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The Best Keto Banana Pudding Cake

I am sure you have memories of a great banana pudding and dream of bananas, anything banana really after giving them the boot due to the extremely high carb count per banana serving!

I sure do and I have found the best way to enjoy this amazing tropical treat in my Keto Banana Pudding Cake!

It is essentially a poke cake, but the say the pudding seeps into and stays at the top of the cake, its more of a pudding cake.

Going with a single layer versus a two layer cake helps you to stay in portion control at only 6 grams net carbs per slice, and you could always double the recipe if you wanted to with great results.

This easy recipe features my go-to Keto Yellow Cake recipe, no yellow cake mix is needed!

Whip up the cake in no time and keep it even simpler by getting a Keto Banana Instant Pudding Mix from Simply Delish!

You can save 10% on any order from them when you use my coupon code: LOWCARBWITHTHECARRS

This delicious dessert will be pretty enough to take to any special occasion!

You will get “ooos” and “ahhs” when your guests realize that it is sugar free and gluten free also!

You can even go a step further and make it dairy free as well!

Then I top it off with some of my Easy Dairy Free Whipped Cream, or you can go with subbing in heavy whipping cream instead of coconut milk to make traditional whipped cream frosting!

What do I need to make this Keto Banana Pudding Cake Recipe?

• Coconut Flour
• Eggs
• Sugar Free Honey Substitute
• Coconut Oil, or vegetable oil like avocado oil
• Heavy Cream
• Baking Powder
• Baking Soda
• Apple Cider Vinegar
• Salt
• Vanilla Extract
• Xanthan Gum, or Glucomannan
• a box of Simply Delish Keto Instant Banana Pudding Mix

Let’s start making this Keto Banana Pudding Cake!

First things first, you must make the cake and get it cooling!

Preheat your oven to 350F and grease an 8″ round cake pan, or 8″x8″ square pan with cooking spray.

Set aside.

Make sure your eggs are at room temperature for the recipe to work out.

Quickly bring them to room temperature by letting them sit in a bowl of hot water from the tap, not boiling.

If they are cold it will clump up the oil and you don’t want that!

In a large bowl of a stand mixer, or an electric mixer fitted with a whisk attachment, whip together the eggs, coconut oil and sugar free honey.

Now add in the apple cider vinegar and vanilla extract and mix well.

You can substitute lemon juice for the apple cider vinegar if you wish.

In a small bowl whisk together the dry cake ingredients.

While mixing, slowly blend the dry ingredients into the wet ingredients.

Stop to scrape down the bowl, then mix again.

Let the batter sit for 5 minutes so the coconut flour can soak up the liquid.

Now scrape out the cake batter into your prepared pan.

Bake for 35 to 40 minutes at 350F.

Keep watch over it and toothpick test at 35 minutes.

You want only a few crumbs, no liquid batter.

Let it cool on a wire rack while you get the instant creamy pudding made.

In a medium bowl with a hand mixer, mix the unsweetened almond milk and heavy cream with the classic banana pudding mix on low speed until it is mixed.

Once it is combined, crank it up to medium speed and mix for 2 minutes.

Mixing for the right amount of time allows the ingredients to meld and prevent dry clumps.

At this time your cake should have cooled off a bit, so you can get your holes poked in the top before it cools all the way for the best results.

Using the end of a wooden spoon, poke holes all over the entire cake with the wooden spoon handle.

If for some reason you do not have a wooden spoon with a slim handle, use a fork and poke away!

Now pour pudding over the cooled cake layer.

Completely cover cake layer with pudding.

Now you must let it sit overnight to meld together and let the pudding seep into the cake.

Make sure you put it in an airtight container or cover with plastic wrap.

Okay, it has been at least 8 hours, now what do I do?

Your last step in this Keto Banana Pudding Poke Cake assembly is to make the whipped topping frosting!

You can make this as I have with my Easy Dairy Free Whipped Topping which uses a can of full fat coconut milk that has been in the fridge overnight, OR you can sub in heavy cream.

The recipe will work with either cream or coconut milk for the fluffy cake and for the topping!

In a large bowl of a stand mixer, or with a hand mixer, whip up 1 cup of coconut cream, 1 – 1 1/2 teaspoons vanilla extract, and 1/4 tsp xanthan gum on high speed until you get stiff peaks.

Then spread onto the top of the cake and return it to the fridge for at least an hour to stiffen the topping.

This cake gives you eight generous slices.

For decoration, I adorn the top of the cake with small slices of banana from some fresh bananas!

Even if you just use one, it really adds to the idea you have in your mind of how the flavors of banana cream pie should taste!

Make sure they are newly ripe so they will not turn to mush right away.

If you use ripe bananas that are starting to brown, it will turn to a watery mush in the fridge.

Keep leftover cake up to 5 days in the fridge if wrapped well or in an airtight container.

You can freeze individual slices like I did here with my Keto Coconut Cream Pie!

A note about Xanthan Gum….

The xanthan gum helps emulsify the water and fat so it stays suspended rather than wilting into a puddle on your cake!

It is very inexpensive and I use it in quite a few other recipes like my Keto Biscuits & Gravy and my Keto Mock Maple Syrup.

A little goes a long way and it doesn’t spoil, so it will not go bad.

My favorite brand is the NOW BRAND Xanthan Gum or the classic Bob’s Red Mill.

Here in my posted recipe for my Keto Cinnamon Swirl Bagels I talk more in depth about xanthan gum and its uses.

• As with all of my banana desserts, I add fresh banana slices to the top, just a few, to get my mind thinking banana. Maybe its just me, but when I see banana and then eat something banana flavored, it tricks my mind into thinking the whole thing is with fresh bananas and I enjoy it more!
• You could turn this into an easy banana cake and bump up the banana factor when you add a bit of banana extract to the cake batter!
• Take a different spin on this and turn it into a Peanut Butter Layered Banana Pudding Cake! All you have to do is to use peanut butter instead of the coconut oil and voila, peanut butter cake!
• It would be perfect to add some Keto Vanilla Wafers to the top of bananas like these! These vanilla wafer cookies are so much like the real thing you cannot even tell!
• You can skip making your own whipped topping and go for some sugar free cool whip. It will only hold up a few days though with purchased whipped cream.
• Note that coconut flour cannot be subbed out with all purpose flour or cake flour. The properties of absorption are vastly different and it will turn out.
• If you want to use keto instant vanilla pudding then add in some banana extract that would work also. Sometimes I do not have any more keto banana pudding and need to improvise!

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