Low Carb Banana Pudding Shooter

Indulge in the creamy decadence of these Low Carb Banana Pudding Shooters, a guilt-free twist on a classic dessert perfect for parties and portion-controlled treats! Made with unsweetened almond milk, erythritol, and a touch of banana extract, this keto-friendly recipe delivers all the nostalgic flavors of traditional banana pudding without the added sugar. Rich egg yolks and cornstarch create a silky texture, while freshly whipped cream adds lightness to every bite. The toasted coconut and pecan topping, caramelized in buttery perfection, provides a delightful crunch that complements the pudding's smoothness. Easy to assemble in petite shot glasses, these individual servings are not only elegant but also ideal for mindful indulgence. Serve them chilled for a refreshing low-carb dessert everyone will adore!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 10

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

Directions

Step 1

In a medium saucepan, whisk together the almond milk and erythritol over medium heat until the mixture begins to steam.

Step 2

In a medium bowl, whisk the egg yolks, cornstarch, vanilla extract, and banana extract until well combined.

Step 3

Slowly add about 1 cup of the steaming almond milk into the egg mixture, whisking continuously to temper the eggs and prevent curdling.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In a large bowl, beat the heavy cream to stiff peaks using an electric mixer.

Step 8

Gently fold the whipped cream into the chilled pudding to lighten the texture.

Step 9

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.

Step 10

Garnish with a sprinkle of the remaining coconut-pecan topping and serve chilled.

Nutrition Facts

Serving size	(1025.5g)

Amount per serving	% Daily Value*
Calories	1776.1

Total Fat 167.0g	0%
Saturated Fat 88.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1039mg	0%
Sodium 598.9mg	0%
Total Carbohydrate 149.5g	0%
Dietary Fiber 8.2g	0%
Total Sugars 4.3g
Protein 18.7g	0%

Vitamin D 263.1IU	0%
Calcium 971.7mg	0%
Iron 5.2mg	0%
Potassium 540.3mg	0%

*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.

Source of Calories

Fat: 69.1%

Protein: 3.4%

Carbs: 27.5%