Sugar Free Keto Scrambled Egg Banana Pudding

4.46 from 11 votes

Prep Time 5

Cook Time 5

Servings servings

Calories 293kcal

Author Brenda Bennett/Sugar-Free Mom

12 eggs
2 tbsp butter
1 cup heavy cream *see notes above to swap for dairy free
1/2 cup Swerve Confectioners sweetener *see my sweetener conversion chart to swap
1/2 teaspoon vanilla liquid stevia * see my sweetener conversion chart to swap
1/2 teaspoon banana extract
1/2 teaspoon caramel extract optional but recommended
pinch salt
1 teaspoon grass fed beef gelatin *optional to thicken, see notes above

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.