Can I use frozen bananas in this pudding?

I would not recommend using frozen bananas. When you freeze bananas, ice forms during the freezing process. And as soon as you defrost them, they become very soft, almost mushy in texture. Frozen bananas are perfect to add to cake, muffin or bread batters.

Can I make pudding in the microwave?

Yes! Combine sugar substitute and cream. Whisk well. Cover and Cook for 2 minutes and stir. Remove 1/4 cup and slowly stir the egg yolks. Add that back to pudding and cook another 2 minutes, making sure to stir the bottom of the bowl. Whisk in the extracts and xanthan gum. Cook for another 2 minutes. If consistency still seems very liquid, whisk again and cook a final 2 minutes. Let cool to room temperature. It will thicken as it cools. Continue with recipe after the pudding has fully cooled in the refrigerator.

Sugar Free Banana Pudding Recipe ⋆ Deb's Daily Dish

Description

These sugar free banana pudding parfaits taste like a decadent dessert. Extract adds all the banana flavor but without the sugar in this delicious custard pudding.

Ingredients

Units Scale

Pudding

1 cup heavy cream
3 egg yolks
1/2 cup Swerve confectioners sugar *
1/2 teaspoon xanthan gum*
1 teaspoon vanilla extract
1 teaspoon banana extract
8 thin slices banana, optional

Almond crumble

1/2 cup almond flour
1/4 cup sugar substitute ( I used Swerve)
2 tablespoons unsalted butter
1/2 teaspoons cinnamon
1/2 teaspoons vanilla
1 tablespoon fine ground flax meal
1/4 teaspoon salt

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Instructions

To make the pudding:
In a saucepan, cook the heavy cream on medium heat until it is very hot, but not to a boil. You will see that your spoon is fully coated with the cream.
In a bowl, place egg yolks and whisk to combine. Drizzle 1/4 cup of the hot cream gradually into the eggs, whisking well.
Pour the egg/cream mixture back into the saucepan. Heat on low and add in the sugar substitute and xanthan gum. Stir to combine.
Cook pudding on low heat for another 3-5 minutes, whisking every 30 seconds or so until thickened. (Pudding will thicken as it cools).
Remove from heat, stir in extracts and set pudding aside to cool for about 5 minutes.
Cover pudding with Saran wrap or Press and Seal plastic wrap to avoid the "skin" on top of pudding.
When cooled at room temperature, refrigerate until ready to make parfaits.

To make almond crumble

Melt butter in skillet, stir in almond flour, salt, and flaxseed meal on medium-low heat.
Add sugar substitute, cinnamon and vanilla.
Continue stirring until mixture combines together and begins to brown and dry into a crumbly mixture, about 3-4 minutes
Remove from heat, let it cool for about 15 minute and it will harden into crunchy delicious crumbs that you will be tempted to eat by the spoonful!!

To assemble parfaits

Into 4 dessert dishes, layer pudding, almond crumble, 2 slices of banana, more pudding and top with sugar free whipped cream.
Serve right away if you want to keep the almond crumble a bit crunchy. Or it will stay fresh in the refrigerator for up to 3 days.

Notes

* Granulated sugar substitute can be used instead of the confectioners sugar for the pudding. You could also use Monkfruit instead of Swerve. Just give it a little taste test to see if you need to add a bit more to the pudding.

*Instead of xanthan gum, you could use two tablespoons of cornstarch or arrowroot powder. These ingredients will increase the carb count and calories.

** Make sure you stir the pudding well as it is cooking on the stovetop. It can easily burn on the bottom if you don't stir enough. Do not let it get to a full boil.

*** Add the hot heavy cream gradually into the egg yolk. This is called tempering, and it prevents the eggs from being cooked. If you do accidentally get some cooked egg yolk in your egg/cream mixture, you can just strain it out and continue with the recipe.

****The parfaits only use 2 thin slices of banana. If you want to leave them out to save a few carbohydrates, the pudding will still be absolutely delicious without them!