In a cozy kitchen nestled among the rolling hills, a woman named Emily found herself faced with a delightful dilemma: an abundance of ripe bananas languishing in her fruit bowl. Determined not to let them go to waste, Emily embarked on a culinary adventure to transform these humble fruits into something truly extraordinary.
With a twinkle in her eye and a dash of creativity, Emily set out to create a Completely Keto Banana Cream Pie that would dazzle the taste buds and delight the senses. Drawing inspiration from her favorite childhood desserts and her newfound passion for keto baking, she rolled up her sleeves and got to work.
First, she crafted a delicate coconut flour crust, blending it with butter and a touch of coconut oil to create a base that was both sturdy and deliciously crumbly. As the crust baked to golden perfection in the oven, filling her kitchen with its irresistible aroma, Emily turned her attention to the luscious banana cream filling.
In a flurry of activity, she dissolved grass-fed gelatin in cold water before whisking it into hot water to create a smooth, velvety mixture. To this, she added rich heavy cream, golden egg yolks, and a generous amount of Swerve for sweetness, infusing it all with the unmistakable essence of ripe bananas with a splash of banana extract.
With each step, Emily’s kitchen was transformed into a haven of sweetness and warmth, as the tantalizing scent of bananas and cream filled the air. Finally, as the pie cooled in the refrigerator, she whipped up a fluffy topping of whipped cream and Swerve, ready to crown her creation with a dollop of decadence.
As she sliced into her Completely Keto Banana Cream Pie, Emily couldn’t help but marvel at the magic she had created from those simple, overlooked bananas. With each creamy bite, she knew she had turned an ordinary fruit into a masterpiece of keto indulgence—a dessert fit for any occasion, and a testament to the power of culinary creativity.
Ingredients
Crust
- 3/4 cup coconut flour
- 1 stick butter
- 1 tsp coconut oil greasing the pan
Filling
- 2 Tbs grass fed gelatin
- 1/2 cup cold water
- 1/2 cup hot water
- 2 cups heavy cream
- 5 egg yolks
- 2/3 cup swerve
- 2 tsp banana extract
Topping
- 1 cup heavy cream
- 1/2 cup swerve
Instructions
-
Preheat the oven to 400 degrees. Mix together the softened butter and coconut flour in a medium sized bowl until a crumbly mixture forms. Add the eggs and mix until you have a dough.
-
Press into a greased 9-inch pie pan and bake for 10 minutes.
-
Add cold water to a bowl and sprinkle gelatin over top. Let soften for a minute, then stir in hot water until gelatin dissolves.
-
Add the heavy cream to a saucepan and heat until it is hot but not boiling. Meanwhile, whisk the egg yolks in a small bowl.
-
Pour about half a cup of the hot cream into the egg yolks and whisk, then pour the egg mixture into the saucepan while whisking.
-
Reduce the heat to low and stir in the sweetener, banana extract and gelatin. Remove from heat and let cool slightly.
-
Pour the filling into the cooled pie crust and refrigerate for 2 hours or until firm.
-
To make the topping, beat the cream and powdered sweetener with a mixer on medium speed until thick. Spread the whipped cream over the filling and refrigerate another 1-2 hours.
