Sugar Free Banana Pudding

Step by Step Instructions

1. 1

   In a large mixing bowl, whisk together the allulose and egg yolks until smooth.

   For this step

   • 1/2 cup powdered allulose
   • 5 egg yolks
2. 2

   Add the heavy cream to a medium saucepan and warm over medium-low heat until it just begins to simmer. Remove from the heat. Have a whisk ready for slowly combining the warm cream with the yolks in the next step.

   For this step

   • 2 cups heavy whipping cream
3. 3

   Slowly pour half of the warmed cream into the egg mixture while whisking simultaneously. Add the remaining cream and whisk until combined.

4. 4

   Transfer the mixture back to the saucepan. Cook over low heat, stirring constantly and scraping the bottom and sides, until it coats the back of a spoon and reaches at least 160°F on a food thermometer. This takes about 5 minutes, but use the texture and temperature rather than the clock alone. Do not let it boil.

5. 5

   Remove from the heat and stir in the banana flavoring. Divide the pudding into shallow containers. Press food-safe wrap suitable for warm food against the surface to help prevent a skin, and refrigerate promptly for at least 2 hours or until set. Do not leave it on the counter to cool completely.

   For this step

   • 2 teaspoons banana flavoring
6. 6

   In a medium bowl, beat heavy cream using an electric mixer until soft peaks form. Add allulose sweetener and vanilla extract or banana flavoring. Continue beating until stiff peaks form. Remove the pudding from the refrigerator and whisk until smooth and creamy. Spoon a small layer of pudding in a small cup or jar. Layer 4-5 vanilla wafers on top. Pipe or spoon a layer of whipped cream. Repeat the layers until you reach the top. Garnish with crushed vanilla wafers and a dollop of whipped cream.

   For this step

   • 1 cup heavy whipping cream
   • 3 tablespoons powdered allulose sweetener
   • 1 teaspoon vanilla extract or banana flavoring