Fluffy Keto Banana Cream Pie
A banana cream pie almost like grandmother made -- except that this one is LOW CARB and GLUTEN-FREE. Three basic steps makes it a breeze to put together!
Servings 8
Calories 526kcal
Ingredients
Low Carb Crust
- 1 recipe Low Carb Walnut Pie Crust (or your favorite pie crust recipe)
Banana Pudding (refrigerate over night)
- 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 tablespoon butter
- 1 teaspoon vanilla
- 1 teaspoon banana extract
Whipped Cream (for folding into the Banana pudding)
- ½ cup heavy cream
- 2 tablespoon low carb powdered sugar (or Swerve Confection or Lakanto Powdered)
- ⅛ teaspoon xanthan gum
Instructions
Crust
- Make the Low Carb Walnut Pie Crust as per instructions or use your favorite recipe for low carb pie crust. Cool completely. Can be made several days ahead.
Preparation
- Ready a strainer by the stove. Sprinkle the gelatin over 1 tablespoon of water to bloom.
Banana pudding
- Place the cream and almond milk in a medium sauce pan, and turn the heat to medium until the milk steams and forms bubbles around the sides of the pan.
- In a medium bowl, whisk together the sweetener, arrowroot, xanthan gum and salt. Add the egg yolks and whole eggs and whisk to combine.
- In a thin stream, pour the hot milk into the eggs mixture while whisking continuously. Then, pour the custard back into the sauce pan, turning the heat to medium-low. Place the sieve over the bowl.
- Continuously whisk the custard. Nothing will happen for about 2½ minutes and then it will start to thicken-up slightly. Whisk a little faster. At about the 3 - 3½ minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more BUT don't let the mixture boil or the eggs will scramble. NOTE: You may need to remove the pot from the heat if it gets too hot.
- Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the gelatin, vanilla, banana extract, and butter. Then, pour the pastry cream through the strainer, catching any cooked egg bits.
- To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator OR make a water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until completely cool. Cover and refrigerate overnight.
Assembly
- Put sweetener and heavy cream in a small bowl and beat with a hand mixer until soft peaks form. Sprinkle the xanthan gum over the top and beat until the cream is very stiff.
- Remove the banana cream filling from the refrigerator and gently beat with a hand mixer for a few seconds. Add ⅓ of the whipped cream to the filling and fold it in with a rubber spatula. Add another ⅓ of the whipped cream, again folding it into the filling. Repeat.
- Put the filling into the crust and smooth to the edges. Refrigerate uncovered at least 4 hours before serving.
- Serves 8, at 5.5 net carbs per serving.
Notes
NOTE: This pie actually needs a day to make as the pudding needs to chill overnight.
- Make the crust and pudding the night before.
- Assemble in the morning.
- Let it chill at least 4 hours or until needed.
Nutrition
Calories: 526kcal | Carbohydrates: 9.8g | Protein: 11g | Fat: 47g | Fiber: 4.3g | Sugar: 0.3g