Banana Pudding Cake

Southern Banana Pudding Cake

Low-Carb • Sugar-Free • Keto-Friendly

Soft vanilla cake is layered with silky sugar-free custard and crunchy homemade keto wafers for a classic banana-pudding-inspired dessert without the added sugar.

🍰 Cake

Ingredients

• 1½ cups almond flour
• ¼ cup coconut flour
• ½ cup monk fruit/allulose sweetener
• 1½ tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup unsalted butter, melted
• ½ cup unsweetened almond milk
• 2 tsp vanilla extract
• ½ tsp banana extract, optional

Directions

1. Preheat oven to 175°C / 350°F. Line an 8-inch square baking pan with parchment and lightly grease it.
2. Whisk almond flour, coconut flour, baking powder, sweetener, and salt.
3. In another bowl, whisk eggs, melted butter, almond milk, vanilla, and banana extract.
4. Combine the wet and dry ingredients until a smooth batter forms. Let it sit for 2–3 minutes so the coconut flour can absorb some moisture.
5. Spread evenly in the pan.
6. Bake for 20–25 minutes, or until the center is set and a toothpick comes out clean.
7. Cool completely before assembling.

🍮 Sugar-Free Vanilla Custard

Ingredients

• 2 cups unsweetened almond milk
• 3 large egg yolks
• ¼ cup monk fruit/allulose sweetener
• 2 tbsp cornstarch for a lower-carb version, use 1½ tbsp xanthan gum-free keto pudding thickener or a suitable low-carb pudding mix
• 1 tbsp butter
• 2 tsp vanilla extract
• Pinch of salt

Directions

1. Whisk egg yolks, sweetener, and thickener in a bowl.
2. Heat almond milk in a saucepan over medium heat until steaming but not boiling.
3. Slowly whisk some warm milk into the egg mixture to temper it.
4. Pour everything back into the saucepan.
5. Cook over medium-low heat, whisking constantly, until thick and creamy.
6. Remove from heat and stir in butter, vanilla, and salt.
7. Cover the surface directly with plastic wrap and chill until completely cool.

🍪 Homemade Keto Vanilla Wafers

Ingredients

• ½ cup almond flour
• 2 tbsp coconut flour
• 2 tbsp powdered monk fruit/allulose
• 1 tbsp melted butter
• 1 egg white
• ½ tsp vanilla extract
• ¼ tsp baking powder
• Pinch of salt

Directions

1. Heat oven to 175°C / 350°F.
2. Mix all ingredients into a soft dough.
3. Roll or press the dough very thin between two sheets of parchment.
4. Cut into small circles or squares.
5. Bake for 7–10 minutes, watching carefully because the wafers are thin.
6. Cool completely; they will become crisp as they cool.

🍌 Optional Banana Layer

For a strict keto version, skip real banana and use banana extract in the cake and custard.

For a less strict low-carb version, add a very thin layer of sliced banana between the cake and custard.

🥄 Assembly

1. Cut the cooled cake into small squares.
2. Place half of the cake pieces in the bottom of a serving dish.
3. Spread over half of the chilled vanilla custard.
4. Add a layer of keto wafers.
5. Repeat with the remaining cake and custard.
6. Crush a few extra wafers over the top.
7. Refrigerate for at least 3–4 hours, preferably overnight, so the cake can absorb some of the creamy custard.
8. Serve chilled.

✨ Optional Topping

Top with:

• Sugar-free whipped cream
• A sprinkle of crushed keto wafers
• A tiny drizzle of sugar-free caramel sauce

Storage: Refrigerate covered for up to 3 days. Keep the wafers separate if you want them to stay extra crunchy.

Note: For a truly keto version, use a low-carb thickener rather than regular cornstarch and omit the real banana. Monk fruit/allulose is especially useful here because allulose helps the custard and cake stay softer.