Keto Banana Pudding (Paula Deen-Style) + My Keto Milk

Ingredients

Keto milk (makes 1 quart)

• 3 cups water
• 1 cup heavy cream
• 1/8 cup Magic Baker or powdered sweetener

Banana pudding

• 1 quart keto milk
• 4 egg yolks
• 1 tbsp beef gelatin
• 1 1/4 cups Magic Baker sweetener
• 1 tbsp banana extract
• 1 tsp salt

Instructions

Keto milk

1. Combine everything in a quart mason jar and shake well before using.

Banana pudding

1. In a mixing bowl, combine the gelatin with some of the keto milk and beat until the lumps are mostly gone. Whisk the egg yolks in a separate bowl.
2. In a medium pot over medium heat, whisk the rest of the keto milk, sweetener and salt until simmering.
3. Temper the yolks with a little of the hot milk, then add them back to the pot.
4. Pour the hot mixture into the gelatin bowl a little at a time, stirring well. Stir in the banana extract.
5. Let it sit at room temperature a few minutes, then refrigerate. Once cool, cover with plastic wrap pressed onto the surface.
6. Refrigerate at least 6–8 hours, preferably overnight. Whip with a hand mixer before serving, and whip again if stored.