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How It Works
Creamy banana protein pudding in a glass dessert cup.
Desserts Vegetarian Year-Round Quick & Easy

Low-Carb Sugar-Free Banana Cream Protein Pudding Recipe

Thick, creamy banana-flavored protein pudding made without banana fruit, added sugar, starch or cooking.

Prep 5 min
Cook 0 min
Total 35 min
Servings 2 servings
Difficulty Easy
Jump to Recipe Adapt This Recipe
Air fryerConversion not recommended

Contains: Milk · Tree Nuts

Casein contains milk and almond milk contains tree nuts. Protein powders and flavor extracts vary by manufacturer; check labels for other allergens, gluten when required and added sugars so the finished pudding matches the sugar-free brief.

WHY IT WORKS

Why This Recipe Works

01

Casein Makes It Thick

Casein protein absorbs liquid and thickens as it rests, giving the pudding a creamy spoonable texture without starch or instant pudding mix.

02

Banana Flavor Without Banana

Sugar-free banana extract gives the pudding its banana flavor without adding the natural sugars and carbohydrate that come with banana fruit.

03

No Cooking Needed

The ingredients whisk together in minutes, then a short chill gives the protein and xanthan gum time to finish thickening the pudding.

WHAT YOU’LL NEED

Equipment

Medium mixing bowl
Whisk
2 dessert cups or small bowls

THE RECIPE

Ingredients & Method

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Ingredients

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Method

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  1. Pour the chilled almond milk into a medium mixing bowl.
  2. Add the casein protein powder in two or three additions, whisking well after each addition until the mixture is smooth.
  3. Whisk in the banana extract, xanthan gum and salt for about 30 seconds, until evenly combined and beginning to thicken.
  4. Divide the pudding between 2 dessert cups or small bowls, cover and refrigerate for 30 minutes so it can fully thicken.
  5. Stir each serving briefly before eating. Serve cold.

COOKING GUIDANCE

Practical Cooking Notes

Make Ahead

Prepare the pudding up to 24 hours ahead, divide it between serving cups, cover and refrigerate. Stir briefly before serving if it has thickened further overnight.

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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.

Adapt the whole recipe → Scale the ingredient list and optionally change recognized measurements. Change the servings → Scale ingredient quantities without changing the measurement system. Convert a measurement → Choose a measurement from this recipe and convert it. Use a different pan → Load the original pan and compare it with the pan you want to use. Use an air fryer → Load the oven temperature and cooking time as an air-fryer starting point. Replace an ingredient → Choose an ingredient from this recipe and compare practical substitutes. Calculate the cost → Load the recipe ingredients, then enter the package prices you pay. Build a shopping list → Add the recipe ingredients to a list you can adjust and tick off.

Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Already Vegetarian ✓
Make It Vegan

Change the following ingredient:

Replace60 grams (g) zero-sugar vanilla casein protein powder

With60 grams (g) zero-sugar vanilla pea-and-rice protein blend

Use a zero-sugar vanilla pea-and-rice protein blend with similar thickening power. Plant-based powders vary, so the finished texture may be slightly different.

Make It Dairy-Free

Change the following ingredient:

Replace60 grams (g) zero-sugar vanilla casein protein powder

With60 grams (g) zero-sugar vanilla pea-and-rice protein blend

Replacing the casein protein is the only dairy change needed. Choose a zero-sugar dairy-free protein blend and check its allergen label.

Make It Gluten-Free

Change the following ingredients:

Replace60 grams (g) zero-sugar vanilla casein protein powder

With60 grams (g) gluten-free zero-sugar vanilla casein protein powder

Replace1 teaspoon (tsp) sugar-free banana extract

With1 teaspoon (tsp) sugar-free gluten-free banana extract

Use protein powder and banana extract that are labelled gluten-free if gluten avoidance is required; formulations and processing vary by brand.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Use a zero-sugar vanilla casein protein powder rather than a whey-only powder. Casein is important to the thick pudding texture. Choose unsweetened almond milk and a sugar-free banana extract rather than banana syrup so the finished recipe keeps its low-carb, sugar-free positioning.

Useful Substitutions

A zero-sugar vanilla whey-casein blend can replace pure casein, although the pudding may set a little more softly. If using another banana flavoring, choose a concentrated sugar-free extract rather than banana syrup.

INGREDIENT QUALITY

Quality Note

Casein is doing both protein and thickening work in this pudding. A whey-only powder usually produces a much looser result, so use casein or a whey-casein blend when texture matters.

SPEND LESS

Cost-Saving Tip

Casein protein powder is the main cost driver. Compare the cost per serving rather than the package price, and buy a larger tub only if you will use it while it is still fresh.

COOKING TIPS

Tips

Add the Protein Gradually

Whisk the casein into the milk in two or three additions. Adding it all at once makes small dry pockets more likely.

Measure Xanthan Carefully

Use only the stated 1/8 teaspoon (tsp). Extra xanthan gum can turn a smooth pudding gummy or stretchy.

Let It Chill

The pudding thickens noticeably as it rests. Give it the full 30 minutes before deciding whether the texture is too loose.

Keep the Banana Extract Controlled

Banana extract is concentrated. Start with the stated amount so the flavor stays creamy and natural rather than overpowering.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Cover the pudding and refrigerate it promptly. For best texture, use it within 3 days and stir briefly before serving.

Freezing

Freezing is not recommended. The thawed pudding can separate and the protein-and-xanthan texture may become uneven.

ESTIMATED PER SERVING

Nutrition

1 of 2 servings

135 kcal Calories
3 g Fat 4% DV
1 g Saturated fat 5% DV
3 g Carbohydrate 1% DV
1 g Fiber 4% DV
0 g Sugars
0 g Added sugars 0% DV
25 g Protein
250 mg Sodium 11% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Low-Carb Sugar-Free Banana Cream Protein Pudding FAQs

Does this banana protein pudding contain real banana?

No. It uses sugar-free banana extract for banana flavor so the recipe can stay low in carbohydrate and avoid the natural sugars in banana fruit.

Can I use whey protein powder instead of casein?

A whey-only powder is much less reliable for this texture and can leave the pudding thin. A whey-casein blend is a better substitute, although it may still set more softly.

Why is my protein pudding gummy?

Too much xanthan gum is the most likely cause. Measure 1/8 teaspoon (tsp) carefully and whisk only until the mixture is smooth and evenly thickened.

Can I make banana cream protein pudding ahead of time?

Yes. Make it up to 24 hours ahead, cover and refrigerate it, then stir briefly before serving.

How do I keep this recipe sugar-free?

Use unsweetened almond milk, a protein powder labelled zero sugar and a sugar-free banana extract. Check the actual product labels because flavored protein powders and extracts vary by brand.

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