Imagine sinking your fork into a creamy, dreamy dessert that looks and tastes like a cheat meal, but is actually completely keto-friendly! These Banana Cream Pie Bars are about to revolutionize your low-carb dessert game, proving that you can have your pie and eat it too. With a buttery almond flour crust and a luscious banana-infused cream filling, these bars are so decadent, you won't believe they're sugar-free and diet-approved.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Keto
Serves: 9 bars
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol
- 1/2 teaspoon salt
- 2 cups heavy cream
- 1/2 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract
- 1/4 cup sugar-free banana pudding mix
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a medium mixing bowl, combine almond flour, melted butter, erythritol, and salt. Mix thoroughly until the ingredients form a cohesive, crumbly texture that holds together when pressed.
- Transfer the crust mixture into the prepared baking pan. Use the back of a spoon or your fingers to press the mixture evenly across the bottom of the pan, creating a firm and compact base.
- Bake the crust in the preheated oven for 10-12 minutes, or until the edges turn light golden brown. Remove from oven and allow to cool completely at room temperature.
- In a large mixing bowl, pour heavy cream and coconut milk. Add vanilla extract, banana extract, and sugar-free banana pudding mix. Whisk the mixture until it begins to thicken and form soft peaks.
- Once the crust is completely cooled, carefully spread the banana cream mixture evenly over the crust, ensuring a smooth and consistent layer.
- Refrigerate the bars for at least 3-4 hours, or preferably overnight, to allow the filling to set completely and develop a firm texture.
- When ready to serve, use the parchment paper overhang to lift the bars out of the pan. Cut into 9 equal squares using a sharp knife.
- For best presentation and texture, serve the bars chilled. Store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your crust is well-compacted to prevent crumbling when cutting.
- Use a cold mixing bowl and whisk for whipping cream to achieve maximum volume.
- For the most intense banana flavor, use high-quality banana extract.
- Make sure the crust is completely cooled before adding the cream layer to prevent melting.
- Chill the bars overnight for the best texture and flavor development.
- Use a sharp knife dipped in hot water for clean, precise cuts when serving.
- For extra decoration, consider a light dusting of sugar-free powdered erythritol on top before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 6g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 90mg
