Banana Pudding Trifle Cups

Diabetic-Friendly Banana Pudding Trifle Cups

Ingredients (4–6 cups)

Pudding Layer

• 1 cup unsweetened almond milk
• ½ cup heavy cream
• 1 egg yolk
• 2 tbsp cornstarch (or chia seeds for lower carbs)
• 2–3 tbsp monk fruit or erythritol sweetener
• 1 tsp vanilla extract
• 1 tbsp butter

Banana Layer

• 1 small ripe banana, sliced (use thin slices to reduce carbs)

“Cookie” Layer (Low-Carb)

• 1 cup crushed almond flour biscuits or sugar-free vanilla wafers
• OR toasted almond flour crumbs

Cream Layer

• ½ cup whipped heavy cream
• 1 tbsp powdered erythritol
• ½ tsp vanilla

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Instructions

1. Make the pudding
   • In a saucepan whisk almond milk, cream, egg yolk, cornstarch, and sweetener.
   • Cook on medium heat while stirring until thick.
   • Remove from heat and stir in butter and vanilla.
   • Let cool.
2. Make whipped cream
   • Beat heavy cream with powdered sweetener and vanilla until fluffy.
3. Assemble the trifle cups
   • Layer cookie crumbs → pudding → banana slices → whipped cream.
   • Repeat layers.
4. Chill
   • Refrigerate 1–2 hours before serving.

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🍨 Nutrition (Approx. per cup)

• Calories: ~190
• Net carbs: 8–10 g
• Added sugar: 0

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💡 Tips for Diabetics

• Use only a small amount of banana since bananas contain natural sugar.
• Add chia seeds or nuts for fiber to slow glucose spikes.
• Choose monk fruit sweetener for the best taste.

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Optional Flavor Boosts

• Cinnamon sprinkle
• Sugar-free caramel drizzle
• Crushed walnuts or pecans