Keto Dessert Recipes Recipe Recipe For Banana

KETO BANANA BREAD

Steps:

• Preheat the oven to 350F. Line a 9-inch loaf pan with parchment paper and set aside.
• In a small mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt; mix well.
• In a separate larger bowl, combine butter, cream cheese, erythritol, and stevia, mixing until smooth. Add in the eggs, one at a time, then milk and banana extract, mixing until well combined. The mixture will look curdled, but that's alright.
• Add dry mixture to wet and mix well, until combined. Fold in nuts (if using), then transfer to the lined pan. Cover the pan completely in aluminum foil.
• Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, to allow top to brown. Remove from the oven once the center is mostly set.
• Let the bread cool in the pan completely, before slicing.

KETO SUGAR-FREE BANANA PUDDING

Steps:

• In a medium saucepan over medium heat, whisk the heavy cream with the Besti and the sea salt. Bring to a simmer.
• Meanwhile, in a medium bowl, whisk the egg yolks.
• Once the cream is steaming, slowly stream 1/2 cup (118 ml) of the hot cream mixture into the egg yolks, whisking constantly. (This is called tempering.)
• Pour the hot egg yolk mixture back into the saucepan. Sprinkle (don't dump) the xanthan gum over the top and immediately whisk vigorously to combine. Cook for 4-5 minutes, until the mixture thickens.
• Remove from the heat and whisk in the vanilla extract, banana extract, and butter.
• Set the pudding aside to cool for 10 minutes. Whisk the mixture again to get rid of the film on top and cover it with plastic wrap, pushing the plastic wrap down on the top of the pudding mixture to prevent a film from forming. Refrigerate for at least 2 hours, until firm.
• While the pudding chills in the fridge, make the coconut flour shortbread cookies according to the instructions here.
• Line a 9x13 inch baking dish with one layer of coconut flour shortbread cookies.
• Make the keto whipped cream according to the instructions here.
• Gently fold one cup of whipping cream into the pudding mixture using a spatula.
• Spread the pudding mixture over the cookies in the baking dish.
• Spread the remaining whipped cream over the pudding layer.
• If desired, you can decorate with some fresh banana slices (not keto, though) and leftover coconut flour shortbread cookies.
• Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.