Keto Banana Cream Pudding
Easy low-carb banana cream pudding made with cream cheese, made from scratch keto vanilla wafers, and instant pudding mix.
Servings: 15
Calories: 343kcal
Equipment
- electric mixer
Ingredients
Vanilla Wafer Ingredients
- 1 stick butter
- 1/2 tsp baking powder
- 2 c almond flour
- 1 tsp vanilla extract
- 1/3 cup sugar free maple syrup
- 2 egg yolks
Instant Cream Pudding Ingredients
- 2 packs sugar-free instant vanilla pudding
- 8 oz cream cheese softened
- 2 cups half and half
- 1 1/2 cups almond milk
- 1 banana thinly sliced
Whipped Topping (optional)
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla extract
- 2 tsp confectioner's erythritol
Instructions
Vanilla Wafer Instructions
- Preheat oven to 350º F.
- In a large bowl, melt butter for 8-10 seconds in microwave. Mix in the other wafer ingredients together using a whisk.
- On a cookie sheet or non-stick baking sheet, place teaspoons of mix at at least 1/2 in. apart. Flatten with fingers. Dampen fingers with water if cookie mix sticks to your hand.
- Bake for 15-17 minutes, or until edges start to brown.
Instant Cream Pudding Instructions
- Soften cream cheese in microwave for at least 30 seconds in a large bowl. Mix.
- Add all other ingredients, except banana. Mix with an electric mixer.
- In a large dish, layer cookies and thin banana slices, then instant cream mixture. Repeat. Refrigerate 2-4 hours.
Whipped Topping Instructions
- Mix all ingredients with an electric mixer on low until soft peaks form. Add topping to pudding.
Nutrition
Calories: 343kcal | Carbohydrates: 10g | Protein: 6g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 174mg | Potassium: 128mg | Fiber: 2g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 1.2mg | Calcium: 138mg | Iron: 0.7mg