Sugar Free Keto Scrambled Egg Banana Pudding
Servings 6 servings
Calories 293kcal
Ingredients
- 12 eggs
- 2 tablespoon butter
- 1 cup heavy cream *see notes above to swap for dairy free
- ½ cup Swerve Confectioners sweetener *see my sweetener conversion chart to swap
- ½ teaspoon vanilla liquid stevia * see my sweetener conversion chart to swap
- ½ teaspoon banana extract
- ½ teaspoon caramel extract optional but recommended
- pinch salt
- 1 teaspoon grass fed beef gelatin *optional to thicken, see notes above
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 1g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 158mg | Potassium: 123mg | Sugar: 1g | Vitamin A: 592IU | Calcium: 50mg | Iron: 2mg