Recipe: Fluffy Keto Banana Cream Pie

Ingredients

½ cup heavy cream
2 tablespoons low carb powdered sugar (or Swerve Confection or Lakanto Powdered)
⅛ teaspoon xanthan gum

Make the Low Carb Walnut Pie Crust and cool completely.
Prepare a strainer by the stove and 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 with the egg yolks and whole eggs.
Slowly add the hot milk to the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium-low heat, whisking continuously until it thickens.
Remove from heat and whisk in the gelatin, vanilla, banana extract, and butter.
Strain the mixture to remove any cooked egg bits and cool overnight in the refrigerator.
Make the 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 chilled banana filling in three batches.
Pour the filling into the cooled crust and refrigerate uncovered for at least 4 hours before serving.

Servings

Calories

526

Total fat

47g

Total carbohydrates

9.8g

Total protein

11g

Sodium

0mg

Cholesterol

0mg