Low Carb Banana Pudding – a delicious recipe with soy flour, sugar substitute, heavy whipping cream, eggs, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the bananas into a large bowl and smash them into a pulpy goo. Or slice them.
2
Set aside.
3
In a saucepan, mix together the soy flour, the eggs and the butter until melted and starts to thicken.
4
Add whipping cream. Stir on medium to high heat until thick. Do not let it boil rapidly.
5
If it bubbles a little, then that's fine, but turn down the heat if it starts to get overly bubbly.
6
Once thickened, stir in the vanilla and the sugar substitute (Hermestas is what I used).
7
Add the mixture to the bananas.
8
If you want the pudding to be clump-free, use a blender on a high setting. Otherwise, just use a whipping tool and mix it all together.
9
Let cool in the fridge, and enjoy!
599
kcal
Calories
54
g
Fat
20
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon soy flour, 1 teaspoon sugar substitute, 2 cups heavy whipping cream, 2 eggs, and more.
Yes, Low Carb Banana Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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