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Banana Pudding

Serves 2


Pure vanilla bean powder and banana extract amps of the flavor in this pudding recipe. You don’t need bananas to go bananas for this treat! 

 

Prep Time: 15 minutes

Cooking Time: 0 minutes to cook & 4 hours to chill 

 

Ingredients:

1 cup heavy whipping cream

½ cup plain & unsweetened almond milk

4 large egg yolks

⅓ cup Keto sweetener such as erythritol 

2 tablespoons butter

1 teaspoon pure vanilla bean powder

2 teaspoons banana extract

Pinch of sea salt

½ teaspoon arrowroot powder

Garnishes:

Keto-friendly whipped cream

Chopped walnuts


Instructions:


Bring heavy whipping cream and almond milk to a simmer on the stove, stirring often. While the milks are heating, whisk the egg yolks and sweetener together in a bowl.


When the milk is simmering, reduce heat to low and slowly pour the egg mixture into the milk mixture, whisking vigorously to avoid the egg yolks from scrambling in the milk. 


Whisk in the butter, vanilla and banana extract, sea salt and arrowroot powder and remove from the heat.


Pour into 4 glasses or ramekins and allow to completely cool in the fridge. When ready to serve, garnish with Keto-friendly whipped cream and chopped walnuts. 

 

Serve between 4, storing any leftovers in an airtight container in the fridge for up to 5 days.

 

Enjoy!


Calories: 361

Carbs: 15

Net Carbs: 14

Protein: 4

Fat: 40