Ingredients
Method
- 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 add the 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
- For the creamiest keto banana pudding, ensure your egg yolks are at room temperature before whisking.
- When tempering the yolks, add the hot cream mixture very slowly, whisking vigorously to prevent scrambling. Listen for the gentle hiss of the cream combining, not a sudden crackle.
- Storage: Leftover keto banana pudding can be stored in an airtight container in the refrigerator for up to 3 days. It does not freeze well due to the dairy content.
- Variation: For a richer flavor, add a tiny pinch of ground nutmeg along with the extracts. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When tempering the yolks, add the hot cream mixture very slowly, whisking vigorously to prevent scrambling. Listen for the gentle hiss of the cream combining, not a sudden crackle.
- Storage: Leftover keto banana pudding can be stored in an airtight container in the refrigerator for up to 3 days. It does not freeze well due to the dairy content.
- Variation: For a richer flavor, add a tiny pinch of ground nutmeg along with the extracts. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.