These Easy Mini Keto Banana Pudding Cookie Cups are the perfect way to enjoy banana pudding without all the carbs. Perfect for an afternoon treat or to serve at your next summer gathering, these gluten-free, sugar-free and low in carb mini banana puddings sit inside a peanut butter cookie crust. Creamy banana pudding and a crunchy peanut butter cookie up make this flavour combination the perfect spring or summer treat.

I recently asked Mr. Grumbles for an idea on what to make as my next keto dessert idea.

His replied with a smirk on his face, "Banana Pudding".

Why the smirk, you may ask?

Because he knows full well that bananas and a keto, low carb or sugar-free diet do not go exactly hand in hand. However, I have been known to create recipes like my Keto Banana Swiss Roll Cake, which as under 3 g of carbs per slice, as well as my Keto Peanut Butter Banana Cookies, that have under 1 g of carbs per cookie, so I knew low carb banana desserts could be created.

So, thinking of all the different keto desserts I could create, I decided I was due for a new cookie cup recipe so why not stuff banana pudding into a peanut butter cookie cup?!!!

keto banana pudding in a peanut butter cookie cup with whipped cream

WHAT MAKES THESE MINI KETO BANANA PUDDING COOKIE CUPS SO GREAT?

super easy to make
limited ingredients
they do not actually contain any banana so they are perfect for a keto diet
perfectly proportioned
a perfect blend of creaminess and crunchiness, saltiness and sweetness
keep well for about 1 week
perfect for any outdoor gathering as they are the perfect finger food dessert

WHAT INGREDIENTS DO YOU NEED TO MAKE THESE EASY MINI KETO BANANA PUDDING COOKIE CUPS?

FOR THE GLUTEN-FREE AND LOW CARB PEANUT BUTTER COOKIE CUPS:

almond flour
peanuts
sweetener (I used Lakanto Classic)
peanut butter
almond milk
vanilla extract

FOR THE SUGAR-FREE BANANA PUDDING:

heavy cream
almond milk
egg yolks
butter
vanilla and banana extract
sweetener (I used Allulose to avoid any chance of the banana pudding filling from crystallizing)
pinch of salt
optional - xanthan gum

FOR THE STABILIZED WHIPPED CREAM:

heavy whipping cream
allulose
vanilla
xanthan gum

FOR THE PEANUT TOPPING:

crushed peanuts

HOW DO YOU MAKE THESE MINI KETO BANANA PUDDING COOKIE CUPS?

Preheat the oven to 350 degrees F. Grease or line 12 muffin tins and set it aside.
In a food processor, add the flour, peanuts, sweetener
Pulse 5 times to incorporate the ingredients and to break down the peanuts slightly.
Add the vanilla, almond milk and peanut butter
Pulse until a sticky ball forms or until you can pinch the mixture and it sticks together
Divide the mixture evenly between muffin tins.
Press each firmly into the muffin allowing for a slight lip up the edge.
Bake in the oven for 10 minutes or until the edges are starting to brown.
Remove the cups from the oven and allow them to cool slightly.
Once cool enough to touch, gently indent the center of the cup to form a well.
Allow cookie cups to cool complete by placing them in the fridge to harden slightly

HOW DO YOU MAKE THE KETO BANANA PUDDING?

In a heavy saucepan, whisk the heavy cream, sweetener, salt and almond milk
Bring the mixture to a boil and remove it from the heat
Add ¼ cup of the hot milk to the egg yolks and whisk to incorporate
Slowly add the egg yolk mixture back into the saucepan, whisking continuously
Simmer on medium heat for about 5-8 minutes or until it just begins to thicken
Remove from heat and stir in 2 tablespoon of unsalted cold butter
Set aside and allow it to cool

How do you prepare the Stabilized Whipped cream?

I actually wrote an entire post on the different ways to make keto stabilized whipped cream. ]Here is the post, How to Make Keto Stabilized Whipped Cream.

Why do you want to stabilize the whipped cream?

Stabilizing the whipped cream allows you to make these cookie cups ahead of time without worrying about the whipped cream disintegrating.

TIPS AND TRICKS FOR THESE EASY MINI KETO BANANA PUDDING COOKIE CUPS:

use any type of nut, seed or use oats when making the crust
the type of sweetener that you use will not matter in the crust
I have only tried this recipe with allulose in the filling; However, feel free to try an erythritol-based sweetener as it may not crystallize
use a wine cork to create an indent in the cookie cups when they come out of the oven
add a small slice of banana at the bottom of each cookie cup for an extra banana flavour
once the pudding has cooked, it will firm as it cools - if this does not happen for whatever reason, sift in ⅛-1/4 teaspoon of xanthan gum while whisking the pudding otherwise the xantham can form a clump. You can also do this using a high-speed blender and add the xanthan while the blender is running
make sure to use large egg yolks
taste the pudding once it has cooled slightly and add any additional banana extract depending on taste

IF YOU LIKE THIS EASY KETO CREAMY LEMON COOKIE CUP RECIPE, YOU MAY ALSO ENJOY:

Whipped topping adorn these cute little margarita filled cookie cups

Keto Margarita Cookie Cups with Tequila (or Not!)

Maple cream stuffed inside a gluten-free and keto shortbread crust.

Pecan Maple Cream Shortbread Cups -Gluten-Free and Keto

Easy Mini Keto Banana Pudding Cookie Cups

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Print Recipe

Total Time: 20 minutes
Yield: 12 banana pudding pies 1x

Instructions

Prepare the Peanut Butter Cookie Cups:

Preheat the oven to 350 degrees F. In a food processor, process the almond flour, sweetener and peanut nuts until nuts have broken down (about 30 seconds). Add in all the other cookie cup ingredients and process until the mixture begins to clump together.
Spray a muffin tin pan well with cooking spray. Divide the cookie mixture evenly between the 12 muffin wells.
Press the mixture down into each well firmly to create a "cup". Bake for 10 minutes. Remove and allow to cool fully before removing the cookie cups from the muffin tin.

Prepare the Banana Pudding:

In a heavy bottoms small sauce pan, combine the heavy cream, almond milk and sweetener. Bring to a boil and remove it from heat. In a heatproof bowl, whisk the egg yolks. Remove about ¼ cup of the heated heavy cream mixture and, while wishing, add it slowly to the egg yolks.
Take the egg yolk mixture and whisk it back into the heavy cream. Return the saucepan to the oven and cook the mixture (while whisking continuously) on medium heat for about 5 minutes or until it just begins to thicken. Whisk in the banana extract, vanilla extract and a pinch of salt. Taste the mixture and add additional banana extract if necessary. Whisk in the butter and allow the mixture to cool.
Once it has come to room temperature, place it in the fridge to cool completely for about 2 hours.

Prepare the Whipped Cream Topping:

In a large bowl, combine the heavy cream, allulose and vanilla. Start beating the mixture on low speed until it begins to thicken and then beat on high until hard peaks form. Sift in ¾ teaspoon xanthan gum, ¼ teaspoon at a time, while beating the heavy cream to make sure that the xanthan does not clump together. Place the whipped cream in the fridge.

To Assemble the Mini Banana Pudding Cookie Cups:

Place about 1-2 tablespoon of the pudding into the cookie cup. Add some whipped cream. Right before serving, top the whipped cream with crushed peanuts, if desired.

Notes

if pudding comes out too thin after cooling, simply add ⅛-1/4 teaspoon of xanthan gum while whisking the mixture - you can also put the pudding in a high-speed blender and add the xantham as the blender is running. Make sure you SLOWLY sprinkle the xantham gum or it may clump
before making the whipped cream, place the beaters and the bowl in the freezer - this makes the whipped cream come together much quicker.

Author: Cat
Prep Time: 10
Cook Time: 10
Category: Dessert, Snacks
Method: Baking
Cuisine: American, Spring, Summer
Diet: Gluten Free

Easy Mini Keto Banana Pudding Cookie Cups

WHAT MAKES THESE MINI KETO BANANA PUDDING COOKIE CUPS SO GREAT?

WHAT INGREDIENTS DO YOU NEED TO MAKE THESE EASY MINI KETO BANANA PUDDING COOKIE CUPS?