Sugar Free Banana Pudding

A spoonful of creamy pudding is held above a white bowl filled with more pudding.

This sugar free banana pudding is creamy, chilled, and full of real banana flavor without added sugar. It is rich enough to feel like a true dessert while staying simple and satisfying.

Course Dessert, Desserts

Cuisine American, International

Keyword banana, banana pudding, banana pudding recipe, dessert, low carb, pudding mix, sugar free, sugar free banana, sugar free banana pudding, whipped cream

Prep Time 20

Cook Time 5

Chill Time 6

Servings Servings

Calories 259kcal

Author Zuzana Paar

Equipment

1 Saucepan
1 Mixing Bowl
1 Whisk
1 Ladle or Measuring Cup
1 Plastic wrap
1 Large bowl or Individual Cups

Ingredients

1 Cup Heavy Cream 240ml
1 Cup Almond Milk 240ml
1/4 Cup Sweetener Allulose Powder
1 1/4 teaspoon Banana Flavour
1/2 teaspoon Xanthan Gum
3 Eggs

US Customary - Metric

Instructions

Whisk the eggs and measure the cream, almond milk, allulose, banana flavor, and xanthan gum.
Bring the cream mixture to a boil, then slowly whisk some of the hot liquid into the eggs before returning them to the pot.
Cook over low heat for 2–3 minutes, whisking constantly until slightly thickened.
Transfer to a bowl or cups, cover the surface with plastic wrap, cool, then refrigerate at least 4 hours before serving.

Notes

Press the plastic wrap directly onto the surface of the pudding while it cools, not over the top of the bowl, to stop a thick skin from forming.
Chill the pudding in individual portion cups rather than one large bowl if you want clean, ready-to-serve portions without any extra scooping later.
Run a wet spatula around the inside of the pot immediately after transferring the pudding to make cleaning much easier before the custard sets on the surface.
If the mixture looks thinner than expected after cooking, do not worry. It thickens significantly as it chills and will reach the right set consistency after the full 4 hours in the fridge.

Nutrition