Easy No Bake Keto “Banana” Style Pudding Pie
Easy No Bake Keto “Banana” Style Pudding Pie
This recipe is designed to teach everyone how to make easy no bake keto banana pudding pie
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Servings: 10 slices
Ingredients
Crust
- 21 keto vanilla wafers or cookie of choice
- 8 TBS butter, melted
Filling
- 107 grams (3/4 cup) powdered sugar substitute
- 10 grams (1 TBS) xanthan gum
- 16 oz (2 cups) keto milk or heavy whipping cream
- 1/2-1 TBS banana extract
- 1 tsp vanilla extract
- small amount yellow food coloring, optional
- 8 oz (1 cup) keto cool whip substitute
Instructions
Crust
- Place the wafers into a large food processor and pulse a few times until the wafers become fine crumbs. Scoop out enough crumbs to equal 170 grams (2 cups) Pour crumbs into a lightly greased 9-inch pie pan.
- Stir the melted butter into the crumbs until all the crumbs are moist and sticking together. Press the moist crumbs evenly and firmly throughout the bottom and up the sides of the pan. Place the crust in the refrigerator until ready to use.
Filling
- Combine all ingredient except the cool whip substitute in a large blender and blend 1 to 2 minutes until smooth and thick. Pour pudding into a large mixing bowl. Gradually and gently fold in the keto cool whip until fully combined and creamy
- Remove the crust from the refrigerator and spread the filling evenly throughout the crust. If desired top with more crushed wafers. Refrigerate 3 to 4 hours or until firm. Once firm remove, slice and serve.
Notes
You can substitute the wafer crust for my no bake keto coconut flour crust for a shortbread tasting crust or substitute for any crust of choice.