Servings: 8 servings
Calories: 270kcal
Ingredients
- 2 cups almond flour (for wafers)
- 1/3 cup butter softened (for wafers)
- 1/4 cup brown sugar substitute (for wafers)
- 1 large egg (for wafers)
- 1 tsp vanilla extract (for wafers)
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 4 large egg yolks
- 1/2 cup brown sugar substitute
- 2 tsp vanilla extract
- 1/2 tsp banana extract
- 2 small ripe bananas thinly sliced
Instructions
- Preheat oven to 325°F (165°C). Combine almond flour, softened butter, brown sugar substitute, egg, and vanilla into a dough. Roll thin and cut into small rounds. Bake 10–12 minutes, until golden. Cool completely.
- In a saucepan, warm cream and almond milk over medium heat until just steaming.
- Whisk egg yolks with brown sugar substitute in a bowl, then slowly whisk in the warm cream mixture.
- Return to the saucepan and cook over low heat, stirring constantly, until thickened, about 5–6 minutes. Do not boil.
- Remove from heat and stir in vanilla and banana extract. Cool slightly.
- In a trifle dish or individual cups, layer wafers, custard, and banana slices, repeating until all ingredients are used.
- Chill at least 4 hours, or overnight, before serving.
Nutrition
Serving: 1serving | Calories: 270kcal | Protein: 6g | Fat: 22g | Fiber: 2g
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