I’ve been playing around with some of my older dessert recipes lately and can’t believe I didn’t include this version of a mini cream pie earlier!
Low Carb Mini Banana Cream Pie
Crust
2 tablespoons salted butter
2 teaspoons powdered erythritol
1/4 teaspoon vanilla extract
1 tablespoon coconut flour
Banana Filling
1/2 cup Banana Da Vinci Sugar-Free Syrup
1 tablespoon heavy whipping cream
1 tablespoon powdered erythritol
1 1/2 teaspoons glucomannan powder
Cream Topping
1/8 cup heavy whipping cream
1/2 teaspoon powdered erythritol
1/2 teaspoon Fiberfit Liquid
1/8 teaspoon vanilla extract
Spray or grease a small microwavable bowl. Set aside. In another small microwavable bowl, melt butter. Add erythritol and vanilla; mix well. Mix in coconut flour until smooth. Spread in bottom of prepared bowl and microwave for 30 seconds (or until getting dry, but not turning brown). Set aside for 15 minutes to cool and firm up.
In a small bowl, whisk banana syrup, cream, and erythritol for the filling until frothy. Whisk in glucomannan powder very gradually to avoid lumps. Continue whisking until it starts to thicken. Pour over cooled crust in bowl. Set aside to firm up.
In another small bowl, use mixer or egg beater to whip Cream Topping ingredients until stiff. Carefully spread on top of banana filling. Chill in frig. (I left mine in the frig for an hour.)
This makes 1 serving with about 3 net carbs.
DARdreams 