Ingredients:

  • 1 cup Finely Blanched Almond Flour
  • ¼ cup Sweetener Blend (Erythritol/Monk Fruit), powdered preferred
  • ¼ teaspoon Xanthan Gum
  • ¼ cup Unsalted Butter, melted
  • 1 Large Egg, room temperature
  • 1 teaspoon Pure Vanilla Extract (for wafers)
  • 2 cups Heavy Cream (35% fat)
  • 4 Large Egg Yolks
  • ½ cup Sweetener Blend, powdered (for custard)
  • 2 tablespoons Unsalted Butter, cubed (for custard)
  • 2 teaspoons High-Quality Banana Extract
  • 1 teaspoon Pure Vanilla Extract (for custard)
  • 1/8 teaspoon Pinch of Salt
  • 1 tablespoon Gelatin Powder (unflavored, optional)
  • ¼ cup Cold Water (for blooming gelatin)
  • 2 medium Yellow Squash (or Zucchini), peeled and sliced paper-thin
  • ¼ cup Water (for steaming squash)
  • 4 Reserved Egg Whites, room temperature (for meringue, optional)
  • ½ teaspoon Cream of Tartar (optional)
  • 2 tablespoons Powdered Sweetener (for meringue, optional)

Instructions:

  1. Whisk together almond flour, sweetener, and xanthan gum. Incorporate melted butter, egg, and vanilla until smooth dough forms. Roll the dough thin (1/8 inch) and cut into rounds. Bake at 350°F (175°C) for 8–10 minutes until light golden brown. Cool completely to allow them to crisp.
  2. Peel and slice the yellow squash very thinly. Place the slices and ¼ cup water in a pan. Cover and gently steam/simmer for 3–5 minutes until the squash softens slightly but still holds its shape. Drain immediately and cool completely on a plate.
  3. If using gelatin, bloom it in cold water. In a saucepan, gently warm the heavy cream, sweetener, and salt. Vigorously whisk the egg yolks separately. Slowly ladle the hot cream into the yolks while whisking constantly (tempering). Return mixture to the saucepan and cook over low heat, stirring, until the custard thickens (170°F/77°C). Remove from heat. Stir in butter, banana extract, vanilla, and the bloomed gelatin (if using). Strain the custard through a sieve for ultimate smoothness. Cool slightly.
  4. Arrange a single layer of cooled keto wafers in the bottom of a 9x13 inch casserole dish. Distribute half of the cooled squash slices over the wafers. Pour half of the slightly warm custard over the layers. Repeat with a second layer of wafers, remaining squash, and the rest of the custard. Cover the dish with plastic wrap, pressing it directly onto the custard surface to prevent a skin. Chill for a minimum of 4 hours, or preferably overnight, until fully set and the wafers have softened.
  5. Beat room-temperature egg whites and cream of tartar until soft peaks form. Gradually add the powdered sweetener and beat until stiff, glossy peaks form. Spread the meringue over the chilled pudding, sealing to the edges. Lightly brown the meringue using a kitchen torch or bake in a 350°F (175°C) oven for 3-5 minutes until golden. Serve immediately after browning.