Fluffy Keto Banana Cream Pie
Ingredients
The crust
-
1
recipe
Low Carb Walnut Pie Crust
The banana pudding
-
1
cup
heavy cream
-
⅓
cup
almond milk
-
½
cup
low carb sugar (Swerve granulated or Lakanto)
-
1
tablespoon
arrowroot powder
-
⅛
teaspoon
xanthan gum
-
1 ¼
teaspoon
gelatin powder
-
1
pinch
salt
-
3
large
egg yolks
-
2
large
eggs
-
2
tablespoons
butter
-
1
teaspoon
vanilla extract
-
1
teaspoon
banana extract
The whipped cream
-
½
cup
heavy cream
-
2
tablespoons
low carb powdered sugar (or Swerve Confection or Lakanto Powdered)
-
⅛
teaspoon
xanthan gum
Instructions
- Make the Low Carb Walnut Pie Crust and cool completely.
- Bloom the gelatin in 1 tablespoon of water.
- In a saucepan, heat the cream and almond milk until steaming.
- Whisk together the sweetener, arrowroot, xanthan gum, and salt in a bowl, then add the egg yolks and whole eggs.
- Slowly pour the hot milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook on medium-low heat, whisking until it thickens.
- Remove from heat and whisk in gelatin, vanilla, banana extract, and butter.
- Strain the mixture to remove any cooked egg bits and cool overnight in the refrigerator.
- Prepare whipped cream by beating heavy cream and sweetener until soft peaks form, then add xanthan gum and beat until stiff.
- Gently fold the whipped cream into the cooled banana pudding in three batches.
- Pour the filling into the cooled pie crust and refrigerate uncovered for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
526
Total fat
47g
Total carbohydrates
9.8g
Total protein
11g
Sodium
20mg
Cholesterol
20mg
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