- 6 tbsp heavy whipping cream
- 1/4 cup unsweetened almond (or hemp milk for nut-free)
- 2 large egg yolks
- 2 1/2 tbsp powdered Swerve Sweetener
- Pinch salt
- 1 tbsp butter
- 3/4 tsp banana extract
- 1/4 tsp vanilla extract
- 1/8 tsp xanthan gum
- HighKey Vanilla Wafer Cookies
In a medium saucepan over medium heat, combine the whipping cream and almond milk. Bring to just a simmer. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.
Slowly whisk about half of the hot cream mixture into the yolks, whisking continuously. Then slowly whisk the yolk/cream mixture back into the saucepan and cook until thickened, 4 to 5 more minutes, whisking continuously.
Remove from heat and whisk in the butter and the extracts. Sprinkle the surface with xanthan gum and whisk vigorously to combine.
Divide between two small dessert cups and refrigerate 1 hour. Top with lightly sweetened whipped cream, if desired.
Add a few mini HighKey Snickerdoodle cookies and a slice of banana for presentation!
- Makes 2 servings
- Net carbs: 2g I Protein: 4g I Fat: 26 g I Calories: 273