Low Carb Banana Pudding Food

KETO SUGAR FREE BANANA PUDDING

Steps:

• Heat cream and water until hot but not boiling. Meanwhile, beat egg yolks with a fork until well blended. Set aside. Mix sweetener and Xanthan Gum in a separate small bowl and set aside.
• When cream is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with fork after each small addition.
• Pour yolk mixture slowly into hot cream while whisking quickly. Reduce heat to low, then gently sprinkle sweetener mixture over pudding and whisk until smooth.
• Cook for 3-4 minutes or until thickened, then remove from heat. Stir in banana extract. Spoon into 3 individual serving dishes. Cover each with plastic wrap directly on pudding so skin won't form. Chill. Serve with sugar-free whipped cream.

KETO BANANA PUDDING

Steps:

• Prepare a batch of the keto vanilla wafers and while the cookies cool on the baking rack proceed to make the pudding.
• To make the keto banana pudding, heat the heavy cream over low heat until hot using a medium-sized saucepan.
• Stir in the vanilla and banana extracts and then set aside to cool.
• In a medium-sized bowl, whisk the egg yolks, sugar-substitute using an electric mixer until the mixture is pale yellow.
• After the cream has cooled to the touch, pour one 1/4 of the heavy cream mixture into the egg mixture, xanthan gum, salt and whisk until well combined. This is to temper the egg yolks.
• Once the mixture has tempered add the remaining heavy cream and then pour the cream and egg mixture back into the saucepan and cook over low heat stirring continuously with a wooden spoon for about 7 minutes, or until the mixture begins to thicken. You'll know it's ready when the pudding is thick enough to coat the back of a wooden spoon without dripping.
• Then turn off the heat and stir in the softened butter and stir until well combined.
• Pour the pudding through a fine-mesh sieve into another medium-sized bowl. Place a sheet of cling wrap directly over the surface of the pudding to prevent a skin from forming.
• Move the pudding into the refrigerator and allow it to cool for at least one hour.
• To assemble the "banana" pudding dessert layer a trifle dish with half the pudding, followed by 12 cookies.
• Next top with another layer of pudding and then crumble the other 12 cookies on top or just leave them whole and crumble a few.
• Refrigerate the dessert to allow the flavors to meld and for the cookies to soften.
• Store leftovers in the refrigerator for up to 5 days.

LOW CARB BANANA PUDDING

Steps:

• Add the bananas into a large bowl and smash them into a pulpy goo. Or slice them.
• Set aside.
• In a saucepan, mix together the soy flour, the eggs and the butter until melted and starts to thicken.
• Add whipping cream. Stir on medium to high heat until thick. Do not let it boil rapidly.
• If it bubbles a little, then that's fine, but turn down the heat if it starts to get overly bubbly.
• Once thickened, stir in the vanilla and the sugar substitute (Hermestas is what I used).
• Add the mixture to the bananas.
• If you want the pudding to be clump-free, use a blender on a high setting. Otherwise, just use a whipping tool and mix it all together.
• Let cool in the fridge, and enjoy!

LOW CARB KETO BANANA PUDDING

Steps:

• Mash the banana and set aside.
• Put the cream, almond milk and powdered sweetener in a saucepan. Bring to a simmer over medium heat. Stir in the vanilla extract and take off the heat.
• In a separate bowl, whisk the egg yolks until fluffy using an electric mixer. Add the mashed banana and blend until combined.
• Slowly pour half the cream mixture into the egg yolks while whisking continuously. Then pour the warm cream and egg yolk mixture back into the saucepan with the remaining cream, whisking continuously with a balloon whisk or the electric mixer.
• Slowly heat the pudding mix over a low heat while whisking continuously, about 5-7 minutes. The whisking ensures that the egg yolks don't cook and curdle.
• Turn off the heat and sprinkle xanthan gum over the surface. Whisk vigorously one more time until well-combined.
• Divide the mix between 4 dessert cups and chill in the fridge for about 1 hour. The pudding thickens further as it cools. Serve with a sprinkle of nutmeg or cinnamon and optional whipped cream.

EASY LOW-FAT BANANA PUDDING

Steps:

• Beat pudding mixes and 3-1/2 cups milk in large bowl with whisk 2 min. Let stand 5 min.
• Arrange 11 wafers on bottom and up side of 2-qt. serving bowl; drizzle with 1 Tbsp. of the remaining milk. Add layers of 1/3 each of the bananas and pudding. Repeat layers twice. Cover with COOL WHIP.
• Refrigerate 3 hours.

LOW CALORIE BANANA PUDDING CHEESECAKE

Steps:

• Combine graham cracker crumbs, butter, cinnamon, and nutmed, and press into 9-inch pie plate.
• Chill in fridge 2 hours before filling.
• For filling, using a mixer, blend ½ cup of milk into cream cheese until very smooth and creamy.
• Gradually add remaining milk until blended.
• Add pudding mix and blend 1 minute - do not overblend.
• Pour into graham cracker crust.
• Chill.