/2 cup homemade whipped cream
Instructions
- Mash Bananas: Mash the ripe bananas in a mixing bowl until smooth, ensuring there are no large chunks to achieve a creamy pudding texture.
- Dissolve Gelatin: In a saucepan over low heat, combine the full-fat coconut milk and unflavored gelatin powder, stirring constantly until the gelatin is fully dissolved and the mixture is smooth, but do not let it boil.
- Add Sweetener and Vanilla: Remove the saucepan from heat and stir in the keto-friendly sweetener and pure vanilla extract until evenly incorporated.
- Combine Mixtures: Gently fold the mashed bananas into the coconut milk mixture, mixing thoroughly to ensure a uniform pudding base.
- Refrigerate: Pour the combined mixture into serving dishes and refrigerate for at least two hours or until the pudding is fully set and chilled.
- Serve: Optionally, top each serving with homemade whipped cream before enjoying for an added layer of richness and flavor.
Notes
- The sweetness can be adjusted by varying the amount or type of keto-friendly sweetener.
- Be sure to use ripe bananas for the best natural sweetness and texture.
- Do not boil the gelatin mixture to preserve its gelling properties.
- For a dairy-free version, ensure the whipped cream topping is made with coconut cream or other non-dairy alternatives.
- Refrigerate leftovers promptly and consume within 2-3 days for freshness.
