You've been pudding up with a lot lately. That's why we have this banana caramel goodness to bring a delicious taste to your week! Enjoy a classic dish made low-carb. Happy baking! Photo and recipe from Jared Cluck (@jaredcluck)
What You'll Need:
-4 large eggs
-6 Tbsp butter
-1/2 tsp cider vinegar
-1.5 cup coconut milk
-1 tsp cinnamon
-1 tsp nutmeg
-1/4 cup Wondrose
-1/4 tsp salt
-4 tbsp butter
-2 tbsp Wondrose Sugar Replacer (also on Amazon)
-1/4 tsp Xanthan gum
-3/4 cup coconut milk
-1/4 cup Choc Zero caramel sauce
-Preheat oven to 350 F and line a small baking sheet pan
-Beat muffin mix, eggs and butter in mixing bowl until smooth
-Let batter sit 30 seconds, then stir in cider vinegar
-Spread batter evenly on sheet pan.
-Baked for 18 minutes or until golden brown.
-Let cool completely in pan
-Once cooled, cut sheet cake into cubes
-Increase oven to 375 F
For Soaking Mixture:
-Melt 2 Tbsp butter and pour butter on the cubed cake
-In a mixing bowl, mix together eggs, milk, cinnamon, nutmeg, erythritol, salt
-Pour mixture onto the cubes
-Bake cubes on a sheet pan for 40 mins at 375 F
-In a saucepan, combine butter, granulated erythritol or Wondrose, xanthan gum, milk and Choc Zero Caramel Sauce
-Bring to boiling, stirring constantly for 1 minute then remove from heat and cool for a minute.
-Serve warm over warm bread pudding!