Imagine a dessert so decadent, so creamy, and so delicious that you won't believe it's actually keto-friendly! Our Keto Banana Cream Pie is the ultimate game-changer for anyone craving a sweet treat without breaking their low-carb lifestyle. This mouthwatering dessert proves that you can have your pie and eat it too – no sugar, no guilt, and absolutely no compromise on flavor. Get ready to discover a dessert that will make your taste buds dance and your diet goals stay on track!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 keto pie crust
- 2 ripe bananas
- 2 cups heavy whipping cream
- 1/2 cup erythritol
- 1 tsp vanilla extract
- 1/4 cup sugar-free banana pudding mix
Instructions
- Prepare the keto pie crust by pressing it into a 9-inch pie dish, ensuring an even layer across the bottom and sides. Refrigerate the crust while preparing the filling to help it set firmly.
- Slice the ripe bananas into thin, uniform rounds. Select bananas that are ripe but still firm to provide the best texture and flavor for the pie.
- In a large mixing bowl, combine heavy whipping cream, erythritol, and vanilla extract. Use an electric mixer to whip the mixture until stiff peaks form, which typically takes about 3-4 minutes on medium-high speed.
- Gradually fold the sugar-free banana pudding mix into the whipped cream, ensuring it is fully incorporated without deflating the cream's volume.
- Layer the sliced bananas evenly across the bottom of the chilled pie crust, creating a uniform base for the cream filling.
- Carefully spread the banana-cream mixture over the banana slices, using a spatula to create smooth, even layers.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set and the flavors to meld together.
- Before serving, optionally garnish with additional banana slices or a sprinkle of crushed nuts for added texture and visual appeal.
- Slice and serve chilled, keeping the pie refrigerated between servings to maintain its structure and freshness.
Tips
- Banana Selection Matters: Choose ripe but firm bananas to get the perfect texture and natural sweetness without excess carbs.
- Whipping Cream Technique: When whipping the cream, start at a low speed and gradually increase to prevent splattering. Stop beating as soon as stiff peaks form to avoid over-beating.
- Crust Preparation Hack: For an extra-crisp crust, pre-bake your keto pie crust for 10 minutes and let it cool completely before adding the filling.
- Chilling is Crucial: Allow the pie to set in the refrigerator for at least 4 hours, but overnight is even better. This helps the flavors meld and the texture become perfectly creamy.
- Erythritol Pro Tip: Blend the erythritol in a food processor first to create a powdered consistency, which helps it dissolve more smoothly in the whipped cream.
- Garnish with Flair: For an extra touch of elegance, use a piping bag to create decorative whipped cream swirls or sprinkle with crushed keto-friendly nuts before serving.
- Storage Secret: This pie keeps well in the refrigerator for up to 3-4 days, making it a perfect make-ahead dessert for special occasions or meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 4g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
