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  • Writer's pictureKeto Upgrade
    • Aug 9
    • 5 min read

Keto/Low Carb Banana Cream Pie

Can just take pudding to a party so had to make my newly figured out keto banana pudding into a yummy pie, using my keto Vanilla Wafer cookies!


You can use several things to make a keto pie crust. There are many keto cookies on the market that will work. You will need 4.5 ounces of crumbs to make a 9inch pie crust. You can use one batch of my keto graham cracker recipe- https://youtu.be/x_s88pkmk9U

Or 20 of my Keto Vanilla Wafer Cookies Recipe- https://youtu.be/adbkdzIx55o

I also have a shortbread recipe that would work also- https://youtu.be/6241YzJY7ac

In the video I didn't bake the crust but I think it would help the pie crust keep from getting soggy.





The pudding is a very simple recipe but needs to be followed to a tee because it's all essential to getting the right amount of set on a pudding. You can mess with ingredients and leave things out or change things up but the pudding may not set as you want it if you don't replace ingredients with the right amounts. It took me a long time to figure this out in order to get a good flavor and consistency on the pudding.


The first thing that is essential is the packet of keto chow, I'm not an affiliate of theirs but big companies have the connections to get the best ingredients to get the best flavors and lowest carbs for their products. I tried the recipe without it and it just didn't taste enough like banana and using too much banana extract just tastes too fake. It also has acacia and xanthan gum in it, so it adds to the setting of the pudding which if was left out I think the pudding would be a bit soft or wouldn't set properly.


Next essential ingredient is arrowroot powder. Store bought pudding is mostly made up of cornstarch, sugar and flavoring. Arrowroot is a healthier version of cornstarch but is still high in carbs so you can't use as much as is in a box mix but a small amount definitely helps get a better pudding texture than just using all gelatin or xanthan gum.


The amount of arrowroot is important along with the amount and kind of gelatin you use. For this recipe I used unflavored pork gelatin which has less gelling power than grass-fed beef gelatin. You can use grass-fed beef gelatin it will just set a bit firmer than using the unflavored pork gelatin.


The sweetness level is up to you in this recipe. The Keto Chow has sweetener already in it and the banana powder adds some sweetness also. I only used a little bit of powdered monkfruit/erythritol blend and some liquid stevia to sweeten the pudding. I wouldn't suggest allulose since I use it to keep things soft and it may do the same to pudding, though I haven't tried it to make sure. You can use any powdered erythritol blend you prefer though or just a little bit of pure powdered monkfruit or stevia.


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


Silicon spatulas- https://amzn.to/3u8rQNw

Silicon whisks- https://amzn.to/3ujOMtn 

Pyrex measuring cups - https://amzn.to/2QIcd0J

6 oz. Ramekins - https://amzn.to/330WLmA

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Measuring spoons- https://amzn.to/3N07v7b


Lakanto powdered monkfruit/erythritol- https://amzn.to/3eHaz7u

Anthony's powdered monkfruit/erythritol - https://amzn.to/3oqS241

So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag

Liquid Stevia - https://amzn.to/3nGEReD

Unflavored Pork Gelatin- https://amzn.to/4ccO860


(As an Amazon Associate I earn from qualifying purchases)


Keto/Low Carb Banana Cream Pie


Pudding:


8oz./1 Cup Heavy Cream

12oz./1+1/2 Cup Low Carb Unsweetened Milk of Choice (I like So Delicious Coconut Milk)

15g/2 Tbs. Powdered Monkfruit/Erythritol (any powdered erythritol, to taste)

1 Packet of Banana Keto Chow

6g/2 tsp. Arrowroot Powder

6g/2 heaping tsp. Banana Powder (optional)

1/4 tsp. Salt


2 Tbs. Cold Water

2 tsp. Unflavored Pork Gelatin

1/2 tsp. Banana Extract

1/2 tsp. Vanilla Extract

Liquid Stevia (optional, to taste)

Yellow Food Coloring (optional)


Instructions:


  1. Combine heavy cream, low carb milk, and powdered sweetener into a medium sized pot and place over medium heat

  2. In a medium bowl combine the packet of Keto Chow, banana powder (if using), arrowroot powder, salt and whisk together

  3. Measure out the cold water into a container and sprinkle the gelatin over the water to bloom

  4. Once the cream/milk is to a simmer, slowly add to the dry ingredients and whisk vigorously to make sure there are no clumps in the mixture, keep adding until it is thinner and there are no clumps

  5. Add it back into the pot and with a spatula scrap everything out of the bowl into the pot, save the bowl, and return to medium heat, continue stirring with the spatula until the mixture comes to a simmer

  6. Once it is simmering and thickened, take off the heat and add the gelatin puck, extracts and coloring (if using)

  7. Strain back into the original bowl and taste for sweetness, add stevia if needed

  8. Keep out on the counter and stir occasionally while preparing the crust


Keto Banana Cream Pie Crust:


4.5oz/1+1/2 Cups Keto Cookie Crumbs (Keto Vanilla Wafer Recipe- https://youtu.be/adbkdzIx55o)

2.5oz./5 Tbs./70g Salted Butter (Melted) or enough to bind the cookie crumbs together


Instructions:

  1. Preheat oven to 350 degree and spray a 9inch pie pan with avocado oil spray

  2. Crush 20 keto vanilla wafer or 4.5oz. of another keto cookie into fine crumbs and place into a medium bowl

  3. Melt butter and add some at a time and mix until you have crumbs that will stick together, may need more or less than recipe states

  4. Pour into the prepared pie crust and spread across the bottom evenly then begin to pat down starting in the middle and pushing crumbs out to the edge

  5. Once the bottom is pressed down begin forming the edge crust with the crumbs that were pushed out

  6. Bake for 7-10 minutes until golden brown all around, let cool for 10 minutes then add the cooled pudding and refrigerate for at least 3 hours

  7. Top with Keto stabilized whipped cream (can use up to 5oz. of heavy cream to keep 1/8th of the pie 3g Net Carbs) and serve (Stabilized whipped cream- https://youtu.be/KAcoVoEGjMk)


Macros: 1/8th Slice of Pie with Vanilla Wafer Crust and 4oz. of heavy cream


320 Calories

30g Fat

12g Total Carbs

1 g Fiber

8g Sugar Alcohol

3g Net Carbs

9g Protein


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.


Buy Me a Coffee- http://buymeacoffee.com/ketoupgrade                


Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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Keto Upgrade e-mail - ketoupgrade.info@gmail.com


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