Ingredients
Scale
- 2 ripe bananas
- 2 cups unsweetened almond milk
- 1/4 cup sweetener (erythritol or monk fruit)
- 1/4 cup coconut cream
- 1/4 cup peanut butter (optional for variation)
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (or keto-friendly thickener)
- Pinch of salt
Instructions
- Combine almond milk, sweetener, and a pinch of salt in a saucepan. Heat over medium heat, stirring until the sweetener dissolves.
- Mix cornstarch with a bit of cold almond milk to form a slurry, then add to the saucepan.
- Cook while stirring constantly until the mixture thickens.
- Remove from heat and stir in vanilla extract and coconut cream.
- Mash the bananas and fold them into the pudding mixture.
- Mix in peanut butter for variation until smooth.
- Pour the pudding into serving dishes and refrigerate for at least 1 hour to set before serving.
Notes
Serve cold and top with extra banana slices or whipped coconut cream for added flair. Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Keto
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg