Hi everyone!
Last week I was experimenting in the kitchen and I created this amazing recipe. Banana pudding is a traditional dessert originating in the American south, made with layers of vanilla cookies, vanilla pudding, bananas, cream and sometimes chocolate as well.
With this recipe, my aim was to recreate the same flavors and textures while keeping it ultra low calorie, ultra low carb and ultra low sugar. It’s also no-bake (just microwave + stovetop).
The recipe looks difficult on the surface but I promise it’s not difficult in practice, it’s just intricate like the original banana pudding recipe. Enjoy! 🍌
Banana Pudding with Vanilla Cinnamon Cookies and Chocolate Chips ((New and improved recipe))
Ingredients:
Cookie Layer:
– 2 tablespoons lupin flour (or coconut flour)
– 3/4 tablespoon coconut oil, melted
– 1.5 tablespoons granulated erythritol & stevia (or 2 tablespoons allulose)
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon cinnamon
– Pinch of salt
Banana Pudding Layer:
– 1 cup unsweetened almond milk
– Yellow food coloring
– 1 tablespoon unflavored gelatin
– 2 tablespoons Greek yogurt (regular or low fat)
– 2 teaspoons cottage cheese
– 2 tablespoons granulated erythritol & stevia (or 3 tablespoons allulose)
– 1/2 teaspoon real banana flavor extract
– 1/2 teaspoon vanilla extract
– Pinch of salt
– 1-2 tablespoons low-cal whipped cream
Toppings:
– Sugar-free dark chocolate chips
– 1/6 of a banana, sliced thinly
Instructions:
1. Prepare the Cookie Layer:
– Melt the coconut oil.
– In a bowl, mix lupin or coconut flour, melted coconut oil, erythritol & stevia (or allulose), vanilla extract, cinnamon, and a pinch of salt and mix well.
– Microwave for 30 seconds at a time, each time removing the mixture and mixing it. Do this at least 3-5 times total until you notice it’s starting to clump up a little.
– Divide and press 2/3 of this cookie mixture into the bottom of two small serving bowls. Set aside the remaining 1/3 for topping.
2. Make the Gelatin Mixture:
– In a small pan over low heat, combine 3/4 cup almond milk, 2 tablespoons of sweetener, 1/2 teaspoon vanilla essence, banana extract and exactly 4 drops of yellow coloring. Now add gelatin. Stir until everything is fully dissolved. It should have a gorgeous yellow color, when we add more ingredients the color will become more like baby yellow. Remove from heat, put into a bowl and refrigerate for at least 1-2 hours until fully set. (Don’t over refrigerate it).
3. Blend the Pudding Layer:
– In a blender, add Greek yogurt, 1/4 cup almond milk, cottage cheese, 1-2 tablespoons whipped cream, and a pinch of salt. Blend for 1-2 minutes until smooth.
– Add the gelatin mixture to the blender and blend for another 1-2 minutes until fully combined (as mentioned earlier make sure the gelatin is fully set).
4. Assemble the Pudding:
– Pour the pudding mixture over the cookie layer in each bowl.
– Top with the remaining crushed vanilla cookie mixture, banana slices, and a sprinkle of chocolate chips. With the banana slices, I like to cut thin slices and then cut those slices in half or in quarters. Don’t add too much banana – it is high in carbs. The banana extract drops add A LOT of delicious flavor. This is primarily for aesthetics and texture, not so much flavor.
5. Refrigerate:
– Cover and refrigerate for at least 1-2 hours. These puddings are best served chilled and the texture deteriorates if you leave it too long in the fridge, or too short- it is slightly temperamental.
6. Serve:
– Just before serving, add extra whipped cream on top if desired. Highly recommended, it makes it taste more like banana pudding.
Notes:
– This recipe is high in protein, sugar-free, flour-free, low-carb, and very filling.
by Either-League8476