Creamy Sugar-Free Banana Pudding
This recipe creates a delicious, guilt-free banana pudding with layers of creamy sugar-free vanilla pudding, fresh bananas, and sugar-free vanilla wafers.
Equipment
- medium saucepan
- whisk
- heatproof bowl
- plastic wrap
- 9x13 inch baking dish
Ingredients
Pudding Base
- 2 cups unsweetened almond milk
- 1/2 cup erythritol or monk fruit sweetener blend ensure it's a 1:1 sugar replacement
- 1/4 cup cornstarch
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- salt Pinch of
Assembly
- 4-5 ripe but firm bananas
- sugar-free vanilla wafers or regular vanilla wafers if not strictly sugar-free, or try sugar-free shortbread cookies for a twist
- 1 cup sugar-free whipped topping store-bought or homemade with heavy cream and sweetener
Instructions
Pudding Preparation
- In a medium saucepan, whisk almond milk, sweetener, cornstarch, egg yolks, and salt until smooth.
- Cook over medium heat, stirring constantly, until it gently boils and thickens (1-2 minutes).
- Remove from heat, then stir in butter and vanilla extract.
- Pour into a heatproof bowl, cover directly with plastic wrap, and chill for at least 2-4 hours.
Assembly
- While pudding chills, slice bananas into 1/4-inch rounds.
- In a 9x13 inch dish, layer sugar-free vanilla wafers on the bottom, followed by a layer of banana slices.
- Evenly spoon about half of the chilled pudding over the bananas.
- Repeat layers with wafers, bananas, and the remaining pudding.
- Spread sugar-free whipped topping evenly over the top.
- Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and wafers to soften.
- Garnish with wafer crumbs or a banana slice if desired, then serve and enjoy.
Notes
For best results, allow the pudding to chill overnight to ensure ultimate creaminess and softened wafers. You can adjust the sweetness to your preference.