Description
A creamy, rich, and sugar-free keto banana pudding made with ripe bananas, full-fat coconut milk, and natural sweeteners. This low-carb dessert is thickened with gelatin and perfect for a quick, healthy treat that fits a ketogenic diet.
Ingredients
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 the Bananas: In a mixing bowl, mash the ripe bananas thoroughly until you achieve a smooth, pudding-like consistency without large lumps.
- Heat Coconut Milk and Gelatin: Place the coconut milk in a saucepan over low heat, sprinkle in the gelatin powder, and stir continuously until the gelatin is fully dissolved and the mixture is smooth and warm, but not boiling.
- Add Sweetener and Vanilla: Remove the saucepan from heat. Stir in the keto-friendly sweetener and pure vanilla extract until completely blended.
- Combine Mixtures: Gently fold the mashed bananas into the coconut milk mixture, mixing carefully to ensure an even, creamy texture without deflating the gelatin mixture.
- Chill and Set: Pour the combined pudding into serving dishes or ramekins. Refrigerate for at least two hours or until the pudding is set and firm.
- Serve with Topping (Optional): Before serving, you may top the pudding with homemade whipped cream for extra richness and flavor.
Notes
- Ensure bananas are ripe for natural sweetness and best texture.
- Do not boil the coconut milk and gelatin mixture as it can affect the gelatin’s setting ability.
- If you want a firmer pudding, increase gelatin by half a teaspoon.
- This pudding is best served chilled and consumed within 2-3 days.
- Substitute erythritol with other keto-friendly sweeteners if preferred, adjusting sweetness to taste.
