Banana Foster Pudding

Diabetic-Friendly Banana Foster Pudding

Ingredients

Pudding Base

• 2 cups unsweetened almond milk (or low-fat milk)
• 2 tbsp cornstarch or 1 tbsp chia seeds (lower carb option)
• 2–3 tbsp monk fruit or erythritol sweetener
• 1 tsp vanilla extract
• 1 egg yolk (optional for creaminess)

Banana Foster Topping

• 1 small ripe banana, sliced
• 1 tbsp butter
• 1 tbsp monk fruit brown sweetener
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• Optional: 1 tsp dark rum flavoring (no alcohol needed)

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Instructions

1. Make the pudding

1. Heat almond milk in a saucepan over medium heat.
2. Mix cornstarch with a little cold milk and stir into the pot.
3. Add sweetener and cook until thickened (3–5 minutes).
4. Stir in vanilla and egg yolk if using.
5. Pour pudding into serving bowls and let cool.

2. Make banana topping

1. Melt butter in a skillet.
2. Add banana slices and cook 1–2 minutes.
3. Sprinkle sweetener, cinnamon, and nutmeg.
4. Cook until slightly caramelized and glossy.
5. Stir in vanilla or rum flavor.

3. Assemble

• Spoon warm banana topping over the pudding.

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Approximate Nutrition (per serving, 4 servings)

• Carbohydrates: 12–15 g
• Fiber: 2–3 g
• Added sugar: 0 g