Keto Banana Pudding

DIRECTIONS

1. Measure ¼ cup of the shake into a cup. Add the gelatin and mix. Set aside.
2. In a small saucepan over medium high heat, mix the remaining shake, sweetener, and banana extract. Warm to steaming, but not simmering. Remove from heat and stir in the gelatin mixture until fully dissolved.
3. Pulse the banana chips in a blender until broken down some. Add the shake mixture and with a corner of the blender lid loosened to allow the hot liquid to vent, blend until well combined and smooth. Pour into a medium bowl, cover, and refrigerate until just beginning to set along the sides, but not set in the middle, about 1 ½ hours.
4. Place the cold cream into a cold bowl, and use a hand mixer to whip to soft peaks. Add the gelatin mixture to the cream and beat until well combined and fluffy.
5. Evenly fill individual serving cups with a heaping 1/3 cup pudding, cover and refrigerate until set, about 1 hour. One serving is one individual pudding, about 1/3 cup.

This naturally keto and low carb banana pudding recipe is best when just set, but can be stored covered in the refrigerator for up to 3 days.
Ingredient note: To ensure this recipe stays in the keto net carb range, we encourage weighing out 15 grams of freeze dried banana chips for 6 servings of this recipe, which will be just shy of 1/2 cup chips.