😮💨Calling all Banana Pudding lovers‼️
I made a sugar-free version just for you!!
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For The Pudding
½ cup powdered allulose sweetener
5 egg yolks
2 cups heavy whipping cream
2 teaspoons banana extract
For Serving
Keto-friendly vanilla wafers from @highkeysnacks
Sugar-free whipped cream
Instructions
For The Pudding
1. In a large mixing bowl, whisk together the Allulose and egg yolks until smooth.
2. Add the heavy cream to a saucepan and bring to a simmer on medium-low heat. Once it bubbles, remove from the heat and let cool slightly. You want it to be warm but not hot
for the next step.
3. Carefully pour half of the warmed cream into the egg mixture and gently whisk together. Add the remaining half of the cream and whisk until combined.
4. Transfer the pudding mixture back into the saucepan. Heat on low heat while stirring constantly, until it has thickened enough to coat the back of a spoon (about 5 minutes).
5. Remove from the heat, stir in the banana extract and pour the pudding into a large bowl.
6. Cover with plastic wrap and press the plastic wrap down on top of the pudding to prevent a film from forming. Refrigerate for at least 2 hours.
7. Remove from the refrigerator and whisk until smooth and creamy. Serve.
