Banana pudding is a classic spring dessert and a childhood favorite. And just because we’re Keto’ing doesn’t mean we have to give up this yummy treat! High Key’s vanilla wafers are the perfect accompaniment to this easy-to-make banana pudding recipe. Make ahead of time for a gathering, or pre-portion it for an easy weeknight dessert!
Directions:
- Pour ½ cup of the heavy cream into a small bowl and whisk in the xanthan gum. Set aside
- Pour remaining heavy cream, keto-friendly milk, erythritol, and salt into a sauce pan and heat on medium until mixture begins to steam (do not let it boil)
- While milk mixture is heating, whisk egg yolks in a small bowl
- When milk mixture is ready, slowly stream about ½ cup of the liquid into the egg yolks while constantly whisking to prevent eggs from cooking
- Once it’s whisked together, pour egg mixture into saucepan and add the cream and xanthan gum you mixed together earlier
- Whisk continuously on medium high heat until mixture is simmering and has thickened
- Remove from heat and whisk in the banana extract and butter
- Pour into a large bowl and cover with plastic wrap - place the wrap directly on top of pudding mixture to prevent a skin from forming
- Chill in refrigerator for at least 4 hours, until fully set
- Combine all whipped cream ingredients in a large bowl and whip at high speed using a mixer until whipped and fluffy
- Once pudding is set, pour into serving dish (you can use a pie pan or casserole dish)
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