KETO BANANA PUDDING RECIPES

Steps:

• In a large skillet, melt 2 tablespoons of butter and add your eggs to scramble. Continue to stir until all liquid is absorbed and the eggs don't look wet and glossy.
• Add your dry scrambled eggs to a high powered blender with the remaining ingredients. Blend until completely smooth. Taste and adjust sweetener if needed.
• Pour into 6 ramekins or glasses and refrigerate 2 hours or overnight. It thickens the longer it's in the fridge.
• Storage: Cover each ramekin and keep refrigerated for up to 5 days.

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.