KETO BANANA PUDDING

This recipe for keto bẵnẵnẵ pudding is so delicious thẵt no one will ever guess it’s low cẵrb ẵnd gluten free! It’s got everything ẵ good bẵnẵnẵ pudding should hẵve, minus the excess sugẵr.

Ingredients
For the cookie layer:
2 tbsp Butter softened
1 tsp Vanilla Extract
1 egg
1/2 cup Super Fine Almond Flour
1 tsp Baking Powder
1/4 cup Confectioners Erythritol
For the pudding layer:
2 cups Heavy Whipping Cream
1 cup Unsweetened Almond or Coconut milk
2 tsp Vanilla Extract
6 Egg Yolks
1/2 cup Confectioners Erythritol or to taste
1 Medium Banana very thinly sliced
For the whipped cream layer:
1/2 cup Heavy Whipping Cream
1 tsp Vanilla Extract
1/4 cup Confectioners Erythritol or to taste
1/4 tsp Xanthan Gum

Instructions

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or use a silicone baking mat. 
• In a large bowl, combine the butter, vanilla, and egg with an electric mixer.  Next, add in the Erythritol, Almond flour and baking powder and mix well. 
• Once this mixture is well combined, spread it into an even layer approximately 8″ x 16″ on the prepared baking sheet. (Don’t spend a ton of time making this perfect, once it is done baking it will be cut apart anyway 🙂 )
• Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and set aside to cool.
• While the cookie layer is baking, start working on your pudding. Add the Heavy cream, almond milk, vanilla and erythritol to a heavy-bottomed saucepan. Add the egg yolks to a medium bowl and set aside.
• For full instructions please see : www.thismomsmenu.com

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