Like the southern classic this dessert features creamy pudding and crisp cookies in impressive layers. In my keto chow version banana pudding takes the place of the bananas, and lemon-snap cookies give the pudding a refreshing zing. Topped with a layer of vanilla pudding and a decorated with whipped cream it’s a light, luscious dessert that’s perfect for any spring gathering or Sunday brunch.
Place 2 cups of the heavy whipping cream in a large mixing bowl, sprinkle the banana keto chow and 1/4 cup of the sweetener over the cream and beat until it is completely mixed, has doubled in volume and has a creamy, pudding consistency. If it is too thick thin it by adding almond milk a tablespoon at a time until it is spreadable.
In a separate bowl repeat the process with the other two cups of heavy cream, the vanilla keto chow, the other 1/4 cup of sweetener and the teaspoon of vanilla extract.
Now you have a bowl of banana pudding and a bowl of vanilla pudding.
Line the bottom of an attractive bowl, or trifle dish with a layer of the lemon snap cookies, spread with the banana pudding over the cookies
Top the banana pudding with another layer of lemon cookies.
Spread the vanilla pudding over that layer.
Cover the dish with plastic wrap and refrigerate overnight.
When ready to serve decorate with whipped cream, lemon curls and mint leaves.