Keto Banana Pudding
Keto Banana Pudding is a taste sensation! Rich and creamy, this easy low carb dessert gives the Southern classic a run for its money.
Servings 2 servings
Calories 281kcal
Ingredients
- 6 tbsp heavy whipping cream
- 1/4 cup unsweetened almond milk (or hemp milk for nut-free)
- 2 large egg yolks room temperature
- 2 1/2 tbsp sweetener (erythritol, allulose, or a mix)
- Pinch salt
- 3/4 tsp banana extract
- 1/4 tsp vanilla extract
- 1/8 tsp glucomannan xanthan gum
- 2 keto vanilla wafers (optional)
Instructions
- In a small saucepan over medium heat, combine the whipping cream and almond milk. Bring to just a simmer. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.
- Slowly add about half of the hot cream mixture into the yolks, whisking continuously. Then slowly addthe yolk/cream mixture back into the saucepan and cook until thickened, 4 to 5 more minutes, whisking continuously.
- Remove from heat and whisk in the extracts. Sprinkle the surface with glucomannan, whisking constantly as you sprinkle it over.
- Divide between two small dessert cups and refrigerate at least one hour. Top with lightly sweetened whipped cream, if desired.
- Crumble the vanilla wafers over the top, or simply serve alongside the pudding for dipping!
Notes
Nutritional analysis includes the vanilla wafers. Without those, the pudding has 226 calories, 2.1g carbs, 19g fat, and 0g fiber.
Storage Information: Store any leftovers, tightly wrapped up, in the fridge for up to 3 days.
Nutrition
Serving: 1dessert cup | Calories: 281kcal | Carbohydrates: 3.3g | Protein: 5.3g | Fat: 23.1g | Saturated Fat: 12g | Fiber: 0.5g