Low Carb Banana Pudding Shooter
Elevate your dessert game with this indulgent yet guilt-free Low Carb Banana Pudding Shooter recipe! Perfect for parties or as a sweet treat, these miniature delights bring nostalgic banana pudding flavor in a low-carb creation that’s easy to savor. Made with unsweetened almond milk, a touch of banana and vanilla extract, and sweetened with erythritol, this silky pudding is paired with fluffy whipped cream and topped with toasted coconut flakes and buttery pecans for a satisfying crunch. With just 15 minutes of prep and a sleek, shot glass presentation, this recipe not only satisfies cravings but adds a touch of elegance to the table. Keto-friendly, creamy, and full of texture, these shooters are the perfect dessert to enjoy without overindulging!
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Recipe Information
Ingredients
- 2 cups Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 teaspoon Banana extract
- 4 large Egg yolks
- 2 tablespoons Cornstarch
- 1 cup Heavy cream
- 0.25 cup Unsweetened coconut flakes
- 0.25 cup Chopped pecans
- 2 tablespoons Salted butter
Instructions
In a medium saucepan, whisk together the almond milk and erythritol over medium heat until the mixture begins to steam.
In a medium bowl, whisk the egg yolks, cornstarch, vanilla extract, and banana extract until well combined.
Slowly add about 1 cup of the steaming almond milk into the egg mixture, whisking continuously to temper the eggs and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining almond milk and cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove the pudding from the heat and let it cool slightly before covering it with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until set.
Meanwhile, in a small skillet over medium heat, melt the salted butter and toast the coconut flakes and chopped pecans until lightly golden and fragrant. Let them cool completely.
In a large bowl, beat the heavy cream to stiff peaks using an electric mixer.
Gently fold the whipped cream into the chilled pudding to lighten the texture.
To assemble, distribute a spoonful of the toasted coconut and pecan mixture into the bottom of each shot glass. Fill the shot glasses with the banana pudding mixture on top.
Garnish with a sprinkle of the remaining coconut-pecan topping and serve chilled.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1039 mg | 346% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 4.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 972 mg | 75% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
