Yes, you can have banana cream pie on keto! 🍌

This recipe is a breeze to make, and at just 3 net carbs per serving, you can enjoy it without cheating.

Ingredients

Crust
1 cup almond flour
1/4 cup butter, melted

Filling
1 cup water
1/4 cup heavy cream (35%)
1 pkg keto / sugar-free banana pudding

Topping
1/2 cup heavy cream (35%)

Yields: 8 servings
Per serving*:
Calories: 207
Net carbs: 3
Protein (grams): 4
Fat (grams): 20

Prep time: 12 min
Cook time: 12 min
Total time: 24 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, combine the almond flour and melted butter. Mix well using a fork, then transfer and press evenly into the bottom of a pie tray, shaping it into the crust.

Bake 10-12 min, until slightly golden. Remove from the oven and set aside.

While the crust cools, prepare the filling. In a large bowl, combine the water and heavy cream.

Add the package of banana pudding and whisk with an electric mixer, about 3-5 min.

NOTE: I use the Simply Delish brand of sugar-free banana pudding. There are several other brands, but be sure to read the labels to make sure the ingredients fit within your low carb lifestyle.

Once the pudding is whisked and thickened, transfer it into the crust and even it carefully. I suggest using a silicone spatula, and spreading gently from the center outwards, to avoid breaking the crust.

In a medium bowl, whisk up the remaining heavy cream for the topping. Whisk it with an electric mixer, about 3-5 min, until it is light and fluffly.

Once the whipping cream is whisked and starts forming peaks, transfer it to the crust, over the filling, and even it carefully. I again suggest using a silicone spatula, and spreading gently from the center outwards.

You can serve the banana pudding pie right away, or refrigerate an hour or more, to allow it to set. Enjoy! 🍌