Ingredients:

  • 1 cup Finely Blanched Almond Flour
  • 1/4 cup Unsalted Butter, melted (for wafers)
  • 1/4 cup Granulated Erythritol/Monk Fruit Sweetener Blend (for wafers)
  • 1 Large Egg
  • 1 teaspoon Pure Vanilla Extract (for wafers)
  • 1/4 teaspoon Salt (for wafers)
  • 1 1/2 cups Heavy Whipping Cream (35%) (for custard)
  • 1/2 cup Unsweetened Almond Milk
  • 6 Large Egg Yolks
  • 1/2 cup Granulated Erythritol/Monk Fruit Sweetener Blend (for custard)
  • 2 teaspoons Pure Banana Extract (high quality)
  • 1/2 teaspoon Xanthan Gum or Glucomannan Powder
  • 2 tablespoons Unsalted Butter, cold (cubed)
  • Pinch Salt (for custard)
  • 1 cup Heavy Whipping Cream (cold) (for topping)
  • 2 tablespoons Powdered Keto Sweetener (for topping)
  • 1/2 teaspoon Pure Vanilla Extract (for topping)

Instructions:

  1. Prepare Wafers: Preheat oven to 350°F (175°C). Combine almond flour, sweetener, and salt. Whisk melted butter, egg, and vanilla into the dry ingredients to form a dough. Drop rounded teaspoons onto a parchment-lined baking sheet and bake for 10-12 minutes until lightly golden. Cool completely on a rack.
  2. Start Custard: In a saucepan, combine 1 1/2 cups heavy cream, almond milk, and salt. Heat over medium heat until bubbles form around the edges (do not boil). Remove from heat. In a separate bowl, whisk the egg yolks and granulated sweetener until pale yellow. Whisk in the Xanthan Gum.
  3. Temper and Thicken: Slowly drizzle about 1/2 cup of the hot cream mixture into the yolk mixture while continuously whisking. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens significantly enough to coat the back of the spoon (reaching 175°F/80°C). Do not boil.
  4. Finish Custard: Remove immediately from heat. Stir in the banana extract and the cold cubed butter until fully melted and incorporated. Strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap and refrigerate for a minimum of 4 hours, or until fully cold and thick.
  5. Whip Topping: In a separate cold bowl, combine 1 cup of cold heavy cream, powdered sweetener, and vanilla extract. Beat until stiff peaks form. Keep chilled.
  6. Assemble and Serve: Spread a thin layer of chilled custard in the bottom of a 9x5 inch serving dish. Layer with the Keto wafers, then cover with a generous layer of custard, ensuring wafers are submerged. Chill the assembled pudding for a minimum of 2 hours to soften the wafers. Just before serving, top generously with the reserved whipped cream.