There is nothing like a good ol’ ‘Nana Pudding for this southern girl! Every church event as a kid had a big Corningware dish of this as the centerpiece of the table. I already have a low-carb version HERE but it was time to conquer the puddin’ in my new love, the Instant Pot.
Since I started faithfully using my Instant Pot (electric pressure cooker) one year ago I have been trying to remake some of my favorite recipes. The Instant Pot is great because it cuts the cooking time in half (usually more) and takes a lot of the “babysitting” of cooking a meal out of the equation. Now that I have 3 kids 6 and under, I have enough babysitting to do of my own!
This recipe is also unique in that I have been experimenting with different sweeteners. Over the past few years, I have created some recipes for Wheat-Free Market and been able to use their sweetener, Virtue. For those who don’t like stevia and are looking for something different, I highly recommend it. It is made from Monk Fruit and the sugar alcohol, Erythritol. Some have had problems with pure sugar alcohols causing tummy issues but the secret to Virtue is that it is combined with Monk Fruit and by volume, is 4 times as sweet as sugar so you only need less. If you normally use 1 teaspoon of sugar, you would only need 1/4 teaspoon of Virtue. It also has more physical properties of sugar than stevia does so you can actually caramelize things with it which I like.
I am not giving up my stevia but you will be seeing more recipes using the sweetener Virtue.
Along with the sweetener, they also have low-carb and grain-free muffin mixes, baking mix and even prepared cookies! You can even use their bag of Ginger Spice Muffin Makers to make this beautiful (and delicious) cake! A grain-free and low-carb cake mix!
As I have said before, having 3 kids in 5 years has seriously rocked my world. They are wonderful. I love them but they are a LOT of work! HA! I am still serious about feeding them healthy foods but this mama needs some help sometimes and Wheat-Free Market has come in handy, being able to order products from them that are still meet my dietary philosophies.
So, I hope you enjoy this recipe, my husband and I sure have! Top your Banana pudding with Wheat-Free Market’s low-carb Granola or my granola recipe. The contrast of textures makes this recipe so good!
Tips about Instant Pot
Be sure to keep lid and seal clean. Not cleaning and drying between uses as well as making sure it fits properly in the lid can result in recipes requiring more time to cook than recipe calls for. Ask me how I know. 🙂
Cookbook Giveaway Extended
Also, since I lost track of time this week with everyone being sick, I am extending the giveaway for one week. Share this Banana Pudding recipe (via FB, twitter, etc) and comment “Shared” on the blog, The more recipes you share, the more chances you have to win! 🙂 Winners will be announced one week from today, mark your calendar! 🙂
123 calories, 10 gram fat, 3 net carbs and 4 grams protein per serving
Prepare Instant Pot: Place steamer rack in the inner pot along with 1 cup of water and set to “Sauté” while preparing pudding mixture. (This decreases time that it takes to come to pressure.)
Prepare pudding: Beat egg and Virtue in a medium bowl until well blended. Then add cream, milk, vanilla and salt and continue to whisk until mixture is well combine. Do NOT over mix to create foam or air bubbles. Taste for sweetness and adjust if needed.
Pour mixture into (2) 4-ounce ramekins. Cover ramekins with a small piece of paper towel (1/2 size of regular sheet folded in half) followed by wrapping them with a large piece of foil. (This will prevent water from getting into pudding.)
Place lid on Instant Pot and lock. Insure vent is closed. Turn off Instant Pot then set to “Steam” for 8 minutes. After 8 minutes, release pressure valve. Once pressure has released, remove lid and using tongs, carefully remove ramekins. Remove foil and paper towel and chill for at least 2 horus before serving.
Just before serving, top with sliced banana and then top with granola.
Note: If using Stevia Select, start with 1/8 teaspoon and add more if needed.
What is your prefered sweetener? Please tell me in the comments!