Keto Banana Cream Pie Bars
These delightful Keto Banana Cream Pie Bars offer a sugar-free, no-bake treat perfect for any occasion. Featuring a crisp wafer crust, a rich chocolate layer, creamy banana filling, and fluffy whipped topping, they are a delicious low-carb dessert.
Equipment
- 8x8-inch Pan
- Food Processor
- Small Saucepan
- Whisk
- Large saucepan
- Small Bowl
- Large Bowl
Ingredients
For the Crust
- 5.5 ounces HighKey Vanilla Wafers (or other crisp keto cookies)
- 1/4 cup melted butter
For the Chocolate Layer
- 1/2 cup heavy whipping cream
- 1/2 cup sugar-free chocolate chips
For the Banana Cream Filling
- 3/4 cup unsweetened almond milk
- 1/2 cup heavy whipping cream
- 4 large egg yolks
- 1/2 cup Swerve Confectioners (or powdered erythritol sweetener)
- 3 tablespoons allulose
- 2 teaspoons banana extract
- Pinch of salt
- 1 1/2 teaspoons grassfed gelatin (or half an envelope Knox gelatin)
- 2 tablespoons room temperature water
- 2/3 cup sour cream
For the Whipped Topping
- 3/4 cup heavy whipping cream
- 3 tablespoons Swerve Confectioners (or powdered erythritol sweetener)
- 1/2 teaspoon vanilla extract
Instructions
- 1. Prepare the Crust: Gently crush the vanilla wafers until they turn into fine crumbs. You can use a food processor or a Ziploc bag and a rolling pin. Transfer the crumbs to an 8x8 inch pan, drizzle with melted butter, and mix thoroughly. Press this mixture firmly and evenly into the bottom of the pan to form the crust. Pop it into the freezer for about 20 minutes to firm up.
- 2. Make the Chocolate Layer: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Take it off the heat and stir in the sugar-free chocolate chips. Let it sit for a few minutes to allow the chocolate to melt, then whisk until it's perfectly smooth. Pour this rich ganache over your chilled crust and spread it out evenly to the edges. Place the pan back in the refrigerator while you get the banana cream filling ready.
- 3. Create the Banana Cream Filling: In a larger saucepan over medium heat, combine the almond milk, heavy cream, egg yolks, both sweeteners (Swerve and allulose), and a pinch of salt. Cook this mixture, whisking almost continuously, for 7 to 10 minutes until it thickens up. Keep a close eye on it to prevent curdling. Remove from heat and whisk in the banana extract.
- 4. Set the Filling: In a small bowl, whisk together the gelatin and water. Let it sit for a few minutes until it "blooms" and gels. Add this bloomed gelatin to your warm banana pudding mixture and whisk until it's completely dissolved. Stir in the sour cream until there are no lumps remaining. Pour this smooth, creamy filling over the chocolate layer in your pan. Refrigerate for at least 2 hours, or until the filling is fully set.
- 5. Add the Whipped Topping: In a large bowl, beat the remaining heavy whipping cream with the Swerve Confectioners and vanilla extract until it forms stiff peaks. Gently spread this fluffy topping over the set banana pudding layer. Refrigerate for another 30 minutes to ensure everything is firm before slicing and serving. For an extra touch, you can shave a bit of dark chocolate over the bars!
Notes
These delightful bars are a perfect keto-friendly, no-bake dessert option, ideal for satisfying sweet cravings without the sugar. For an extra touch, you can shave a bit of dark chocolate over the bars!
Nutrition information per serving (1 of 16 bars):
Calories: 210kcal
Total Carbs: 5.4g
Net Carbs: 2g
Fats: 18.8g
Protein: 3.7g
Calories: 210kcal
Total Carbs: 5.4g
Net Carbs: 2g
Fats: 18.8g
Protein: 3.7g
