Ingredients
Equipment
Method
- Make the vanilla wafer crumble first. Preheat the oven to 325F. Mix the almond flour, melted butter, powdered erythritol, vanilla, and salt. Spread in small crumbles on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring once halfway through, until golden and fragrant. Let cool completely. The crumbles will crisp up as they cool.
- In a medium saucepan, whisk together the egg yolks, heavy cream, powdered erythritol, and salt. Cook over medium-low heat, stirring constantly with a spatula for 8 to 10 minutes until the mixture is warm and slightly thickened. Sprinkle in the xanthan gum while whisking vigorously to avoid lumps. Continue cooking for another 2 to 3 minutes until the pudding coats the back of a spoon.
- Remove from heat and stir in the banana extract and vanilla extract. Strain through a fine mesh sieve into a bowl to remove any lumps. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 3 hours.
- Whip the heavy cream, powdered erythritol, and vanilla to stiff peaks for the topping.
- Assemble the cups by spooning a layer of vanilla wafer crumble into the bottom of 6 serving glasses or jars. Add a generous layer of the chilled pudding, then more crumble, then more pudding.
- Top each cup with a generous swirl of whipped cream and a final sprinkle of wafer crumble. Serve immediately or refrigerate for up to 4 hours.