No need to never have banana cream pie with this Keto version of a classic favorite! We used banana extract to create the sweet flavor of ripe bananas!
Prep Time: 15 minutes
Cooking Time: 1 hour
1 pie crust (click for recipe)
2 cups heavy whipping cream
¼ cup Keto friendly-sweetener (Any sugar free sweetener of your choice)
2 tablespoons almond flour
Pinch of sea salt
⅛ teaspoon xanthan gum
4 large egg yolks
2 teaspoons banana extract
Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons Keto-friendly confectioners’ sugar
1 teaspoon pure vanilla extract
Prepare your pie crust and allow it to cool.
Prepare your filling by adding your heavy whipping cream to a saucepan and set to medium heat. Allow it to become very hot (but not boiling).
Mix together in a separate bowl your sweetener, almond flour and xanthan gum. Slowly add it to your hot heavy whipping cream and whisk very well. Keep whisking until the cream thickens, about 3-5 minutes.
Add egg yolks to a separate bowl and beat with a fork. Slowly pour the hot cream mixture into the beaten egg yolks and mix very well. Keep mixing, quickly, and when thick, add the banana extract.
Pour into your pie crust. Transfer to the fridge for about 45 minutes to 1 hour, or until the pie has cooled completely.
Prepare your whipped cream topping by whisking cream, sweetener and vanilla extract until stiff peaks have formed. Use a spatula or piping bag to top your pie.
Serve between 8, storing any leftovers in an airtight container in the fridge for up to 7 days.
Net Carbs: 11