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Aunt Rocky’s Banana Pudding (LCHF)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Description

This pudding is a great fat bomb! Use your imagination for variations on this pudding. Try substituting vanilla for the banana extract, and adding 1 tablespoon of instant coffee crystals for a Vanilla Latte Pudding. Suitable for gluten-free, Atkins, keto, lchf, low carb, diabetic, low glycemic.

Ingredients

  • 1 cup Heavy Whipping Cream
  • ½ cups Unsweetened Vanilla Coconut Milk
  • 1 teaspoon Banana Extract (or Any Flavor You Like)
  • 3 whole Egg Yolks
  • ⅓ cups Powdered Erythritol
  • ½ teaspoons Glucomannan Powder (Konjac Root), Or Xanthan Gum

Preparation

Measure out all of your ingredients, and line up your serving dishes before starting. This pudding comes together quickly.

Pour cream, coconut milk and extract into medium saucepan. Heat on medium heat, stirring frequently. You don’t want it to boil! When it begins to foam around the edge, remove from heat.

While cream mixture is heating, put egg yolks in a bowl and whisk with a small whisk or a fork until blended and creamy-looking. Set aside.

In another small bowl, mix powdered sweetener and glucomannan together with a fork. This will keep the glucomannan from clumping when you mix it into the hot cream mixture.

Temper eggs to keep them from turning into scrambled eggs in the pudding. Use a small measuring cup to scoop up about 1/4 cup of the hot cream mixture. Slowly drizzle the cream mix into your yolks, while whisking continuously. Now slowly pour yolk mixture into the saucepan, and again keep whisking until it all gets incorporated.

Slowly whisk in the sweetener mixture, and return to low heat on the stove. Keep stirring slowly until the pudding begins to thicken (about 3 minutes), and it will thicken suddenly, so keep watching it. It thickens even more when chilled, so pour it into serving dishes while it’s still thin enough to pour.

Pour into a single large bowl, or into 5 individual 1/2 cup serving bowls (I use 4-ounce Mason jars with lids). Set on wire rack until cool. Cover and refrigerate for at least 2 hours before serving.

Chilled pudding can be frozen and defrosted without separating or changing consistency.

Note: Glucomannan can be used to thicken gravies and sauces, too. It’s best to mix with another dry ingredient to keep it from clumping, or sprinkle lightly over an entire surface a little at a time. A little goes a long way.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 197, Total Fat 22 g, Saturated Fat 11 g, Sodium 24 mg, Potassium 15 mg, Total Carbohydrate 4 g, Dietary Fiber 2 g, Net Carbs 2 g, Sugars 0 g, Protein 2 g. Macros: 93% fat, 4% protein, 4% carbs.

© September 4, 2016 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

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Betty Rodriguez on 3.7.2017

I made this last night, and it was much easier than I thought. I still need a little practice tempering the egg. Mine came out just a little “grainy.” But I’ll practice more with that technique. The flavor was perfect. Thanks for teaching me how to make a pudding from scratch.

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