Peanut Butter & Jelly Budino


3 Egg Yolks
1/2 cup Heavy Whipping Cream
1/2 cup Fairlife Milk (or nut milk)
2-3 Tablespoons Allulose
2 Tablespoons smooth Peanut Butter
1/4 tsp Gelatin

Jelly layer

3 oz Strawberries
sprinkle allulose
1/2 tsp Gelatin

2 oz Roasted Salted Blanched Peanuts
1 serving High Key Vanilla or Peanut Butter Cookies (or any Keto cookie can be subsitituted)
1 cup Heavy Whipping Cream


Put milk and cream in saucepan and sprinkle gelatin over top. Let sit 5 minutes. Turn on heat to medium add allulose. Heat to steaming.
Slowly pour a stream of hot milk into yolks whisking vigorously as you pour to avoid cooking eggs. One incorporated, pour back into saucepan and cook - stirring constantly so it does not stick to the bottom at all. Cook until thick enough to coat the back of a spoon, about 5 minutes. Do not let cook too fast- remove from heat as needed.

Remove from heat and stir in peanut butter. Once incorporated, strain through a fine sieve. pour into 3-4 serving containers. Chill in fridge at least an hour.

Make the "jelly"- Mince strawberries. Cook HALF with allulose and gelatin until soupy. Remove from heat and let cool 15 minutes. Stir in uncooked berries.

Make the topping - chop peanuts and cookies and make a crumble.

Take the puddings out of the fridge. Top with 1/2 the crumble, reserving half for the top-top.
Top with the berries. Return to the fridge for 1-2 hours.

Whip the cream. Top the puddings. Sprinkle remaining crumble over the top.


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