A traditional cream-filled pie made keto. Without using any bananas, the filling of this Keto Banana Cream Pie is smooth and creamy with a banana flavour. Crisp shortbread keto pie crust with a rich whipped cream topping.

Ingredients

• A quarter cup of almond flour
• Coconut flour, 3 tablespoons
• Golden monk fruit, 1/4 cup
• A half-teaspoon of baking powder
• Xanthan gum, half a teaspoon
• 14 teaspoon of salt
• 3 tablespoons chilled unsalted butter
• Vanilla extract, 1 teaspoon

Ingredients for the banana cream pie filling

• 2 A half-teaspoon of gelatin
• 2 cups divided heavy whipping cream
• 3/4 cup macadamia nut milk without sugar or another type of nut milk
• 1/8 cup monkfruit sweetener or other preferred sweetener
• five egg yolks
• a sprinkle of cinnamon and 1/4 teaspoon salt
• 2 teaspoons cold unsalted butter
• 2 teaspoons of banana flavouring
• Vanilla extract, 1 teaspoon

Directions

• PREPARE IN STEP 1

1. A 350 degree oven is ideal.

• The second step is to pulse the materials for the pie crust.

1. All of the components for the keto pie crust should be added to a food processor bowl and pulsed until they resemble coarse crumbles. Combine by blending. After that, using a fork or pastry blender, incorporate the butter and vanilla.

• 3. Prepare the crust.

1. Grease it, and put the crust on the pie pan . Press bottom and the edges .

• COOK IT IN STEP 4

1. Until the crust is beginning to turn golden brown, bake the pie crust at 350 degrees for 9 to 10 minutes. Taking out of the oven, wait.
   STEP 5

• Blending and gelatin

1. Fill a small bowl with 1/2 cup heavy whipping cream. While preparing the banana custard, sprinkle gelatin on top and let stand for a few minutes.

• STEP 6

Grab a little pot.

1. Combine 1/2 cup heavy whipping cream, nut milk, monkfruit sweetener, egg yolks, and salt in a small saucepan. Heat over medium heat (about 5-7 minutes). Avoid overcooking it to prevent curdling of the egg yolks. Only cook the mixture long enough to coat a spoon before quickly taking it off the heat.

• STEP 7: Spread pie filling over crust.

1. Stir the gelatin mixture into the pot along with the butter, banana, and vanilla flavouring. To the chilled crust, pour. Put in the fridge for at least FIVE hours.

• Step 8

1. Make the whipped topping just before serving. A medium bowl should now contain 1 cup of heavy whipping cream. Beat until firm peaks start to develop. Top the banana pie with whipped topping.

Nutrition Information

Amount Per Serving
Calories 244
Fat 23.9g
Protein 4.3g
Total Carbs 3.6g
Net Carbs 2.1g