KETO SUGAR-FREE BANANA PUDDING

INGREDIENTS

Tap underlined ingredients to see where to get them.

WHIPPED CREAM LAYER:

• 1 recipe Keto Whipped Cream

KETO BANANA PUDDING LAYER:

• 2 cups Heavy cream
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 1/4 tsp Sea salt
• 5 large Egg yolks
• 1/2 tsp Xanthan gum
• 2 tsp Banana extract
• 1 tsp Vanilla extract
• 1/4 cup Unsalted butter (at room temperature)

SHORTBREAD COOKIE LAYER:

• 1 recipe Coconut Flour Shortbread Cookies (make 1.5 of the recipe if you want extra cookies for the top)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

KETO BANANA PUDDING:

1. In a medium saucepan over medium heat, whisk the heavy cream with the Besti and the sea salt. Bring to a simmer.
2. Meanwhile, in a medium bowl, whisk the egg yolks.
3. Once the cream is steaming, slowly stream 1/2 cup (118 ml) of the hot cream mixture into the egg yolks, whisking constantly. (This is called tempering.)
4. Pour the hot egg yolk mixture back into the saucepan. Sprinkle (don’t dump) the xanthan gum over the top and immediately whisk vigorously to combine. Cook for 4-5 minutes, until the mixture thickens.
5. Remove from the heat and whisk in the vanilla extract, banana extract, and butter.
6. Set the pudding aside to cool for 10 minutes. Whisk the mixture again to get rid of the film on top and cover it with plastic wrap, pushing the plastic wrap down on the top of the pudding mixture to prevent a film from forming. Refrigerate for at least 2 hours, until firm.

SHORTBREAD COOKIE LAYER:

1. While the pudding chills in the fridge, make the coconut flour shortbread cookies according to the instructions here.

ASSEMBLY:

1. Line a 9×13 inch baking dish with one layer of coconut flour shortbread cookies.
2. Make the keto whipped cream according to the instructions here.
3. Gently fold one cup of whipping cream into the pudding mixture using a spatula.
4. Spread the pudding mixture over the cookies in the baking dish.
5. Spread the remaining whipped cream over the pudding layer.
6. If desired, you can decorate with some fresh banana slices (not keto, though) and leftover coconut flour shortbread cookies.
7. Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.